No-Bake Cookies and Cream Cheesecake Balls

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Delightful no-bake cheesecake balls combining creamy cheesecake and crunchy chocolate cookies, perfect for any occasion.

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 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. You’ll need about 1 1/2 cups of crumbs.
Combine softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt in a medium mixing bowl. Beat until smooth and creamy.
Fold in most of the crushed cookies, reserving some for rolling and topping. If the mixture is too soft, chill for 10 minutes.
Form the mixture into balls using a small cookie scoop or tablespoon (about 1 tablespoon each). Roll into balls with your hands. If sticky, chill for another 5 minutes.
Chill the rolled balls on the lined tray in the refrigerator 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.
Dip each chilled cheesecake ball in the melted chocolate, letting excess drip off. Return to the tray and sprinkle with reserved cookie crumbs or sprinkles before the chocolate sets.
Chill until set (about 10 minutes in the fridge).

Store leftovers in an airtight container in the fridge for up to one week, or freeze for up to three months.

Find it online: https://cookingwithmayaa.com/no-bake-cheesecake-balls-recipe-2/