Strawberry Shortcake Oreo Balls

Creamy, fruity, and utterly bite-sized, these Strawberry Shortcake Oreo Balls are the kind of treat that disappears in seconds at parties and family gatherings.

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Course: Dessert

Cuisine: American

Keyword: Easy, No-Bake

Prep Time: 15

Total Time: 45

Servings: balls

Calories: 120kcal

Equipment

Mixing Bowl
Parchment Paper
Microwave-safe bowl

Ingredients

8 ounces cream cheese softened to room temperature
1/2 cup freeze-dried strawberries crushed into a fine powder or crumbs
1 teaspoon pure vanilla extract
14.3 ounces Oreo cookies crushed into fine crumbs (about 3 to 3 1/2 cups)
8 ounces white chocolate chopped or white chocolate melting wafers for coating

Instructions

In a mixing bowl, combine the softened cream cheese, crushed freeze-dried strawberries, and vanilla extract. Use a spatula or hand mixer on low to create a smooth, evenly colored mixture — about 1–2 minutes of mixing.
Stir in the crushed Oreo cookies until well mixed and uniform. The mixture should be moist enough to hold together but not sticky; if too soft, chill 5–10 minutes.
Roll the mixture into small, even balls (about 1 inch each) using your hands or a small cookie scoop. Place them on a parchment-lined baking sheet with a little space between each.
Chill the balls in the refrigerator for about 30 minutes so they firm up before coating.
Meanwhile, melt the white chocolate in a microwave-safe bowl in 20–30 second bursts, stirring between each, until smooth and completely melted. Alternatively, use a double boiler.
Dip each chilled ball into the melted white chocolate using a fork or dipping tool, allowing excess chocolate to drip off, then return the coated ball to the parchment-lined sheet.
Place the chocolate-coated balls back on the baking sheet and let set at room temperature for 10–15 minutes, or speed up by refrigerating for 10 minutes.
Enjoy your Strawberry Shortcake Oreo Balls! Store extras in the fridge for best texture.

Notes

Store in an airtight container in the refrigerator for up to 7 days. For longer storage, freeze and thaw in the fridge the day you plan to serve.

Nutrition