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Oreo balls are the perfect holiday treat and couldn’t be easier to make, using only three ingredients: oreos, cream cheese and melted chocolate. Sprinkles optional!
I’m so excited to be sharing this recipe with you today! Oreo Balls (also known as Oreo Truffles) are one of the simplest treats to make (even for a novice home cook) that everyone loves! They look fancy but couldn’t be easier! If you’re an Oreo lover, these are right up your alley! Be sure to try my Oreo Bark, Double Chocolate Chunk Oreo Cookies or Red Velvet Oreos.
Oreo Truffles: the easiest treat ever.
With the holidays coming up in the next few months, we all need a recipe or two in our back pockets that look impressive but are actually really easy to make in no time. Enter Oreo Balls! Ya’ll, these are a no-bake treat that you can make with any flavor of Oreo cookies, cream cheese and melted chocolate (or candy coating). You can make them well in advance and store them in the freezer (or fridge) for a ready made dessert, treat for the neighbors or grab and go snack.
Ingredients for Oreo Balls
Only three ingredients needed to make these Oreo Balls!
- Oreo Cookies – I used the original Oreo cookies for this recipe but you can customize this recipe by changing the flavor of Oreo cookie you use! Golden oreos and mint Oreos are so delicious! Feel free to experiment with all of the fun flavors Oreo has to offer. (Just be sure you’re not using double stuff…it will make for a less sturdy oreo ball.)
- Cream Cheese – I prefer using Philidelphia cream cheese because it’s the tangiest cream cheese on the market and I know its widely available for most of you. That means your finished product will match mine exactly! Side note: whipped cream cheese is not the same! Be sure to use an 8 ounce block of cream cheese for the best results. And don’t forget to leave it out to soften.
- Chocolate/Candy Coating – Melted chocolate (any kind!) works well to coat these truffles, but if you can find it, candy coating works just as well, is way more forgiving and is usually a little bit cheaper. Use whatever you can find!
- Sprinkles – sprinkles are optional but my kids loved helping decorate these and I’m sure yours would too!
How to Make Oreo Balls
To make Oreo Balls you simply mix, shape, dip, and refrigerate. For full details see the recipe card down below.
- Mix cream cheese and crushed Oreos together until well blended.
- Shape into 48 balls (1-inch). Freeze for a couple of minutes.
- Dip balls in melted chocolate and place, in a single layer, on a wax paper-lined baking sheet. Garnish with sprinkles while the chocolate is still wet.
- Refrigerate until chocolate has firmed up, then enjoy!
Tips and Tricks
Here are all of my tips and tricks for making the best Oreo Balls ever!
- Use a Small Cookie Scoop: to help you shape uniform truffles, use a small cookie scoop then roll with your hands. Or even a round tablespoon would work.
- Melting Chocolate: you don’t need to use the double boiler method to melt your chocolate. Instead, just pop the chocolate in the microwave and melt in 30-second intervals. If you notice the chocolate is a little thick, add 1 teaspoon of vegetable oil to help thin it out.
- Dipping: don’t underestimate the usefulness of a fork when it comes to dipping. Use two forks to roll the chilled oreo ball in the chocolate. Once coated, lift out of the chocolate and tap fork on the edge to let all the excess chocolate drip through the prongs of the fork.
Storing Oreo Balls
Once set, I like to store these in a large air tight container or even a few smaller Ziploc bags. They will last about two weeks in the fridge.
Or if you wanted to, you could even freeze these truffles for up to 3 months!
More Truffle Recipes to Try!
The printable recipe card is below 🙂
- 8 oz Philadelphia Cream Cheese softened
- 36 Oreo Cookies finely crushed (about 3 cups)
- 16 oz Baker's Semi-Sweet Chocolate melted
- Mix cream cheese and cookie crumbs until blended.
- Shape into 48 (1-inch) balls. Freeze 10 min.
- Dip balls in melted chocolate; place in a single layer in shallow waxed paper-lined pan.
- Refrigerate 1 hour or until firm.