Description
Delicious and easy-to-make Oreo Balls (Truffles) combine crushed Oreo cookies and cream cheese, shaped into bite-sized balls, then dipped in melted chocolate and optionally garnished with sprinkles or Oreo crumbs. These no-bake treats are perfect for parties, holidays, or anytime you crave a rich, creamy, chocolatey dessert.
Ingredients
Scale
Base
- 36 (14.3oz/405g) regular Oreo cookies (not Double-Stuf)
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
Chocolate Coating
- 12 ounces (339g) semi-sweet or white chocolate, coarsely chopped
- 1/2 teaspoon vegetable oil or coconut oil
Optional Garnishes
- Sprinkles
- Oreo crumbs
- Additional melted chocolate for drizzling
Instructions
- Crush Oreos: Place the entire Oreo cookies, including the filling, into a food processor or blender. Pulse them until they become a fine crumb texture.
- Combine with Cream Cheese: Using a hand-held or stand mixer fitted with a paddle attachment—or your food processor if large enough—beat or pulse the Oreo crumbs with softened cream cheese until the mixture is fully combined and forms a dough-like consistency.
- Form Balls: Using a tablespoon, scoop about 18–22 grams of the mixture and roll it between your hands to form a smooth ball. Place the balls onto parchment-lined baking sheets or plates. If the mixture feels too sticky, refrigerate it for 15 minutes before rolling. Once all balls are formed, cover and refrigerate for at least 1 hour or up to 3 days. Alternatively, for quicker preparation, freeze the balls for 30 minutes but do not freeze longer without transferring to the refrigerator afterward.
- Melt Chocolate: Place chopped chocolate and the oil in a glass bowl or 2-cup liquid measuring cup. Melt in the microwave in 20-second increments, stirring thoroughly after each until smooth. Alternatively, melt chocolate in a double boiler over simmering water, stirring constantly. Allow the melted chocolate to sit for 5 minutes to cool slightly before dipping the Oreo balls to prevent melting them.
- Dip Oreo Balls: Submerge each Oreo ball individually into the melted chocolate, swirl to coat completely, and lift out with a fork or candy dipping tool. Tap gently to allow excess chocolate to drip off. Use a toothpick or invert the dipping tool to release the coated truffle onto a lined plate or baking sheet.
- Add Garnishes: While the chocolate coating is still wet, decorate with sprinkles or Oreo crumbs. Optionally, drizzle leftover melted chocolate over the tops using a spoon or squeeze bottle for a beautiful finish.
- Set Chocolate: Refrigerate the dipped truffles for at least 1 hour to allow the chocolate coating to fully harden before serving.
- Storage: Store the truffles in an airtight container layered with parchment or wax paper in the refrigerator for up to 2 weeks.
Notes
- This is a no-bake recipe that uses crushed Oreos and cream cheese to create a creamy, rich dessert.
- Refrigeration helps the mixture firm up to make rolling easier and the chocolate coating to set properly.
- Use full-fat cream cheese for the best texture and flavor.
- Choose semi-sweet or white chocolate depending on your taste preference.
- Keep truffles refrigerated to maintain their texture and freshness.
Nutrition
- Serving Size: 1 truffle (approx. 22g)
- Calories: 110
- Sugar: 10g
- Sodium: 65mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 15mg
