3-Ingredient Oreo Balls Recipe With Cream Cheese (No-Bake)

If you need a last-minute dessert that looks fancy but requires zero culinary skill, Oreo Balls (often called Oreo Truffles) are the answer.

I call these “danger balls” because it is physically impossible to eat just one. The filling tastes like a rich, dense cheesecake, coated in a snap of chocolate.

The 3 Ingredients

1. 1 Package (approx 36 cookies) Oreo Cookies: Regular or Double Stuf both work, but regular is easier to crush.
2. 8 oz (1 block) Cream Cheese: Softened to room temperature. Do not use the spreadable tub kind! You need the brick.
3. 12 oz Semi-Sweet Chocolate Chips or Melting Wafers.

Instructions

1. Crush the Oreos

Throw the entire cookies (cream and all) into a food processor. Pulse until they are fine crumbs.

• No Food Processor? Put them in a heavy-duty ziplock bag and bash them with a rolling pin. It’s great stress relief!

2. Mix with Cream Cheese

In a large bowl, combine the cookie crumbs and the softened cream cheese. Use a mixer or just get your hands in there. Squish it until it forms a uniform, dark dough.

3. Roll

Roll the dough into 1-inch balls. Place them on a baking sheet lined with parchment paper. Freeze for 15 minutes. This is crucial—if they are warm, they will fall apart when you dip them.

4. Dip

Melt your chocolate in the microwave in 30-second intervals, stirring in between. Take the balls out of the freezer. Using a fork, drop a ball into the chocolate, roll it to coat, and lift it out. Tap the fork on the side of the bowl to shake off excess chocolate.

5. Set

Place back on the parchment paper. Let them set in the fridge for 20 minutes.

Variations

• White Snowballs: Dip in white chocolate.
• Minty: Add a drop of peppermint extract to the dough.
• Sprinkles: Add sprinkles immediately after dipping before the chocolate hardens.

Troubleshooting: Help, It’s Growing!

• “My chocolate is cracking!”: This happens if the balls are too frozen when dipped. The cold ball expands slightly as it warms up, cracking the hard chocolate shell. Try letting them sit on the counter for 5 mins before dipping.
• “The coating is lumpy”: Your chocolate got too cold or seized. Add a tiny teaspoon of coconut oil to the melted chocolate to make it silky smooth again.
• “They are leaking”: If you don’t coat the bottom fully, the cream cheese mixture might ooze out. Make sure they are fully submerged!

Gift Wrapping Ideas

These make amazing cheap gifts.

• Place 4-5 balls in a clear cellophane bag and tie with a red ribbon.
• Put them in a mini cupcake liner inside a cookie tin.
• Warning: Always attach a tag saying “Keep Refrigerated!”

Keep these refrigerated, as they contain cream cheese. They will last up to 2 weeks (but they won’t).