No-Bake Cookies and Cream Cheesecake Balls

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Delightful no-bake cheesecake balls made with cream cheese and chocolate sandwich cookies, perfect for warm gatherings.

Scale

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)

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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 placing them in a zip-top bag and smashing with a rolling pin.
Mix the filling by combining softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt in a medium bowl. Beat until smooth and creamy.
Fold in most of the crushed cookies, reserving some for rolling and topping.
Portion and roll the mixture into balls using a small cookie scoop or tablespoon.
Refrigerate the rolled balls on a lined tray for 10-15 minutes to firm up.
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 before the chocolate sets.

Store leftover cheesecake balls in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze for up to 3 months.

Find it online: https://doughgirlbylea.com/creamy-no-bake-cookies-and-cream-cheesecake-balls/