This recipe for Cherry and Bourbon No-Bake Balls has been my go-to party treat for years. I first created it one December when I needed a holiday dessert that travelled well and could be made ahead without losing charm. The result was a luscious, velvety filling studded with chewy dried cherries and toasted pecans, finished with a glossy shell of dark chocolate. The bourbon adds a rounded warmth that sings against the sugar and bittersweet chocolate. Friends called them "adult truffles," and they disappeared by the dozen at every gathering.

I love how quick the hands-on work is: just a few minutes of mixing, some chill time, and minimal cleanup. The texture is what keeps people coming back — a creamy center that yields immediately to a crisp chocolate bite, then melts into the cherry-pecan notes. These hold their shape in gift boxes, sit beautifully on a dessert tray, and even survive being packed for a picnic if kept cool. Making a double batch is common in my kitchen because they always vanish first.

Ingredients

• Cream cheese (8 ounces): Use full-fat cream cheese at room temperature for the creamiest texture; Philadelphia is a reliable brand. Softening thoroughly prevents lumps when you add the powdered sugar.
• Unsalted butter (3 tablespoons): Room temperature butter helps create a smoother mouthfeel. Unsalted avoids excess salt; add a pinch if your butter is unsalted and you prefer contrast.
• Powdered sugar (2 1/2 cups): Also called confectioners' sugar; measure by spooning into the cup then leveling for accuracy. It sweetens and firms the centers more gently than granulated sugar.
• Dried cherries (3/4 cup, finely chopped): Look for tart or sweet-tart varieties (e.g., Montmorency or Bing) for the best contrast. Chop finely so you get bits in every bite without making the mixture crumbly.
• Pecans (1/2 cup, finely chopped): Toast lightly in a dry skillet for 3–4 minutes for extra nuttiness, then cool and chop. Pecans add crunch and a buttery note that complements the bourbon.
• Bourbon (2 tablespoons): Optional but recommended. Use a modest-quality bourbon — not necessary to use top-shelf. The alcohol mostly evaporates during chilling but leaves its warm flavor behind.
• Vanilla extract (1 teaspoon): Adds a background sweetness and rounds the flavors.
• Semi-sweet or dark chocolate (12 ounces): Choose 60–70% cacao for a nice balance against the sweet filling; Ghirardelli or Valrhona are good picks if available.
• Coconut oil or shortening (1 tablespoon, optional): Helps thin the chocolate for a smoother dip and glossier finish.
• Garnish: Whole or chopped dried cherries for placing on top before the chocolate sets.

Instructions

Mix the base: Beat 8 ounces softened cream cheese and 3 tablespoons softened unsalted butter in a medium bowl with an electric mixer until completely smooth and lump-free. Scrape the sides so everything is evenly incorporated. Gradually add 2 1/2 cups powdered sugar, about 1/2 cup at a time, mixing on low until thick and spreadable. Overbeating once the sugar is added can make the mixture greasy, so stop when smooth. Fold in additions: Gently fold in 3/4 cup finely chopped dried cherries, 1/2 cup finely chopped toasted pecans, 2 tablespoons bourbon, and 1 teaspoon vanilla extract with a spatula. Ensure the fruit and nuts are distributed evenly; this keeps each portion balanced. The mixture should be pliable but firm enough to hold a shape. Chill until firm: Cover and chill in the refrigerator for 1 hour, or freeze for 20–30 minutes if you need to speed things up. The goal is a firm, scoopable consistency. If the mixture softens while you work, return it to chill for a few minutes at a time. Shape the balls: Using a tablespoon or a small cookie scoop, portion and roll the chilled mixture into tight balls between your palms. Place them on a parchment-lined baking sheet. If the centers stick, dust your palms lightly with powdered sugar. Chill the shaped balls for 20 minutes to firm before dipping. Melt the chocolate: Melt 12 ounces chopped semi-sweet or dark chocolate in a heatproof bowl over a double boiler, or microwave in 20-second bursts stirring between each until smooth. Stir in 1 tablespoon coconut oil or shortening if using to achieve a shinier finish and slightly thinner coating. Keep the chocolate warm but not hot. Dip and garnish: Using a fork or dipping tool, submerge each chilled ball in melted chocolate, tapping off excess, and place back on the parchment. Add a whole or chopped dried cherry on top before the chocolate sets so it adheres. Allow the coating to harden for 15–20 minutes at room temperature, or chill briefly to speed up the process.

Storage Tips

Store finished pieces in an airtight container layered with parchment to prevent sticking. Keep them refrigerated for up to 10 days. For longer storage, freeze in a single layer on a tray until solid, then transfer to a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator to preserve the chocolate sheen and avoid condensation. When transporting, use a small cooler pack; these are sensitive to heat, and melted chocolate dulls the appearance and texture.

Ingredient Substitutions

Swap pecans for walnuts or toasted almonds for a different crunch profile. If you prefer a nut-free version, use an equal volume of toasted, finely crushed pretzels or sunflower seeds. Replace bourbon with dark rum or brandy, or omit the spirit and add 1 tablespoon of cherry juice concentrate for non-alcoholic flavor. For a lighter filling, use light cream cheese, though the centers will be slightly softer and less rich.

Serving Suggestions

Arrange on a simple white platter dusted with a little powdered sugar for contrast, or place in mini candy liners for gifting. These pair beautifully with a strong coffee, a bold port, or a glass of the same bourbon used in the filling. Garnish individual pieces with a tiny mint sprig or a small sprinkle of flaky sea salt to brighten the chocolate. They work well as part of a dessert board alongside cookies, salted caramels, and fresh fruit.

Seasonal Adaptations

In winter, boost the warm notes with a pinch of ground cinnamon and swap cherries for chopped glazed cherries for a more festive flavor. For summer, omit spices and substitute toasted coconut in the center for a tropical twist. Around Valentine’s Day, shape into heart molds and use ruby chocolate for a pink shell. Adjust the bourbon amount slightly for summer gatherings where you want a lighter boozy impression.

Cultural Background

These no-bake confections echo classic American holiday sweets that combine creamy centers and chocolate coatings — think chocolate-covered cherries and truffle-style candies. The addition of bourbon nods to Southern American traditions where the spirit is used in desserts and preserves. Combining dried fruit and nuts inside a rich dairy base reflects confectionery techniques that prioritize contrast in texture and flavor.

Meal Prep Tips

Make the centers in advance and freeze them in scooped balls on a tray. When solid, transfer to a container; dip from frozen, adding a minute or two to the dip to ensure the chocolate adheres. Label containers with the date, and keep extra chocolate warm in a thermos if you’re working through a large batch. This method is perfect for making multiple batches for gifting or events.

These treat balls are simple to personalize and always elicit compliments. Whether you make them for a holiday party, small gathering, or as a homemade gift, they deliver a gourmet feel with very little fuss. I hope you enjoy making them as much as I do — hand them out or keep them all for yourself; either way, they make the perfect, indulgent bite.