This cherry and bourbon no-bake treat has become my go-to for holidays and unexpected guests. I discovered the combination while cleaning out the pantry one winter: a jar of dried cherries, a partial bottle of bourbon, and a block of cream cheese. The marriage of tangy dried fruit, a hint of warm spirit, and a silky cream cheese center enrobed in chocolate felt instantly celebratory. These bite-sized confections are rich but not heavy, with a lively chew from the cherries and a buttery crunch from pecans that keeps every mouthful interesting.

I first served them at a small family gathering and watched them disappear faster than anything else on the table. The bourbon is present but restrained; it lifts the sweetness of the cherries and deepens the chocolate coating without overwhelming the palate. Because they require no baking, they’re ideal for hot weather, last-minute dessert needs, or when you want something elegant without turning on the oven. They hold up well in the fridge, travel easily in a jar or box, and make a thoughtful homemade gift when wrapped individually.

Ingredients

• Cream cheese: 8 ounces full-fat cream cheese, softened to room temperature. Full-fat gives the smoothest texture and best mouthfeel; Philadelphia or store-brand blocks both work well.
• Unsalted butter: 3 tablespoons, softened. Adds richness and helps the centers firm up properly when chilled; use unsalted to better control seasoning.
• Powdered sugar: 2 1/2 cups. Confectioners' sugar yields the classic sweet, silky consistency—sift if lumpy for easier mixing.
• Dried cherries: 3/4 cup, finely chopped. Look for sweet-tart varieties (like Montmorency or sweetened tart cherries) for contrast; chop small so the centers roll neatly.
• Pecans: 1/2 cup, finely chopped. Toast lightly in a dry skillet for 3–4 minutes if you want amplified nuttiness and crunch.
• Bourbon: 2 tablespoons. Adds warm, boozy notes—use a decent, mid-range bottle; the flavor matter, but you don’t need top-shelf.
• Vanilla extract: 1 teaspoon for depth and to round out the sweetness.
• Chocolate for coating: 12 ounces semi-sweet or dark chocolate. Use a bar or good-quality chips; higher cocoa content creates a less sweet finish.
• Coconut oil or shortening (optional): 1 tablespoon to thin the chocolate for easier dipping and a shinier finish.
• Garnish: Whole or chopped dried cherries for topping each ball before the chocolate sets.

Instructions

Mix the base: Beat 8 ounces softened cream cheese and 3 tablespoons softened unsalted butter in a large bowl until completely smooth and lump-free using an electric mixer on medium speed. Gradually add 2 1/2 cups powdered sugar, about 1/2 cup at a time, scraping the bowl between additions until the mixture is thick and pipeable. Incorporate 3/4 cup finely chopped dried cherries and 1/2 cup finely chopped pecans by folding gently so the texture remains even. Flavor and chill: Stir in 2 tablespoons bourbon and 1 teaspoon vanilla extract until evenly distributed. Cover and refrigerate for 1 hour to firm up, or freeze for 20–30 minutes if you’re short on time; you want the mixture firm enough to scoop and roll without sticking. Portion and shape: Scoop tablespoon-sized portions with a small cookie scoop or measuring spoon, then roll between your palms into smooth balls. Work quickly if the room is warm; if the mixture softens, return the tray to the fridge for 10 minutes. Place formed balls on a parchment-lined baking sheet and chill for 20 minutes to set a firm exterior before dipping. Melt the coating: Chop or break 12 ounces chocolate into small, even pieces and melt gently in a heatproof bowl over barely simmering water (double boiler) or in 20–30 second bursts in the microwave, stirring between intervals. Add 1 tablespoon coconut oil or shortening if desired to loosen the chocolate and improve gloss. Keep the dipping chocolate around 88–92°F for dark chocolate (room-warm) to maintain a good texture. Dip and garnish: Using a fork or dipping tool, submerge each chilled center into the melted chocolate, tap off excess, and return to the parchment-lined sheet. Press a whole or chopped dried cherry onto the top before the coating sets. Work in small batches so the centers stay cold and the chocolate remains smooth. Set and store: Allow the chocolate to harden at room temperature for 15–20 minutes or place the tray in the refrigerator for 10 minutes for quicker setting. Store finished pieces in an airtight container in the fridge for up to two weeks or freeze for up to three months; thaw in the refrigerator before serving.

Storage Tips

Store in a single layer or with parchment between layers in an airtight container to prevent condensation and chocolate bloom. Refrigerate for everyday use—truffles stay best for up to two weeks. For longer storage, arrange them on a tray, freeze until solid, then transfer to a freezer-safe container with parchment layers; they keep for three months. When ready to serve, thaw in the refrigerator for several hours to avoid sweating the chocolate. If you’ll be transporting them, keep them chilled with an ice pack to prevent melting and loss of glossy finish.

Ingredient Substitutions

Swap bourbon for dark rum or orange liqueur (Grand Marnier) for a citrus twist. For a nut-free version, omit pecans and increase the cherries by 1/4 cup or use toasted sunflower seeds for crunch. To make them dairy-free, use a vegan cream cheese and a dairy-free chocolate; note texture will be slightly different and chilling times may vary. Use cherries soaked briefly in warm water if they are very tough, then pat dry before chopping.

Serving Suggestions

Serve these bite-sized confections on a wooden board or in decorative mini-cupcake liners alongside coffee, dessert wines, or after-dinner cocktails. Pair with a dark roast coffee, a robust port, or the same bourbon used inside for continuity. Garnish with flaky sea salt for an elevated contrast or dust lightly with cocoa powder for a rustic look. They also make charming edible gifts when placed in a small box with tissue paper.

Cultural Background

Chocolate-covered confections and spirit-infused sweets have long been part of European and American holiday traditions. These little balls borrow from the lineage of chocolate truffles and boozy candies that pair a creamy center with a crisp shell. Using dried cherries nods to preserved fruit traditions that appear in winter baking and confection-making, while bourbon adds an American twist—linking the old-world truffle format with regional spirit culture.

Seasonal Adaptations

In winter, use tart dried cherries and dark chocolate for a deeper flavor profile; in summer, substitute with dried apricots and pair with milk chocolate for a lighter palate. For holiday parties, press a sliver of candied orange peel on top instead of a cherry and sprinkle with finely chopped toasted pistachios. For Valentine's Day, use heart-shaped mini molds for chilling the centers before coating.

Meal Prep Tips

Prepare the centers up to two weeks ahead and keep them chilled in a sealed container. If making many for a party, form and freeze centers first, then dip directly from the freezer—this helps them keep shape and reduces working time. Use a metal spatula and a fork to handle multiple pieces quickly, and work on a cool, dry surface to avoid condensation on the chocolate shell.

These bites are a small indulgence that travel well and impress without demanding hours in the kitchen. Make them your own by experimenting with nuts, chocolate percentage, and garnish—then sit back and enjoy the smiles when people take their first bite.