CheeseCake Crunch Cookie Balls

This super easy treat is my old standby for when I need to make a dessert but have no time. It's great for unexpected guests, last minute parties, or just as a sweet surprise.


24 cookies


COOKIE: 1¼ cup - cream cheese ⅓ cup - sour cream 1½ cup - well crushed cinnamon and sugar graham crackers ½ cup - fresh raspberries COVERING: ¼ cup - finely chopped pecans ⅓ cup - finely chopped walnuts 2 Tbsp - crushed cinnamon and sugar graham crackers

Nutritional information

No nutrition information available


Crush graham crackers into a fine dust. An easy way to do this is place the crackers in a sealed plastic bag and imagine someone you hate, then punch away! Place cream cheese, sour cream, crackers, and raspberries in a medium mixing bowl. Mix well with stand mixer until creamy and smooth. Using a spoon or just your hands, take some of the mix and roll it into a small ball, 1-2 inches big. For the covering, just mix everything together in a small bowl. Roll each cookie in the nuts so it gets a light covering. Don't use too much pressure or you'll squish the cookie. Once cookies are covered, place in lidded container in the fridge. Chill for at least 30 minutes, then serve and enjoy! Keep in fridge for storage.