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Oreo Balls Recipe

These simple, no-bake Oreo balls require just three ingredients and make a delightful treat perfect for gifting or festive gatherings. With a smooth, creamy texture and a rich chocolate coating, they’re sure to be a hit at any occasion.
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Course: Dessert
Cuisine: American
Keyword: Oreo Balls Recipe
Prep Time: 30 minutes
Chilling Time: 40 minutes
Total Time: 1 hour 10 minutes

Ingredients

  • 1 8-ounce package cream cheese, softened (brick-style, 226 grams)
  • 16 ounces chocolate of choice: semi-sweet milk, or white chocolate (452 grams)
  • 36 regular Oreo cookies whole (no need to remove filling)

Instructions

  • Prepare a large baking sheet by lining it with parchment paper and set aside.
  • Place the Oreo cookies in a food processor or blender and pulse until they form fine crumbs. Transfer the crumbs to a large mixing bowl, reserving 1–2 tablespoons for garnish if desired. Add the softened cream cheese to the bowl with the Oreo crumbs.
  • Using a handheld mixer, blend the Oreo crumbs and cream cheese until fully incorporated, scraping down the sides of the bowl as needed.
  • Measure out one tablespoon of the mixture at a time, rolling it into a ball. Place each ball onto the prepared baking sheet. Once all the mixture is shaped, transfer the baking sheet to the freezer for at least 20 minutes to firm up.
  • Meanwhile, chop the chocolate and place it in a microwave-safe bowl. Microwave in 20–30 second intervals, stirring thoroughly after each, until melted and smooth.
  • Dip each chilled Oreo ball into the melted chocolate, ensuring it is fully coated, then place it back on the baking sheet. Sprinkle the reserved Oreo crumbs over the top of each ball while the chocolate is still wet.
  • Once all Oreo balls are coated, refrigerate them for at least 20 minutes or until the chocolate has set. Serve and enjoy!

Notes

  • Storage: Keep Oreo balls in an airtight container in the refrigerator for up to 5 days.
  • Freezing: Store Oreo balls in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator before serving.
  • Cream Cheese: Use block or brick-style cream cheese, not cream cheese spread in a tub for best texture.