No-Bake Cookies and Cream Cheesecake Balls Recipe
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.
- 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
