Start by placing the Oreos in a food processor and pulse them into fine crumbs. If you don’t have a food processor, placing them in a ziplock bag and smashing them with a rolling pin works just as well!

In a large mixing bowl, combine the crushed Oreos with the softened cream cheese. Use a spatula or your hands to mix until fully combined. It should have a doughy consistency that holds together nicely.

Once mixed, shape the Oreo mixture into small balls—about 1 inch in diameter. Place them on a parchment-lined baking sheet to avoid sticking.

Refrigerate the formed cake balls for about 30 minutes. Chilling helps them firm up and makes them easier to coat in chocolate.

While waiting, melt the chocolate in a microwave-safe bowl. Heat in 30-second increments, stirring in between until smooth. Add vegetable oil if you want a smoother consistency.

Using a fork, dip each cake ball into the melted chocolate, allowing any excess to drip off before placing them back onto the baking sheet.

Once all the balls are coated, let them sit until the chocolate is firm. You can also refrigerate them for a quicker setting.

Enjoy your Oreo Cake Balls at room temperature, or store them in an airtight container in the fridge!