No-Bake Cookies and Cream Cheesecake Balls
These delightful cheesecake balls combine creamy cheesecake and crunchy chocolate sandwich cookies, making a perfect no-bake treat for any occasion.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 20 balls 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 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
- 1 cup (175g) white chocolate chips (optional, for dipping)
- 1 cup (175g) semi-sweet chocolate chips (optional, for dipping)
- Pinch of salt (optional)
Instructions
- Soften the cream cheese by letting it sit out until softened (about 30 minutes).
- Crush the chocolate sandwich cookies using a food processor or by smashing them in a zip-top bag.
- Mix the softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt in a medium mixing bowl until smooth.
- Fold in most of the crushed cookies, reserving some for rolling and topping.
- Scoop out tablespoon portions from the mixture and roll them into balls with your hands.
- Chill the rolled balls on a parchment-lined tray for about 10-15 minutes.
- Melt the white or semi-sweet chocolate chips in a microwave-safe bowl.
- Dip each chilled cheesecake ball in the melted chocolate, letting excess drip off.
- Chill the dipped balls until the chocolate sets, about 10 minutes.
Notes
Store these cheesecake balls in an airtight container in the refrigerator for up to one week, or freeze for longer storage.
Nutrition
- Serving Size: 1 ball
- Calories: 160
- Sugar: 14g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg