Description
These Oreo Balls (Truffles) are an irresistible no-bake treat made by combining crushed Oreo cookies and creamy full-fat cream cheese, rolled into bite-sized balls, and dipped in rich melted chocolate. Easy to prepare and perfect for parties or gifting, these truffles can be garnished with sprinkles or additional Oreo crumbs for a festive finish.
Ingredients
Scale
Base
- 36 (14.3oz/405g) regular Oreo cookies (not Double-Stuf)
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
Chocolate Coating
- 12 ounces (339g) semi-sweet or white chocolate, coarsely chopped
- 1/2 teaspoon vegetable oil or coconut oil
Optional Garnish
- Sprinkles
- Oreo crumbs
- Additional melted chocolate
Instructions
- Crush Oreos: Place the whole Oreo cookies, including the filling, into a food processor or blender and pulse until they turn into fine crumbs.
- Mix with Cream Cheese: Transfer the Oreo crumbs into a hand-held or stand mixer fitted with a paddle attachment, or continue using the food processor if it’s large enough. Beat or pulse the crumbs with the softened cream cheese until fully combined into a smooth mixture.
- Form Balls: Using a tablespoon, scoop about 18–22 grams of the mixture and roll it between your hands to form balls. Place the balls on baking sheets or plates lined with parchment paper. If the mixture feels too sticky to handle, refrigerate it for 15 minutes before rolling. Cover the balls and refrigerate them for at least 1 hour or up to 3 days. For a quicker set, freeze for 30 minutes but do not freeze longer unless moved to the refrigerator after that.
- Melt Chocolate: Place the chopped chocolate and oil in a microwave-safe glass bowl or a 2-cup liquid measuring cup. Microwave in 20-second increments, stirring in between until the chocolate is completely melted and smooth. Alternatively, melt the chocolate using a double boiler by setting a heatproof bowl over simmering water, stirring constantly until melted. Let the chocolate rest for 5 minutes to cool slightly, which prevents the Oreo balls from melting during dipping.
- Dip Balls in Chocolate: Submerge one Oreo ball at a time into the melted chocolate, swirling it to coat evenly. Lift the ball out carefully using a fork or dipping tool, and gently tap the utensil against the side of the bowl to remove excess chocolate.
- Release and Garnish: Use a toothpick to slide the coated truffle off the fork onto a parchment-lined plate or baking sheet. While the chocolate is still wet, sprinkle with sprinkles or Oreo crumbs if desired. Alternatively, drizzle with extra melted chocolate using a spoon or squeeze bottle for decoration.
- Set and Store: Refrigerate the dipped Oreo balls for at least 1 hour to allow the chocolate coating to set before serving. Once set, store the truffles in an airtight container layered with parchment or wax paper in the refrigerator for up to 2 weeks.
Notes
- These truffles are easy no-bake treats ideal for any occasion and require minimal ingredients.
- Softened cream cheese ensures a smooth mixture without lumps.
- Refrigeration helps firm up the balls for easier dipping and better shape retention.
- Use good quality chocolate for best flavor and smooth coating.
- Customize the garnish with sprinkles, crushed Oreos, or contrasting chocolate drizzles for a festive look.
Nutrition
- Serving Size: 1 truffle (approx. 20g)
- Calories: 110
- Sugar: 9g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 10mg
