These Oreo Balls are a simple no-bake dessert that only requires 3 ingredients. Perfect for an easy dessert or for the holidays!
Have you ever made Oreo balls? One of my coworkers gave me this recipe years ago and it’s one of my favorite easy desserts to throw together!
You only need 3 ingredients to make these Oreo cookie balls — Oreos, cream cheese, and some chocolate to dip them in. They’re completely no-bake so you don’t even have to turn your oven on and they taste just like an Oreo truffle.
You can use just about any type of Oreo cookie and chocolate to make these, so I’ve included some other ideas in the post for different ways to make them!
Like I said, these Oreo cheesecake balls require just three ingredients. Here’s what you’ll need to make this no-bake dessert:
- Oreo cookies: You’ll be using the entire Oreo cookie, so no need to scrape out the cream.
- Cream cheese: Use brick-style cream cheese for this recipe.
- Chocolate: Semi-sweet, milk, or white chocolate all work great. Use your favorite!
How to Make Oreo Balls
To make these Oreo cream cheese balls, you’ll start by crushing 36 Oreos in a blender or food processor until you have fine crumbs. If you don’t have either one, you can place them in a large plastic bag and crush them with a rolling pin. They won’t be quite as fine as crushing them with a blender or food processor, but it will work just fine!
Then, you’ll mix the Oreo cookie crumbs with one 8-ounce package of cream cheese. I suggest placing your cream cheese out ahead of time so that it’s softened and easy to mix with the cookie crumbs. Once they’re both well combined, they’ll look like the picture above.
Then, you’ll roll the mixture into balls and place them on a baking sheet lined with parchment paper. You can roll these to whatever size you prefer, but I like to use a tablespoon measuring spoon or cookie scoop to measure them out. I find that one tablespoon is the perfect size for these Oreo balls and you should end up with about 36 of them.
Once you’re finished, place the baking sheet with the Oreo balls in the freezer for at least 20 minutes.
When the Oreo balls are firm, you’ll chop up 16 ounces of chocolate and melt it down. You can use any kind of chocolate that you prefer, I love to use a mix of semi-sweet and white chocolate to coat these Oreo balls.
I also like to use these dipping tools to coat them in the chocolate because it makes it much easier! If you don’t have any dipping tools, a fork and toothpick will work just fine. Once all of the Oreo cheesecake balls are coated, place them back in the refrigerator for about 20 more minutes or until the chocolate hardens.
You can also reserve a tablespoon or two of the cookie crumbs to sprinkle on top of the chocolate as you’re coating them. I love to use some of the extra semi-sweet and white chocolate to drizzle on top too!
Since these Oreo balls have cream cheese in them, they do need to be refrigerated. You can store them in an airtight container in the refrigerator for up to 5 days. These 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.
- You’ll need 36 Oreos for this recipe, which is equal to one 14.3-ounce package of Oreos. I also suggest using a food processor or blender to crush the Oreos into fine crumbs.
- Make sure to set out your cream cheese ahead of time so that it’s softened enough to mix with the Oreo crumbs.
- You can use just about any kind of combination of Oreos and chocolate that you want for these Oreo balls. Some other great options are carrot cake or red velvet Oreos dipped in white chocolate or mint Oreos dipped in semi-sweet chocolate.
More Oreo Desserts to Try!
- No-Bake Oreo Cheesecake
- Chocolate Oreo Cupcakes
- Mini Oreo Cheesecakes
- Chocolate Cream Pie with Oreo Crust
- No-Bake Peanut Butter Pie with Oreo Crust
- 36 regular Oreo cookies
- 1 (8-ounce) package brick-style cream cheese , softened
- 16 ounces chocolate (semi-sweet, milk, or white chocolate all work great)
- 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 1-2 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 20-30 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 is hardened. Serve and enjoy!