No-Bake Cherry Bourbon Balls
So you’re craving something sweet, a little boozy, and wildly impressive but you absolutely do not want to turn on the oven or wash 47 dishes. Same. Enter No-Bake Cherry Bourbon Balls tiny bites of joy that taste fancy, feel indulgent, and require minimal effort. Honestly, they’re the kind of treat that makes people think you tried way harder than you actually did. And we love that for us.
These are rich, chocolatey, slightly boozy (but in a classy wink-wink way), and packed with cherry goodness. Perfect for holidays, parties, or that random Tuesday night when you’re like, “I deserve a treat.” Spoiler: you do.
Why This Recipe Is Awesome
First of all, no baking. That alone should earn this recipe a standing ovation. You don’t have to preheat anything, babysit an oven, or pretend you enjoy precise timing. You just mix, roll, chill, and snack. Easy.
Second, it’s basically idiot-proof. IMO, if you can stir things together and roll them into balls (don’t laugh), you’ve got this. I’ve made these half-asleep and they still turned out great.
Third, these little guys are customizable. Want them boozier? Done. Kid-friendly? Easy swap. Fancy chocolate coating? Go wild. They adapt to your vibe.
And finally, they’re dangerously good. Like, “I’ll just have one more” good. You’ve been warned.
Ingredients You’ll Need
Here’s what you’ll want to grab before we start pretending we’re professional confectioners:
- Maraschino cherries (1 cup, finely chopped) – Sweet, sticky, and the star of the show. Drain them well unless you enjoy chaos.
- Bourbon (2–3 tablespoons) – Use something drinkable. If you wouldn’t sip it, don’t feed it to dessert.
- Vanilla wafers or graham crackers (2 cups, crushed) – Basically edible glue. Delicious glue.
- Finely chopped pecans or walnuts (1 cup) – Adds crunch and makes them feel “fancy.”
- Unsweetened cocoa powder (2 tablespoons) – For that rich, chocolatey depth.
- Powdered sugar (1 cup) – Sweetness without the grainy drama.
- Butter (2 tablespoons, melted) – Because butter makes everything better. This is science.
- Vanilla extract (1 teaspoon) – Subtle but important. Like a good background singer.
- Extra powdered sugar or melted chocolate (for coating) – Choose your adventure.
Step-by-Step Instructions
- Chop the cherries like you mean it.
Finely chop them and then blot with a paper towel. Seriously extra moisture is the enemy here. We want sticky, not soggy. - Crush your cookies.
Toss the wafers or crackers into a food processor or a zip-top bag and smash them. Channel your stress. Aim for fine crumbs, not boulders. - Mix the dry stuff first.
In a big bowl, combine cookie crumbs, nuts, cocoa powder, and powdered sugar. Stir it around so everything’s evenly mixed and looking chocolatey. - Add the wet ingredients.
Dump in the chopped cherries, melted butter, bourbon, and vanilla. Stir until it forms a thick, sticky dough. If it smells amazing, you’re doing it right. - Taste test (for quality control, obviously).
Too dry? Add a tiny splash of bourbon. Too wet? More crumbs. Trust your instincts. - Roll into balls.
Scoop out tablespoon-sized portions and roll them into balls. Slightly messy hands = badge of honor. - Coat them.
Roll in powdered sugar for a classic look or dip in melted chocolate if you’re feeling extra. Both are valid life choices. - Chill and chill harder.
Pop them in the fridge for at least an hour. They’ll firm up and taste even better. Patience pays off here.
Common Mistakes to Avoid
- Not draining the cherries enough.
Wet cherries = mushy balls. Nobody wants that. Dry them like you’re mad at them. - Overdoing the bourbon.
Yes, it’s tempting. But too much turns them from “delightfully boozy” into “what happened here?” Add gradually. - Skipping the chill time.
Warm bourbon balls are just… sticky regrets. Chill them. Trust the process. - Using giant chunks of nuts.
Big chunks make rolling annoying and eating awkward. Chop them small unless you enjoy chaos.
Alternatives & Substitutions
- No bourbon? Use rum, brandy, or even cherry liqueur. Or skip alcohol entirely and add cherry juice instead.
- Nut-free situation? Leave out the nuts and add extra cookie crumbs. Texture changes, but it still works.
- Chocolate lover alert: Mix mini chocolate chips into the dough. Overkill? Maybe. Worth it? Absolutely.
- Gluten-free? Use gluten-free cookies. Easy win.
- Healthier-ish version: Swap half the powdered sugar for coconut sugar. Is it healthy? No. Is it less bad? Maybe.
Final Thoughts
These No-Bake Cherry Bourbon Balls are proof that you don’t need fancy techniques or a culinary degree to make something truly impressive. They’re fun, flexible, and just the right amount of indulgent. Plus, they make you look like the kind of person who has their life together even if you absolutely do not.
So go make a batch. Share them, hoard them, or eat them straight from the fridge at midnight. No judgment here. Now go impress someone or yourself with your new snack-making skills. You’ve earned it.
