No-Bake Zebra Cake Balls
No-Bake Zebra cakes was one of my favorite sweet treats as a kid and turning them into Zebra cake balls made them even better! This Zebra Cake Balls recipe is absolutely mouth-watering. So creamy with a crunch of chocolate on the outside. These were so incredibly easy to make and so fun! Only 4 ingredients for this yummy dessert.
Hi, guys! Are you ready for a fun and easy-to-make dessert that’s as delicious as it is visually stunning? These would be so cool for Easter which is why I’m adding them to my Easter Recipes even though they are not spring colors. Zebra Cake Balls are the perfect balance of rich cake flavor and smooth chocolate coating, creating a treat that’s impossible to resist.
This simple recipe combines the convenience of Zebra cakes with the decadence of a chocolate-dipped finish, resulting in cake balls that look as amazing as they taste!
Let’s dive into the details and show you how to make these cute and indulgent Zebra Cake Balls! I know you all loved my Cotton Candy Oreo Truffles. So, get in the kitchen, roll up your sleeves (or just roll them into cake balls), and prepare to blow everyone’s mind with your zebra-striped brilliance. You’ve got this! Minus the peanut butter, they remind me of my No-Bake Peanut Butter Rice Krispie Balls.
Zebra Cake Balls are bite-sized treats made from easy ingredients: crumbled zebra cake, frosting, and chocolate. They’re called “zebra” because they feature a beautiful striped effect just like zebras, typically created by drizzling white chocolate over a dark chocolate coating. These little delights are perfect for parties, bake sales, or whenever you want a fun and indulgent treat to share with friends and family. I love me some cake balls and truffle recipes.
Zebra Cake Balls are a fun, visually appealing, and absolutely delicious treat that will be a hit wherever you serve them. I like to switch them up depending on the holiday, like my Holiday Oreo Truffles. With a rich cake center, creamy frosting, and a beautiful chocolate coating, these little bites of heaven are sure to impress. They’re easy to make and perfect for any occasion – whether it’s a special celebration or a sweet snack just because.
Whether you’re hosting a party, going to a potluck, or just need a sweet treat for yourself and your family, Zebra Cake Balls are the perfect bite-sized indulgence. They’re cute, they’re chocolatey, and they look like they’ve stepped out of a fancy bakery, even though you made them in your own kitchen wearing sweatpants. (No judgment at all from me because this is a sweatpants-friendly recipe.)
Just be prepared for the compliments you’re going to get and the onslaught of cake ball fans asking for the recipe. They’re basically cake, but in ball form (because, honestly, who doesn’t want cake in bite-sized chunks?). I hope you enjoy!
Tips and tricks:
- Store in an airtight container in the fridge for 3-4 days.
- You may need to add 1 tsp of oil to the chocolate wafers when melting. Only if the chocolate isn’t coming out smooth.
- Make sure the almond bark is hard on the cake balls before drizzling the chocolate over top.
- You must freeze these before dipping so it comes out clean with no crumbs when you dip, it also allows the almond bark to harden almost immediately.
Zebra Cake Balls
Ingredients
- 16 zebra cakes
- 4 oz cream cheese softened to room temperature
- 24 oz bar of vanilla almond bark
- 1/3 cup chocolate melting wafers
Instructions
- In a large mixing bowl, break up the zebra cakes in chunks and add them to the bowl, add the softened cream cheese and using a hand mixer beat until the cakes become crumbs and it’s creamy.
- Line a tray with parchment paper. Using a cookie scoop, scoop out the cake mixture and roll into balls and set on the tray. (About 3 tbsp worth)
- Repeat until you have no more mixture left.
- Freeze for 30 minutes. Once they have frozen melt the vanilla almond bark in a microwave safe bowl, stirring every 30 seconds.
- Using two forks dip the balls one at a time and place back on the parchment paper tray. Make sure to scrape off the excess almond bark on the bottom.
- Repeat until all the balls are coated in the vanilla almond bark. In another small microwaveable bowl add the chocolate wafers and melt, stirring every 30 seconds.
- Add to a zip lock bag and snip a small piece of the end off. Drizzle zebra marks all over the tops of the balls. Enjoy!
Notes
Tips and tricks:
- Store in an airtight container in the fridge for up to 3-4 days.
- You may need to add 1 tsp of oil to the chocolate wafers when melting if the chocolate isn’t coming out smooth.
- Make sure the almond bark is hard on the cake balls before drizzling the chocolate over top.
- You must freeze these before dipping so it comes out clean with no crumbs when you dip, it also allows the almond bark to harden almost immediately.
