No-Bake Cookies and Cream Cheesecake Balls
A delightful no-bake dessert made with cream cheese and chocolate sandwich cookies, perfect for festive gatherings and cozy movie nights.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 20 balls 1x
- Category: Dessert
- Method: Chilling
- 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 (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
- Soften the cream cheese by leaving it at room temperature for about 30 minutes.
- Crush the chocolate sandwich cookies using a food processor or rolling pin; set aside some for rolling.
- Mix together the softened cream cheese, powdered sugar, vanilla extract, and salt until smooth.
- Fold in the majority of the crushed cookies, chilling mixture if too soft.
- Scoop out tablespoon-sized portions and roll into balls.
- Firm up the rolled balls in the refrigerator for 10-15 minutes.
- Melt the chocolate chips in short bursts in the microwave.
- Dip each ball in the melted chocolate and sprinkle with reserved cookie crumbs.
- Chill until chocolate is set (about 10 minutes).
Notes
These cheesecake balls can be stored in an airtight container in the fridge for up to a week or frozen for up to three months. Experiment with various chocolate toppings.
Nutrition
- Serving Size: 1 ball
- Calories: 120
- Sugar: 9g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg