Why Make This Recipe
No-Bake Cookies and Cream Cheesecake Balls are a delightful and easy treat. They combine the rich and creamy flavor of cheesecake with the irresistible crunch of chocolate sandwich cookies. Plus, since there’s no baking required, it’s a quick dessert to make! These cheesecake balls are perfect for any occasion, from casual get-togethers to special celebrations. Everyone will love the sweet taste and the fun, bite-sized format.
How to Make No-Bake Cookies and Cream Cheesecake Balls
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)
Directions
- Let the cream cheese sit out until it is 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 them with a rolling pin. You’ll need about 1 1/2 cups of crumbs.
- In a medium mixing bowl, combine 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 is too soft, chill it for 10 minutes.
- Line a cookie sheet with parchment paper. Use a small cookie scoop or tablespoon to portion out the mixture (about 1 tablespoon each). Roll into balls with your hands. If sticky, chill for another 5 minutes.
- Place the rolled balls on the lined tray and refrigerate for 10-15 minutes to firm up.
- 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 the 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).
How to Serve No-Bake Cookies and Cream Cheesecake Balls
Serve these cheesecake balls chilled on a platter. They can be a fun addition to dessert tables or party snacks. Pair them with some fresh fruit or a drizzle of chocolate sauce for extra flair. Enjoy them with your family and friends at any gathering!
How to Store No-Bake Cookies and Cream Cheesecake Balls
Store these cheesecake balls in an airtight container in the fridge. They will stay fresh for about 5-7 days. If you want to keep them longer, you can freeze them. Just place them in a freezer-safe container and they’ll last for up to 2 months. Thaw in the fridge before serving.
Tips to Make No-Bake Cookies and Cream Cheesecake Balls
- Make sure your cream cheese is softened, as this helps to achieve a creamy texture.
- If the mixture is too soft, don’t hesitate to use the fridge to help it firm up.
- Use a cookie scoop for uniform ball sizes.
- For an extra crunchy texture, add more cookie crumbs to the mixture.
Variation
You can add different flavors of chocolate chips or a swirl of peanut butter for a twist. Try using different types of sandwich cookies too, like vanilla or mint, for unique flavors.
FAQs
Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but the texture may be less creamy.
How long do these keep?
These cheesecake balls can be stored in the refrigerator for 5-7 days.
Can I freeze these cheesecake balls?
Yes, you can freeze them for up to 2 months. Just be sure to store them in an airtight container.
No-Bake Cookies and Cream Cheesecake Balls
Ingredients
Method
- Let the cream cheese sit out until it is 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 them with a rolling pin. You’ll need about 1 1/2 cups of crumbs.
- In a medium mixing bowl, combine 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 is too soft, chill it for 10 minutes.
- Line a cookie sheet with parchment paper. Use a small cookie scoop or tablespoon to portion out the mixture (about 1 tablespoon each). Roll into balls with your hands. If sticky, chill for another 5 minutes.
- Place the rolled balls on the lined tray and refrigerate for 10-15 minutes to firm up.
- 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 the 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).
