If you like Oreos, you are going to love these Oreo truffle balls! Made with just the classic sandwich crackers, cream cheese, and white melting chocolate, the beloved Oreo flavor is front and center in this Oreo balls recipe. Cream cheese makes the truffle filling ultra-indulgent and creamy. The filling is rolled into fudgy balls before being dipped in white chocolate, making for a decadent treat that is so delicious that it’s hard to stop at just one.
Decorate the Oreo cream cheese balls to fit the aesthetic or theme of any event, and watch them quickly disappear! Both kids and adults devour any sweet treat made with this classic cookie. For more Oreo dessert recipes, check out my Oreo cake recipe, Oreo cupcakes recipe, or my Oreo pie recipe.
What You Need to Make This Recipe
Oreos – essential to this no-bake treat, I typically use one regular package of Oreos to make these cookie balls. For a twist, you can swap the classic sandwich cookie for another flavor, but don’t use Double-Stuf.
White Chocolate Melting Wafers – for the easiest dipping, use melting wafers. Alternatively, melt chopped chocolate or candy coating. Opt for milk chocolate or dark chocolate melting wafers or dip in mix of different chocolates for variety and a beautiful presentation.
Cream Cheese – room temperature cream cheese will work best for this recipe because it will blend smoothly with the Oreo crumbs. Regular or reduced-fat cream cheese can be used, but avoid whipped-style cream cheese. Instead, opt for the classic block style.
Melted Chocolate – optionally, you can drizzle melted chocolate on the Oreo cookie balls for a final decorative touch. Drizzle with melted chocolate before or after sprinkling the cookie balls with sprinkles or cookies, or decorate with just the chocolate for an elegant touch.
How to Make Oreo Balls
1. Place the Oreo cookies in a food processor and pulse until ground into fine crumbs. You can also place the Oreos in a large zip-top bag and crush them by hand or with a rolling pin until the cookies are broken down to fine crumbs. Reserve a tablespoon of the crumbs for decoration, if desired.
2. Transfer the crushed Oreos to the bowl of a stand mixer fitted with the paddle attachment. Add the cream cheese, then beat on medium-low speed until combined. You can also use a hand mixer for this step. Use a spatula to scrape the bowl down and make sure there are no pockets of unmixed Oreos or cream cheese.
3. Using a tablespoon cookie scoop, portion the Oreo mixture and roll it into balls. Each ball should be roughly 1 inch or about 20g. Place the Oreo balls on a baking sheet lined with parchment paper or waxed paper. Cover and refrigerate the balls for at least 1 hour to firm up or up to 2 days.
4. Place the melting wafers in a small microwave-safe bowl. Melt according to the package directions. If the coating is too thick or you are using melted chocolate, you can use a little vegetable oil to thin it out to a dipping consistency.
5. Dip each chilled ball in the candy coating using a skewer or fork and place on a sheet of parchment paper to set.
6. If you’re decorating the tops with Oreo crumbs or sprinkles, sprinkle those on immediately, as the shells will harden quickly. Chill the dipped balls for 1 hour or until set. If decorating with a chocolate drizzle, drizzle with melted chocolate once the coating is set.
Pro Tips For Making This Recipe
- Use regular, not double-stuffed cookies. Regular Oreos work best for this recipe and easily blend into fine crumbs. Double or triple-stuffed cookies will have too much cream filling, so save those for snacking.
- Microwave cream cheese. If you forgot to leave your cream cheese out to warm up, don’t worry. Remove it from the packaging and microwave it for 30 seconds at half power. If it’s still firm, flip it over and do a 20-second burst at half-power.
- Use chocolate melting wafers if possible. The wafers melt smoothly and easily, making decorating the Oreo balls easier. White, milk chocolate, or dark chocolate melting wafers are all great picks.
- Temper chocolate or mix in coconut oil or vegetable oil. If you’re using white chocolate chips, chopped chocolate, or candy coating instead of melting wafers, tempering it will give your Oreo truffles a crisp shell that doesn’t immediately melt on your fingers. Or whisk ½ teaspoon of coconut oil or vegetable oil into the melted chocolate to thin it and make dipping easier.
- Soften cream cheese quickly. Speed up the cream cheese softening process with the microwave. Just remove the cheese from its packaging and microwave it on 50% heat for 30-second intervals or until the cream cheese gives easily when pressed gently with your finger.
