I’m so excited to share this fun, no-bake dessert recipe: a playful mash-up of strawberry shortcake flavour and Oreo cookie indulgence. These little bites are easy to make, rich in flavour, and always a crowd pleaser.
Why You’ll Love This Recipe
I love this recipe because:
It comes together quickly with minimal fuss—no baking required.
The flavour mix of the golden Oreos, cream cheese and strawberry bits hits both sweet and tangy in a delightful way.
They’re perfect for parties, snacks, dessert trays or even just a fun treat for myself.
Once you get the hang of them, you can easily customise with decorations, coatings or flavour tweaks.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
White chocolate (or white melting wafers) for coating
Optional: extra cookie crumbs, crushed freeze-dried strawberries or sprinkles for garnish
Directions
Crush the Golden Oreo cookies into fine crumbs using a food processor (or place them in a sealed bag and use a rolling pin).
In a mixing bowl, combine the Oreo crumbs, softened cream cheese and vanilla extract (and if using, the freeze-dried strawberries) until smooth and well blended.
Shape the mixture into small balls (about 1-inch in diameter) and place them on a parchment-lined tray. Freeze or chill for about 15–30 minutes so they become firm enough to dip.
Meanwhile, melt the white chocolate or melting wafers in a microwave-safe bowl, heating in short intervals (e.g., 20-30 seconds) and stirring until smooth.
Remove the chilled Oreo balls, dip each one into the melted white chocolate, allow excess coating to drip off, then place back on the tray. Immediately (while coating is still wet) sprinkle on extra cookie crumbs, crushed freeze-dried strawberries or sprinkles if desired.
Refrigerate the coated balls until the chocolate sets (about 10-15 minutes) before serving.
Servings and Timing
This recipe yields approximately 24 balls (depending on size).
Prep time: about 20 minutes.
Chill/dip time: about 10-15 minutes.
Total time: around 30–35 minutes.
Variations
Swap white chocolate coating for milk or dark chocolate for a richer twist.
Mix in finely chopped fresh strawberries (well-drained) instead of freeze-dried strawberries for a fresher berry flavour.
Add a sprinkle of chopped nuts (almonds, pistachios) or coconut flakes on top for texture.
Use different Oreo flavours (e.g., Birthday Cake, Lemon) for fun flavour variations.
Drizzle coloured candy melts over the coated balls for a decorative look.
Storage/Reheating
Store the Oreo balls in an airtight container in the refrigerator. They’ll keep well for up to 1 week. Because they’re no-bake and chilled, there’s no reheating needed—just bring them to room temperature for a few minutes before serving if you prefer them slightly softer. They can also be frozen: flash freeze on a tray, then transfer to a freezer-safe bag with parchment between layers, freeze for up to 2–3 months. Thaw overnight in the fridge.
FAQs
How long will these Oreo balls last in the fridge?
Because they contain cream cheese, I recommend storing them in the refrigerator. They’ll stay fresh for up to about a week when kept in an airtight container.
Can I freeze them?
Yes — you can freeze them. I like to freeze them after coating while they’re set on a baking sheet, then transfer to a freezer bag or container. They’ll keep for a couple of months. Thaw in the fridge before serving.
Do I have to use a food processor to crush the cookies?
No, you don’t have to. You can place the cookies in a sealed resealable bag and crush them with a rolling pin until fine crumbs. A food processor just makes it faster and more uniform.
What if my mixture is too sticky to roll into balls?
If it’s too soft or sticky, chill it in the fridge for 10-15 minutes to firm up. You can also lightly coat your hands with a little powdered sugar or use a cookie scoop to portion before rolling.
Can I use fresh strawberries instead of freeze-dried?
Yes, but fresh strawberries contain moisture which may affect the texture of the mixture — you’ll need to drain and pat them very dry so the mixture remains firm enough to roll and hold shape. Freeze-dried strawberries or finely crushed dried berries are easier for consistent results.
Conclusion
These Strawberry Shortcake Oreo Balls give me everything I want in a dessert: ease, flavour, fun and versatility. They’re perfect for treating guests, making ahead for a gathering, or just indulging in a sweet snack. I hope you enjoy making and sharing them as much as I do.
Strawberry Shortcake Oreo Balls are a playful, no‑bake dessert featuring a creamy mix of Golden Oreos, cream cheese, and strawberry flavour, coated in white chocolate and perfect for parties or snacks.
White chocolate (or white melting wafers) for coating
Optional: extra cookie crumbs, crushed freeze‑dried strawberries or sprinkles for garnish
Instructions
Crush the Golden Oreo cookies into fine crumbs using a food processor or by placing in a sealed bag and crushing with a rolling pin. :contentReference[oaicite:0]{index=0}
In a mixing bowl, combine the Oreo crumbs, softened cream cheese, vanilla extract, and the freeze‑dried strawberries (if using) until smooth and well blended. :contentReference[oaicite:1]{index=1}
Shape the mixture into small balls (about 1 inch in diameter) and place them on a parchment‑lined tray. Chill in the refrigerator or freeze for about 15–30 minutes until firm enough to dip. :contentReference[oaicite:2]{index=2}
While the balls chill, melt the white chocolate or melting wafers in a microwave‑safe bowl in short intervals (e.g., 20‑30 seconds), stirring between each until smooth. :contentReference[oaicite:3]{index=3}
Remove the chilled Oreo balls and dip each one into the melted white chocolate, allowing excess coating to drip off, then place back onto the parchment‑lined tray. Immediately sprinkle on extra crumbs, dried strawberries, or sprinkles while the coating is still wet if desired. :contentReference[oaicite:4]{index=4}
Refrigerate the coated balls until the chocolate sets (about 10‑15 minutes) then serve. They’re ready to enjoy! :contentReference[oaicite:5]{index=5}
Notes
You can swap the white chocolate coating for milk or dark chocolate for a different flavor profile. :contentReference[oaicite:6]{index=6}
If fresh strawberries are used instead of freeze‑dried, ensure they’re very well drained and dried to avoid a too‑wet mixture. :contentReference[oaicite:7]{index=7}
These bites are made ahead friendly: store in the fridge up to a week or freeze for longer storage. :contentReference[oaicite:8]{index=8}
If you don’t have a food processor to crush the cookies, put them in a zip‑lock bag and crush with a rolling pin—but make sure the crumbs are fairly fine so the texture holds together well. :contentReference[oaicite:9]{index=9}
