Cookies and Cream Cheesecake Balls
There’s something incredibly nostalgic about the combination of cookies and cream. These cookies and cream cheesecake balls are bound to bring a smile to your face. The best part? They are super easy to whip up and perfect for sharing!
Equipment
- Mixing bowl
- baking sheet
- Microwave-safe Bowl
Ingredients
For the Cookies and Cream Cheesecake Balls
- 8 oz cream cheese softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup crushed Oreo cookies
- 1 cup white chocolate chips
- 1 tbsp vegetable oil
Instructions
- Step 1: In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and well combined.
- Step 2: Gently fold in the crushed Oreo cookies until evenly distributed throughout the mixture.
- Step 3: Scoop small portions of the mixture and roll them into balls, about 1 inch in diameter. Place the balls on a baking sheet lined with parchment paper.
- Step 4: Freeze the cheesecake balls for about 30 minutes, or until firm.
- Step 5: While the balls are chilling, melt the white chocolate chips with the vegetable oil in a microwave-safe bowl, heating in 30-second intervals until fully melted and smooth.
- Step 6: Once the cheesecake balls are firm, dip each one into the melted white chocolate, ensuring they are fully coated. Return the coated balls to the baking sheet.
- Step 7: Optional: Sprinkle additional crushed Oreo cookies on top of the melted chocolate for garnish.
- Step 8: Refrigerate the cheesecake balls until the chocolate is set, about 15-20 minutes.
- Step 9: Serve chilled and enjoy!
Notes
Store any leftovers in an airtight container in the refrigerator for up to one week. If you want to keep them longer, you can freeze them for up to a month. Just let them thaw in the fridge before serving!