Here is a quick recipe that brings the classic cheesecake flavors, extra fast:

Cheesecake Balls (No-Bake Cheesekake Truffles)
(Approx. 15–20 balls)

I. Ingredients for the Base
Ingredients Quantity Note
Cream cheese (e.g. Philadelphia type) 200 g It is important that it is at room temperature!
Crushed biscuits (e.g. butter, vanilla) 150 g
Icing sugar 70 g To taste
Vanilla extract 1 tsp
Lemon zest (grated) 1/2 tsp This gives the cheesecake its freshness

II. Ingredients for the Coating
Additional Quantity Note
Dining or Milk Chocolate 150–200 g For the sauce
Oil (e.g. coconut oil) 1 tsp Helps to thin the chocolate for a nicer coating
Decoration Optional E.g. colored sprinkles, ground nuts, extra biscuit crumbs
III. Preparation (Actual work 10 minutes)

Assembling the Dough
Creaming: Mix the room temperature cream cheese with the icing sugar, vanilla extract and grated lemon zest until you get a creamy mass.
Adding Biscuits: Add the crushed biscuits. Knead everything together with a spatula or by hand until you get a homogeneous, well-shaped but not sticky dough.
Shaping and Cooling

Shaping: Take small portions of the mixture and quickly roll balls between your palms. Place the balls on a baking sheet lined with baking paper.
Cooling (Important!): Place the balls in the freezer for 30 minutes or in the refrigerator for at least 1 hour. Cooling is essential so that the balls are solid and do not melt in the warm chocolate.
Chocolate Sauce and Decoration

Melt: Melt the chocolate over a water bath or in the microwave, then stir in the oil.
Sauce: Take a cold ball, insert a toothpick and dip it completely in the melted chocolate.
Drying: Place the coated balls back on the baking paper. Sprinkle with decorations immediately before the chocolate sets.
Store refrigerated until ready to use!