Oreo Cake Balls
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These Oreo cake balls are one of my favorite no bake treats of all time! Made with just 3 ingredients they are crazy delicious and so simple to make. I make them in my food processor so they take minutes to mix up. Dip these Oreo balls in chocolate for a fun festive Christmas treat.
I still remember the first time I had an Oreo ball. I was taking a grad course (a few years back..let’s not do the math) and we would always take turns bringing in snacks for the class. And one of the other students brought in these Oreo cookie balls.
I think I about died and went to heaven at first bite. I immediately asked her for the recipe. I about fell over when she told me that these heavenly Oreo truffle balls were made from just three ingredients – Oreos, cream cheese, and chocolate. That was it! Seriously, I said? That’s it?! Yup. That. Was. It.
Since that day, I think I’ve made these no bake Oreo balls about once a year. Usually I make them around Christmastime, but Oreo balls can really be made any time of year. They are a perfect no bake treat. And I’ve been making all sorts of no bake treats lately, like Old Fashioned Peanut Butter Fudge, and Buckeye Balls (thank you oven for breaking days before Thanksgiving..super helpful). But it’s ok we’re moving on….back to these Oreo cake balls.
They’re just 3 ingredients. Decadent. Easy to make. Ok yes they can be a bit time consuming to shape then dip in chocolate, but they are worth every second of effort. Trust. Me. On. That.
Ingredients Needed
For the recipe, please scroll to the bottom of the post.
- Oreos – I recommend using regular Oreos and NOT double stuff as it’s too much filling. Use the WHOLE Oreo. There’s no need to remove the center. The whole cookies gets crushed up and used.
- Cream Cheese – I recommend full-fat cream cheese in the blocks for the best texture. Make sure your cream cheese is soft. You don’t want cold cream cheese because it won’t mix into the Oreo crumbs well.
- Chocolate -For the best and easiest results I recommend using Ghiradelli melting wafers or candy melts which are easier for dipping and create a shiny finish. You can use chocolate (like a chocolate bar you chop such as Ghiradelli). I don’t recommend chocolate chips as they contain stabilizers and will not melt as smoothly. If you are using chocolate add a teaspoon of shortening (or vegetable or coconut oil) to help keep it smooth and shiny. Because these oreo balls need to be refrigerated you don’t want to temper the chocolate.
How To Make Oreo Balls
Make truffle mixture. Place cookies in the food processor and pulse into fine crumbs. Alternately, you can do this in a stand mixer, high speed blender. Or if doing by hand, chop the Oreos and then use a rolling pin to smash into crumbs.
Makes sure the cookies get made into crumbs, you don’t want any big pieces because you want a smooth filling.
Add cream cheese. Add cream cheese and pulse until smooth.
Scoop into balls. Using a 1-inch cookie scoop (or 1 Tablespoon), scoop cookie mixture and roll into balls in your hands. Place onto a parchment paper lined baking sheet. Refrigerate for 1 hour (this helps with dipping them in chocolate). If you try to scoop right away they will melt and become mushy.
If they are sticky while you are shaping them, try coating your hands with a little powdered sugar. Or popping the mixture into your fridge for 15 minutes before shaping.
Dip truffles. In a small bowl, microwave chocolate for 30 seconds. Stir and microwave again for another 30 seconds. Repeat in 15-second intervals, stirring after each addition, until fully melted.
Let the chocolate cool for a few minutes. If it’s too hot it can melt the Oreo truffle.
Remove truffles from the refrigerator (a few at time so they don’t become too soft). Using a fork, lower dip a truffle, into the chocolate coating and turn over to fully coat in the chocolate. Lift out of the chocolate and gently shake excess from the truffle by tapping the fork on the edge of the bowl and place onto the baking sheet. I also love this candy dipping tool! It makes this step so much easier.
Repeat with remaining truffles. Refrigerate until firm to set the chocolate.
You want the chocolate coating to harden, so I recommend placing your baking sheet in the fridge to harden before serving.
Decorate them after dipping. I like to either decorate with a few sprinkles, or a few crushed Oreo cookie crumbs. I do this before the chocolate hardens. You could also let them harden, and then drizzle on a little extra chocolate if you have some left. I like to alternate so if I’m dipping in dark chocolate, I’ll drizzle on white chocolate for a little contrast.
Troubleshooting
- Chocolate is hardening too fast! If your chocolate hardens before you are done dipping then re-melt your chocolate in the microwave again in short 10-second intervals. Or use a double boiler to keep the chocolate melted. You can also set a heat proof glass bowl of a pan of simmering water. The bottom of the bowl should not touch the water.
