Ingredients
Equipment
Method
- Line an 8x8 inch baking dish or small sheet pan with parchment paper, leaving overhang for easy removal.
- Crush 24 Oreo cookies into fine crumbs using a food processor or zip-top bag. Reserve 1/4 cup crumbs for topping.
- Beat cream cheese, sugar, and vanilla in a mixing bowl until smooth and creamy.
- Whip cold heavy cream in a separate bowl until stiff peaks form.
- Fold whipped cream into the cream cheese mixture gently. Add the larger portion of Oreo crumbs and fold to combine.
- Use a small scoop or spoon to drop rounded portions onto the prepared pan—about 24 bites.
- Freeze for 15–20 minutes until firm enough, then roll each portion into a smooth ball.
- Melt chocolate chips and dip the top or bottom of each bite, if desired. Sprinkle with reserved Oreo crumbs.
- Refrigerate at least 2 hours or until firm. Serve cold.
Notes
Use cold heavy whipping cream for the best stiff peaks. For a cleaner shape, freeze briefly before rolling. Add optional chocolate coating for extra richness and a decorative finish.
