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Oreo Cheesecake Balls

Oreo cheesecake balls are no-bake treats made with crushed Oreo cookies and softened cream cheese, dipped in a smooth semisweet chocolate coating. Chill the rolled centers until firm, then refrigerate again until the coating sets.
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Prep Time 20 minutes
Cook Time 2 minutes
Chilling 1 hour 15 minutes
Total Time 1 hour 37 minutes
Servings: 36 servings
Course: Dessert
Cuisine: American
Calories: 133
Ingredients Equipment Method Notes

Ingredients
  

Make the cheesecake balls
  • 1 package (14.3 oz) Oreo cookies
  • 1 block (8 oz) cream cheese softened
For the chocolate coating
  • 16 oz semisweet chocolate melting wafers

Equipment

  • 1 food processor
  • 1 rolling pin
  • 1 baking sheet
  • 1 microwave

Method
 

Make the cheesecake balls
  1. Finely crush the Oreo cookies in a food processor, or place them in a sealed bag and crush with a rolling pin.
  2. Mix the cookie crumbs and softened cream cheese in a large bowl until evenly combined.
  3. Scoop the mixture into 1-tablespoon portions and roll into balls.
  4. Arrange the balls on a parchment-lined baking sheet.
  5. Refrigerate until firm, about 1 hour.
Coat the balls
  1. Microwave the chocolate wafers in a microwave-safe bowl at 50% power in 30-second bursts, stirring after each, until smooth, about 1 1/2 to 2 1/2 minutes.
  2. Dip each chilled ball in the melted chocolate and let excess chocolate drip back into the bowl.
  3. Return each ball to the baking sheet.
  4. Refrigerate until the coating is set, about 15 minutes.
  5. Store covered in the refrigerator.

Notes

For neater dipping, let excess chocolate drip back into the bowl before returning each ball to the baking sheet. Store covered in the refrigerator for up to 5 days; these freeze well for up to 2 months.