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Oreo Cake Balls

Decadent Oreo Cake Balls (No-Bake Truffles)

These simple, decadent no-bake truffles require just two ingredients for the base: crushed Oreo cookies and cream cheese, coated in smooth melting chocolate. Perfect for parties and easy dessert prep!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 36 balls
Course: Dessert, Snack
Cuisine: American, No-Bake
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

FOR THE CAKE BALLS
  • 1 package (14.3 ounce) Oreo sandwich cookies Regular cookies, including the filling.
  • 1 package (8 ounce) Full-fat cream cheese Softened completely to room temperature.
FOR THE COATING & DECORATION
  • 24 ounces Melting chocolate wafers or chips Use high-quality melting chocolate (e.g., Ghirardelli, Wilton).
  • 1 teaspoon Vegetable shortening or coconut oil Optional; helps thin the chocolate for a smoother coating.
  • Sprinkles or crushed Oreos Optional toppings for decoration.

Equipment

  • Food Processor
  • Baking Sheets
  • Parchment Paper
  • Small Cookie Scoop (1 tbsp)

Method
 

STEP 1: PREPARE THE OREO BASE
  1. Place the entire package of Oreo cookies (including the cream filling) into the bowl of a food processor. Process the cookies on high speed until they are finely ground into a uniform, fine crumb. Ensure there are no large chunks remaining.
  2. Reserve approximately 1/4 cup of the crushed cookie crumbs for later decoration, if desired. Set aside.
STEP 2: MIX AND CHAPE
  1. Add the softened cream cheese to the bowl with the remaining crushed Oreo crumbs. Mix thoroughly, using the food processor or a sturdy spatula, until a uniform, thick dough forms. The mixture should be firm and easy to handle.
  2. Cover the bowl tightly and transfer the dough to the refrigerator. Chill the dough for a minimum of 30 minutes. This chilling process makes the dough less sticky and easier to roll.
  3. Line two large baking sheets with parchment or wax paper. Use a small cookie scoop (approximately 1 tablespoon size) to portion the mixture. Roll the dough firmly between your palms to form smooth, dense balls. Place the rolled balls onto the prepared baking sheets.
  4. Place the baking sheets into the freezer for 15 to 20 minutes. This quick freeze helps the balls hold their shape and prevents them from crumbling when dipped in warm chocolate.
STEP 3: COAT AND FINISH
  1. Melt the Chocolate: Place the melting chocolate into a microwave-safe bowl. If using, add 1 teaspoon of vegetable shortening. Microwave in 30-second intervals, stirring after each, until the chocolate is completely smooth and liquid. Do not overheat.
  2. Dip the Balls: Remove the chilled Oreo balls from the freezer. Working quickly, use a toothpick or a dipping fork to immerse one ball fully into the melted chocolate. Tap the fork gently against the side of the bowl to allow excess chocolate to drip off.
  3. Set Decorations: Carefully slide the coated ball onto the parchment-lined baking sheet. If adding sprinkles or reserved crushed cookies, apply them immediately before the chocolate coating sets.
  4. Allow the coated cake balls to rest until the chocolate coating is completely firm and set (about 1 hour at room temperature or 30 minutes in the refrigerator). Store the finished Oreo Cake Balls in an airtight container in the refrigerator for up to 1 week. Serve chilled or at room temperature.

Notes

For the best result, ensure your cream cheese is completely soft before mixing—this prevents lumps. If the chocolate becomes too thick while dipping, microwave it for 15-20 seconds to re-thin. For professional presentation, use contrasting colored melting chocolate (white or dark) and drizzle it over the set balls after the initial coating has hardened.