Irresistible Homemade Oreo Cake Balls
A simple recipe for making rich, fudgy Oreo balls using crushed cookies and cream cheese, coated in melted chocolate.
- Prep Time: 20 min
- Cook Time: 5 min
- Total Time: 25 min
- Yield: 24 servings
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 package (14.3 oz) Oreo cookies
- 8 oz cream cheese, softened
- 12 oz semi-sweet chocolate, melted
- 1 tablespoon vegetable oil (optional, for smoother dipping)
Instructions
- Place all Oreo cookies, including the filling, into a food processor. Pulse until you have fine crumbs.
- Transfer the crumbs to a medium bowl. Add the softened cream cheese.
- Mix the crumbs and cream cheese together using a spatula or clean hands until a uniform, thick dough forms.
- Roll the dough into small balls, about 1 inch in diameter. Place the balls on a baking sheet lined with parchment paper.
- Chill the Oreo balls in the refrigerator for at least 30 minutes to firm them up.
- Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring between each interval, until smooth. Stir in the vegetable oil if using.
- Dip each chilled Oreo ball into the melted chocolate, ensuring it is fully coated. Use a fork to lift the ball out, allowing excess chocolate to drip off.
- Return the coated balls to the parchment-lined baking sheet.
- Allow the chocolate coating to set completely at room temperature or chill briefly for faster setting.
Notes
- For a smoother chocolate coating, use candy melts instead of standard chocolate chips.
- If the dough seems too soft to roll, chill it for an extra 15 minutes before shaping.
- You can decorate the balls with sprinkles before the chocolate sets completely.
- Store finished Oreo balls in an airtight container in the refrigerator for up to two weeks.
Nutrition
- Serving Size: 1 ball
- Calories: 180
- Sugar: 18
- Sodium: 90
- Fat: 11
- Saturated Fat: 6
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 19
- Fiber: 1
- Protein: 2
- Cholesterol: 15