Introduction

No-bake cookies and cream cheesecake balls are a delightful treat that combines creamy cheesecake with crunchy chocolate sandwich cookies. These bite-sized desserts are perfect for parties or an easy indulgence without needing an oven.

The image shows round dessert balls arranged on a white plate placed on a white marbled surface. The front row features a group of chocolate-covered balls; one is cut open, revealing a creamy white inside with small dark cookie pieces, and a dark cookie base at the bottom layer. The chocolate exterior is smooth and topped with crumbled dark cookies. Next to them, there are white chocolate balls decorated with thin, dark chocolate drizzles in a diagonal pattern and also topped with dark cookie crumbs. The dessert balls are glossy and evenly coated, showing a neat presentation. 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 until you have about 1 1/2 cups of crumbs.
Step 2: In a medium mixing bowl, combine softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt. Beat until smooth and creamy. Fold in most of the crushed cookies, keeping some crumbs aside for rolling or 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, about 1 tablespoon each. Roll each portion into a ball with your hands. If the mixture is sticky, chill for an additional 5 minutes.
Step 4: Place the rolled balls on the prepared tray and refrigerate for 10–15 minutes to firm up.
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, letting the excess drip off. Return to the tray and sprinkle with the reserved cookie crumbs or sprinkles before the chocolate sets.

Tips & Variations

Use crushed colored sprinkles instead of cookie crumbs for a festive look.
If you prefer, skip the chocolate dip and roll the balls in cocoa powder or finely chopped nuts.
Chilling the mixture longer can make rolling easier and reduce stickiness.
For a stronger cookies and cream flavor, add a bit more vanilla extract or use extra cookie crumbs in the mix.

Storage

Store the cheesecake balls in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 1 month. Let thaw in the fridge before serving. Reheat is not necessary as they are best served chilled.

How to Serve

A close-up image shows several round chocolate-covered balls with a creamy white filling inside that has small black cookie pieces mixed in. The ball in the front is cut open to reveal the inside, which is smooth and creamy with tiny cookie bits evenly spread. The outer layer is a shiny milk chocolate coating with drizzles of dark and white chocolate, and small cookie crumbs are sprinkled on top. The balls are placed on a clear glass surface with a soft white marbled background. 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?

Low-fat cream cheese can be used, but it may affect the texture and richness of the cheesecake balls, making them less creamy and firm.

Do I have to dip the balls in chocolate?

No, dipping in chocolate is optional. You can enjoy the cheesecake balls plain or rolled in additional crushed cookies or sprinkles for variety.

No-Bake Cookies and Cream Cheesecake Balls Recipe

Print Recipe

★★★★★

4.5 from 53 reviews

These No-Bake Cookies and Cream Cheesecake Balls are a delightful and creamy treat combining the rich flavor of cream cheese with crunchy chocolate sandwich cookies. Perfect for parties or a quick sweet fix, these bite-sized cheesecake balls are easy to make and can be dipped in either white or semi-sweet chocolate for an extra indulgent finish.

Author: Stella
Prep Time: 40 minutes
Cook Time: 0 minutes
Total Time: 40 minutes
Yield: Approximately 20–24 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)

Chocolate Coating (Optional)

1 cup (175g) white chocolate chips (optional, for dipping)
1 cup (175g) semi-sweet chocolate chips (optional, for dipping)

Instructions

Soften Cream Cheese and Crush Cookies: Let the cream cheese sit out at room temperature for about 30 minutes until softened. 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 yield approximately 1 1/2 cups of crumbs.
Mix the Cheesecake Batter: In a medium mixing bowl, combine the softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt (if using). Beat the mixture 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 in the refrigerator for 10 minutes.
Form the Cheesecake Balls: Line a cookie sheet with parchment paper. Using a small cookie scoop or tablespoon, portion the mixture into balls about 1 tablespoon each. Roll each portion between your hands to create smooth balls. If the mixture is sticky, chill for another 5 minutes.
Chill the Balls: Place the formed cheesecake balls on the lined tray and refrigerate them for 10-15 minutes to firm up.
Melt Chocolate and Dip: Melt either the white chocolate chips or semi-sweet chocolate chips in a microwave-safe bowl using 20-second bursts, stirring until smooth. Using a fork, dip each chilled cheesecake ball in the melted chocolate, allowing excess chocolate to drip off. Return the dipped balls to the parchment-lined tray.
Decorate and Set: Sprinkle the dipped balls with the reserved cookie crumbs or sprinkles before the chocolate sets. Allow the chocolate to harden at room temperature or in the refrigerator.

Notes

For best results, ensure the cream cheese is fully softened to avoid lumps in the cheesecake mixture.
If the mixture becomes too soft while shaping, keep it chilled to make rolling easier.
These cheesecake balls can be stored in an airtight container in the refrigerator for up to 5 days.
Feel free to customize the toppings with sprinkles, crushed nuts, or different cookie crumbs.
Use gluten-free sandwich cookies if you need the recipe to be gluten-free.

Keywords: No-Bake Cheesecake Balls,Cookies and Cream Cheesecake,Easy Dessert,Bite-Sized Cheesecake,Chocolate Dipped Cheesecake Balls