Salted Caramel Cheesecake Balls
Salted Caramel Cheesecake Balls
Ingredients
For the Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- 1/8 teaspoon salt
For the Chocolate Cookie Crumb Coating
- 12 Oreo cookies, finely crushed (about 1 1/2 cups crumbs)
- 2 tablespoons unsalted butter, melted
For the Chocolate Shell
- 6 ounces dark chocolate, chopped or chips
- 1 tablespoon coconut oil
For the Salted Caramel Drizzle
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1/4 cup heavy cream, warmed
- 2 tablespoons unsalted butter, cut into pieces
- 1/2 teaspoon flaky sea salt
For Garnish
- 1/4 teaspoon flaky sea salt, for sprinkling
- 1 tablespoon crushed chocolate cookies, for sprinkling
Instructions
- 1
Prepare the cheesecake filling: In a medium bowl, beat the softened cream cheese until smooth. Add the powdered sugar, vanilla extract, heavy cream, and salt. Beat until well combined and creamy. Cover the bowl and refrigerate for at least 1 hour, or until firm enough to roll.
⏱️ 65 min
- 2
Prepare the cookie crumb coating: In a shallow dish, combine the finely crushed Oreo cookies and melted unsalted butter. Mix until the crumbs are evenly moistened.
⏱️ 5 min
- 3
Form and coat the cheesecake balls: Line a baking sheet with parchment paper. Scoop out the chilled cheesecake mixture, about 1 tablespoon at a time, and roll it into smooth balls (you should get about 12-15 balls). Roll each cheesecake ball in the chocolate cookie crumb mixture, pressing gently to ensure an even coating. Place the coated balls on the prepared baking sheet. Return to the refrigerator for at least 30 minutes to firm up.
⏱️ 35 min
- 4
Make the salted caramel drizzle: In a small, heavy-bottomed saucepan, combine the granulated sugar and water. Cook over medium heat, stirring until the sugar dissolves. Once dissolved, stop stirring and allow the mixture to boil until it turns a deep amber color (about 8-10 minutes). Immediately remove from heat. Carefully and slowly whisk in the warmed heavy cream (it will bubble vigorously). Stir in the butter pieces until melted and smooth, then whisk in the flaky sea salt. Let the caramel cool slightly to a pourable consistency.
⏱️ 15 min
- 5
Prepare the chocolate shell: In a microwave-safe bowl, combine the chopped dark chocolate and coconut oil. Microwave in 30-second intervals, stirring after each, until the chocolate is fully melted and smooth. Alternatively, melt over a double boiler.
⏱️ 5 min
- 6
Dip the cheesecake balls: Using a fork or a dipping tool, dip each chilled, crumb-coated cheesecake ball into the melted chocolate, allowing any excess to drip off. Place the chocolate-coated balls back onto the parchment-lined baking sheet.
⏱️ 10 min
- 7
Drizzle and garnish: While the chocolate is still slightly wet, drizzle the cooled salted caramel over each ball. Immediately sprinkle with additional flaky sea salt and crushed chocolate cookies, if desired. Return the baking sheet to the refrigerator for at least 30 minutes, or until the chocolate shell and caramel are fully set.
⏱️ 35 min
- 8
Serve: Once fully set, arrange the Salted Caramel Cheesecake Balls on a serving platter. Enjoy chilled.
Kitchen Tools
Nutrition Facts (per serving)
Salted Caramel Cheesecake Balls
Ingredients
For the Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- 1/8 teaspoon salt
For the Chocolate Cookie Crumb Coating
- 12 Oreo cookies, finely crushed (about 1 1/2 cups crumbs)
- 2 tablespoons unsalted butter, melted
For the Chocolate Shell
- 6 ounces dark chocolate, chopped or chips
- 1 tablespoon coconut oil
For the Salted Caramel Drizzle
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1/4 cup heavy cream, warmed
- 2 tablespoons unsalted butter, cut into pieces
- 1/2 teaspoon flaky sea salt
For Garnish
- 1/4 teaspoon flaky sea salt, for sprinkling
- 1 tablespoon crushed chocolate cookies, for sprinkling
Instructions
- 1
Prepare the cheesecake filling: In a medium bowl, beat the softened cream cheese until smooth. Add the powdered sugar, vanilla extract, heavy cream, and salt. Beat until well combined and creamy. Cover the bowl and refrigerate for at least 1 hour, or until firm enough to roll.
⏱️ 65 min - 2
Prepare the cookie crumb coating: In a shallow dish, combine the finely crushed Oreo cookies and melted unsalted butter. Mix until the crumbs are evenly moistened.
⏱️ 5 min - 3
Form and coat the cheesecake balls: Line a baking sheet with parchment paper. Scoop out the chilled cheesecake mixture, about 1 tablespoon at a time, and roll it into smooth balls (you should get about 12-15 balls). Roll each cheesecake ball in the chocolate cookie crumb mixture, pressing gently to ensure an even coating. Place the coated balls on the prepared baking sheet. Return to the refrigerator for at least 30 minutes to firm up.
⏱️ 35 min - 4
Make the salted caramel drizzle: In a small, heavy-bottomed saucepan, combine the granulated sugar and water. Cook over medium heat, stirring until the sugar dissolves. Once dissolved, stop stirring and allow the mixture to boil until it turns a deep amber color (about 8-10 minutes). Immediately remove from heat. Carefully and slowly whisk in the warmed heavy cream (it will bubble vigorously). Stir in the butter pieces until melted and smooth, then whisk in the flaky sea salt. Let the caramel cool slightly to a pourable consistency.
⏱️ 15 min - 5
Prepare the chocolate shell: In a microwave-safe bowl, combine the chopped dark chocolate and coconut oil. Microwave in 30-second intervals, stirring after each, until the chocolate is fully melted and smooth. Alternatively, melt over a double boiler.
⏱️ 5 min - 6
Dip the cheesecake balls: Using a fork or a dipping tool, dip each chilled, crumb-coated cheesecake ball into the melted chocolate, allowing any excess to drip off. Place the chocolate-coated balls back onto the parchment-lined baking sheet.
⏱️ 10 min - 7
Drizzle and garnish: While the chocolate is still slightly wet, drizzle the cooled salted caramel over each ball. Immediately sprinkle with additional flaky sea salt and crushed chocolate cookies, if desired. Return the baking sheet to the refrigerator for at least 30 minutes, or until the chocolate shell and caramel are fully set.
⏱️ 35 min - 8
Serve: Once fully set, arrange the Salted Caramel Cheesecake Balls on a serving platter. Enjoy chilled.