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–+ servings
David Murphy

Strawberry Crunch Cake Balls

These strawberry crunch oreo balls are easy to make with just a handful of ingredients - golden oreos, freeze dried strawberries, cream cheese, and melting wafers.
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings: 20 Cake Balls
Course: Recipes
Cuisine: Dessert

Ingredients
  

  • 19.1 ounce family size package Golden Oreos divided
  • 1 ½ cup freeze dried strawberries divided
  • 8 ounce block cream cheese softened at room temperature
  • 12 ounce bag Wilton pink candy melts
  • 10 ounce bag Ghirardelli vanilla melting wafers divided

Instructions
 

  1. Line two baking sheets with parchment paper and set aside.
  2. Using a food processor or blender, pulse the golden oreo cookies until you have fine crumbs. Separate ½ cup of crumbs and set it aside for later to use as a topping.
  3. In a large mixing bowl, beat the softened cream cheese until smooth.
  4. Add the golden oreo crumbs and just 1 cup of freeze dried strawberries to the bowl and mix on a low speed until evenly combined and you get a dough consistency.
  5. Place into the refrigerator to chill for 30 minutes. This will help firm up the batter, making it easier to roll into balls.
  6. Once chilled, use a 1 ½ tablespoon cookie scoop to scoop the batter into even sizes and roll them into balls with your hands. Place each ball onto the lined baking sheet. Chill in the refrigerator for another 30 minutes to an hour. This will help the balls keep its shape when dipping into the heated melting wafers.
  7. Set aside ½ cup of the white melting wafers for drizzle.
  8. Using a double boiler, heat the remaining white melting wafers over low heat, stirring often, until fully melted.
  9. Remove half of the cookie balls from the refrigerator. Let the remaining balls chill in the fridge so they do not soften.
  10. Place one cookie ball onto a fork and dip it into the melts. Tap the fork against the edge to remove the excess and thin out the coating. Place back onto the lined baking sheet and repeat with the remaining cookie balls. Set aside.
  11. Clean the double boiler before melting the pink candy melts. Repeat the process with the remaining balls in the refrigerator and dip the cookie balls one by one into the melted pink melts, placing them back onto the lined baking sheet.
  12. Once all of the cookie balls are coated, place the extra vanilla melting wafers that were set aside into a heat safe piping bag and microwave on a low or defrost setting in 30 second increments until fully melted. Massage the bag between each time.
  13. Snip a small piece of the piping bag and drizzle over just a few of the cookie balls and then immediately top with Golden Oreo and freeze dried strawberry crumbs. You’ll want to work in small batches so that you are able to top the cookie balls with crumbs before the drizzle sets.
  14. Allow the coating to set completely before serving. You can place it back in the refrigerator to speed things up.

Notes

  • Because of the cream filling from the cookies and the added cream cheese, the dough starts off soft and does not hold its shape very well. It’s important not to skip any of the chilling steps. Chilling will make it easier to roll into balls without it sticking to your hands and will also help it keep its shape when dipping. Firm cookie balls are also less likely to experience cracking.
  • Remember to heat the melting wafers over low heat and stir often. Overheating can cause the melts to seize and become thicker, making it harder to get a nice thin and even coating.

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