Oreo Cake Balls bring together crushed Oreo cookies blended with rich cream cheese and vanilla frosting to form soft truffle centers. Coated in melted vanilla almond bark and topped with colorful sprinkles, these bite-sized delights are simple to assemble and require no baking at all. They set quickly in the refrigerator and are ready to serve within an hour, making them ideal for holidays, parties, or impromptu dessert cravings. Their creamy texture and chocolate coating deliver a nostalgic Oreo flavor with a festive twist, perfect for sharing with friends, family, or coworkers. Try them chilled with coffee or tea for a sweet moment of joy.
Why You’ll Love These Oreo Cake Balls
Oreo Cake Balls are a dream come true for dessert lovers who want maximum flavor with minimal effort. These no-bake truffles combine the iconic taste of Oreos with the smooth richness of cream cheese and frosting, all wrapped in a crisp vanilla almond bark shell. They’re great for making ahead of time, travel well, and are perfect for gifting during the holidays. The festive sprinkles add a colorful flair that turns this quick dessert into a centerpiece-worthy treat. Whether you’re hosting a party or looking for a fun project with the kids, these cake balls hit the sweet spot — no oven required.
Ingredients
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30 Oreo cookies
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4 ounce package cream cheese, softened
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½ cup vanilla frosting
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18 ounces vanilla almond bark (about 9 squares or 2 ½ cups)
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Rainbow sprinkles (or your choice of decorative toppings)
Step-by-Step: How to Make Oreo Cake Balls
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Prep your pan. Line a baking sheet with parchment paper and place it in the fridge or freezer to chill. This helps the balls set faster later on.
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Crush the Oreos. Use a food processor or blender to pulse the Oreo cookies into fine crumbs.
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Mix the filling. In a large bowl, combine the Oreo crumbs with softened cream cheese and vanilla frosting. Mix until fully combined and smooth.
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Roll into balls. Scoop out the mixture in 1-inch portions and roll into balls. Place them on the chilled baking sheet. A cookie scoop helps keep sizes consistent.
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Chill the balls. Refrigerate or freeze the tray for about 30 minutes so the balls firm up.
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Melt the almond bark. Break it into chunks and microwave in 30-second intervals, stirring each time, until melted and smooth.
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Dip and decorate. Dip each chilled ball into the melted almond bark and fully coat it. Let the excess drip off before placing it back on the parchment.
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Add sprinkles. While the coating is still soft, top each ball with rainbow sprinkles so they stick.
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Let them set. Return the tray to the refrigerator or freezer for 30 minutes, or until the coating hardens.
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Serve and enjoy. Once set, transfer the cake balls to a serving tray or container. Enjoy immediately or store for later.
Helpful Tips
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Let your cream cheese come to room temperature for easier mixing and smoother texture.
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Use a chilled baking sheet to keep the rolled balls firm and easy to dip.
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A 1-inch cookie scoop makes rolling fast and ensures even sizes.
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When melting almond bark, don’t rush it — stir frequently and avoid overheating to keep it smooth.
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To avoid a messy finish, gently tap each ball on the side of the bowl to remove extra coating before placing on the tray.
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Add sprinkles right after dipping each ball so they stick well before the coating sets.
Substitutions and Variations
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Swap the coating. Use dark chocolate, milk chocolate, or white chocolate instead of vanilla almond bark for different flavor profiles.
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Try new fillings. Use chocolate or cream cheese frosting for a different taste, or mix in peanut butter for added richness.
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Make it gluten-free. Substitute regular Oreos with a gluten-free version and double-check that your sprinkles and coating are safe too.
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Customize the toppings. Use holiday-themed sprinkles, crushed nuts, or coconut flakes instead of rainbow sprinkles for any occasion.
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Add flavor boosts. Mix a splash of vanilla extract or a pinch of espresso powder into the filling for a fun twist.
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Mini versions. Roll smaller balls for bite-sized party platters or larger ones for gift packaging.
Storage Instructions
Once the Oreo cake balls are coated and set, keep them fresh by storing in an airtight container in the refrigerator. They’ll stay good for up to one week.
For extended storage, place them in a freezer-safe container and freeze for up to three months. When ready to eat, thaw in the fridge for about 30 minutes.
Avoid leaving them out at room temperature for more than two hours, especially in warmer climates, to maintain texture and avoid melting.
