Oreo Cake Balls

These Oreo cake balls are one of my favorite no bake treats of all time! Made with just 3 ingredients they are crazy delicious and so simple to make. I make them in my food processor so they take minutes to mix up. Dip these Oreo balls in chocolate for a fun festive Christmas treat.

I still remember the first time I had an Oreo ball. I was taking a grad course (a few years back..let’s not do the math) and we would always take turns bringing in snacks for the class. And one of the other students brought in these Oreo cookie balls.

I think I about died and went to heaven at first bite. I immediately asked her for the recipe. I about fell over when she told me that these heavenly Oreo truffle balls were made from just three ingredients – Oreos, cream cheese, and chocolate. That was it! Seriously, I said? That’s it?! Yup. That. Was. It.

Since that day, I think I’ve made these no bake Oreo balls about once a year. Usually I make them around Christmastime, but Oreo balls can really be made any time of year. They are a perfect no bake treat. And I’ve been making all sorts of no bake treats lately, like Old Fashioned Peanut Butter Fudge, and Buckeye Balls (thank you oven for breaking days before Thanksgiving..super helpful). But it’s ok we’re moving on….back to these Oreo cake balls.

They’re just 3 ingredients. Decadent. Easy to make. Ok yes they can be a bit time consuming to shape then dip in chocolate, but they are worth every second of effort. Trust. Me. On. That.

Why This Oreo Balls Recipes Is The Cat’s Pajamas

• They are no bake, so no need to turn the oven!
• Easy to make up a big batch, or scale down as needed
• Can make them in your food process or mixer if needed
• Can dip in white chocolate, milk chocolate or dark chocolate
• Perfect for Christmas cookie swaps and gifting to friends and family
• They are INSANELY delicious. ‘Nuff said.

What are Oreo balls made of?

Ingredient Notes

• Oreos – I recommend using regular Oreos and NOT double stuff as it’s too much filling.
• Cream Cheese – I recommend full-fat cream cheese for the best texture.
• Chocolate -For the best and easiest results I recommend using Ghiradelli melting wafers or candy melts which are easier for dipping and create a shiny finish. You can use chocolate chips but your coating won’t be as thick and won’t be as shiny when it cools. You can also use real chocolate and temper the chocolate.

How To Make Oreo Balls

1. Make truffle mixture. Place cookies in the food processor and pulse into fine crumbs. Alternately, you can do this in a stand mixer.
2. Add cream cheese. Add cream cheese and pulse until smooth. 
3. Scoop into balls. Using a 1-inch cookie scoop, scoop cookie mixture and roll into balls in your hands. Place onto the baking sheet. Freeze for 15 minutes (this helps with dipping them in chocolate).
4. Dip truffles. In a small bowl, microwave chocolate for 30 seconds. Stir and microwave again for another 30 seconds. Repeat in 15-second intervals, stirring after each addition, until fully melted. Remove truffles from the freezer. Using a fork, lower dip a truffle, into the chocolate coating and turn over to fully coat in the chocolate. Lift out of the chocolate and gently shake excess from the truffle and place onto the baking sheet. Repeat with remaining truffles. Refrigerate until firm. 

Recipe Tips

• Use the WHOLE Oreo. There’s no need to remove the center. The whole cookies gets crushed up and used.
• Pulse into crumbs. Makes sure the cookies get made into crumbs, you don’t want any big pieces because you want a smooth filling.
• Make sure your cream cheese is soft. You don’t want cold cream cheese because it won’t mix into the Oreo crumbs well.
• Make in your food process or stand mixer. I like to process my Oreo cookies in the processor and then add in the cream cheese making the mixture in basically one bowl. You can also do this in your stand mixer.
• No food processor? No problem. You can crush the Oreos in a blender, or a stand mixer. Or crush them by placing them in a zip-loc bag and crushing them with a rolling pin or mallet. Then I would transfer the cookie crumbs to a bowl to use a mixer to mix in the cream cheese.
• Freeze for 15 minutes before dipping. This helps with making sure the Oreo balls don’t fall apart on you as you attempt to dip them.
• Decorate them after dipping. I like to either decorate with a few sprinkles, or a few crushed Oreo cookie crumbs. I do this before the chocolate hardens. You could also let them harden, and then drizzle on a little extra chocolate. I like to alternate so if I’m dipping in dark chocolate, I’ll drizzle on white chocolate for a little contrast.
• Chill for an hour after dipping. You want the chocolate coating to harden, so I recommend placing your baking sheet in the fridge to harden before serving.

