Description
These no-bake Oreo cake balls are made with just three main ingredients: Oreos, cream cheese, and melted chocolate. Perfect for parties, gifting, or a quick sweet fix, they combine the crunch of cookies with the creaminess of cheesecake—all covered in a silky white chocolate shell.
Ingredients
Scale
- 36 Oreo cookies (classic or double-stuffed)
- 225 g (8 oz) cream cheese, softened
- 2 cups (350 g) white chocolate chips or white candy melts
- 2–3 crushed Oreo cookies (for topping, optional)
- Dark chocolate drizzle or melted white chocolate (optional)
Instructions
- Prepare the Oreo Mixture: Place the Oreo cookies (with the cream filling) in a food processor. Pulse until you have fine crumbs. Add the cream cheese and blend again until fully combined into a soft, thick dough-like consistency.
- Shape the Balls: Scoop out about 1 tablespoon of mixture per ball and roll between your palms until smooth. Place the balls on a parchment-lined tray. Freeze for 20–30 minutes, or until firm.
- Coat in White Chocolate: Melt the white chocolate in a microwave-safe bowl in 20-second intervals, stirring until smooth. Using a fork or skewer, dip each Oreo ball into the melted chocolate, coating it completely. Gently tap off any excess chocolate and place the coated balls back on the tray.
- Add the Finishing Touch: Before the chocolate sets, sprinkle with crushed Oreos or drizzle with dark chocolate. Refrigerate for 15 minutes until the coating hardens.
Notes
- If you don’t have a food processor, crush the Oreos in a ziplock bag using a rolling pin, then mix with cream cheese in a bowl.
- Store the cake balls in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cake ball
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg