Description
These No-Bake Cookies and Cream Cheesecake Balls combine creamy cheese and crunchy chocolate for a delightful bite-sized treat celebrating childhood memories.
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
- 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 them with a rolling pin.
- 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. Chill for 10 minutes if the mixture is too soft.
- 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.
- Chill for another 5 minutes if sticky.
- 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 before the chocolate sets.
- Chill until set (about 10 minutes in the fridge).
Notes
Experiment with different flavors of chocolate chips or fun mix-ins for unique variations. Pair with fresh fruit or whipped cream for added flavor.
