No-Bake Cookies and Cream Cheesecake Balls
Delicious, bite-sized cheesecake balls made with cream cheese and chocolate sandwich cookies, perfect for any occasion without the need for baking.
Ingredients
Main Ingredients
- 8 oz full-fat cream cheese, softened Make sure it’s fully softened for smooth blending.
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 20 pieces chocolate sandwich cookies (Oreos or similar), crushed Reserve some for rolling/topping.
- 1 cup white chocolate chips Optional, for dipping.
- 1 cup semi-sweet chocolate chips Optional, for dipping.
- Pinch of salt Optional.
Instructions
Preparation
- Let the cream cheese sit out until softened, approximately 30 minutes at room temperature.
- Crush the chocolate sandwich cookies using a food processor or place them in a zip-top bag and smash them with a rolling pin. You’ll need about 1 ½ cups of crumbs.
- In a medium mixing bowl, combine the softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt. Beat until smooth and creamy.
- Fold in most of the crushed cookies, reserving some for rolling and topping. If the mixture is too soft, chill it for 10 minutes.
Rolling and Chilling
- Line a cookie sheet with parchment paper. Use a small cookie scoop or tablespoon to portion out the mixture (about 1 tablespoon each). Roll into balls with your hands. If it’s sticky, chill for another 5 minutes.
- Place the rolled balls on the lined tray and refrigerate for 10-15 minutes to firm up.
Dipping and Final Chilling
- Melt the white or semi-sweet chocolate chips in a microwave-safe bowl in 20-second bursts, stirring until smooth.
- Using a fork, dip each chilled cheesecake ball in the melted chocolate, letting the excess drip off.
- Return to the tray and sprinkle with reserved cookie crumbs or sprinkles before the chocolate sets. Chill until set (about 10 minutes in the fridge).
Notes
Store in an airtight container in the refrigerator for up to a week, or freeze for up to three months. Thaw in the fridge overnight before serving.