Name: No-Bake Cookies and Cream Cheesecake Balls Recipe
Prep time: 15 min
Total time: 45 min
Cuisine: American
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); Pinch of salt (optional); 1 cup (175g) white chocolate chips; 1 cup (175g) semi-sweet chocolate chips

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Introduction

These No-Bake Cookies and Cream Cheesecake Balls are a delightful treat that’s easy to make and perfect for any occasion. Creamy, sweet, and studded with crunchy cookie pieces, they require no oven time and come together quickly. Whether you’re hosting a party or craving a simple dessert, these cheesecake bites will satisfy your sweet tooth.

The image shows six round chocolate truffles arranged on a white plate sitting on a white marbled surface. The truffles have two main designs: some are coated with smooth dark brown chocolate topped with small dark chocolate crumb bits, and one in front is cut in half revealing a creamy white filling with small black cookie crumbs inside, sitting on a thin solid dark chocolate base. The other truffles are covered with white chocolate and decorated with thin dark chocolate stripes drizzled over the top, also topped with dark chocolate crumbs. The whole scene is softly lit, with a creamy and smooth texture visible on all truffles. 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. 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. Beat until smooth and creamy. Fold in most of the crushed cookies, reserving some for rolling and topping. If the mixture feels too soft, chill it for 10 minutes.
Step 3: Line a cookie sheet with parchment paper. Use a small cookie scoop or tablespoon to portion out the mixture, about 1 tablespoon each. Roll the portions 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 in 20-second bursts, stirring until smooth. Using a fork, dip each chilled cheesecake ball in the melted chocolate, letting excess drip off. Return 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 a stronger cookie flavor, use double-stuffed sandwich cookies.
If you prefer a nutty twist, add finely chopped nuts to the mixture before rolling.
To keep balls from sticking to your hands, lightly dust them with powdered sugar or chill the mixture well before shaping.
Swap the white or semi-sweet chocolate for dark chocolate for a richer taste.
Try adding a teaspoon of espresso powder for a mocha-flavored variation.

Storage

Store the cheesecake balls in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 1 month; thaw in the fridge before serving. When reheating, let them come to room temperature for the best texture, but avoid microwaving as the chocolate coating may melt unevenly.

How to Serve

The image shows round dessert balls arranged in two rows on a white marbled surface. The first row features a ball with a smooth dark brown chocolate shell, topped with small cookie crumbs. Next to it is a similar ball with a bite taken out, revealing three layers inside: a dark chocolate crumb base, a creamy white filling with black cookie bits mixed in, and the glossy dark chocolate outer shell. The second row presents balls coated in white chocolate with thin dark chocolate stripes drizzled across, each topped with the same small dark cookie crumbs. The overall texture contrasts the smooth shells with the crumbly toppings and creamy fillings. 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, you can skip the chocolate dip and simply roll the balls in reserved cookie crumbs or sprinkles for a no-dip version that’s just as tasty.

How do I soften cream cheese quickly if I forgot to leave it out?

You can soften cream cheese quickly by cutting it into small cubes and letting it sit at room temperature for 15 minutes or microwaving it in short 10-second intervals until soft but not melted.