Oreo Cake Ball Recipe

5 from 9 votes

Made with just three ingredients, these no bake Oreo cookie balls are incredibly easy and quick to make. After dipping each cookie truffle, decorate with a few crushed cookie crumbs, an extra drizzle of chocolate, or even add a few sprinkles for a colorful touch!

Prep Time5

Cook Time0

Chilling Time1 15

Total Time1 20

Course: Dessert

Cuisine: American

Servings: balls

Calories: 115kcal

Author: Heather Perine

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.

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