Oreo Balls (aka Oreo Truffles)
Oreo balls, aka Oreo Truffles, are one of those special treats that are a surprisingly easy dessert to make. Not only is this an easy dessert recipe, it is a no-bake dessert that only uses three ingredients!
I mean, how can you go wrong with the combination of Oreos, cream cheese, and chocolate?
These truffles are always a crowd-pleaser and are the first to go at any party. Also an easy dessert recipe to throw together to bring as a sweet surprise for your family and friends!
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TELL ME ABOUT: OREO BALLS
Level of difficulty: This is a very easy dessert recipe, good for the beginning baker or to make with your kiddos!
Flavor: Oreo truffles taste very similar to an oreo cheesecake (but in a bite-size form). While they are sweet, the cream cheese helps to tone them down a bit, creating a final product that is sweet but not overly so.
Texture: The center of these Oreo balls is soft and is surrounded by a shell of hardened chocolate. You get a little crunch when you bite into these truffles. A very delightful treat to eat!
Time: From start-to-finish, it will take you approximately 45 minutes to make these oreo balls. This includes your prep, making the filling, chill-time, dipping the Oreo balls in the chocolate (and optional decoration), AND the final cool time before you dig in (which I’m hoping you’ll do right away!).
INGREDIENTS FOR OREO BALLS
Oreos: use regular Oreo cookies for this recipe (although double-stuffed are great for eating, they make your Oreo truffles fall apart)
Cream Cheese: using regular cream cheese is often recommended when making Oreo balls because it creates a creamier, richer truffle. If you choose to use low-fat cream cheese, just be aware that the texture may not be quite as creamy or as thick as you were expecting. I’ve used both types of cream cheese for this recipe and the Oreo truffles turned out great with both. In an effort to be healthier (she says as she writes a decadent dessert post), I generally select low-fat cream cheese when I’m making these for our family
Chocolate: this is the fun part! Oreo balls are totally customizable; you can use dark chocolate, white chocolate, semi-sweet chocolate, almond bark, chocolate melts...you get the idea.
Optional - Decorations: I personally like to top my Oreo balls with sprinkles, because sprinkles make everything more fun! Other topping ideas include: drizzled chocolate of a different variety (example - if you dipped in dark chocolate, drizzle in white chocolate), additional crushed oreos, chopped nuts, coconut, crushed candies...let your imagination run wild and have fun with it!
OVERVIEW: HOW TO MAKE OREO BALLS
- Prep your cookie sheet: start by lining a cookie sheet with parchment paper and set it aside.
- Make your filling: crush the Oreos and then blend together with the cream cheese to make a consistent, smooth filling. I like to do this step in a food processor.
- Roll your filling into 1” balls: evenly scoop out your filling, roll into 1” balls (I use a small cookie scoop to get mine all the same size), and place on your cookie sheet.
- Chill Oreo balls: chill Oreo balls for 15-20minutes in the refrigerator in between making the filling and dipping into chocolate
- Melt chocolate and dip: use your favorite melting method (I personally like to use a double-boiler because I am less likely to seize my chocolate), and dip the chilled balls into the chocolate to coat each truffle
- Chill to harden chocolate: allow Oreo balls to chill in the refrigerator for at least 10 minutes before you eat them to allow the chocolate coating to harden (speed this up by placing your cookie sheet in the freezer instead, shortening this time to about 3-5 minutes).
TIPS & TRICKS FOR MAKING OREO BALLS
What is the best way to dip your Oreo ball? The best hack for a nicely dipped Oreo truffle is setting the chilled ball on a fork and spooning chocolate over the top. This allows excess chocolate to drip off before you place it back on your cookie sheet. I’ve also done the good ol’ toss in a bowl of melted chocolate version and pull the truffle out with a spoon...it definitely isn’t as neat, but still tastes good.
What is the best way to mix my filling? I like to use a food processor for this recipe because it finely grinds the Oreo cookies before you blend in the cream cheese. A blender will also work. If you do not have either of these pieces of equipment, don’t fret! Place your cookies in a plastic bag and crush the cookies with a rolling pin. Then mix together with a stand mixer, hand mixer, or a wooden spoon.
How do I get my Oreo Truffles to be the same size? There are a couple of ways to do this. My favorite way is to use a small cookie scoop to portion out my truffles. Alternatively, you could use a Tablespoon measure to accomplish the same goal.
What’s up with all the chill time for these Oreo balls? Since this is a no-bake dessert recipe, you end up doing a little trade off with two rounds of chilling as you make your Oreo truffles. The first chill occurs after you make the filling and roll into 1” balls. If you skip this step, your filling will break when you attempt to dip them...so don’t skip it! The second chill is after you have dipped your Oreo balls into the chocolate, allowing the shell to harden. It really does make the eating experience more enjoyable once the chocolate is set...so don’t skip this chill either! If you really cannot wait, place the dipped Oreo balls into the freezer instead of the refrigerator to help speed things along.
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Oreo Balls (aka Oreo Truffles)
- 30, regular Oreo cookies
- 5-6oz, cream cheese
- 1.5C dark chocolate*
- Optional: decorations, such as sprinkles or additional crushed Oreo pieces
- Line a cookie sheet with parchment paper and set aside
- Make your filling: crush the Oreos in a food processor until the cookies have been ground finely. Then add 5oz of cream cheese into the basin of the food processor (this works best if the cream cheese is split into a few pieces). Blend together to make a consistent, smooth filling. If the filling is too dry or not coming together, add a little more cream cheese
- Roll your filling into 1” balls: evenly scoop out your filling and roll into 1” balls. Place each ball on the cookie sheet and continue to roll until all filling has been used (will create approximately 24 Oreo balls)
- Chill Oreo balls for 15-20 minutes in the refrigerator
- While Oreo balls are chilling, place your chocolate in your melting vessel (double boiler or microwave safe bowl). When Oreo balls are about ready to come out, melt your chocolate (either on the stovetop, or in 20 second increments in the microwave)
- Dip the chilled truffles into the chocolate to completely coat and place back on the parchment lined cookie sheet
- Chill to harden chocolate. Allow Oreo balls to chill in the refrigerator for at least 10 minutes before you eat them to allow the chocolate coating to harden
- Store in an air-tight container in the refrigerator
- *You can use many different varieties of chocolate for this recipe. Dark chocolate, white chocolate, semi-sweet chocolate, almond bark, chocolate melts, etc.
- *I personally like to use sprinkles as an optional topping. Other optional topping ideas include: drizzled chocolate of a different variety (example - if you dipped in dark chocolate, drizzle in white chocolate), additional crushed Oreos, chopped nuts, coconut, crushed candies
- *Speed up the final chill by placing your cookie sheet in the freezer instead of the fridge, shortening the required chill time to about 3-5 minutes
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