Oreo Balls
Oreo Balls are an easy no-bake treat with just 3 ingredients. These creamy Oreo truffles are perfect for Christmas or any occasion. Get the recipe!
Table of contents
If you're an Oreo fan, these Oreo balls are an instant hit. They use just three ingredients: Oreos, cream cheese, and chocolate. They're ridiculously easy to make. The creamy, crumbly center and smooth coating taste like a decadent truffle. I've been making them for holiday parties for years, and they always vanish fast. Give this recipe a try and see why they're a favorite.
Why You’ll Love This Oreo Balls
- You only need a package of Oreos, cream cheese, and chocolate, ingredients you might already have in your pantry.
- No baking required, so you can make them even during a heatwave or when you're short on oven space.
- They're easily customizable: dip in milk chocolate, white chocolate, or both, then top with sprinkles, crushed peppermint, or nuts.
Key Ingredients for Perfect Oreo Balls
- Oreo cookies: Use the whole cookie, cream filling included. The recipe calls for 38 Oreos, which is about one standard family-size package. Do not remove the cream; it helps bind the mixture and adds sweetness. Regular Oreos work best, but you can experiment with other varieties.
- Cream cheese: Room temperature cream cheese is essential for a smooth, lump-free dough. Full-fat cream cheese gives the richest flavor and best texture. Low-fat or Neufchâtel cheese works but will produce a slightly softer ball.
- Chocolate melting wafers: Also called candy coating, these melt smoothly and set with a glossy shine without tempering. You'll need two separate batches: one of chocolate and one of white chocolate. Avoid chocolate chips unless you add a bit of oil to thin them.
Kitchen Tools for Making Oreo Balls
- Food processor for crushing the Oreos into fine crumbs
- Stand mixer or hand mixer for combining crumbs with cream cheese
- Baking sheet lined with parchment paper or wax paper
- Small microwave-safe bowls for melting the chocolate wafers
- A fork for dipping the balls into chocolate
Tips for Making the Best Oreo Balls
Start by pulsing the whole Oreos (filling and all) in a food processor until you have fine, even crumbs. No big pieces should remain. Make sure your cream cheese is at room temperature, if it's cold, it won't blend smoothly and you'll get lumps. Use a stand mixer or hand mixer to combine the crumbs and cream cheese until the mixture holds together when pressed. Roll the mixture into small balls, about 1 inch in diameter, and place them on a parchment-lined baking sheet. Freeze for exactly 15 minutes; this firms them up so they hold their shape during dipping without becoming rock hard. When melting the chocolate wafers, microwave in 30-second bursts, stirring each time, until smooth. Avoid overheating, which can make the chocolate thick and grainy. Use a fork to dip each ball, letting the excess drip off before setting it on the parchment.
Pro Tips for Perfectly Coated Oreo Truffles
If your chocolate starts to thicken as you work, reheat it in the microwave at half power for 15 seconds and stir. For a clean, professional look, pop any air bubbles that appear on the dipped balls with a toothpick while the chocolate is still wet. To avoid fingerprints, handle the balls with a fork or toothpick after coating. If you're making a large batch, keep the uncoated balls in the refrigerator while you dip a few at a time, they'll stay cold and the chocolate will set faster. For a drizzle effect, save a small amount of melted white chocolate and pipe it over the set dark chocolate balls. If the mixture feels too sticky when rolling, lightly wet your hands with water.
Oreo Ball Variations to Try
Try using chocolate mint Oreos for a refreshing twist that's perfect for the holidays. For a nutty version, swap half the cream cheese for creamy peanut butter. If you want a double chocolate experience, use dark chocolate melting wafers instead of milk chocolate. For a kid-friendly variation, drizzle the finished balls with white chocolate and top with rainbow sprinkles. You can also experiment with other Oreo flavors, like birthday cake or golden Oreos, to change up the flavor profile.
How to Serve Oreo Balls
These Oreo balls are perfect on their own, but they really shine on a holiday cookie platter alongside classic cookies like sugar cookies and gingerbread. For a simple dessert, arrange them on a white platter and garnish with fresh mint leaves. They also make wonderful gifts, place a few in a pretty box or cellophane bag tied with a ribbon. If you're serving them at a party, consider offering both milk chocolate and white chocolate versions for variety. A drizzle of extra chocolate or a sprinkle of crushed candy canes adds a festive touch.
How to Store Oreo Balls
Keep the Oreo balls in an airtight container in the refrigerator, where they'll stay fresh for up to 3 weeks. For longer storage, see the freezing instructions below. Let them sit at room temperature for about 5 minutes before serving for the best texture and flavor.
Can You Freeze Oreo Balls?
Yes, Oreo balls freeze beautifully. Line the dipped and set balls on a baking sheet and freeze until solid, about 1 hour. Then transfer them to a freezer-safe bag or container, separating layers with parchment paper. They'll keep for up to 2 months. To serve, thaw in the refrigerator for a few hours or overnight. Do not thaw at room temperature, as condensation can ruin the coating.
- Prep
- 5 min
- Total
- 35 min
- Servings
- 33 servings
- Cuisine
- American
- Course
- Dessert
Ingredients
Instructions
- Place Oreo cookies in a food processor. Pulse until they are fine cookie crumbs.
- Using a stand mixer or hand mixer, beat the cream cheese until it is smooth, about 1 minute. Add the Oreo cookie crumbs and mix until well combined.
- Roll the Oreo mixture into small balls and place on a baking sheet or tray that has been lined with parchment paper or wax paper. Freeze the Oreo balls for 15 minutes.
- Place the chocolate wafers (or candy coating) in a small microwave safe bowl. Place the white chocolate wafers (or candy coating) in a separate small microwave safe bowl. Melt according to instructions on packaging.
- Remove the balls from the freezer and dip the balls into the melted chocolate. Make sure you cover the balls completely in chocolate. I like to use a fork to shake the excess chocolate off of the Oreo balls. Dip half of the balls in the chocolate and half in the white chocolate. Place the dipped balls back on the baking tray with parchment paper or wax paper. Decorate with a drizzle of chocolate, additional crushed Oreos, sprinkles, crushed peppermint or crushed nuts, if desired.
- Place the baking sheet with the Oreo balls in the refrigerator and chill for at least an hour. Keep stored in an airtight container in the refrigerator. The Oreo balls will keep in the fridge for up to 3 weeks. You can also freeze the balls for up to 2 months.
Nutrition (per serving, estimated)
- Calories
- 136 kcal7% DV
- Protein
- 1 g2% DV
- Fat
- 8 g10% DV
- Carbs
- 15 g5% DV
- Sugar
- 10 g
- Sodium
- 90 mg4% DV
% Daily Values are based on a 2,000-calorie diet (FDA). Values are estimates — see our nutrition data sources.
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Written by
Emma Rose — Recipe developer & food photographer
Hi, I'm Emma! I cook, bake and photograph everything you see here from my little home kitchen. My recipes are simple, reliable and made for real life.
