Introduction

No-Bake Cookies and Cream Cheesecake Balls are a delightful, bite-sized treat combining creamy cheesecake with crunchy chocolate sandwich cookies. Easy to make and perfect for parties or a sweet snack, these no-bake treats require minimal effort and no oven time.

A group of round dessert balls arranged neatly on a white plate sitting on a white marbled surface. Each ball has a smooth outer shell in two variations: some are covered in dark brown chocolate, topped with crumbled black cookie pieces, and one of them is bitten showing creamy white filling with embedded black cookie crumbs and a dark cookie base layer; others are covered in white chocolate with thin dark brown chocolate drizzle lines on top, also sprinkled lightly with small cookie crumbs. The texture of the outer shell is glossy and smooth, while the interior looks soft and creamy. Photo 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 to get about 1 1/2 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. Fold in most of the crushed cookies, reserving some crumbs for rolling and topping. If the mixture feels too soft, chill it for 10 minutes.
Step 3: Line a cookie sheet with parchment paper. Use a small cookie scoop or tablespoon to portion out the mixture (about 1 tablespoon each). Roll each portion into balls with your hands. If sticky, chill the balls for an additional 5 minutes.
Step 4: Place the rolled balls on the lined tray and refrigerate for 10 to 15 minutes to firm up.
Step 5: Melt white or semi-sweet chocolate chips in a microwave-safe bowl using 20-second intervals, stirring until smooth. Dip each chilled cheesecake ball into the melted chocolate using a fork, letting excess drip off. Return them to the tray and sprinkle with the reserved cookie crumbs before the chocolate sets. Chill until set, about 15 minutes.

Tips & Variations

For extra flavor, add a teaspoon of instant coffee powder to the cream cheese mixture for a mocha twist.
If you prefer, skip the chocolate dip and simply roll the balls in extra cookie crumbs or sprinkles for a quicker version.
You can substitute white or semi-sweet chocolate chips with dark chocolate for a richer taste.
Use a cookie scoop for uniform sizes to ensure even chilling and dipping.

Storage

Store the cheesecake balls in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze for up to 2 months and thaw in the refrigerator before serving. To re-soften slightly, let chilled balls sit at room temperature for 10 minutes before eating.

How to Serve

The image shows several round chocolate truffles with a smooth, shiny outer chocolate layer. The truffle in the front has a bite taken out, revealing a creamy white inside mixed with small dark cookie pieces. The outer chocolate shell is decorated with dark chocolate drizzle on top, and some crushed cookie bits are sprinkled on the upper part. They are placed on a white marbled surface. 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?

While low-fat cream cheese can be used, full-fat cream cheese provides the best creamy texture and rich flavor for these cheesecake balls.

Do I have to dip the balls in chocolate?

No, the chocolate dip is optional. You can simply roll the balls in cookie crumbs or enjoy them plain if you prefer a less sweet coating.

No-Bake Cookies and Cream Cheesecake Balls Recipe

Print Recipe

★★★★★

4.7 from 146 reviews

These No-Bake Cookies and Cream Cheesecake Balls are a delicious and easy-to-make dessert. Combining creamy full-fat cream cheese with crushed chocolate sandwich cookies, these bite-sized treats are perfect for parties or a quick sweet snack. Optionally dipped in white or semi-sweet chocolate and topped with cookie crumbs, they provide a rich, indulgent flavor without any baking required.

Author: Isabella
Prep Time: 40 minutes
Cook Time: 0 minutes
Total Time: 40 minutes
Yield: 24 cheesecake balls 1x
Category: Dessert
Method: No-Cook
Cuisine: American

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)

Dipping Chocolate (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 out at room temperature for about 30 minutes until softened. Crush 20 chocolate sandwich cookies using a food processor or by placing them in a zip-top bag and smashing them with a rolling pin, reserving some crumbs for rolling or topping.
Prepare Cheesecake Mixture: In a medium mixing bowl, combine the softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt if using. Beat until smooth and creamy. Fold in most of the crushed cookies, keeping some crumbs aside for later. If the mixture feels too soft, chill it for 10 minutes to firm up.
Shape the Balls: 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 the mixture is sticky, chill the formed balls for another 5 minutes.
Chill the Balls: Place the rolled cheesecake balls on the parchment-lined tray and refrigerate for 10 to 15 minutes to firm them up.
Melt Chocolate for Dipping: In a microwave-safe bowl, melt either white or semi-sweet chocolate chips in 20-second bursts, stirring until smooth and fully melted.
Dip and Decorate: Using a fork, dip each chilled cheesecake ball into the melted chocolate, allowing excess chocolate to drip off. Place them back on the tray and immediately sprinkle with the reserved cookie crumbs or sprinkles before the chocolate sets.
Set the Coating: Chill the dipped cheesecake balls until the chocolate is set, about 15 to 30 minutes, then serve or store chilled.

Notes

Make sure the cream cheese is fully softened to avoid lumps in the mixture.
Use a food processor for even cookie crumb consistency or crush cookies manually for a chunkier texture.
Chilling times may vary slightly depending on refrigerator temperature; ensure balls are firm before dipping.
You can mix white and semi-sweet chocolate chips for a marbled dip effect.
If you prefer, skip the chocolate dip and roll the balls only in crushed cookies for a simpler version.
Store leftovers refrigerated in an airtight container for up to 5 days.

Keywords: No-bake cheesecake balls, cookies and cream dessert, easy no-bake treats, Oreo cheesecake balls, chocolate dipped cheesecake bites