How to Make Oreo Cake Balls

by Susan Nguyen

A simple no-bake Oreo Cake Ball recipe using only 4 basic ingredients


  • 54 Oreo sandwich cookies
  • 250 Grams Full-fat Philadelphia cream cheese
  • 366 Grams Semi-sweet chocolate, chopped
  • 85 Grams White chocolate, chopped
  • Instructions

    Step 1

    54-69 classic Oreo cookies, 259 grams (1 package/8 ounces) Full-fat Philadelphia cream cheese, 366 grams (13 ounces) semi-sweet chocolate, and 85 grams (3 ounces) white chocolate.

    Step 2

    Place all of the Oreo cookies into a food processor fitted with the blade attachment.

    Step 3

    Pulse on and off until cookies are crushed into large chunks.

    Step 4

    Run the machine until cookies are broken into very fine crumbs. The finer you crumb the cookies, the smoother your cake balls will end up in the end. Chunky crumbs will result in lumpy cake balls.

    Step 5

    No food processor? Place your cookies in a sturdy large freezer bag and use a rolling pin to crush/roll the cookies into fine crumbs.

    Step 6

    Cut the cold cream cheese into smaller chunks.

    Step 7

    Add the cut up cream cheese to the food processor.

    Step 8

    Pulse until well blended. Do not over blend. If you don't have a food processor, you can mash the cookie crumbs and cream cheese together with your hands.

    Step 9

    If you over I did, the cream cheese begins to melt. To fix this, add more crushed Oreo crumbs. :)

    Step 10

    Using a mini-ice cream/cookie scooper, scoop out even balls of Oreo dough. I made golf-ball sized balls using a 1 3/4 inch diameter scooper. If you don't have a scooper, you can use regular spoons.

    Step 11

    Roll each ball between the palm of your hands to form perfectly smooth cake balls.

    Step 12

    Freeze for 1 hour to firm up the balls. You can also do this a couple days in advance. Once the balls are firm, proceed to the next step.

    Step 13

    When the balls are frozen and ready for coating, melt your semi-sweet chocolate.

    Step 14

    Slowly and evenly melt the chocolate over simmering heat. Ensure that you are constantly stirring the chocolate so it doesn't burn. Remove from heat as your last couple chocolate chunks melt.

    Step 15

    Dip each frozen ball of cake into the melted chocolate. Shake off any excess and place balls on a silicon or parchment lined baking sheet.

    Step 16

    Refrigerate the cake balls until the chocolate coating hardens. Once the chocolate coating has hardened, proceed to the next step.

    Step 17

    Coating alternatives: instead of semi-sweet chocolate, you can use dark/milk/white chocolate or candy melts. Generally, the better tasting/quality the chocolate, the better tasting!

    Step 18

    Melt your chopped up white chocolate. You can use regular chocolate or coloured candy melts instead if you want different colours for a particular design or pattern. You can also skip this whole step.

    Step 19

    Remember to constantly stir so you don't burn the white chocolate.

    Step 20

    Place the melted white chocolate into a prepared paper parchment cone or a plastic sandwich bag.

    Step 21

    Snip off a tiny corner.

    Step 22

    Pipe stripes, swirls, dots, squiggles....whatever your heart desires.

    Step 23

    Let the white chocolate harden. Serve. Or refrigerate until ready to serve. :]

    Step 24

    You can place the cake balls in mini-cupcake paper cases/liners/cups when they have hardened for easy serving and transporting. This also helps to keep fingers clean when people eat. :d