3-ingredient Oreo balls are an easy, no-bake dessert to make all year long. They’re especially perfect for cookie swaps and gifting!
Desserts don’t get much easier than these homemade Oreo balls! Three basic ingredients — Oreos, cream cheese, and chocolate — are combined to make the most luxurious no-bake treat.
Oreo balls are quick and easy to prepare, and they’re always a huge hit at parties, potlucks, and cookie swaps.
Even better, they can be made in advance and refrigerated until you’re ready to serve them. Since the Oreo balls are coated in chocolate, there’s no danger of the filling drying out. They’re just as good on day five as they are the first day you made them!
These Oreo cookie balls are made with just three ingredients. Because this is such a simple recipe, it’s important that you not take any shortcuts and that you buy the exact ingredients specified below.
- Oreo cookies: You’ll need 36 regular Oreos for this recipe, which is equal to one 14.3-ounce package. You’ll be using the entire Oreo cookie too, so no need to scrape out the cream. Feel free to try different flavors, like golden Oreos, mint, or even carrot cake!
- Cream cheese: Use brick-style cream cheese for this recipe. Avoid using cream cheese spread in a tub, it’s thinner and won’t work as well for this recipe.
- Chocolate: Semi-sweet, milk, or white chocolate all work great. I like to use a mix of different chocolates, but feel free to use your favorite!
How to Make Oreo Balls
This is a super straightforward recipe that anyone can prepare! It’s pretty much impossible to mess up Oreo cookie balls, so this would be a great recipe to get kids, family, and friends involved with. Let’s briefly go over the process of making them:
- Crush the Oreo cookies: I like to crush the Oreos into fine crumbs using a food processor, but a high-powered blender will also work. Reserve about 2 tablespoons of crumbs to decorate the balls, then add the rest to a large mixing bowl.
- Combine the Oreo crumbs and cream cheese: Add the cream cheese to the Oreo crumbs, then mix everything together. A handheld electric mixer makes quick work of this, but a wooden spoon and some upper body strength also does the job.
- Roll out the balls: Using a measuring tablespoon (or a cookie scoop), scoop the mixture, then form into balls. Place them onto a parchment paper-lined baking sheet.
- Freeze the filling: Once you’ve rolled out all of the Oreo cream cheese balls, place the baking sheet in the freezer for about 20 minutes. They will need to firm up slightly before being dunked in chocolate otherwise they’ll be too soft.
- Dip in chocolate: Once the balls have firmed up somewhat, melt the chocolate in the microwave and start dipping! Sprinkle the reserved crumbs, sprinkles, or your favorite topping on top as you prepare them.
- Chill again: After all the Oreo balls have been dipped in chocolate, return the baking sheet to the fridge to allow the chocolate to harden.
Frequently Asked Questions
Can They Be Made Without a Food Processor?
A food processor makes it so much easier to prepare them, but know that you can still make this recipe without one. To crush Oreos by hand, place them in a zip-top bag, place the bag on a tea towel to protect your countertop, and then smash the Oreos into fine crumbs using a rolling pin.
What’s the Best Way to Dip Oreo Balls?
I find it easiest to melt the chocolate in a small but deep bowl or liquid measuring cup. Once the chocolate is fully melted, I place one of the balls onto a fork and carefully dunk the fork into the chocolate to fully coat the Oreo ball.
After removing the Oreo ball from the chocolate, I gently tap the fork on the edge of the bowl to let any excess chocolate fall through the tines of the fork and back into the bowl. Then, just place the dipped Oreo ball onto a baking sheet lined with parchment paper.
Do They Need to Be Refrigerated?
Since these Oreo balls contain cream cheese, they do need to be refrigerated. Plus, if you leave them out at room temperature too long the chocolate coating may soften.
How Long Do Oreo Balls Last?
You can store them in an airtight container in the refrigerator for up to 5 days. They will also freeze well for up to 3 months in a freezer bag or freezer-friendly storage container. To thaw them, place them in the refrigerator overnight.
- Get creative with the Oreo and chocolate combinations you use! Any Oreo flavor may be used in this recipe (including gluten-free), and you may use any combination of dark, milk, or white chocolate for the coating.
- You must use full-fat, brick-style cream cheese for this recipe. Don’t use lite or whipped cream cheese that comes in a tub, as that will be too thin.
- If you don’t have a food processor, you can crush the Oreos using a zip-top bag and a rolling pin. Likewise, the chocolate can be melted on the stovetop using a double boiler rather than in the microwave.
More Oreo Desserts You’ll Love!
- No-Bake Oreo Fudge
- No-Bake Oreo Cheesecake
- Mini Oreo Cheesecakes
- Chocolate Oreo Cupcakes
- Chocolate Cream Pie (with Oreo Crust)
- 36 regular Oreo cookies
- 1 (8-ounce) package brick-style cream cheese softened (226 grams)
- 16 ounces chocolate semi-sweet, milk, or white chocolate all work great (452 grams)
- Line a large baking sheet with parchment paper and set aside.
- Add the Oreos to a blender or food processor and process until you have fine crumbs. Scoop the Oreo cookie crumbs into a large mixing bowl. Reserve 1 to 2 tablespoons of the crumbs to sprinkle of the top of the Oreo balls if desired. Add the cream cheese to the Oreo cookie crumbs.
- Using a handheld mixer, mix the cookie crumbs and cream cheese together until fully combined, stopping to scrape down the sides of the bowl as needed.
- Measure out one-tablespoon sized balls of the mixture, roll into balls, and place on the prepared baking sheet. Once finished, place the baking sheet with all of the Oreo balls in the freezer for at least 20 minutes.
- Once the Oreo balls are firm, chop the chocolate and place it in a microwave-safe bowl. Microwave the chocolate in 20 to 30 second increments, stirring well after each increment, until fully melted and smooth.
- Dip the Oreo balls into the chocolate to fully coat them, then carefully place back on the baking sheet. Sprinkle the reserved crumbs on top of the Oreo balls as you dip them.
- Once all of the Oreo balls are coated in the chocolate, place them back in the refrigerator for at least 20 minutes or until the chocolate has hardened. Serve and enjoy!