These no bake cherry bomb cookies are going to be a huge hit when you serve them to your friends and family! With just 5 ingredients you will create the most fantastic dessert that is bursting with tart flavor and Oreo goodness all in one bite! Once you make these, you will be craving them every single day!
No Bake Cherry Bomb Cookies
Cherry bomb cookies are my favorite! I love how easy they are to make and I love that I can customize them pretty much for any occasion. More than that though I love the flavor that is packed into this no bake dessert!
The tart cherry mixed with the Oreo and cream cheese mixture is out of this world! These Cherry Bomb cookies are the perfect patriotic treat that you can pair with some of our other go-to favorites like our 4th of July Patriotic Crack and our red white and blue trifle.
What is a no bake Cherry Bomb Cookie?
A no bake cherry bomb cookie is a cherry that is coated with a no bake Oreo truffle that is then dipped in white chocolate.
How to make No Bake Cherry Bomb Cookies
- Crush cookies until broken into very fine pieces. Add cookies crumbles to a mixing bowl along with cream cheese and mix until well blended.
- Take a cherry and about 1 tsp. of the cookie mixture and take the cookie mixture around the cherry. Shape until a ball until the cream cheese mixture completely covers the cherry, leaving the stem out. Repeat. Freeze for 10 minutes.
- Add white melting chocolate into a small bowl and microwave in 20 second increments until chocolate is melted and smooth.
- Holding on to the cherry stems, dip cookie balls, one at a time into melted chocolate, ensuring to fully coat all the sides. Place on a prepared baking sheet, adding sprinkles before the chocolate has a chance to cure.
- Refrigerate cookies for about an hour or until firm. Store refrigerated.
Tips Tricks and FAQs
- Customize these no bake cherry bomb cookies for any occasion by changing the sprinkles or dying the white chocolate a color of your choice.
- Be sure you rinse your cherries before you get started. If they are the least bit wet the Oreo and cream cheese mixture will not stick to them.
- Crush your Oreos as much as you can. I usually have the best luck with a food processor to make them fine enough, but you can also do this by placing them in a plastic bag and using a rolling pin to crush them.
- If you don’t want such a big batch you can easily halve the recipe if you choose.
Storage
You will want to store your no bake cherry bomb cookies in the fridge in an airtight container. These will last up to 3 days when properly stored.
Can I Use Canned Cherries for this recipe?
While we all love Maraschino cherries, they are not a great option for this recipe. You want those cherries to be good and dry and that is impossible to do when using canned cherries.
Do I Need to Use White Chocolate?
You do not need to use white chocolate to make these. Any melting chocolate will work. When you swap out the chocolate it may alter the flavor a bit, but it can make another great flavor combination that you will love!
No Bake Cherry Bomb Cookies
These no bake cherry bomb cookies are going to be a huge hit when you serve them to your friends and family! With just 5 ingredients you will create the most fantastic dessert that is bursting with tart flavor and Oreo goodness all in one bite! Once you make these, you will be craving them every single day!
Ingredients
- 1 pkg. (8 oz) cream cheese softened
- 36 Oreo cookies crushed finely
- 60 cherries with stems, rinsed and patted dry
- 16 oz. white baking chocolate, melted
- Multi-colored sprinkles (red, white and blue) – optional
Instructions
- Crush cookies until broken into very fine pieces. Add cookies crumbles to a mixing bowl along with cream cheese and mix until well blended.
- Take a cherry and about 1 tsp. of the cookie mixture and take the cookie mixture around the cherry. Shape until a ball until the cream cheese mixture completely covers the cherry, leaving the stem out. Repeat. Freeze for 10 minutes.
- Add white melting chocolate into a small bowl and microwave in 20 second increments until chocolate is melted and smooth.
- Holding on to the cherry stems, dip cookie balls, one at a time into melted chocolate, ensuring to fully coat all the sides. Place on a prepared baking sheet, adding sprinkles before the chocolate has a chance to cure.
- Refrigerate cookies for about an hour or until firm. Store refrigerated.
Notes
Makes 60 Cookies
Nutrition Information:
Yield:
60Serving Size:
1Amount Per Serving: Calories: 88Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 32mgCarbohydrates: 9gFiber: 2gSugar: 4gProtein: 1g
