Step 1: Crush the Oreos

Start by crushing the Oreos into fine crumbs. You can do this using a food processor for quick results, or you can place the cookies in a Ziploc bag and crush them with a rolling pin. Either way, you want them to be small crumbs with no big chunks left. Once they’re crushed, set them aside in a large mixing bowl.

Step 2: Prepare the Cream Cheese Mixture

Now, let’s move on to the creamy filling. Place the softened cream cheese in the bowl of a stand mixer or a regular mixing bowl if you’re using a hand mixer. Add the powdered sugar and vanilla extract. Beat the mixture until it’s smooth and creamy. If you don’t have a mixer, you can use a whisk and a little elbow grease—it’ll take a bit longer, but it works just fine!

Step 3: Mix in the Crushed Oreos

Once your cream cheese mixture is smooth, add the crushed Oreos. Mix everything together until the crumbs are evenly distributed throughout the creamy filling. You’ll notice the mixture starts to come together into a dough-like consistency. If it feels too sticky or wet, don’t worry! You can adjust it by adding a few more crushed Oreos or chilling it for 15 minutes.

Step 4: Form the Cheesecake Balls

Now comes the fun part! Using your hands (or a spoon if you prefer), take small portions of the mixture and roll them into balls, about 1-inch in diameter. Try to make them as uniform as possible, so they all cook evenly. Don’t worry if they’re not perfect—this is a no-stress recipe. Place each ball onto a parchment-lined baking sheet or plate.

Step 5: Chill the Cheesecake Balls

Once your balls are all rolled, pop them in the fridge to chill for at least 30 minutes. This helps them firm up and makes them easier to coat with chocolate.

Step 6: Coat in Chocolate

While the cheesecake balls are chilling, melt your chocolate. You can do this in a microwave-safe bowl in the microwave in 30-second intervals, stirring in between, or you can use a double boiler method on the stovetop. Once the chocolate is melted and smooth, it’s time to dip!

Take each chilled cheesecake ball and dip it into the melted chocolate, making sure it’s fully coated. You can use a fork or a toothpick to make the dipping process easier. After dipping, gently tap the fork on the edge of the bowl to remove any excess chocolate.

Step 7: Chill Again

Place the chocolate-covered cheesecake balls back onto the parchment paper and let them chill for another 30 minutes to 1 hour, or until the chocolate hardens. If you’re in a rush, you can speed this up by placing them in the freezer for 10-15 minutes.

Step 8: Serve and Enjoy

Once the chocolate has set, your Oreo cheesecake balls are ready to serve! You can store them in the fridge for up to a week (if they last that long!). These little treats are perfect for any occasion, and they’re guaranteed to disappear in no time.