You won’t believe that these Oreo balls are made with just 4 simple ingredients and require no baking at all! Take a bite through the smooth chocolate shell, and into the sweet, chewy center and you'll be hooked!
Along with banana pudding pie and cheesecake berry trifle, this is one of my favorite no-bake recipes. I've been making these Oreo balls—also called Oreo truffles—for years. Let's dive right in, shall we?
Why You'll Love This Oreo Ball Recipe
- You only need 4 ingredients
- Skip the baking—save your oven for thick chocolate chip cookies
- Choose your favorite flavor of Oreo
- Also choose your favorite chocolate for coating
- Keep them plain or decorate for a holiday or event
Grab These 4 Ingredients
- Oreo Cookies: You need 1 standard pack of Oreo cookies— 36 cookies to be exact. You can use any flavor you prefer, but as you can imagine, it will alter the taste and/or texture slightly.
- Cream Cheese: You need 8 ounces of full-fat brick cream cheese, not the spreadable kind in a tub. Allow it to soften to room temperature to mix easily with the Oreo crumbs.
- Chocolate: Use real baking chocolate, not chocolate chips or candy melts for the best tasting Oreo truffles.
- Oil: A neutral oil like canola, vegetable or coconut oil to slightly thin out the chocolate making it easier to dip the truffles.
In Photos: How To Make Oreo Balls
Step 1: Place the Oreos, the entire cookies—filling and all, in a food processor or blender.
Step 2: Pulse into a fine crumb, like sand.
Step 3: Beat/pulse the Oreo crumbs with the cream cheese until combined.
Step 4: The mixture should be dough-like—refrigerate for 15 minutes if it's too sticky to handle.
Step 5: Scoop a spoonful of the mixture and, using your hands, roll into a ball. Place the balls on a baking sheet lined with parchment paper.
Step 6: Submerge the balls into the melted chocolate and swirl to coat, and carefully lift out using a fork or dipping tool.
4-Ingredient Oreo Balls (No-Bake Recipe)
Description
You won’t believe that these Oreo balls are made with just 4 simple ingredients and require no baking at all! Take a bite through the smooth chocolate shell, and into the sweet, chewy center and you'll be hooked!
Ingredients
- 36 regular Oreo cookies, not Double Stuf
- 8 ounces full-fat brick cream cheese, softened to room temperature
- 12 ounces baking chocolate, coarsely chopped
- ¼ teaspoon coconut oil, or vegetable oil
- optional for garnish: sprinkles, Oreo crumbs, melted chocolate
Instructions
- Make the filling: Place the Oreos, the entire cookies—filling and all, in a food processor or blender. Pulse into a fine crumb, like sand.
- Using the food processor if it's large enough or a stand mixer fitted with a paddle attachment, beat/pulse the Oreo crumbs with the cream cheese until combined.
- Using a Tablespoon, scoop a spoonful of the mixture and, using your hands, roll into a ball. Place the balls on a baking sheet lined with parchment paper. If the mixture is extremely sticky refrigerate for 15 minutes before rolling into balls. Cover and refrigerate the balls for 30 minutes.
- Melt the chocolate: Place the chopped chocolate and oil in microwave-safe bowl or 2-cup liquid measuring up—it's perfect for dipping. Melt in 30-second increments in the microwave, stirring after each, until completely melted and smooth. Set the chocolate aside for 5 minutes to cool slightly before dipping, otherwise it will melt the shaped balls.
- Coat the balls: Working with one Oreo ball at a time, submerge it into the melted chocolate and swirl to coat, and carefully lift out using a fork or dipping tool. Tap the fork/tool gently on the side of the bowl/measuring cup to let the excess chocolate drip off. Use a toothpick or fork to slide the ball off of the fork and onto the baking sheet, or if using the dipping tool, turn upside down to release. If desired, top with sprinkles or Oreo crumbs while the chocolate is still wet.
- Refrigerate the balls for at least 1 hour to allow the chocolate to set. Once the chocolate is set, store them in an airtight container in the refrigerator, layered with parchment paper, for up to 2 weeks.
Notes
- Make Ahead Instructions: You can begin this recipe 1 day in advance. The shaped balls can be chilled for up to 3 days prior to coating with chocolate.
- Freezing Instructions: You can freeze the shaped balls or finished Oreo balls for up to 3 months. Thaw overnight in the refrigerator.
- Oreos: This recipe is for 36 standard Oreo cookies and works with regular or golden Oreos.
- Cream Cheese: Be sure to use brick cream cheese, not the spreadable kind in the tub.
- Oil: Adding the oil helps thin out the chocolate slightly for easy coating. You can use vegetable or coconut oil.
- Chocolate: For the best results, use "baking chocolate" bars like Baker's or Ghirardelli brand.
Nutrition
Calories: 71kcal | Carbohydrates: 5g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 1mg | Sodium: 60mg | Potassium: 118mg | Fiber: 2g | Sugar: 1g | Vitamin A: 4IU | Calcium: 38mg | Iron: 2mg
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Carol says
LOVED THESE! Made them for a work potluck and everyone thought they were great. I did a few different flavors of oreos too.