Easy Oreo Balls Recipe – Tastes Better from Scratch


Easy, no bake Oreo Balls are smooth and creamy both inside and out, made with just three ingredients, and without sacrificing the taste of everyone’s favorite cookie — no matter how you eat them!

Oreo Balls on a plate with a bite taken from one.

No-bake, 3-ingredient Oreo balls (also called Oreo truffles) makes this recipe a treat to make and a treat to eat! One package of Oreos, one brick of cream cheese, and some chocolate to melt, and you’ve got yourself a win-win dessert. Easy to make and loved by all, they’re perfect for parties, always a crowd-pleaser, and can be simplified or fancified for any occasion.

Ingredients Needed:

  • Oreos: One regular package of Oreos (about 36 Oreos)
  • Cream cheese: One 8 oz. brick, softened. Neufchâtel can also be used as a substitute.
  • Chocolate: 16 oz, for melting. You can use real chocolate or melting chocolate wafers.

Optional for decorating: Melted white or milk chocolate, Oreo crumbs, sprinkles, crushed peppermint, or chopped nuts.

The ingredients needed to make Oreo balls, including a package of Oreos, Cream Cheese and melting wafers.

How to Make Oreo Balls:

Crush Whole Cookies: Add whole Oreo cookies (black and white) to a food processor and pulse into fine crumbs. Alternately, you can use a ziplock bag and a rolling pin to gently smash them into fine crumbs. Reserve 1 tablespoon of crushed Oreo for sprinkling on top at the end, if desired.

Crushed Oreo cookies in a food processor.

Mix Cream Cheese & Crushed Oreos: Place softened, room temperature cream cheese in a mixing bowl and stir until smooth. Then add the Oreo crumbs and mix well.

Oreo cookie crumbs mixed with cream cheese in a mixing bowl.

Shape Into Balls: Scoop the mixture about a tablespoon at a time and form them into 1-inch balls. Place them on a lined baking sheet and freeze for 15 minutes.

Oreo Balls rolled and placed on a tray.

Melt & Dip: Meanwhile, melt the chocolate or candy wafers according to package instructions. Remove balls from freezer and dip them into the melted chocolate. Allow the excess chocolate to drip off before placing them back on the baking sheet (you can help drop the extra chocolate with a few gentle shakes.)

Oreo balls dipped in chocolate, on a sheet pan to set up.

Decorate! Dust the top with crushed Oreo crumbs, sprinkles, nuts, or crushed peppermint, if desired. Or, once set, drizzle a line of melted white or chocolate wafers on top.

Recipe Variations:

  • Vegan: Swap out the cream cheese and chocolate for your favorite brand of vegan cream cheese and vegan chocolate. Or, sub the cream cheese with 1 cup creamy peanut butter (some peanut butter contains animal products like honey or omega 3 fatty acids so make sure the peanut butter you choose is also vegan).
  • Mint Oreo Balls: Use mint crème Oreos. Top with crushed peppermint candy. If desired, add a little peppermint extract to the mix, too.
  • Red Velvet Oreo Balls: Use red velvet Oreos, and dip in melted chocolate.
  • Halloween Oreo Balls: Have fun with these! Use regular Oreos and dip in white chocolate to make ghosts (use mini chocolate chips for the eyes). You can also make lil’ pumpkins using orange or orange vanilla candy wafers, pretzel sticks for the stem, and green M&M’s for the vine. Or you can simply coat them in chocolate and decorate with orange sprinkles.
  • Golden Oreo Balls: Use golden Oreos and dip in white chocolate.
  • Peanut Butter Oreos: Use peanut butter Oreos and dip in melted chocolate. You can also use regular Oreos, and sub cream cheese with 1 cup creamy peanut butter.

Make Ahead and Freezing Instructions:

Make Ahead: Make sure they are chilled thoroughly before storing them, then place them in an airtight container in the fridge for up to 3 weeks. If layering, use parchment or wax paper to separate the cookies. When serving, they can sit at room temperature for up to 2 hours.

