This batch of cherry and bourbon no-bake balls is one of those recipes that arrived in my life the way most good things do: through a late-night pantry raid and a stubborn craving for something sweet and sophisticated. I first paired dried cherries with bourbon during the holidays when I needed a quick, impressive confection that didn’t require an oven. The result was a velvety, slightly tangy center with a hint of warm bourbon, enrobed in glossy dark chocolate. The contrast between the creamy filling and the firm chocolate shell makes every bite feel indulgent without being fussy.

I love making these for gatherings because they travel well, look elegant on a platter, and come together in under an hour of active time. The texture is slightly chewy from the cherries and pleasantly crunchy from the chopped pecans, while the bourbon lifts the flavors so the sweetness never feels cloying. These are the kind of little sweets that prompt compliments before the host reveals they required minimal hands-on time. They became a Solush cooks holiday staple the first winter I made them, and now guests ask for them by name.

Ingredients

• Cream cheese (8 ounces): Use full-fat block cream cheese for a stable, creamy center; Philadelphia brand works reliably. Bring to room temperature for easy mixing.
• Unsalted butter (3 tablespoons): Softened butter adds richness and helps the mix hold its shape. European-style butter is fine if you prefer a nuttier flavor.
• Powdered sugar (2 1/2 cups): Confectioners’ sugar gives a smooth texture that dissolves into the cream cheese; sift if lumpy for best results.
• Dried cherries (3/4 cup, finely chopped): Tart or sweet dried cherries both work; tart varieties add lively acidity that balances the sugar.
• Pecans (1/2 cup, finely chopped): Lightly toast them for deeper aroma before chopping; they add a pleasant crunch and toasty flavor.
• Bourbon (2 tablespoons): Adds warmth and complexity; choose a mid-range bottle you’d drink, not a mixing-only brand.
• Vanilla extract (1 teaspoon): Use pure vanilla for the cleanest flavor lift.
• Semi-sweet or dark chocolate (12 ounces): Use a quality baking chocolate or chocolate chips; 60 to 70 percent cacao gives the best balance.
• Coconut oil or shortening (1 tablespoon, optional): Helps the melted chocolate set glossy and smooth, especially when using darker chocolate.
• Extra dried cherries for garnish: Whole or chopped to decorate each piece while the chocolate is still wet.

Instructions

Prepare the Base: Beat 8 ounces of softened cream cheese and 3 tablespoons softened unsalted butter together until completely smooth, about 1 to 2 minutes with a hand mixer on medium speed. Scrape the bowl so no lumps remain; smoothness here ensures a consistent texture after chilling. Sweeten and Fold: Add 2 1/2 cups powdered sugar gradually, mixing on low until fully incorporated and thick. Fold in 3/4 cup finely chopped dried cherries and 1/2 cup finely chopped pecans with a spatula to avoid overworking the mixture. Stir in 2 tablespoons bourbon and 1 teaspoon vanilla extract until evenly distributed. Chill for Firming: Chill the mixture in the refrigerator for 1 hour, or place in the freezer for 20 to 30 minutes until firm enough to scoop. The mixture should hold a spoon’s shape and not stick excessively to your fingers. Scoop and Shape: Using a tablespoon measure, scoop portions and roll quickly between lightly greased hands into tight balls. Place them on a parchment-lined baking sheet, then chill again for about 20 minutes so they are very firm before dipping. Melt Chocolate: Melt 12 ounces chocolate in a double boiler or microwave in 20-second bursts, stirring between sessions until smooth. Stir in 1 tablespoon coconut oil or shortening if using to help the coating set shiny and firm. Dip and Garnish: Dip each chilled ball into the melted chocolate using a fork, tapping off excess, and return to parchment. Place a whole or chopped dried cherry on top while the chocolate is still soft. Allow the coating to harden at room temperature for 15 to 20 minutes, or chill briefly to speed things up.

Storage Tips

Store finished pieces in a single layer or layers separated by parchment in an airtight container in the refrigerator for up to two weeks. For longer storage, freeze them on a tray until solid, then transfer to a rigid freezer-safe container with parchment layers; they keep for up to three months. Thaw in the refrigerator overnight before serving to avoid condensation on the chocolate. For short-term transport, pack with a small ice pack inside an insulated bag to protect the coating from melting.

Ingredient Substitutions

Swap pecans for walnuts at a 1:1 ratio for a similar texture and slightly different flavor profile. If you prefer no alcohol, replace the bourbon with 2 tablespoons unsweetened cherry juice concentrate or a non-alcoholic vanilla extract, but reduce any added liquid to keep the centers firm. For a nut-free version, use toasted sunflower seeds chopped 1:1 and increase cherries slightly to maintain body. You can also use milk chocolate instead of dark for a sweeter finish.

Serving Suggestions

Present them on a simple white platter sprinkled with a few toasted pecan halves and a scattering of extra dried cherries. Pair with coffee, port, or a nutty dessert wine for an after-dinner bite. For holiday platters, alternate with peppermint bark or shortbread cookies to contrast textures. These also make charming stocking stuffers or additions to a homemade confection gift box.

Cultural Background

The idea of booze-infused confections traces back to European liqueur chocolates, where spirits were combined with ganaches or fruit centers to add complexity. Dried cherries are a versatile stone-fruit derivative used in American baking and preserves; pairing them with bourbon nods to Southern U.S. spirits traditions. The no-bake approach draws on quick truffle-making techniques, blending cream and sweetener to create a scoopable filling that’s perfect for dipping.

Seasonal Adaptations

In winter, increase the bourbon to 3 tablespoons for a warmer profile and use 70 percent dark chocolate for a richer finish. For summer, omit the alcohol and use freeze-dried cherries folded in at the end to reduce moisture. Swap pecans for toasted coconut in tropical-themed batches, and finish with flaked sea salt for a contemporary twist.

Meal Prep Tips

Prepare the centers up to two days in advance and keep chilled; dip on the day you plan to serve for the freshest sheen. If prepping for a party, form and freeze centers on a sheet tray until solid, then dip straight from the freezer — dipping frozen centers helps the chocolate set quickly and prevents the filling from softening. Use a small cookie scoop for uniform sizing and label containers with the date and flavor variations if making multiple batches.

These cherry and bourbon no-bake balls are a small-bite way to add homemade charm to any gathering. They’re forgiving, adaptable, and always a crowd-pleaser — try making one batch, and they’ll likely become part of your entertaining rotation.