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Oreo Balls Recipe

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Easy 3-ingredient Oreo Balls are the ultimate no-bake dessert! These chocolate-covered Oreo truffles feature crushed Oreo cookies mixed with cream cheese and dipped in smooth chocolate coating. Perfect for holidays, parties, or any time you need an impressive treat that takes just minutes to prepare.

Ingredients

Scale
  • 1 package (14.3 oz) Oreo cookies (about 36 cookies)
  • 8 oz cream cheese, softened to room temperature
  • 16-20 oz chocolate coating (almond bark, candy melts, or chocolate chips)
  • 1 tablespoon coconut oil or shortening (optional, if using chocolate chips)

Instructions

  1. Prepare Your Workspace: Line two large baking sheets with parchment paper or wax paper. Set aside. Make sure your cream cheese has been sitting at room temperature for at least 30-60 minutes until it’s soft and spreadable.
  2. Crush the Oreos: Place the entire package of Oreos (don’t separate the cream from the cookies—use them whole!) into a food processor. Pulse until the cookies are finely ground into crumbs that resemble dirt or sand. You want very fine crumbs with no large chunks remaining. If you don’t have a food processor, place cookies in a large zip-top bag, seal it, and crush them with a rolling pin until fine. This takes more time but works perfectly well.
  3. Mix with Cream Cheese: Transfer the Oreo crumbs to a large mixing bowl. Add the softened cream cheese. Using an electric hand mixer on low speed (or a sturdy wooden spoon), mix together until completely combined. The mixture should look uniform with no visible cream cheese streaks. It should hold together when pressed but not be overly wet or sticky. If it seems too dry, your cream cheese may not have been soft enough—microwave the mixture for 10 seconds and mix again.
  4. Portion the Mixture: Using a 1-tablespoon cookie scoop or regular tablespoon, scoop out portions of the Oreo mixture and place them on one of your prepared baking sheets. You should get approximately 36 portions. Don’t roll them into balls yet—just scoop them into mounds for now.
  5. Roll into Balls: Once all portions are scooped, wash your hands and lightly dampen them with cold water (this prevents sticking). Roll each portion between your palms to form smooth, round balls. Return each ball to the baking sheet. Try to make them as round and smooth as possible—any cracks or rough spots will show through the chocolate coating.
  6. First Chill: Place the baking sheet in the freezer for at least 30 minutes, or in the refrigerator for at least 1 hour. The balls need to be very firm and cold before dipping, or they’ll fall apart in the warm chocolate. You can leave them in the freezer for up to 24 hours if you want to split up the work.
  7. Melt the Chocolate: When you’re ready to dip, melt your chocolate coating. If using almond bark or candy melts, place them in a microwave-safe bowl and microwave in 30-second intervals, stirring between each interval, until smooth and completely melted (usually 1.5-2 minutes total). If using chocolate chips, add 1 tablespoon of coconut oil or shortening to help thin the chocolate, then melt the same way. Alternatively, melt chocolate in a double boiler on the stovetop, stirring constantly until smooth. The chocolate should be fluid enough to coat smoothly but not so hot it melts the balls.
  8. Dip the Oreo Balls: Remove about 8-10 balls from the freezer at a time (keep the rest cold). Drop one ball into the melted chocolate. Using a fork, roll it around to coat completely, then lift it out, letting excess chocolate drip back into the bowl. Tap the fork gently on the edge of the bowl to remove more excess chocolate. Slide the coated ball onto your second parchment-lined baking sheet. If desired, immediately sprinkle with decorations before the chocolate sets. Repeat with remaining balls, working in small batches so they stay cold.
  9. Set the Chocolate: Once all balls are dipped, place the baking sheet in the refrigerator for about 15 minutes to allow the chocolate to set completely. The coating should be firm and no longer tacky to the touch.
  10. Serve or Store: Your Oreo Balls are now ready to serve! Arrange them on a pretty platter for maximum impact. Store any leftovers in an airtight container in the refrigerator.

Notes

  • Cream cheese temperature is crucial: If the cream cheese is too cold, it won’t mix properly. Too warm, and your balls will be too soft to roll. Room temperature (about 70°F) is perfect.
  • Keep everything cold: Work quickly during dipping and keep uncoated balls in the freezer. Warm balls will fall off the fork during dipping.
  • Chocolate too thick? Add coconut oil or shortening 1 teaspoon at a time to thin it out.
  • Fork marks on top? Use a toothpick to dip instead, or smooth the top with your finger after placing on the sheet.
  • Want them extra fancy? Drizzle with contrasting chocolate, roll in sprinkles, or top with crushed Oreo crumbs before the coating sets.

Nutrition

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