These No Bake Oreo Balls make the perfect quick and easy treat for any occasion! Made with Oreos, cream cheese, vanilla, salt, and chocolate. I’ve listed different cookies, extracts, and chocolates below for fun variations!
How to Make Oreo Balls
These no bake Oreo balls are a delicious chocolate truffle that are a cinch to whip up, making them the perfect last minute treat for any holiday! That being said, they’re also amazing made in advance.
- Place cookies into food processor and process until they resemble a fine crumb.
- To the food processor, add in cream cheese, vanilla extract, and salt. Process again until well combined.
- Scoop onto a silicone mat lined baking sheet, using a small cookie scoop.
- Freeze for 30 minutes.
- Roll then dunk in melted chocolate.
- Sprinkle on reserved cookie crumbs, or drizzle on another flavor of chocolate.
- Refrigerate or freeze until firm.
- Store or enjoy!
How to Crush Oreos
There are two ways to quickly and easily crush Oreos without making a mess.
- With a food processor: place Oreos into a food processor and process until they resemble a fine crumb.
- Without a food processor: place Oreos into a gallon sized baggie, seal, then crush with a rolling pin or saucepan until they resemble a fine crumb.
Both are a great way to crush oreos, but I prefer using a food processor. It’s quicker and takes less elbow grease!
How to Make Oreo Balls without a Food Processor
If you don’t have a food processor, simply crush your Oreos in a gallon sized baggie as listed above, then place into a bowl with the remaining ingredients: cream cheese, vanilla extract, and salt. Stir to combine, then proceed with the recipe as written.
How to Dip Truffles in Chocolate
Dipping anything in melted chocolate can be a headache and often makes a huge mess. My tips? Work quickly, in batches (leave most to chill in the freezer while you dip a few), and be sure the Oreo balls are VERY frozen.
- Start by heating chocolate in 30 second intervals in a microwave safe bowl. Be sure to stir thoroughly in between each interval to prevent burning.
- Working with one at a time, use a spoon to submerge the frozen Oreo truffle into the melted chocolate.
- Use a fork to lift the truffle out of the chocolate and let the excess drip off.
- Place truffle back onto a silicone mat lined baking sheet.
- Repeat with remaining truffles then place in the fridge or freezer.
Pro tip: if your truffles are getting too soft, place them back into the freezer before attempting to cover them in chocolate. Then when they’re re-frozen, re-melt the chocolate using the method above.
If your truffles are too soft, they’ll lose their shape and fall apart in the melted chocolate.
These Oreo balls are SO simple and can easily customizable. Have fun by playing around with different themes and flavors!
Snowman Oreo Balls
For a fun holiday treat, try making these Melted Snowmen Oreo Balls by the Girl Who Ate Everything! They’re snow cute. See what I did there?
Halloween Oreo Balls
Whether you’re looking for monsters, pumpkins, bats, or mummies . . . Chelsea’s Messy Apron has got you covered with these 5 Ingredient Halloween Oreo Truffles. Spooky and adorable!
How to Make Oreo Balls without Cream Cheese/Oreo Balls with Sweetened Condensed Milk
If you’re not a fan of cream cheese, Oreo balls can be made with sweetened condensed milk instead. Instead of adapting this recipe, I’d recommend checking out these Oreo Cookie Truffles by Leelalicious!
Other Flavor Variations
- Use a different cookie. Try using Mint Oreos, Nutter Butters, Chips Ahoy, and more!
- Use a different extract. Try peppermint extract with original Oreos, maple extract with Nutter Butters, lemon extract with shortbread cookies, etc.
- Use a different chocolate. Milk, dark, and/or white chocolate would all be wonderful! Mix and match as you see fit.
For such a decadent treat, the ingredient list is super short!
- Oreos. The MVP of today’s recipe. See my notes above on flavor variations.
- Cream cheese binds everything together and adds a much needed “tang” to this otherwise very sweet treat! See my notes above on how to make Oreo balls without cream cheese.
- Vanilla extract. I use vanilla in every baked good or dessert. It adds a warm depth of flavor!
- Salt adds a much needed contrast to this very sweet dessert. Salt not only contrasts the sugar, but it also brings out all the flavors!
- Chocolate. Feel free to use milk, dark, or white chocolate!
What Kind of Chocolate Should I Use?
Feel free to use any chocolate you like – milk, dark, or white chocolate. That being said, I’d avoid using chocolate chips. Chocolate chips tend to have a lower amount of cocoa butter in them, making them more resistant to heat! If you must use chocolate chips, you’ll want to melt them with vegetable oil to get that smooth, shiny texture and look. Here are the best kinds of chocolate for melting:
- Baker’s chocolate. Finely chop before melting for best results.
- Candy melts. These are great if you’re looking to use different colors! Candy melts come in different colors, or you could even use white candy melts and stir in food coloring. Follow package directions on how to melt.
- Almond bark, in my opinion, melts the best! Just be sure to finely chop before melting to the smoothest results.
How Long Do They Last?
These Oreo balls never last long in our household. 😉 Truffles should be stored in the fridge or freezer for best results. If stored at room temperature, the chocolate will melt. You can store Oreo balls in the fridge for up to 3 weeks. Serve directly from the fridge. You can store Oreo balls in the freezer for up to 2 months. Thaw overnight in the fridge or at room temperature for a few minutes before serving. Whether refrigerating or freezing, store in a sealed container or ziplock baggie.
- 1 (14.3 oz) package oreos
- 1 (8 oz) package cream cheese softened to room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoons salt
- 1 (4 oz) package baker’s semi-sweet chocolate melted
- 1 (12 oz) package vanilla almond bark melted and divided
- Line a rimmed baking sheet with a silicone baking mat. Set aside.
- Place cookies into a food processor and process cookies until they resemble a fine crumb.
- Remove 2 tablespoons for topping and set aside.
- Add cream cheese, vanilla, and salt to food processor and process again until well blended with the cookie crumbs.
- Scoop into 20 balls using the small cookie scoop and place onto the prepared baking sheet.
- Freeze for 30 minutes.
- Quickly use your hands to roll them into balls. Place back into the freezer while you melt the chocolate.
- Melt 4 oz baker’s chocolate with 4 oz vanilla almond bark in one bowl.
- Melt 8 oz vanilla almond bark in another.
- Working with one cookie ball at a time, immediately dunk into either of the melted chocolate mixtures.*
- Sprinkle some reserved cookie crumbs and/or drizzle the tops in opposite colored chocolate. Refrigerate or freeze until firm, about 30 minutes to 1 hour.
- Serve immediately or store leftover truffles in the fridge or freezer.
*Note: Nutritional information is estimated and varies based on products used.