These cheesecake balls also freeze exceptionally well, making them an excellent make-ahead dessert. To freeze, place the fully set and coated cheesecake balls in a single layer on a parchment-lined baking sheet and freeze until solid (about 2-3 hours). Once frozen, transfer them to a freezer-safe airtight container or a heavy-duty freezer bag, again separating layers with parchment paper if necessary. They can be stored in the freezer for up to 1-2 months. When you’re ready to enjoy them, simply transfer the desired number of balls from the freezer to the refrigerator and let them thaw for a few hours, or overnight, until they are firm but not frozen solid. You can also enjoy them directly from the freezer for a firmer, almost ice cream-like treat, though the texture will be denser. Always ensure they are in an airtight container to prevent freezer burn and absorption of other freezer odors.
