Holiday Potluck: Bring on these No Bake Cake Balls!
Today’s no bake cake balls recipe is bursting with sugary flavour and is sure to be a hit! Anyone else used to shove three rows of Oreos down their throat (ahem, an entire pack)? I have a MAJOR sweet tooth. Some of them dunked in milk, some of them twisted open to remove the icing, most just inhaled as they are. My top three flavor choices as a kid were (1) Regular Oreo – no comparison! (2) Golden – for when you felt that chocolate hit was too much. (3) Mint Chocolate – tried it once but really liked it! It’s like a thin mint cookie. All things considered, as a self-proclaimed Oreo expert, nothing beats eating the Oreos straight as they are.
But a close second to this cookie comes cake pops. More specifically, these birthday cake balls USING America’s favorite cookie. They’re the best bite-sized treat! Give me one bite of today’s recipe, I will eat the WHOLE THING. It’s like eating raw cookie dough but in cheesecake, funfetti tasting cake pop form. Say what!? This is an easy way to use up your holiday cookies, and emulates some of my favorite dessert ingredients into one. Cheesecakes, cookie dough, oreos, cake! These can be made as they are, or maybe try turning them into bars, or put it into a small cake pan for a mini pie. Anything goes. It’s bound to taste amazing whatever way you choose to make it.
Why You’ll Love These No Bake Cake Balls
Easy Potluck Recipe: Here’s the king of no bake desserts! It’s the type of recipe you make when you want to bring some sweet treats to a potluck to impress, or a great dessert for birthday parties, bridal showers, a baby shower – you name it. Something where you can’t quite guess all the ingredients from tasting it (aside from the fact that it’s basically a sweet Oreo ball), but one where everyone will be asking you for the recipe. It’s the type of low-maintenance, buy four ingredients and mix them together type of dessert that I’m here for. Low mess, quick to make, easy to pack in an airtight container to last you the whole week!
Now I can’t say whether this recipe constitutes of simple ingredients. I usually define simple ingredients as a recipe where it’s easy to find the ingredients. Here, finding vegan cream cheese and cool whip will not be available in all grocery stores, especially smaller markets. So this does depend on where you live.
Festive Desserts: This is a great recipe that you can make with friends, family, little kids – who doesn’t love making dessert during the holidays (or on any special occasion)? I actually made this recipe with a few friends who were visiting. We crumbled up the Oreos, folded in the cream cheese and just had a good time making this recipe as a group. It’s also an easy recipe to make if you have family or friends visiting and need something to do, or a fun dessert recipe to serve up.
Mix & Match Flavours
Change up Flavours: You can make a mix and match of regular Oreos, golden Oreos, even Mint Oreos! I can’t vouch for the myriad other Oreo flavours on the market now – I usually stick to regular & golden. Mix and match with your choice of colorful sprinkles and the colour of the Oreo. Not to mention that it looks like a more colourful presentation with different colours and styles!
To snazz these up even more, make these into no bake cake batter truffles! Since truffle means chocolate, we have to get that cocoa in. Cover some of the cake balls with melted chocolate (which can be a mix of white chocolate chips, semi-sweet chocolate chips and dark chocolate chips to change up each cake ball!) before rolling them around in rainbow sprinkles.
Just make sure to use a double boiler such as this (or something similar) when melting the chocolate, so it can melt evenly and not in clumps. If you have excess chocolate left over, grind it up to make a powder that you can roll the balls in (so coated in one type of chocolate and then rolled in chocolate powder – that would make a delicious chocolate shell)!
No Bake Cake Balls Recipe Notes
- Not all sprinkles are vegan due to the wax used. Check out this link for a list of vegan sprinkles.
- To make these look like cake pops, stick them onto lollipop sticks!
- I broke apart the Oreos by placing them in a plastic bag and breaking them apart by rolling over the bag with a rolling pin. You can also opt to use a food processor, but only grind it to a coarse powder.
- I opted to freeze these on a cookie sheet (or you can use parchment paper). This way, you don’t get any dishes dirty while using a cookie tray to place the sheet on.
- You can use a small cookie scoop to shape each ball. Otherwise, lightly oil your hands with vegan butter before shaping. Preferably vegan butter or refined coconut oil (that doesn’t smell like coconuts), as you don’t want any oily smell getting into the cake balls.
- For best results, keep the cream cheese colder than room temperature. The cool whip should also not be thawed too long or it will begin to melt. You want to make sure both ingredients retains their textures when folding in the Oreos.
More Recipes You’ll Love
Oreo Peppermint Cheesecake Bites
If you make this Oreo cake balls recipe, leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
No Bake Cake Balls: Golden Oreo Funfetti
Equipment
- Rolling Pin + Ziploc Bag or food processor
Ingredients
- ½ cup vegan cool whip I used So Delicious brand of Dairy Free CocoWhip
- 3 tbsp vegan rainbow sprinkles
- ⅓ cup vegan cream cheese I used Tofutti brand of Better than Cream Cheese
- 18 Golden Oreos, regular size
- Extra bowl of sprinkles, for rolling the truffles in a few extra tablespoons
Instructions
- Break up the Oreos by putting them in a ziploc bag and rolling over them with a rolling pin. Crush them into tiny pieces, but not enough to become a fine powder. Alternatively, grind them into a coarse powder with a food processor, but be careful that it doesn't become a sugar-like powder texture!
- Once they are crushed, mix in the rest of the ingredients.
- Freeze the mixture for 1-2 hours, until it has hardened a little bit and is easy enough to scoop into balls. Check it every half hour once it's in the freezer.
- When the mixture is ready to roll, take it and form 8 truffles.
- Roll each truffle in the bowl of sprinkles.
- Set it in the freezer to stay firm. I kept mine in the freezer and the texture was great when it was bit into. You could try to refrigerate them as well. Enjoy!
Notes
- Store in an airtight container in the refrigerator or freezer for up to five days.
