Go Back

No-Bake Cookies & Cream Cheesecake Balls

Deliciously creamy and crunchy cheesecake balls made with crushed Oreo cookies, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 12 balls
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 8 oz cream cheese, softened Make sure it's at room temperature for easy mixing.
  • 1 cup powdered sugar
  • 1 cup crushed Oreo cookies Can substitute with other cookies if desired.
  • 1 tsp vanilla extract For added flavor.
Coating Ingredients
  • 1 cup chocolate chips For coating the cheesecake balls.

Method
 

Preparation
  1. In a mixing bowl, beat the softened cream cheese until it’s smooth and fluffy.
  2. Gradually add in the powdered sugar and continue to mix until well combined.
  3. Stir in the crushed Oreo cookies and vanilla extract until the mixture is creamy with crunchy bits.
  4. Using a small cookie scoop or your hands, roll the mixture into bite-sized balls (about 1 inch in diameter) and place them onto a parchment-lined baking sheet.
  5. Refrigerate the balls for about 30 minutes to firm them up.
Coating
  1. Melt the chocolate chips in a microwave or double boiler.
  2. Dip each chilled cheesecake ball into the melted chocolate, then return them to the parchment-lined baking sheet.
  3. Refrigerate again until the chocolate coating is set (about 15-30 minutes).

Notes

These cheesecake balls can be stored in an airtight container in the refrigerator for up to one week. They can also be frozen for up to two months. Serve cold for best results.