To Freeze: Freeze in an airtight container for up to 2 months. For extra protection, use parchment or wax paper to separate them in layers. Thaw in the refrigerator overnight.

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Oreo Balls on a plate, with a bite taken from one.

Oreo Balls

Easy, no bake Oreo Balls are smooth and creamy both inside and out, made with just three ingredients, and without sacrificing the taste of everyone’s favorite cookie — no matter how you eat them!

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Course: Dessert

Cuisine: American

Prep Time: 15 minutes

Freeze: 15 minutes

Servings: 36

Calories: 141kcal

Cost: 5

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Instructions

  • Add whole Oreo cookies to a food processor and pulse into fine crumbs (alternately, use a ziplock bag and a rolling pin to gently smash them into fine crumbs). Reserve 1 tablespoon of crushed Oreo for sprinkling on top at the end, if desired.

  • Add room temperature cream cheese to a mixing bowl and mix until smooth.

  • Add the Oreo crumbs and stir well to combine.

  • Scoop the mixture into 1 tablespoon size oreo balls and place them on a lined baking sheet. Freeze for 15 minutes.

  • Meanwhile, melt the candy wafers according to package instructions.

  • Remove balls from freezer and dip them into the melted chocolate, allowing excess chocolate to drip off before placing them back on the baking sheet.

  • Allow to chill in the fridge for at least an hour before serving. Store in an airtight container in the fridge for up to 3 weeks.

Notes

Make Ahead Instructions: Make sure they are chilled thoroughly before storing them, then place them in an airtight container in the fridge for up to 3 weeks. If layering, use parchment or wax paper to separate the cookies. When serving, they can sit at room temperature for up to 2 hours. Freezing Instructions: Freeze in an airtight container for up to 2 months. For extra protection, use parchment or wax paper to separate them in layers. Thaw in the refrigerator overnight. Chocolate: You can use real chocolate or melting chocolate wafers. Melting wafers are most commonly used to make Oreo balls because they melt flawlessly for dipping and set up quickly, but I just think they taste a little waxy. With that said, I recommend Ghirardelli melting wafers, either semi-sweet or milk — whichever you prefer — and white wafers for the white chocolate. If you choose to use real chocolate I recommend Baker’s chocolate bars. They melt really well in the microwave. Avoid using chocolate chips — it will make the coating too thin to set up correctly. Vegan Oreo Balls: Swap out the cream cheese and chocolate for your favorite brand of vegan cream cheese and vegan chocolate. Or, sub the cream cheese with 1 cup creamy peanut butter (some peanut butter contains animal products like honey or omega 3 fatty acids so make sure the peanut butter you choose is also vegan). Flavor Variations:
  • Mint Oreo Balls: Use mint crème Oreos. Top with crushed peppermint candy. If desired, add a little peppermint extract to the mix, too.
  • Red Velvet Oreo Balls: Use red velvet Oreos, and dip in melted chocolate.
  • Halloween Oreo Balls: Have fun with these! Use regular Oreos and dip in white chocolate to make ghosts (use mini chocolate chips for the eyes). You can also make lil’ pumpkins using orange or orange vanilla candy wafers, pretzel sticks for the stem, and green M&M’s for the vine. Or you can simply coat them in chocolate and decorate with orange sprinkles.
  • Golden Oreo Balls: Use golden Oreos and dip in white chocolate.
  • Peanut Butter Oreos: Use peanut butter Oreos and dip in melted chocolate. You can also use regular Oreos, and sub cream cheese with 1 cup creamy peanut butter.

Nutrition

Calories: 141kcal | Carbohydrates: 16g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 77mg | Potassium: 71mg | Fiber: 1g | Sugar: 12g | Vitamin A: 85IU | Calcium: 12mg | Iron: 1mg

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