- Decorate with chocolate, sprinkles, or cookie crumbs. Use a mix of white, milk, or dark chocolate, or select a vibrant color of candy melt to match any holiday or theme. Decorate the Oreo cookie balls immediately after dipping them so that your decorations stick and stay in place.
Frequently Asked Questions
Oreo balls can be stored in an airtight container in the refrigerator for up to 2 weeks. If you decorate the Oreo truffles, make sure the coating is set before transferring to a storage container. If you dip these in untempered chocolate, be sure to refrigerate them until you’re ready to serve, because the chocolate will melt as it warms.
This Oreo truffle recipe works with lots of other types of cookies, so experiment and have fun with different cookie and chocolate combinations. Just go for a cookie variety that is more crispy than chewy. Easily make gluten-free Oreo balls using the gluten-free version, or try mint Oreos with dark chocolate coating and sprinkled with chocolate-mint candy pieces.
Make sure your candy melts are fully melted and smooth but not too hot. Using a skewer, dip and spin the Oreo ball so that it is completely covered. Hold the skewer on the edge of the bowl and gently tap or use a spoon to remove excess chocolate. Use a fork to help lift the Oreo ball off the skewer and transfer it to the wax paper or parchment paper so that the hole from the skewer is at the bottom. Apply your decorations immediately so that they easily stick to the melty chocolate.
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If you’ve tried this Oreo balls recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Oreo Balls
Ingredients
- 38 Oreo cookies*
- 8 ounces cream cheese room temperature (226g)
- 1 cup white chocolate melting wafers
- Optional Decorations: Oreo crumbs, melted chocolate, sprinkles
Instructions
- Place the Oreos in a food processor and pulse until ground into fine crumbs. (You can also place the Oreos in a large ziptop bag and crush the by hand or with a rolling pin until the cookies are broken down to fine crumbs.)
- Transfer the crushed Oreos to a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Add the cream cheese then beat on medium-low speed until combined. Use a spatula to scrape the bowl down and make sure there are no pockets of unmixed Oreos or cream cheese.
- Using a tablespoon cookie scoop, portion the Oreo mixture and roll into balls. (Each ball should be roughly 1-inch or about 20g.) Place the Oreo balls on a parchment paper-lined baking sheet. Cover and refrigerate the balls for at least 1 hour to firm up or up to 2 days.
- Place the melting wafers in a small microwave-safe bowl. Melt according to the package directions. (You can use a little vegetable oil to thin it out to a dipping consistency if the coating is too thick, but make sure to really whisk the oil in if doing so.)
- Dip each chilled ball in the candy coating using a skewer or fork, and place on a sheet of parchment paper to set. If you’re decorating the tops with Oreo crumbs or sprinkles, sprinkle those on immediately as the shells will harden quickly.
- Chill the dipped balls for 1 hour or until set. If decorating with a chocolate drizzle, drizzle with melted chocolate once the coating is set. Oreo balls can be refrigerated in an airtight container for up to 2 weeks.
Video
Notes
- Use regular, not double-stuffed cookies. Regular Oreos work best for this recipe and easily blend into fine crumbs. Double or triple-stuffed cookies will have too much cream filling, so save those for snacking.
- Microwave cream cheese. If you forgot to leave your cream cheese out to warm up, don’t worry. Remove it from the packaging and microwave it for 30 seconds at half power. If it’s still firm, flip it over and do a 20-second burst at half-power.
- Use chocolate melting wafers if possible. The wafers melt smoothly and easily, making decorating the Oreo balls easier. White, milk chocolate, or dark chocolate melting wafers are all great picks.
- Temper chocolate or mix in coconut oil or vegetable oil. If you’re using white chocolate chips, chopped chocolate, or candy coating instead of melting wafers, tempering it will give your Oreo truffles a crisp shell that doesn’t immediately melt on your fingers. Or whisk ½ teaspoon of coconut oil or vegetable oil into the melted chocolate to thin it and make dipping easier.
- Soften cream cheese quickly. Speed up the cream cheese softening process with the microwave. Just remove the cheese from its packaging and microwave it on 50% heat for 30-second intervals or until the cream cheese gives easily when pressed gently with your finger.
- Decorate with chocolate, sprinkles, or cookie crumbs. Use a mix of white, milk, or dark chocolate, or select a vibrant color of candy melt to match any holiday or theme. Decorate the Oreo cookie balls immediately after dipping them so that your decorations stick and stay in place.
