Introduction

No-Bake Cookies and Cream Cheesecake Balls are a delightful, bite-sized treat that’s creamy, rich, and packed with crunchy cookie bits. These easy-to-make dessert balls require no baking and can be customized with white or semi-sweet chocolate dips, making them perfect for any occasion.

The image shows several round dessert balls arranged on a white marbled surface. Each ball consists of a crunchy dark chocolate cookie base as the bottom layer, followed by a thick creamy white cheesecake filling with small dark cookie pieces mixed inside. The balls are coated in a smooth outer shell; some are covered in milk chocolate, and one in the center is bitten to reveal the creamy interior. Others are coated in white chocolate with dark chocolate drizzles on top, and all have small dark cookie crumbles sprinkled on the top surface. The overall look is glossy and rich with a contrast between the dark chocolate, white cream, and cookie crumbs. 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 into crumbs using a food processor or by placing them in a zip-top bag and smashing with a rolling pin. You’ll need 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 if using. Beat until smooth and creamy. Gently fold in most of the crushed cookies, saving some crumbs for rolling and topping. If the mixture feels too soft, chill 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) 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.
Step 5: Melt white 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 into the melted chocolate, letting excess drip off.
Step 6: Return the dipped balls to the tray and sprinkle with reserved cookie crumbs or sprinkles before the chocolate sets. Chill until set, about 10 minutes in the fridge.

Tips & Variations

For extra texture, fold in chopped nuts or mini chocolate chips along with the crushed cookies.
Try dipping the balls in dark chocolate for a richer flavor contrast.
If you don’t have a food processor, place cookies in a sealed bag and crush with a rolling pin or use a sturdy cup to press them.
To make them gluten-free, use gluten-free sandwich cookies and be sure to check your chocolate chips.

Storage

Store 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 parchment-lined tray until firm, then transfer to a freezer-safe container for up to 1 month. Thaw in the refrigerator before serving. Reheating is not necessary—serve chilled for the best texture.

How to Serve

The image shows a close-up of several round dessert balls arranged on a white plate, placed on a white marbled surface. Each ball has a smooth outer chocolate coating; some are covered in dark chocolate with small dark cookie crumbs on top, while others are coated in white chocolate with a dark chocolate drizzle in thin, wavy lines across the top. The central ball is bitten into, revealing a creamy white interior with small dark cookie pieces mixed throughout, sitting on a thin layer of dense dark cookie base. The contrast between the dark and white chocolate coatings with the black cookie crumbs creates a visually appealing and textured look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecake balls without dipping them in chocolate?

Yes, the cheesecake balls are delicious on their own with the cookie crumbs folded in and sprinkled on top. Chocolate dipping is optional but adds a nice finish and extra flavor.

How do I soften cream cheese quickly?

If you’re short on time, cut the cream cheese into smaller cubes and let it sit at room temperature for about 15 minutes. You can also microwave it for 10–15 seconds, but be careful not to melt it.

No-Bake Cookies and Cream Cheesecake Balls Recipe

Print Recipe

★★★★★

5 from 75 reviews

Delightfully creamy and perfectly bite-sized, these No-Bake Cookies and Cream Cheesecake Balls combine smooth cream cheese, sweet powdered sugar, and crushed chocolate sandwich cookies for an easy, crowd-pleasing dessert. With an optional chocolate dip and cookie crumb topping, these no-bake treats are simple to prepare and perfect for parties or quick indulgence.

Author: Stella
Prep Time: 40 minutes
Cook Time: 0 minutes
Total Time: 40 minutes
Yield: 24 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 Dip (Optional)

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

Instructions

Soften Cream Cheese: Let the cream cheese sit at room temperature for about 30 minutes until softened, ensuring it blends smoothly.
Crush Cookies: Crush the chocolate sandwich cookies into crumbs using a food processor or by placing them in a zip-top bag and smashing with a rolling pin. Reserve some crumbs for rolling or topping. You’ll need approximately 1 1/2 cups of crumbs.
Mix Ingredients: In a medium mixing bowl, combine the softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt. Beat until the mixture is smooth and creamy. Fold in most of the crushed cookies, reserving some for garnish. If the mixture is too soft to handle, chill it for 10 minutes.
Shape Balls: Line a cookie sheet with parchment paper. Using a small cookie scoop or tablespoon, portion out the mixture and roll into balls by hand, about 1 tablespoon each. If sticky, chill for an additional 5 minutes.
Chill Balls: Place the rolled cheesecake balls on the lined tray and refrigerate for 10-15 minutes to firm up.
Melt Chocolate (Optional): Melt white or semi-sweet chocolate chips in a microwave-safe bowl, heating in 20-second bursts and stirring until smooth.
Dip and Decorate: Using a fork, dip each chilled cheesecake ball into the melted chocolate, letting excess drip off. Return to the tray and sprinkle with reserved cookie crumbs or sprinkles before the chocolate sets. Chill in the fridge until the chocolate coating is set, about 10 minutes.

Notes

Ensure cream cheese is fully softened for easier mixing.
Chill the mixture if it becomes too soft to handle for rolling.
Use parchment paper on the tray to prevent sticking and for easy cleanup.
The chocolate dip is optional but adds delicious flavor and a professional finish.
Store cheesecake balls in an airtight container in the refrigerator for up to 5 days.
For a dairy-free option, substitute cream cheese and chocolate chips with vegan alternatives.

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