3-Ingredient No-Bake Oreo Balls (Classic Oreo Truffles)
These classic, easy-to-make dessert truffles require only three simple ingredients and zero baking time. Perfect for holidays or quick treats, they feature a rich core of crushed Oreos and cream cheese coated in a decadent chocolate shell.
Equipment
- Mixing bowl
- Baking sheet
- Food Processor (Optional)
- Parchment or Wax Paper
- Small Cookie Scoop (1 Tbsp)
- Chocolate Dipping Tools
Ingredients
Main Ingredients
- 1 package (14.3 oz) Oreo sandwich cookies (original flavor recommended) Includes cream filling.
- 8 oz Cream cheese, fully softened 1 block, must be room temperature for easy mixing.
- 16 oz Dipping chocolate Use melting wafers, almond bark, or candy melts in milk, dark, or white.
- 1/4 cup Reserved crushed Oreos For decoration (optional).
- 1 teaspoon Coconut oil or shortening (optional) To thin the chocolate coating, if necessary.
Instructions
Preparation and Mixing
- Open the package of Oreos. Reserve 1/4 cup of the crushed cookies for decoration later, if desired. Place the remaining Oreo cookies, including the cream filling, into a large food processor and pulse until the cookies are finely ground into uniform, flour-like crumbs. If you do not have a food processor, use a rolling pin to crush them completely in a sealable bag. Pour the crumbs into a large mixing bowl.
- Add the fully softened, room-temperature cream cheese directly to the bowl containing the Oreo crumbs. Using a sturdy rubber spatula, wooden spoon, or electric hand mixer on low speed, mix the crumbs and cream cheese together until they are completely combined and a thick, uniform dark dough forms. Ensure there are no streaks of cream cheese remaining.
- Use a small cookie scoop (about 1 tablespoon in size) to portion the mixture. Roll each portion firmly between your palms to form smooth, uniform balls. Place the finished Oreo balls onto a large baking sheet lined with parchment paper or wax paper.
- Place the baking sheet into the refrigerator and chill the Oreo balls for at least 60 minutes (1 hour). Chilling is essential, as it helps the balls hold their shape and prevents them from falling apart when dipped in warm chocolate.
Dipping and Setting
- Place the dipping chocolate in a microwave-safe bowl. Heat the chocolate in 30-second intervals, stirring thoroughly between each interval, until completely smooth, melted, and lump-free. Do not overheat the chocolate. If needed, add a small teaspoon of coconut oil or shortening to thin the chocolate slightly for easier dipping.
- Remove the chilled Oreo balls from the refrigerator (keep the remaining balls chilled while dipping). Using a chocolate dipping fork or two standard forks, carefully dip one Oreo ball into the melted chocolate, turning it gently until it is fully coated. Lift the ball out and tap the dipping tool lightly on the edge of the bowl to allow any excess chocolate to drip off. Return the dipped Oreo ball to the parchment-lined baking sheet.
- Immediately sprinkle the top of the wet chocolate coating with the reserved Oreo crumbs or any other desired topping (such as sprinkles, sea salt, or finely chopped nuts). Repeat the dipping process with all remaining Oreo balls.
- Allow the dipped balls to set completely at room temperature or speed up the process by placing the baking sheet back into the refrigerator for about 15–20 minutes, until the chocolate shell is firm to the touch.
Notes
Flavor Variations: You can use different Oreo flavors (like Mint or Peanut Butter) for unique truffle flavor combinations.
Storage: Store the finished Oreo Balls in an airtight container in the refrigerator for up to 1 week, or freeze them for up to 2 months. If frozen, thaw them in the refrigerator overnight before serving.