Oreo Balls Recipe – Lilycooks

These Oreo balls are the ultimate no-bake treat—creamy, chocolatey, and ridiculously easy to make! Perfect for parties, gifts, or a quick sweet fix, they’re a crowd-pleaser every time.

With just three main ingredients, you’ll have a decadent dessert ready in minutes.

Recipe Overview

Flavor: Rich, chocolatey with a creamy center.
Texture: Smooth, slightly crunchy, and melt-in-your-mouth.
Ease: Super simple—no baking required!
Prep Time: 20 minutes | Chilling Time: 1 hour | Total Time: 1 hour 20 minutes

Ingredients List

36 Oreo cookies – The star ingredient! Use regular or double-stuffed for extra creaminess.
8 oz cream cheese, softened – Full-fat works best for a smooth, rich texture.
2 cups semi-sweet or white chocolate chips – For coating; melts smoothly for a glossy finish.
1 tsp coconut oil (optional) – Helps thin the chocolate for easy dipping.

Step-by-Step Instructions

Crush the Oreos – Pulse Oreos in a food processor until fine crumbs form (no large chunks).
Mix with cream cheese – In a bowl, blend Oreo crumbs and softened cream cheese until fully combined.
Roll into balls – Scoop 1-inch portions, roll into smooth balls, and place on a lined tray.
Chill – Freeze for 30 minutes to firm up (prevents crumbling when dipping).
Melt chocolate – Microwave chocolate chips and coconut oil in 30-second intervals, stirring until smooth.
Dip & decorate – Use a fork to dip each ball into melted chocolate, letting excess drip off. Place back on the tray.
Set & serve – Chill 10 minutes until chocolate hardens. Drizzle with extra chocolate if desired!

Tips for Success

Room-temperature cream cheese blends easier—no lumps!
Freeze balls before dipping to prevent cracking.
Use a fork for dipping – Tap off excess chocolate for a smooth finish.

Serving Suggestions

Party platter – Arrange on a tray with sprinkles or crushed Oreos.
Gift them – Pack in cute boxes for a homemade sweet treat.
Pair with coffee – The perfect bite with an espresso!

Storage Tips

Fridge: Keep in an airtight container for up to 1 week.
Freezer: Store for up to 3 months—thaw before serving.

FAQs

Can I use reduced-fat cream cheese?
Yes, but full-fat gives a creamier texture.

Can I use milk chocolate instead?
Absolutely! Any chocolate works—dark, white, or even candy melts.

Why are my Oreo balls cracking?
The mixture was too dry—add a little more cream cheese next time.

Conclusion

These Oreo balls are a foolproof, delicious treat everyone will love. Whip up a batch today and watch them disappear! Don’t forget to tag your creations—we’d love to see them.

Classic Yellow Cake

Get ready to bake a slice of pure joy with this classic yellow cake recipe! Its rich, buttery flavor and fluffy texture make it a go-to for birthdays, celebrations, or just because.

This versatile cake is simple to whip up and pairs perfectly with your favorite frosting. Let’s create a golden masterpiece that’ll have everyone asking for seconds!

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

2 ½ cups all-purpose flour: Creates a sturdy yet soft structure.
2 ½ tsp baking powder: Gives the cake its light, airy rise.
½ tsp salt: Balances sweetness and enhances flavors.
¾ cup unsalted butter (room temperature): Adds rich flavor and a velvety texture.
1 ½ cups granulated sugar: Sweetens and helps form a delicate crust.
3 large eggs (room temperature): Provide moisture and bind the batter; room temp ensures smooth mixing.
1 tbsp pure vanilla extract: Infuses warm, aromatic flavor.
1 ¼ cups whole milk (room temperature): Keeps the cake moist and tender.
For the frosting (optional chocolate buttercream):
½ cup unsalted butter (room temperature): Creates a creamy base.
2 ½ cups powdered sugar: Sweetens and thickens the frosting.
⅓ cup unsweetened cocoa powder: Adds deep chocolate flavor.
2–3 tbsp milk: Adjusts consistency for spreadable frosting.
1 tsp vanilla extract: Rounds out the flavor.

Instructions

Preheat and Prep: Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans or one 9x13-inch pan and line with parchment paper for easy release.
Mix Dry Ingredients: In a medium bowl, whisk flour, baking powder, and salt. Set aside to ensure even rising.
Cream Butter and Sugar: In a large bowl, beat butter and sugar with a hand mixer until light and fluffy (about 3 minutes). This adds air for a tender cake.
Add Eggs and Vanilla: Beat in eggs one at a time, then mix in vanilla extract. Scrape the bowl to ensure even mixing.
Combine Wet and Dry: Alternate adding dry ingredients and milk to the butter mixture, starting and ending with dry (⅓ dry, ½ milk, ⅓ dry, ½ milk, ⅓ dry). Mix until just combined to avoid a tough cake.
Bake: Divide batter evenly between pans (or pour into the single pan). Smooth the tops and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Make Frosting (Optional): Beat butter until creamy, then gradually add powdered sugar and cocoa powder. Mix in vanilla and milk until smooth and spreadable. Frost cooled cake generously.

Notes

Note: Room-temperature ingredients blend better for a smooth batter. Use pure vanilla extract for the best taste.