No-Bake Cookies and Cream Cheesecake Balls are a delightful treat that everyone will love. They combine the rich flavors of cream cheese and chocolate sandwich cookies with an easy-to-follow method. Plus, since they are no-bake, you won’t have to spend a lot of time in the kitchen. If you enjoy desserts that appeal to a crowd, these cheesecake balls are sure to impress your family and friends. For a similar confection, check out this cookies and cream ice cream cake.
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 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.
- 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 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 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
These little bites make for a great dessert at parties, potlucks, or any gathering. They can be served on a platter, and guests can help themselves. Additionally, they pair wonderfully with a scoop of ice cream—consider serving them alongside some no-bake chocolate strawberries and cream pie for a special treat.
How to Store No-Bake Cookies and Cream Cheesecake Balls
Store the cheesecake balls in an airtight container in the refrigerator. They can stay fresh for about a week. You can also freeze them for longer storage. Just ensure you separate layers with parchment paper to prevent sticking. You may also find Cookies And Cream Overnight Oats Recipe useful.
Tips to Make No-Bake Cookies and Cream Cheesecake Balls
- Use high-quality chocolate sandwich cookies for better flavor.
- If you want more texture, mix in some chopped nuts or sprinkles along with the crushed cookies.
- For a more indulgent experience, try dipping the cheesecake balls in both white and semi-sweet chocolate.
Variation
You can create various flavors by substituting different types of cookies. For instance, using peanut butter cookies can give a delicious twist. You might also want to experiment with flavored chocolate or sprinkles to match the theme of your gathering.
FAQs
Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but the texture may be slightly different.
How long do the cheesecake balls take to prepare?
The preparation and chilling time together take about an hour, making it a quick treat.
Can I make these balls in advance?
Absolutely! They can be made up to a week ahead of time and stored in the refrigerator or frozen for later use.
No-Bake Cookies and Cream Cheesecake Balls
Ingredients
Main Ingredients
- 8 oz full-fat cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 20 pieces chocolate sandwich cookies, crushed (Oreos or similar, reserve some for rolling/topping)
- 1 cup white chocolate chips (optional, for dipping)
- 1 cup semi-sweet chocolate chips (optional, for dipping)
- 1 pinch salt (optional)
Instructions
Preparation
- 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 smashing them with a rolling pin in a zip-top bag until you have 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 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) and 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.
Dipping
- 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).
