Oreo Balls, also known as Oreo Truffles, are a no-bake treat made with crushed Oreo cookies, cream cheese, and melted chocolate. They’re incredibly easy to make, require minimal ingredients, and taste like a dessert straight from a fancy chocolate shop. Whether I’m prepping for the holidays, a party, or just want something sweet and simple, these bite-sized goodies always hit the spot.
Why You’ll Love This Recipe
I love how quick and easy these Oreo Balls are to whip up. No oven is needed, and they only require a handful of basic ingredients. The combination of crushed Oreos and cream cheese creates a smooth, fudgy center, while the chocolate coating adds a rich finish. They’re also perfect for customizing with different toppings or seasonal decorations, making them a fun and festive treat for any occasion.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
36 Oreo cookies (about 14.3 oz)
8 oz cream cheese, softened
12 oz semisweet or white chocolate chips (or candy melts) for coating
Optional toppings: crushed Oreos, sprinkles, melted white chocolate for drizzling
directions
I start by placing the Oreo cookies in a food processor and pulsing them into fine crumbs. If I don’t have a processor, I just place the cookies in a sealed bag and crush them with a rolling pin.
I transfer the crumbs to a mixing bowl and add the softened cream cheese. I mix until the texture becomes smooth and fully combined—no dry bits should remain.
Using a small cookie scoop or my hands, I roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
I chill the balls in the freezer for about 20–30 minutes so they firm up before dipping.
Meanwhile, I melt the chocolate chips or candy melts in the microwave in 30-second intervals, stirring in between until smooth.
I dip each chilled Oreo ball into the melted chocolate, coating it completely. I let any excess chocolate drip off before placing the truffle back on the parchment paper.
While the chocolate is still wet, I sprinkle on toppings or drizzle with melted white chocolate if I want to dress them up.
I refrigerate the truffles until the chocolate hardens, about 10–15 minutes.
Servings and timing
This recipe makes about 30 Oreo balls. The prep time is around 15 minutes, plus 30 minutes for chilling and dipping. In total, I set aside about 45 minutes from start to finish.
Variations
I like switching things up with different Oreo flavors—Golden Oreos, Mint, or even Red Velvet add fun twists. I also sometimes roll the balls in crushed nuts, shredded coconut, or drizzle them with colored chocolate for a festive look. For a richer flavor, I’ve used dark chocolate instead of semisweet, and I’ve even added a splash of vanilla or peppermint extract to the filling for a flavor boost.
storage/reheating
I store these Oreo balls in an airtight container in the refrigerator for up to 1 week. If I want to keep them longer, I freeze them in a single layer, then transfer them to a freezer-safe bag or container. They last up to 2 months frozen. No reheating is needed—just let them thaw in the fridge for a few hours before serving.
FAQs
What kind of Oreos should I use for Oreo Balls?
I usually go with classic Oreos, but any flavor works. Just keep in mind that double-stuffed may make the mixture a bit softer, so I adjust the cream cheese slightly if needed.
Can I make Oreo Balls ahead of time?
Yes, I often make them a few days in advance and store them in the fridge. They’re great for prepping ahead of events or holidays.
Do I need to refrigerate Oreo Balls?
I always refrigerate them because of the cream cheese. They’ll stay firm and fresh that way.
Can I use white chocolate instead of semisweet?
Absolutely. I’ve made them with white chocolate and they taste amazing. Just make sure to melt it gently to avoid seizing.
Why are my Oreo Balls falling apart when I dip them?
If they’re too soft, I pop them in the freezer for a bit longer. It also helps to work quickly and use a fork to dip and tap off the excess chocolate gently.
Conclusion
These Oreo Balls are a go-to treat for me because they’re fast, easy, and always a crowd-pleaser. Whether I keep them classic or add my own twist, they never last long in the fridge. From holidays to casual snacking, this no-bake dessert is one I come back to again and again.
Oreo Balls, or Oreo Truffles, are no-bake treats made with crushed Oreos, cream cheese, and chocolate coating. They’re rich, fudgy, and perfect for holidays, parties, or any sweet craving.
Ingredients
36 Oreo cookies (about 14.3 oz)
8 oz cream cheese, softened
12 oz semisweet or white chocolate chips (or candy melts) for coating
Optional toppings: crushed Oreos, sprinkles, melted white chocolate for drizzling
Instructions
Place the Oreo cookies in a food processor and pulse into fine crumbs. Alternatively, crush them in a sealed bag using a rolling pin.
Transfer crumbs to a mixing bowl and add softened cream cheese. Mix until smooth and well combined.
Roll the mixture into 1-inch balls and place on a parchment-lined baking sheet.
Freeze the balls for 20–30 minutes to firm up.
Melt chocolate chips or candy melts in the microwave in 30-second intervals, stirring until smooth.
Dip each chilled Oreo ball into the melted chocolate, letting excess drip off. Place back on parchment paper.
While the coating is still wet, sprinkle toppings or drizzle with melted white chocolate if desired.
Refrigerate truffles until chocolate hardens, about 10–15 minutes.
Notes
Use different Oreo flavors like Mint or Golden for variety.
Chill balls well before dipping to prevent them from falling apart.
Customize toppings for different occasions or holidays.
Store in an airtight container in the fridge for up to 1 week or freeze for up to 2 months.