Nutritional Information
Each Oreo Cake Ball contains approximately 176 calories. The rich ingredients, cream cheese, frosting, and almond bark make this a more indulgent treat, so a little goes a long way. On average, each ball includes around 10 to 12 grams of fat, 15 to 20 grams of carbohydrates, and 1 to 2 grams of protein. For a lighter option, you can use reduced-fat cream cheese and minimize the coating thickness. This dessert is perfect for sharing or enjoying in moderation.
Serving Suggestions
Serve these cake balls chilled for the best texture and flavor. They pair beautifully with hot beverages like coffee, tea, or cocoa. Arrange them on a holiday dessert tray, include them in cookie boxes, or stack them on a tiered stand for a festive party display. You can also serve them with fresh berries or fruit on the side to balance the richness with a hint of natural freshness. For gifting, place each ball in a mini cupcake liner and box them up with ribbon for an easy homemade present.
Frequently Asked Questions About Oreo Cake Balls
Are Oreo Cake Balls gluten-free?
Not by default, but you can use certified gluten-free sandwich cookies to make them safe for gluten-sensitive diets. Just ensure all your other ingredients, like the coating and decorations, are also gluten-free.
Can I make these ahead of time?
Absolutely. Oreo Cake Balls are a great make-ahead treat. Prepare and chill them a day or two before your event and store in the fridge or freezer until ready to serve.
What if I don’t have a food processor?
You can crush Oreos by placing them in a zip-top bag and rolling over them with a rolling pin until they’re finely ground.
Can I use low-fat cream cheese?
Yes, low-fat or light cream cheese works well, although the mixture might be slightly softer. Just be sure to chill it well before dipping.
Why is the coating cracking or not sticking?
Cracking can happen if the coating cools too fast. Make sure your cake balls are cold but not frozen solid, and that the almond bark is melted gently and stirred thoroughly.
How many does this recipe make?
You’ll get about 30 to 32 cake balls using a standard 1-inch scoop. Perfect for parties or small gifts!
Final Thoughts
Thank you for trying out this Oreo Cake Balls recipe! I hope you found it as fun and rewarding to make as it is to eat. These bite-sized truffles are an easy and delicious way to add a little joy to your dessert table — whether you’re celebrating a holiday, hosting a party, or just satisfying a sweet craving. I love how this recipe transforms simple pantry staples into something truly special, no baking required. Wishing you happy moments and sweet treats in your kitchen. Thanks for being part of this food-loving community!
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Oreo Cake Balls
- Total Time: 1 hour 5 minutes
- Yield: 31 cake balls 1x
- Diet: Vegetarian
Description
Oreo Cake Balls are festive no bake treats made with crushed Oreos, cream cheese, and frosting, coated in vanilla almond bark and topped with sprinkles. Perfect for parties, holiday trays, or gifting — easy to make and ready in under an hour.
Ingredients
30 Oreo cookies
4 oz cream cheese, softened
½ cup vanilla frosting
18 oz vanilla almond bark (about 9 squares or 2½ cups)
Rainbow sprinkles
Instructions
-
Prep your pan. Line a baking sheet with parchment paper and place it in the fridge or freezer to chill. This helps the balls set faster later on.
-
Crush the Oreos. Use a food processor or blender to pulse the Oreo cookies into fine crumbs.
-
Mix the filling. In a large bowl, combine the Oreo crumbs with softened cream cheese and vanilla frosting. Mix until fully combined and smooth.
-
Roll into balls. Scoop out the mixture in 1-inch portions and roll into balls. Place them on the chilled baking sheet. A cookie scoop helps keep sizes consistent.
-
Chill the balls. Refrigerate or freeze the tray for about 30 minutes so the balls firm up.
-
Melt the almond bark. Break it into chunks and microwave in 30-second intervals, stirring each time, until melted and smooth.
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Dip and decorate. Dip each chilled ball into the melted almond bark and fully coat it. Let the excess drip off before placing it back on the parchment.
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Add sprinkles. While the coating is still soft, top each ball with rainbow sprinkles so they stick.
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Let them set. Return the tray to the refrigerator or freezer for 30 minutes, or until the coating hardens.
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Serve and enjoy. Once set, transfer the cake balls to a serving tray or container. Enjoy immediately or store for later.
Notes
Use a cookie scoop for evenly sized balls.
Soften the cream cheese fully for smoother blending.
Swap vanilla almond bark with dark or milk chocolate for flavor variations.
Store in the fridge for up to 1 week or freeze for up to 3 months.
- Prep Time: 25 minutes Chill Time: 30 minutes
- Cook Time: 10 minutes (melting coating)
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cake ball
- Calories: 176
- Sugar: 14g
- Carbohydrates: 20 g
- Protein: 1g