No-Bake Cookies and Cream Cheesecake Balls Recipe
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.
- 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
