No-Bake Cookies and Cream Cheesecake Balls
Delightful no-bake cheesecake balls featuring creamy cheesecake and crunchy chocolate sandwich cookies, perfect for any occasion.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 18-20 balls 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 8 oz (225g) full-fat cream cheese, softened
- 1 cup (120g) powdered sugar
- 1 tsp (5ml) vanilla extract
- 20 chocolate sandwich cookies, 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
- Soften the cream cheese by letting it sit out until softened (about 30 minutes at room temperature).
- Crush the chocolate sandwich cookies using a food processor or by smashing them in a zip-top bag.
- Prepare the cheese mixture by combining cream cheese, powdered sugar, vanilla extract, and a pinch of salt in a medium bowl and beat until smooth.
- Mix in most of the crushed cookies, reserving some for rolling and topping.
- Roll the mixture into balls using a small cookie scoop or tablespoon.
- Chill the rolled balls on a lined cookie sheet in the refrigerator for 10-15 minutes.
- Melt the white or semi-sweet chocolate chips in a microwave-safe bowl in 20-second bursts, stirring until smooth.
- Dip each chilled cheesecake ball in the melted chocolate and sprinkle with reserved cookie crumbs.
- Set the cheesecake balls in the fridge until the chocolate has hardened (about 10 minutes).
Notes
Keep the cheesecake balls stored in an airtight container in the fridge for up to one week. Freeze for up to a month for later enjoyment.
Nutrition
- Serving Size: 1 ball
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg