Can I make cake balls without a food processor?

Absolutely! While a food processor makes crushing Oreos easier, you can achieve similar results by placing cookies in a sealed plastic bag and crushing them with a rolling pin. Just aim for uniform, fine crumbs for the best texture in your finished cake balls.

How far in advance can I prepare these treats?

You can make these cake balls up to three days before your event. Store them covered in the refrigerator, and they'll actually taste even better as the flavors meld together. For longer storage, freeze them for up to three months.

Why are my cake balls cracking when I dip them in chocolate?

Cracking usually occurs when there's a temperature difference between your cake balls and coating chocolate. Ensure your balls aren't too cold (let them sit out for 5-10 minutes) and that your chocolate isn't too hot. The ideal chocolate temperature for dipping is just barely warm to the touch.

Oreo Cake Balls: 7 Irresistible Bites You'll Crave Now!

Description

These Oreo cake balls are rich, creamy, and irresistibly easy to make. With just a few simple ingredients-crushed Oreo cookies, cream cheese, and a smooth chocolate coating, you can create a no-bake dessert that’s perfect for parties, holidays, or gifting. Each bite delivers a perfect balance of chocolatey crunch and silky sweetness, making these cake balls a guaranteed crowd-pleaser for both kids and adults.

Ingredients

Scale

For the cake ball mixture:

1 package (14.3 oz) Oreo cookies, regular or double-stuffed

8 oz cream cheese, softened to room temperature

1 teaspoon vanilla extract (optional, but recommended)

For the coating:

16 oz white chocolate chips or melting wafers

2 tablespoons coconut oil or shortening

Food coloring (optional for tinted coating)

For decoration (optional):

Crushed Oreo cookies

Sprinkles

Drizzled chocolate

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Instructions

Prepare the Oreo mixture
Place the Oreo cookies in a food processor and pulse until finely crushed. The texture should resemble coarse sand. Transfer the crumbs to a large mixing bowl.
Mix with cream cheese
Add the softened cream cheese (and vanilla extract, if using) to the crushed Oreos. Mix until fully combined and the mixture holds together when pressed.
Shape the cake balls
Scoop about 1 tablespoon of the mixture and roll it between your palms to form a smooth ball. Place on a parchment-lined baking sheet. Repeat until all the mixture is used.
Chill
Refrigerate the cake balls for at least 2 hours, or until firm. This step is essential for easy dipping.
Melt the coating
In a microwave-safe bowl, melt the white chocolate chips with coconut oil in 30-second intervals, stirring between each, until smooth and glossy.
Coat the cake balls
Using a fork or dipping tool, dip each chilled cake ball into the melted chocolate. Let excess chocolate drip off before placing it back onto the parchment paper.
Decorate and set
Sprinkle with crushed Oreos, sprinkles, or drizzle with chocolate before the coating sets. Allow the cake balls to firm up at room temperature or refrigerate for 30 minutes.

Notes

Chilling is crucial: Skipping or shortening the chill time can cause the cake balls to fall apart during dipping.

Smooth coating tip: Adding coconut oil or shortening to the chocolate creates a thinner, shinier coating.

Make ahead: Cake balls can be made several days in advance and stored in the refrigerator until needed.

Freezing option: Uncoated cake balls freeze well for up to 3 months. Thaw slightly before dipping.

Flavor variations: Try dark chocolate, milk chocolate, or flavored sandwich cookies for easy variety.

Prep Time: 30 minutes

Nutrition

Calories: 145
Sugar: 14g
Sodium: 95mg
Fat: 8g
Saturated Fat: 4g
Carbohydrates: 18g
Protein: 2g