Here's a festive treat that will tantalize your taste buds. The rich no-bake cheesecake balls come together in less than 30 minutes.

Colleen Weeden
Source: Better Homes and Gardens

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Credit: Carson Downing

Recipe Summary

prep:
25 mins
chill:
1 hr 15 mins
freeze:
15 mins
Servings:
46
Yield:
46 balls
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl beat cream cheese with a mixer on medium 30 seconds. Add powdered sugar, 1/2 cup of the crushed gingersnaps, the cream, ginger, and zest. Beat until combined. Cover and chill 1 hour or until dough is easy to handle.

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  • Line a tray or rimmed baking sheet with waxed paper or parchment paper. Shape dough into 1-inch balls. Place on prepared tray. Freeze 15 minutes or until nearly firm.

  • In a small saucepan heat and stir chocolate and shortening over low until melted. Dip balls in chocolate to coat, allowing excess to drip off. Return to prepared tray. Sprinkle balls with remaining gingersnap crumbs before chocolate sets. Chill until set. Store in an airtight container in the refrigerator up to 2 weeks or freeze up to 3 months.

Nutrition Facts

91 calories; total fat 6g; saturated fat 4g; polyunsaturated fat 0g; monounsaturated fat 2g; cholesterol 11mg; sodium 48mg; potassium 57mg; carbohydrates 9g; fiber 1g; sugar 6g; protein 1g; trans fatty acid 0g; vitamin a 121IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 4mcg; vitamin b12 0mcg; calcium 15mg; iron 1mg.
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