Oreo Balls

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These no-bake Oreo Balls have a creamy cookies-and-cream-cheese center coated in chocolate and only three ingredients to make!

Oreo Truffles No-Bake Treat Everyone Goes Crazy For!

Let me share the things I really love about Oreo Truffles:

1. You can make them in advance! They’ll stay good for up to 3 weeks and freeze well, too.

2. You only need 3 simple ingredients, and there’s no baking required! They taste like something from a fancy candy shop, but they’re SO easy to make!

3. On top of being a delicious treat, they’re fun for gifting, or even bringing as a hostess gift.

My biggest tip: Don’t skip the 15 minutes in the freezer before dipping these Oreo cookie balls. It helps them hold their shape and have a clean dip into the chocolate.

How to make Oreo Balls

Crush the Oreos and Mix: Line a sheet pan with parchment paper. Pulse the whole Oreo cookies in a food processor until they’re fine crumbs, or gently crush them in a zip-top bag with a rolling pin. In a mixing bowl, mix the room-temperature cream cheese until smooth. Add the Oreo crumbs, reserving 1 tablespoon for sprinkling on top at the end if you’d like, and stir to combine.

Shape and Freeze: Scoop the mixture into 1-tablespoon-size balls and place them on the lined baking sheet. Freeze for 15 minutes, then melt the chocolate candy wafers according to the package directions.

Dip in Chocolate and Chill: Remove the balls from the freezer and dip them in the melted chocolate. Use a fork to lift each one, letting the extra chocolate drip through the tines and gently tapping the fork on the edge of the bowl before placing the ball on the baking sheet. Chill in the refrigerator for at least 1 hour before serving. Store the Oreo truffles in an airtight container in the refrigerator for up to 3 weeks.

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5 from 77 votes

Oreo Balls

Author: Lauren Allen

Our easy Oreo Balls recipe transforms just 3 ingredients into creamy, delicious no-bake Oreo truffle. They are a crowd pleaser perfect for any party.

Prep: 25 minutes mins

Refrigeration: 1 hour hr

Total: 1 hour hr 25 minutes mins

Servings: 36

Cost: 17

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Equipment

• Food Processor
• Baking Sheet

Ingredients 

US CustomaryMetric

 

0.5x1x2x?

• ▢ 15.25 oz package Oreos cookies, (about 36 Oreos)
• ▢ 8 oz cream cheese, , room temperature
• ▢ 16 oz chocolate melting wafers*

Optional for decorating:

• ▢ drizzled melted chocolate, Oreo crumbs, sprinkles, crushed peppermint, chopped nuts, shredded coconut

Instructions 

• Line a sheet pan with parchment paper.
• Crush Oreos: Add whole Oreo cookies to a food processor and pulse into fine crumbs (alternately, use a ziplock bag and a rolling pin to gently smash them into fine crumbs).
  15.25 oz package Oreos cookies
• Mix: Add cream cheese to a mixing bowl and mix it until smooth. Add Oreo crumbs (reserve 1 Tablespoon of cookie crumbs for sprinkling on top at the end, if desired). Stir to combine.
  8 oz cream cheese
• Scoop the mixture into 1 Tablespoon size balls then place them on a lined baking sheet. Freeze for 15 minutes.
• Melt Chocolate candy wafers according to package instructions.
  16 oz chocolate melting wafers*
• Dip: Remove balls from freezer and dip them in melted chocolate. I like to use a fork and let excess chocolate dip through the tines of the fork, tapping it gently on the edge of the bowl, before placing on baking sheet. If you'd like to decorate them further, you can sprinkle Oreo crumbs, sprinkles, crushed peppermint, nuts, coconut, or drizzle melted chocolate after it's set up.
  drizzled melted chocolate, Oreo crumbs, sprinkles, crushed peppermint, chopped nuts, shredded coconut
• Chill in the fridge for at least an hour before serving. Store in an airtight container in the fridge for up to 3 weeks.

Notes

Chocolate: Melting wafers or almond bark are great for smooth, flawless dipping and set up quickly. I prefer Ghirardelli melting wafers as they don’t taste “waxy”. If you use pure chocolate I recommend Baker’s chocolate bars. Avoid using chocolate chips. 

Make Ahead Instructions: Make the entire recipe and keep in an airtight container in the fridge. They will stay good for up to 3 weeks. Make sure to use a piece of parchment paper or wax paper in between any layers. If they are at room temperature, they are fine for up to 2 hours, then place back in the refrigerator.

Freezing Instructions: Place in an airtight container in the freezer for up to 2 months. Use a piece of parchment or wax paper in between any layers of Oreo balls. Thaw in the refrigerator before serving.

Mint Oreo Balls: Use mint creme Oreos and sprinkle with crushed peppermint candy. If you want a stronger peppermint flavor, you could add a little peppermint extract to the cream cheese mixture.

Red Velvet Oreo Balls: Crush red velvet Oreos, and dip in melted chocolate.

Halloween Oreo Balls: Use regular Oreos and dip in white chocolate to make ghosts or mummies – use mini chocolate chips for the eyes, and drizzle white chocolate lines on top for the mummy. To make pumpkin Oreo balls dip in melted orange vanilla candy wafers, add a small pretzel stick for the stem and a green m&m for the vine.

Christmas Oreo Balls: Use Christmas sprinkles, or drizzle with melted red and green candy wafers. You could also make a reindeer by using candy eyes and a red hot for the nose and broken pretzels for the antlers. You can make a snowman Oreo ball by dipping it in white chocolate then using a mini Oreo for a hat. Pipe on the face with little piping tubes, or decorate with sprinkles.

Golden Oreo Balls: Use golden Oreos and white chocolate for dipping.

Peanut Butter Oreos: Use peanut butter flavored Oreos and dip in melted chocolate or use regular Oreos and swap out the cream cheese for 1 cup of creamy peanut butter.

Gluten Free: Use gluten free Oreos and gluten free chocolate for dipping.

Vegan: Use vegan cream cheese and vegan chocolate. Or you can use a 1 cup of creamy vegan peanut butter.

Nutrition

Calories: 105kcal, Carbohydrates: 12g, Protein: 1g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 6mg, Sodium: 72mg, Potassium: 36mg, Fiber: 0.3g, Sugar: 9g, Vitamin A: 85IU, Calcium: 9mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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I originally shared this recipe April 2021. Updated July 2023, December 2024 and November 2026.