No-Bake Cookies and Cream Cheesecake Balls
Chilled cream-cheese and sandwich-cookie bites with an optional white or semi-sweet chocolate finish.
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
Method
- Soften the brick cream cheese enough to mix, about 30 minutes if needed. Line a tray with parchment.
- Crush all 20 sandwich cookies including their filling; reserve about 2 tablespoons crumbs.
- Beat cream cheese, powdered sugar, vanilla, and optional salt until smooth. Fold in remaining crumbs.
- Chill about 10 minutes or until the filling holds a rounded shape.
- Scoop about 24 level tablespoon portions, roll into balls, and place on the tray. Chill at least 15 minutes until firm.
- If coating, melt the white or semi-sweet chocolate in short microwave bursts, stirring frequently. Cool slightly while keeping it fluid.
- Dip firm balls using a fork, let excess drip away, and set on parchment. Sprinkle with reserved crumbs before the coating sets.
- Refrigerate about 10 minutes or until set. Keep chilled until serving.
Notes
- Yield is about 24 tablespoon-sized pieces; scoop size changes the count.
- Refrigerate covered for 3–4 days. Chocolate dipping is optional.