No-bake cheesecake balls make a delicious party dessert. They come together incredibly quickly and can be made ahead using lots of different flavour combinations. This post includes strawberry and white chocolate as well as mango flavours.
For the strawberry balls combine the cream cheese with strawberry dust and chopped freeze dried strawberries, ground almonds and approximately half of the chocolate shavings.Stir thoroughly until the mixture is smooth. Refrigerate for 30 minutes (chilled mixture is easier to work with). Form balls and coat in the remaining chocolate shavings. Yields approx. 12 balls. Keep refrigerated.
For the mango balls place the dried mango in a blender and process until the mixture becomes crumbly with larger pieces visible. Add the cream cheese and the ground almonds and puree (you can do this in a bowl using a hand blender) until the mixture is smooth.Coat in crushed pistachios (when forming the balls you can sprinkle a little water on your hands so the mixture doesn't stick to them). Yields approx. 14 balls. Chill your cheesecake balls for 30 minutes before serving if possible.
For best results use good quality white chocolate.
Freeze dried strawberries and strawberry powder are available in all the large supermarkets in the baking aisle. You might also be able to find them in healthy food stores. They are not cheap but worth every penny, I promise you!
If, however, you can’t get both of these products just use one, and add more of it to suit your taste.
I used full fat Philadelphia cream cheese in this recipe but you can use the low fat variety if you prefer.
When you are buying your dried mangoes look for a brand that has no added sugar
Chill your cheesecake balls mixture for 30 minutes before forming the balls. Also if possible chill the balls for 30 minutes before serving.
Storing: Keep refrigerated in a closed container or bowl covered with cling film for up to 2 days.