Recipe FAQ’s

More Recipes To Try

• Chocolate Covered Strawberries Recipe
• Football Oreo Balls
• Oreo Frosting Recipe
• No Bake Funfetti Golden Oreo Truffles
• Old Fashioned Peanut Butter Fudge Recipe
• Oreo Blondies

Oreo Cake Ball Recipe

Made with just three ingredients, these no bake Oreo cookie balls are incredibly easy and quick to make. After dipping each cookie truffle, decorate with a few crushed cookie crumbs, an extra drizzle of chocolate, or even add a few sprinkles for a colorful touch!

5 from 7 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 5 minutes

Cook Time: 0 minutes

Chilling Time: 1 hour 15 minutes

Total Time: 1 hour 20 minutes

Servings: 33 balls

Calories: 115kcal

Author: Heather Perine

Ingredients

• ▢ 36 Oreo cookies
• ▢ 8- ounce cream cheese softened to room temperature
• ▢ 16 ounces candy melts Ghiradelli melting wafers, or semi-sweet chocolate (if using chips, see note)

Instructions

• Prep pan. Line a small baking sheet with parchment paper or wax paper.
• Make Oreo mixture. Place cookies in the food processor (or you can do this in a blender, or stand mixer, or in a ziploc bag and crush with a rolling pin) and pulse into fine crumbs. Add cream cheese and pulse until smooth. If doing this by hand, I transfer the crumbs to a mixing bowl and then use a hand mixer to mix in the cream cheese.
• Scoop into balls. Using a 1-inch cookie scoop, scoop cookie mixture and roll into balls using your hands. Place onto the baking sheet. Freeze for 15 minutes.
• Make chocolate coating. In a small bowl, microwave chocolate for 30 seconds.. Stir and microwave again for another 30 seconds. Repeat in 15-second intervals, stirring after each addition, until fully melted. You could also melt the chocolate in a double boiler.
• Dip Oreo balls. Remove Oreo cookie balls from the freezer. Using a fork, lower dip a truffle, into the chocolate coating. Shake excess from the truffle and place onto the baking sheet. Repeat with remaining truffles. Refrigerate until firm.

Video

Notes

• Storage: Oreo balls will keep in the fridge for up to 3 weeks, in an airtight container. Or at room temperature, covered, as long as it’s not too warm, for up to 3 days.
• Freezing: Yes you can freeze Oreo balls for up to 3 months. I then let them thaw at room temperature before enjoying.
• Oreos – I recommend using regular Oreos and NOT double stuff as it’s too much filling.
• Cream Cheese – I recommend full-fat cream cheese for the best texture.
• Chocolate -For the best and easiest results I recommend using Ghiradelli melting wafers or candy melts which are easier for dipping and create a shiny finish. You can use chocolate chips but I recommend stirring 2 tablespoons vegetable shortening to help keep the chocolate smooth and shiny.
• Troubleshooting: If they are sticky while you are shaping them, try coating your hands with a little powdered sugar. Or popping the mixture into your fridge for 15 minutes before shaping.

Nutrition

Calories: 115kcal | Carbohydrates: 13g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 88mg | Potassium: 38mg | Fiber: 1g | Sugar: 9g | Vitamin A: 93IU | Calcium: 10mg | Iron: 1mg

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