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Easy Oreo Balls Recipe

Close-up of delicious Oreo balls, one cut in half showing the creamy center and dark cookie exterior.

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Create delicious no-bake Oreo balls, also known as Oreo truffles. These bite-sized treats have a creamy cookies-and-cream cheesecake filling coated in chocolate, making them a simple yet impressive dessert.

Ingredients

Scale
  • 1 package (14.3 oz) Oreo cookies
  • 1 package (8 oz) cream cheese, softened
  • 12 oz semi-sweet chocolate chips
  • 1 tablespoon vegetable shortening (optional, for smoother melting)

Instructions

  1. Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
  2. In a medium bowl, combine the Oreo crumbs and softened cream cheese. Mix until well combined and a dough forms.
  3. Roll the mixture into small balls, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper.
  4. Chill the Oreo balls in the refrigerator for at least 30 minutes, or until firm.
  5. Melt the chocolate chips (and shortening, if using) in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Alternatively, use a double boiler.
  6. Dip each chilled Oreo ball into the melted chocolate, ensuring it is fully coated. Use a fork to lift the ball and allow excess chocolate to drip off.
  7. Return the coated Oreo balls to the parchment-lined baking sheet.
  8. Optional: Drizzle with white chocolate or add sprinkles while the chocolate coating is still wet.
  9. Refrigerate the Oreo balls until the chocolate has set, about 15-30 minutes.

Notes

  • For a smoother chocolate coating, add vegetable shortening to the chocolate chips before melting.
  • These Oreo balls can be stored in an airtight container in the refrigerator for up to a week or frozen for longer storage.
  • Feel free to experiment with different types of Oreos and chocolate coatings.

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