Easy Sugar Cookie Cheesecake Balls
Creamy no-bake sugar cookie cheesecake balls dipped in white chocolate and topped with sprinkles. Festive, fast, and perfect for gifting.
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Ingredients
Main Ingredients
- 3 cup crushed sugar cookies measured after crushing
- 8 oz softened cream cheese
- 0.33 cup powdered sugar
- 1 tsp pure vanilla extract
- 0.13 tsp fine salt
- 12 oz white chocolate wafers or chips for dipping
- 1 tsp coconut oil optional, helps thin the coating
- 0.25 cup sprinkles any color
Instructions
Preparation Steps
- Line a baking sheet with parchment and set aside.
- Stir cookie crumbs, cream cheese, powdered sugar, vanilla, and salt until a soft dough forms.
- Scoop tablespoon portions, roll into balls, and place on the lined sheet.
- Chill the balls until firm, about 20 minutes.
- Melt white chocolate with coconut oil in short microwave bursts, stirring until smooth.
- Dip each ball in the chocolate, let excess drip, and return to the sheet. Add sprinkles.
- Chill again until set, 10 to 15 minutes, then serve or refrigerate.
Notes
Variation: Swap 1/4 tsp almond extract for half the vanilla or fold in 2 tbsp finely crushed candy canes. Storage: Keep chilled in an airtight container for up to 5 days, or freeze up to 2 months. Let sit 5 minutes before serving.
This recipe is an original creation inspired by classic Easy Sugar Cookie Cheesecake Balls flavors. All ingredient ratios and instructions are independently developed.