Oreo Balls
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.
Servings: 36
Calories: 105kcal
Cost: 10
Equipment
Ingredients
- 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).
- 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.
- 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.
- 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.
- Chill in the fridge for at least an hour before serving. Store in an airtight container in the fridge for up to 3 weeks.
Video
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
Recipe Link
Recipe Video