- My chocolate is too thick to dip. Make sure to add the teaspoon of oil or shortening to keep it fluid.
- The oreo balls are falling apart! Eek! This usually means the chocolate is too hot. Let it cool slightly. Or the oreo balls are too warm. Make sure to keep them chilled until ready to dip. Only take out a few at a time.
More Recipes To Try
Oreo Cake Ball Recipe
Ingredients
- 36 Oreo cookies
- 8- ounce cream cheese softened to room temperature
- 16 ounces candy melts Ghiradelli melting wafers, or semi-sweet chocolate (if using chips, see note)
Instructions
- Prep pan. Line a small baking sheet with parchment paper or wax paper.
- Make Oreo mixture. Place cookies in the food processor (or you can do this in a blender, or stand mixer, or in a ziploc bag and crush with a rolling pin) and pulse into fine crumbs. Add cream cheese and pulse until smooth. If doing this by hand, I transfer the crumbs to a mixing bowl and then use a hand mixer to mix in the cream cheese. 36 Oreo cookies 8- ounce cream cheese
- Scoop into balls. Using a 1-inch cookie scoop, scoop cookie mixture and roll into balls using your hands. Place onto the baking sheet. Freeze for 15 minutes.
- Make chocolate coating. In a small bowl, microwave chocolate for 30 seconds.. Stir and microwave again for another 30 seconds. Repeat in 15-second intervals, stirring after each addition, until fully melted. You could also melt the chocolate in a double boiler. 16 ounces candy melts
- Dip Oreo balls. Remove Oreo cookie balls from the freezer. Using a fork, lower dip a truffle, into the chocolate coating. Shake excess from the truffle and place onto the baking sheet. Repeat with remaining truffles. Refrigerate until firm.
Video
Notes
- Storage: Oreo balls will keep in the fridge for up to 3 weeks, in an airtight container. Or at room temperature, covered, as long as it’s not too warm, for up to 3 days.
- Freezing: Yes you can freeze Oreo balls for up to 3 months. I then let them thaw at room temperature before enjoying.
- Oreos – I recommend using regular Oreos and NOT double stuff as it’s too much filling.
- Cream Cheese – I recommend full-fat cream cheese for the best texture.
- Chocolate -For the best and easiest results I recommend using Ghiradelli melting wafers or candy melts which are easier for dipping and create a shiny finish. You can use chocolate but I recommend stirring 1 teaspoon of vegetable shortening, vegetable oil, or coconut oil to help keep the chocolate smooth and shiny. Do not use chocolate chips as they contain stabilizers and can prevent the chocolate from melting smoothly. I like to use Ghiradelli 4-ounce chocolate bars and chop.
- Troubleshooting: If they are sticky while you are shaping them, try coating your hands with a little powdered sugar. Or popping the mixture into your fridge for 15 minutes before shaping.
-
- Chocolate is hardening too fast! If your chocolate hardens before you are done dipping then re-melt your chocolate in the microwave again in short 10-second intervals. Or use a double boiler to keep the chocolate melted. You can also set a heat proof glass bowl of a pan of simmering water. The bottom of the bowl should not touch the water.
- My chocolate is too thick to dip. Make sure to add the teaspoon of oil or shortening to keep it fluid.
- The oreo balls are falling apart! Eek! This usually means the chocolate is too hot. Let it cool slightly. Or the oreo balls are too warm. Make sure to keep them chilled until ready to dip. Only take out a few at a time.
These were delicious! I actually made them as an April Fools’ joke where I covered one cotton ball with chocolate and the rest were Oreo cake balls. I used to make these all the time, but I always did it by hand—the blender was a time saver. Thanks!
So glad you enjoyed them! Love the April Fools’ trick—that’s hilarious! 😄 And yes, the blender makes it so much easier. Thanks for trying the recipe!
these are always one of my favorite indulgent holiday treats – had no idea they were so easy to make!
Excellent !
I had no idea it was so easy to make cake balls!! These turned out perfectly and were such fun little dessert bites to serve my family after dinner today!
that’s so nice Anjali
Hooray for oreo cake balls!!! Yum yum! Thanks for the recipe!
😆 lol
Yummy! I want to make this with my children!
hope have fun together – yay!
I love simple treats like this!
right???
This is so simple and easy to make! I love treats that don’t require too many ingredients and this is great!
perfect!