Oreo Balls are the perfect no-bake treat that I like to make when I want something rich, chocolatey, and effortless. They come together with just a few ingredients—crushed Oreo cookies, cream cheese, and melted chocolate—and turn into little truffle-like bites that are always a hit. Whether it’s for a party, a holiday, or just because I’m craving something sweet, these are always a go-to in my kitchen.
Why I Love This Recipe
I love how ridiculously easy this recipe is. I don’t need to turn on the oven, and I can whip them up in under an hour with barely any mess. The creamy Oreo center covered in a crisp chocolate shell is seriously addictive. They’re also easy to customize with different toppings, chocolate coatings, or even flavored Oreos, which makes them super fun to make for different occasions.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 36 Oreo cookies
- 8 ounces cream cheese, softened
- 12 ounces chocolate (white, semi-sweet, or dark), chopped or chips
- 1/2 teaspoon vegetable or coconut oil (optional, helps thin the chocolate)
- Optional toppings: more crushed Oreos, sprinkles, or a drizzle of melted chocolate
Directions
- I start by placing the Oreo cookies into a food processor and pulsing until they’re fine crumbs.
- I mix the crumbs with the softened cream cheese in a large bowl until completely combined and smooth.
- I scoop and roll the mixture into small balls, about 1 inch in diameter, and place them on a parchment-lined baking sheet.
- I chill the balls in the freezer for 30 minutes, or in the fridge for at least 1 hour, until they’re firm.
- While they chill, I melt the chocolate in the microwave in short bursts, stirring between each, until it’s smooth. I stir in the oil if I want it a little thinner for dipping.
- I dip each chilled Oreo ball into the melted chocolate, coat fully, and gently tap off any excess. Then I place them back on the baking sheet.
- While the chocolate is still wet, I add any toppings I want.
- Once they’re all dipped, I refrigerate the Oreo balls for about an hour until the coating is fully set.
Servings and Timing
- Servings: 28 to 32 balls
- Prep Time: 30 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 30 minutes
Variations
- I like to use different Oreo flavors like mint, golden, or peanut butter for fun twists.
- For the coating, I sometimes switch it up with dark chocolate, white chocolate, or even colored melting wafers for a themed look.
- If I’m feeling fancy, I drizzle contrasting chocolate over the top or add festive sprinkles.
- I mix in a drop or two of peppermint or almond extract for an extra flavor boost.
- For texture, I occasionally fold in mini chocolate chips or crushed toffee bits into the mixture before rolling.
Storage/Reheating
I store the Oreo balls in an airtight container in the fridge for up to 2 weeks. They also freeze beautifully—I just keep them in a sealed container for up to 3 months. No reheating needed; I just let them sit at room temperature for a few minutes if they’ve been frozen.
FAQs
Can I make these without a food processor?
Yes, I just put the Oreos in a zip-top bag and crush them with a rolling pin until they’re finely ground.
What kind of chocolate should I use?
I use baking chocolate, melting wafers, or chocolate chips. If I use chips, I often add a little oil to help them melt more smoothly.
Can I freeze Oreo balls?
Absolutely. I freeze them on a tray first, then transfer to a sealed container. They thaw quickly and taste just as good.
How do I keep them from cracking when dipping in chocolate?
I let the chilled Oreo balls sit at room temperature for about 5 minutes before dipping so the chocolate doesn’t seize from the temperature change.
Do I have to use cream cheese?
Cream cheese gives the best texture and richness, but I’ve also tried using mascarpone or dairy-free alternatives and they’ve worked well.
Conclusion
Oreo Balls are one of those sweet treats I keep coming back to—they’re easy, versatile, and seriously addictive. I can dress them up or keep them simple, and they’re always a crowd-pleaser. Whether I’m prepping ahead for an event or just need a quick dessert fix, this recipe always delivers.
Print
Oreo Balls
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 28–32 balls
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
These no-bake Oreo Balls are a chocolatey, creamy, and crowd-pleasing dessert that’s perfect for holidays, parties, or anytime sweet cravings strike. Made with crushed Oreo cookies, cream cheese, and melted chocolate, these bite-sized treats are effortless and endlessly customizable!
Ingredients
- 36 Oreo cookies
- 8 ounces cream cheese, softened
- 12 ounces chocolate (white, semi-sweet, or dark), chopped or chips
- 1/2 teaspoon vegetable or coconut oil (optional, for thinning chocolate)
- Optional toppings: crushed Oreos, sprinkles, or a drizzle of melted chocolate
Instructions
- Place Oreos in a food processor and pulse until finely crushed.
- In a large bowl, mix Oreo crumbs and softened cream cheese until fully combined.
- Roll mixture into 1-inch balls and place on a parchment-lined baking sheet.
- Chill in the freezer for 30 minutes or fridge for 1 hour until firm.
- Melt chocolate in the microwave in short intervals, stirring until smooth. Add oil if desired.
- Dip each chilled Oreo ball into the melted chocolate, fully coating and tapping off excess.
- Place dipped balls back on the baking sheet and add any toppings while the chocolate is wet.
- Refrigerate for about 1 hour until the coating is set.
Notes
- Use different Oreo flavors for variety—mint, golden, peanut butter, etc.
- Swap out chocolate types or use colored melts for festive themes.
- Add a drop of flavor extract like peppermint or almond to the mixture.
- Drizzle with contrasting chocolate or add sprinkles for decoration.
- Store in the fridge for up to 2 weeks or freeze for up to 3 months.
