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oreo balls coated in chocolate piled on a plate.
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5 from 11 votes

Oreo Balls (No Bake)

These no-bake oreo balls are the ultimate bite-sized treat for cookies and cream lovers. Made with only 3 ingredients (crushed Oreos, cream cheese and creamy chocolate to coat them), they are perfect for Christmas gifting, special occasions or snacking any time.
Prep Time15 minutes
Cook Time0 minutes
Chilling Time2 hours 30 minutes
Total Time15 minutes
Course: Dessert
Cuisine: Australian
Servings: 22
Calories: 153kcal

Ingredients

  • 330 grams Oreo cookies approx. 35 cookies.
  • 150 grams cream cheese softened at room temperature
  • 1 teaspoon vanilla bean paste optional
  • 1 pinch salt flakes optional

To decorate

  • 300 grams chocolate white, milk or dark chocolate, melted.
  • extra crushed Oreos, sprinkles or chocolate to decorate.

Instructions

  • Line a tray with baking paper.
  • Place the Oreo cookies into a food processor and blend until the cookies are like fine crumbs. If you don't have a food processor, place the cookies in a bag or large bowl and crush them with a rolling pin.
  • Add the cream cheese to the crushed cookies (plus the vanilla and salt if you are using them) and mix, until well combined.
  • Using your hands, roll heaped teaspoons of the Oreo-cream cheese mixture into balls. Place the balls on the baking tray and refrigerate or freeze until cold and firm (at least 30 minutes).
  • Break the chocolate into pieces and place in a microwave safe bowl. Microwave on medium (50%) power in 30 second bursts, stirring in between, until melted and smooth.
  • Using a fork, dip the oreo balls into the melted chocolate until coated. Hold the fork above the bowl and allow any excess chocolate to drip back into the bowl.
  • Gently place the balls on the lined baking tray. Decorate with additional crushed Oreos and/or a drizzle of melted chocolate and place into the fridge for at least 2 hours to fully set.

Video

Notes

  1. Customise them to suit - try adding a splash (2-3 tablespoons) of Baileys or Kahlua to the mixture. Or sub the vanilla out for a few drops of peppermint essence for Peppermint Oreo balls.
  2. Decorate them however you like! Top with some crushed candy canes for a minty hit, crushed Oreos, a drizzle of melted chocolate or some brightly coloured sprinkles (red and green are great for Christmas).
  3. Be sure to chill the Oreo balls before dipping them in the chocolate, as it will help the chocolate to set and drip less.
  4. If you don’t have a food processor, you can place the Oreos in a bowl or bag and crush them with the end of a rolling pin.
  5. If you are gifting these truffles, be sure to keep them chilled and store them in sealed bags or airtight containers.
  6. Freezing; Freeze them in a good quality, airtight container for up to 3 months. Place them in the refrigerator overnight to thaw and consume within 1-2 days
  7. Storage; Because they contain cream cheese, Oreo balls are not safe to store at room temperature. Store in an airtight container in the fridge for 1-2 days and keep them chilled until you are ready to serve. 
  8. Please note that the nutrition information is based on the mixture and chocolate being divided into 22 balls, with one ball being one serve. The nutritional information is an estimate only and does not take into account any additional toppings or sides served with the balls.
  9. This recipe is made using Australian cups and spoon measurements. Any reference to cups or spoons in this recipe is in Australian metric. Due to cup sizes varying from country to country, I advise adjusting if necessary. 

Nutrition

Calories: 153kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 87mg | Potassium: 91mg | Fiber: 1g | Sugar: 14g | Vitamin A: 38IU | Calcium: 17mg | Iron: 2mg