No-Bake Cookies and Cream Cheesecake Balls Recipe
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.
- 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.
Keywords: no bake cheesecake balls, cookies and cream cheesecake, no-bake desserts, Oreo cheesecake bites, easy cheesecake balls, party dessert, chocolate dipped cheesecake
