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Easy 3-Ingredient Oreo Balls: The Best No-Bake Truffles

A close-up of several rich, chocolate-covered oreo balls stacked on a white plate.

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Make these simple, creamy Oreo Balls using only three ingredients. This foolproof, no-bake recipe is perfect for quick desserts, holiday platters, or satisfying a sweet craving fast.

Ingredients

Scale
  • 1 package (14.3 oz) Oreo cookies, whole
  • 8 ounces cream cheese, softened
  • 16 ounces melting chocolate (milk, semi-sweet, or white)

Instructions

  1. Place the entire Oreo cookies, including the filling, into a food processor. Pulse until you have fine crumbs.
  2. Transfer the Oreo crumbs to a medium bowl. Add the softened cream cheese. Mix with a hand mixer or by hand until the mixture is completely combined and forms a thick dough.
  3. Roll the dough into uniform balls, about 1 inch in diameter. You should get about 24 to 30 balls. Place the rolled balls on a baking sheet lined with parchment paper.
  4. Chill the Oreo balls in the refrigerator for at least 30 minutes. This step helps them firm up before dipping.
  5. Melt the chocolate according to package directions. You can use a double boiler or microwave in 30-second intervals, stirring between each interval.
  6. Dip each chilled Oreo ball into the melted chocolate, ensuring it is fully coated. Use a fork or dipping tool to lift the ball out, allowing excess chocolate to drip off.
  7. Place the coated balls back onto the parchment-lined baking sheet.
  8. If desired, immediately top with sprinkles, crushed Oreos, or a chocolate drizzle before the coating sets.
  9. Return the finished Oreo balls to the refrigerator until the chocolate coating is completely firm, about 15 to 20 minutes.

Notes

  • For the smoothest coating, use high-quality melting wafers or tempered chocolate.
  • If you do not have a food processor, place the cookies in a sturdy zip-top bag and crush them thoroughly with a rolling pin.
  • Store leftover Oreo balls in an airtight container in the refrigerator for up to two weeks, or freeze them for up to three months.

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