No Bake Oreo Balls

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Anytime I crave a decadent Oreo dessert, I whip up my four-ingredient no-bake Oreo balls. They never fail to impress, are easy to make, fuss-free, and taste as good as if I got them from a fancy chocolatier shop. These truffles make a quick, easy dessert that satisfies those chocolate cravings.

No-bake desserts are always such a time saver. I rely on them a lot, especially since many are good candidates to make in advance. Like these Dubai chocolate cups or 2-ingredient chocolate truffles, they take minutes to make, and I can store them in the fridge for emergency snacks or parties.

Why you will love this recipe
What you will need
How to make
Expert tip
Recipe variations and add-ins:
Serving suggestions:
How to store leftovers:
Frequently asked questions
More truffles to try:

Oreo balls are perfect for parties. I usually make them for Christmas too, part of my cookie trays. They are bite-sized and so convenient when served at get-togethers, office gatherings, or potlucks. I love the chocolate coating and the rich and decadent Oreo interior, which is creamy and so satisfyingly smooth. Every bite is an explosion of Oreo and chocolate flavors that will not leave any cold-hearted.

While and milk chocolate covered Oreo balls.

Why you will love this recipe

Let the kids make them. I love making these as a family. The kids have so much fun and love decorating them.
No need for the oven: It is perfect for busy holidays when I am using the oven for other things, like a turkey or making my pumpkin pie.
Three ingredients: Oreos, cream cheese, and chocolate are all I need for this scrumptious dessert.
Everyone loves them: I don’t know many people who don’t like Oreos. Do you? These are always a hit, and I usually make extra to give as a hostess gift.

What you will need

Overhead shot of no bake Oreo balls ingredients in bowls on a white surface.

Cookies: I get two family-size packs of Oreos. They come in packs of 48, but there are always some broken ones, and some I have to snack on while I am working.
Cream cheese: I use brick-style cream cheese, softened to room temperature. The whipped type has too much air in it and can deflate after freezing.
Chocolate: I use Ghirardelli melting chocolate in both white and dark chocolate. I do not recommend using chips because they contain stabilizers that help them retain their shape and prevent melting.

How to make

Prepare the pan: First, I cover a cookie sheet with parchment paper and set it aside.

Crush the cookies: Now, I grind the Oreos in a food processor until they are fine crumbs.

Make the batter: With a hand mixer, I beat the cream cheese until smooth.

Combine: Then, I stir the cookie crumbs into the cream cheese mixture.

Mixing Oreo crumbs and cream cheese in a bowl.

Roll and chill: After that, I roll the mixture into small balls, place them on the prepared cookie sheet, and chill them for 15 to 20 minutes.

Scooping mixture to roll into Oreo balls.

Melt the chocolate: I place the dark chocolate in one bowl and the white chocolate in another, melting them according to the instructions on the packaging.

Coat: Once chilled, I dip the balls into melted chocolate and return them to the baking sheet.

Decorate: I like to decorate them with drizzled melted chocolate and crushed cookies.

Chill and serve: Finally, I let them chill for at least another hour before serving.

Expert tip

How to dip Oreo balls in chocolate

There are several ways to do this, but my favorite is to drop them into the bowl of chocolate and then use the tips of two forks to lift them out. I hold the ball with the tines of the fork, letting the excess chocolate drip back into the bowl. Some people use toothpicks, but I don’t really like the holes they leave in the balls. They also sell tools made especially for chocolate dipping. Any of the round dippers in this set would be perfect.

More tips to consider:

Instead of a food processor, a blender can be used. Or just put the cookies in a baggie and smash them with a rolling pin or a can of soup.
Be sure to use the whole cookie. The creamy stuff in the middle helps keep these yummy balls creamy.
Let the chocolate cool for at least a minute before dipping the balls so they don’t melt.
Use a small cookie scoop to get the perfect amount of batter to make your truffles.
If the chocolate starts hardening, pop it in the microwave for 10 to 20 seconds.
Adding a ½ teaspoon of vegetable oil to the chocolate helps keep it smoother.

Recipe variations and add-ins:

Different Oreos: Since Oreos come in so many flavors, these truffles can be made in dozens of ways. For the holidays, try mint Oreos topped with white chocolate and candy cane dust.
Other toppings: Many other toppings can be used, too, such as nuts, candy, and dried fruit.
Peanut butter: Instead of white chocolate, peanut butter makes these Oreo balls perfect for peanut butter lovers.
Caramel sauce: Sometimes I like to stir in my rich, sumptuous homemade caramel sauce to these truffles, making them even more decadent.
Make bars: Instead of making balls, spread the batter in a pan and freeze it, then slice it into bars. Then dip them into the chocolate and chill for an hour.

Serving suggestions:

Anything made with Oreos pairs well with a cold glass of milk, so that is one way I like to enjoy a few of these delicious truffles. But they also taste amazing with a mug of my classic homemade hot chocolate or this peanut butter hot chocolate. This creamy, rich drink is always a favorite at my house. The over-21 crowd can enjoy them with my Baileys s’mores milkshake made with chocolate ice cream, Baileys cream, vodka, and marshmallow fluff, or a classic Irish coffee.

These no-bake Oreo truffles taste so good at parties when I serve them with my crispy air-fried brie platter. The sweet, mild, creamy cheese has a crispy coating, and I love dipping it in honey. Besides rosemary baked brie, this is my favorite appetizer. With a variety of chips, crackers, and vegetable sticks, I have the makings of an excellent snack table.

How to store leftovers:

Refrigerate: Leftover Oreo balls can be stored in a sealed container in the fridge for up to 2 weeks.
Freezing: To keep them longer, I put them in freezer bags, separating them with parchment paper. They can stay frozen for three months.
Defrost: For the best taste and texture, I thaw these overnight in the fridge.

Frequently asked questions

Why do my no-bake Oreo balls look greasy?

They can do this if they are left out at room temperature for too long. The oil in the cream cheese filling will start to separate a little and sweat. Just put the truffles into the refrigerator for about an hour to firm them up. But remember not to leave them out for more than 2 hours, because they can grow bacteria like Salmonella, which can make you sick.

How do I keep the chocolate from hardening while I work?

For those making many Oreo balls, it may not be easy to finish them before the chocolate starts to cool. And many of us don’t even have one double boiler, let alone two! An easy way to fix this is to put the chocolate into a glass bowl over a pot of simmering water. The chocolate will stay warm and fluid throughout.

Why are my Oreo truffles falling apart?

This can happen if the chocolate is too hot. It is best to let it cool for a minute or two after heating it. The heat will melt it and make it fall apart. It may also be that the truffles are starting to thaw and need to be chilled again. Put them back in the freezer for another 10 minutes, and keep the chocolate warm over a double boiler or a hot water pot.

What kind of chocolate is best for melting?

I only recommend melting chocolate because it is made for this specific job. It has the right amount of cocoa butter and no stabilizers or additives. Baking chips or chocolate chips have stabilizers to help them keep their shape. This prevents them from melting smoothly. As for the brand name, I use Ghirardelli because it is my favorite, but it is up to you. Just don’t get a cheap brand. There are only a couple of ingredients, so get the good ones.

More truffles to try:

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