Introduction

No-Bake Cookies and Cream Cheesecake Balls are a delightful, creamy treat perfect for any occasion. These bite-sized desserts combine rich cream cheese with crunchy chocolate sandwich cookies, creating a heavenly flavor in every bite. Plus, they’re easy to make and require no oven time!

The image shows a close-up of three rows of round truffle balls placed on a white marbled surface. The truffles have two main layers: a smooth outer chocolate shell—some are milk chocolate brown, others creamy white with dark chocolate drizzle on top—and a creamy inner filling spotted with small dark cookie crumbs. The front center truffle has a bite taken out, revealing the white creamy layer with black cookie bits inside and a thicker dark cookie base layer. Each truffle is topped with crumbled dark cookie pieces, creating a rough textured crown contrasting the smooth outer shells. The photo is taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz (225g) full-fat cream cheese, softened
1 cup (120g) powdered sugar
1 tsp (5ml) vanilla extract
20 chocolate sandwich cookies (Oreos or similar, about 200g), crushed (reserve some for rolling/topping)
1 cup (175g) white chocolate chips (optional, for dipping)
1 cup (175g) semi-sweet chocolate chips (optional, for dipping)
Pinch of salt (optional)

Instructions

Step 1: Let the cream cheese sit out until softened, about 30 minutes at room temperature. Crush the chocolate sandwich cookies using a food processor or by placing them in a zip-top bag and smashing with a rolling pin, aiming for about 1½ cups of crumbs.
Step 2: In a medium mixing bowl, combine the softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt. Beat until smooth and creamy. Gently fold in most of the crushed cookies, reserving some for rolling and topping. If the mixture feels too soft, chill it for 10 minutes.
Step 3: Line a cookie sheet with parchment paper. Using a small cookie scoop or tablespoon, portion out the mixture and roll into balls with your hands. If sticky, chill for another 5 minutes.
Step 4: Place the rolled balls on the lined tray and refrigerate for 10-15 minutes to firm up before dipping.
Step 5: Melt 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 into the melted chocolate, allowing excess chocolate to drip off. Return balls to the tray and sprinkle with reserved cookie crumbs or extra toppings as desired.
Step 6: Refrigerate the dipped cheesecake balls until the chocolate sets, about 15-20 minutes, then serve or store.

Tips & Variations

For extra crunch, add finely chopped nuts like pecans or walnuts to the mixture.
If you prefer a stronger vanilla flavor, increase vanilla extract to 1½ teaspoons.
Try dipping the balls in dark chocolate or drizzle them with contrasting chocolate for a decorative touch.
If you don’t want to dip them in chocolate, simply roll the balls in reserved crushed cookies for a simpler finish.

Storage

Store cheesecake balls in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months; thaw in the refrigerator before serving. To re-melt chocolate coating after thawing, let cheesecake balls sit at room temperature briefly, then re-chill to set.

How to Serve

The image shows round dessert balls arranged on a white plate. The front and center ball is coated in smooth milk chocolate with a crunchy dark cookie crumb topping. It has one bite taken out, revealing three layers: a dark cookie base at the bottom, a thick creamy white middle layer speckled with small dark cookie pieces, and a thin outer milk chocolate shell. To the left, there is another ball fully covered in milk chocolate with some cookie crumbs on top. On the right side, there are white chocolate-coated balls decorated with dark chocolate drizzles and topped with cookie crumbs. The background is a soft white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese for this recipe?

While you can use low-fat cream cheese, full-fat cream cheese gives a richer, creamier texture and better flavor for these cheesecake balls.

Do I have to use chocolate for dipping?

No, dipping the balls in chocolate is optional. You can simply roll them in crushed cookies or enjoy them plain for a quicker and lighter treat.

No-Bake Cookies and Cream Cheesecake Balls Recipe

Print Recipe

★★★★★

4.8 from 115 reviews

Delicious no-bake cookies and cream cheesecake balls featuring a creamy cream cheese base mixed with crushed chocolate sandwich cookies, coated optionally in melted white or semi-sweet chocolate for an indulgent and easy-to-make dessert perfect for any occasion.

Author: Marco
Prep Time: 40 minutes
Cook Time: 0 minutes
Total Time: 40 minutes
Yield: 20 cheesecake balls 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cheesecake Balls

8 oz (225g) full-fat cream cheese, softened
1 cup (120g) powdered sugar
1 tsp (5ml) vanilla extract
20 chocolate sandwich cookies (Oreos or similar, about 200g), crushed (reserve some for rolling/topping)
Pinch of salt (optional)

Chocolate Coating (Optional)

1 cup (175g) white chocolate chips
1 cup (175g) semi-sweet chocolate chips

Instructions

Soften Cream Cheese and Crush Cookies: Let the cream cheese sit at room temperature for about 30 minutes until softened. Crush the chocolate sandwich cookies using a food processor or place them in a zip-top bag and smash with a rolling pin until you get about 1 1/2 cups of crumbs.
Mix Cream Cheese and Cookies: In a medium bowl, combine the softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt. Beat the mixture until smooth and creamy. Fold in most of the crushed cookies, reserving some for rolling and topping. If the mixture feels too soft, chill it in the refrigerator for 10 minutes to firm up.
Shape Cheesecake Balls: Line a cookie sheet with parchment paper. Using a small cookie scoop or tablespoon, portion out the mixture (about 1 tablespoon each). Roll each portion into a ball with your hands. If the mixture is sticky, chill for another 5 minutes to make rolling easier.
Chill Balls to Firm Up: Place the rolled balls on the lined tray and refrigerate for 10-15 minutes to allow them to firm up before dipping.
Melt Chocolate Coating: Melt white or semi-sweet chocolate chips in a microwave-safe bowl in 20-second bursts, stirring after each until smooth and fully melted.
Dip and Decorate: Using a fork, dip each cheesecake ball into the melted chocolate, letting excess drip off. Place them back onto the parchment-lined tray and immediately sprinkle with the reserved cookie crumbs for added texture and decoration.
Set and Serve: Refrigerate the dipped cheesecake balls until the chocolate coating is fully set, about 30 minutes. Serve chilled and enjoy!

Notes

If the cheesecake mixture is too soft to roll, chilling it for 10-15 minutes will make it easier to handle.
You can use either white or semi-sweet chocolate for dipping, or skip the coating altogether for a simpler treat.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
For added flavor variation, try mixing in chopped nuts or mini chocolate chips into the cheesecake mixture.

Keywords: no-bake cheesecake balls, cookies and cream, Oreo cheesecake balls, easy dessert, no-bake cookie balls