Easter Oreo Cake Balls

These Easter Oreo cake balls are a tasty no-bake treat coated in pastel chocolate and sprinkles — perfect for baskets, parties, and snacking!

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Prep Time: 30

Additional Time: 2

Total Time: 2 30

Servings: 36

Line a baking sheet with parchment paper or a cookie sheet with wax paper.
Place Oreos in a stand mixer with paddle attachment.
Mix at low speed until all of the Oreos are crushed into a fine Oreo crumble.
Add softened cream cheese to the mixing bowl.
Mix on medium speed until a soft dough forms.
Cover the dough in plastic wrap and place in the fridge for at least 30 minutes.
Remove the dough from the fridge and roll into tablespoon-sized balls.
Place the balls in the freezer for 1 hour to chill.
Melt the chocolate wafers in separate microwave-safe bowls. Heat in 15-30 second intervals, checking and stirring each time so that the chocolate doesn't burn.
Remove the cake balls from the freezer and dip them in the melted chocolate.
Place excess chocolate in a freezer bag, snip off the tip, and drizzle different colored chocolate over the balls. Immediately top with festive sprinkles.
Place the chocolate balls in the fridge and allow them to harden completely before serving.

Instead of a stand mixer, a food processor also works well for crushing the cookies into a fine crumb.
A small cookie scoop can help to get uniform-sized balls.
Use a fork for dipping to help the excess chocolate drip from each ball.
Use Wilton candy melts for best results — the wafer chocolate melts the best. Add one teaspoon of coconut oil to other melted chocolate chips to help them melt and pour better.
Lay the chocolate-covered treat on a parchment-lined baking sheet for easy moving and transporting before the chocolate has hardened.
Place the chocolate in the fridge or freezer to completely cool before serving.