No-Bake Cookies and Cream Cheesecake Balls Recipe
Delicious no-bake cookies and cream cheesecake balls featuring creamy full-fat cream cheese mixed with crushed chocolate sandwich cookies, sweetened with powdered sugar and vanilla, then optionally dipped in melted white or semi-sweet chocolate and finished with cookie crumb toppings. These bite-sized treats are easy to prepare without any baking, perfect for parties or quick desserts.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: About 24 cheesecake balls 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Main 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)
For Dipping (Optional)
- 1 cup (175g) white chocolate chips
- 1 cup (175g) semi-sweet chocolate chips
Instructions
- Soften Cream Cheese and Crush Cookies: Let the cream cheese sit at room temperature for about 30 minutes until softened. 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, measuring around 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 the mixture until smooth and creamy, then fold in most of the crushed cookies, reserving some for rolling and topping. If the mixture is too soft, chill it in the refrigerator for 10 minutes to firm up.
- Form Cheesecake Balls: Line a cookie sheet with parchment paper. Using a small cookie scoop or tablespoon, portion out about 1 tablespoon of the mixture each. Roll each portion into a ball with your hands. If the mixture feels sticky, chill the balls for an additional 5 minutes.
- Chill Before Dipping: Place the formed cheesecake balls onto the lined tray and refrigerate for 10 to 15 minutes to allow them to firm up properly before dipping.
- Melt Chocolate and Dip: Melt white or semi-sweet chocolate chips in a microwave-safe bowl in 20-second intervals, stirring after each, until smooth. Using a fork, dip each chilled cheesecake ball into the melted chocolate, allowing excess to drip off. Place the dipped balls back onto the tray and immediately sprinkle with the reserved cookie crumbs or sprinkles.
- Set and Serve: Chill the dipped cheesecake balls in the refrigerator for approximately 10 minutes or until the chocolate coating has set. Serve chilled for best flavor and texture.
Notes
- To soften cream cheese quickly, you can microwave it for 10-15 seconds but avoid melting it.
- Reserve some crushed cookies for rolling or topping to add texture and decorative appeal.
- If you prefer, skip the chocolate dip and serve the cheesecake balls plain or rolled only in cookie crumbs.
- Store leftover cheesecake balls in an airtight container in the refrigerator for up to 5 days.
- For a fun twist, add finely chopped nuts or sprinkles to the dipping chocolate coating.
Keywords: no bake cheesecake balls, cookies and cream dessert, Oreo cheesecake bites, easy no bake dessert, chocolate dipped cheesecake balls
