Oreo Balls (Oreo Truffles)

36 servings
Prep Time 15 minutes
Freeze 20 minutes
Total Time 15 minutes

Easy Oreo Balls (aka Oreo Truffles) made with only FOUR ingredients are a sweet and indulgent no-bake recipe that’s ready in under 45 minutes!

When you’re looking for holiday chocolate desserts, you’ll love making Oreo Balls along with Chocolate Covered Pretzels, Peppermint Bark, and Slow Cooker Chocolate Peanut Candies!

Oreo Balls (Oreo Truffles) on serving tray


Oreo Balls are the BEST no-bake dessert made from Oreos, cream cheese, and melted chocolate, then decorated with a drizzle of white chocolate. They taste like biting into a tiny Oreo Cheesecake!

The real difference is the filling. A true truffle filling comes from using a ganache base which is to say a warmed heavy cream and chocolate base that is cooled vs a cream cheese base. Using a ganache base allows you to keep your truffles at room temperature while using a cream cheese base mixture does not.

This recipe, whichever way you’d like to make it, is perfect for little helpers, because all they have to do is roll out the truffle balls and freeze, then dip in chocolate and refrigerate.

Plus they’re only four ingredients, so they’re really easy to prep and don’t cost much to make at all! And many homes usually have Oreos in the pantry already.

Make sure you’re putting the truffles down on a parchment paper-lined baking sheet or wax paper so they don’t stick.

Oreo Balls (Oreo Truffles) Collage of prep steps


You can also make this recipe using Golden Oreos, that would give you a vanilla flavor vs. a chocolate flavor. You can also do this mixed with freeze dried strawberries for a strawberry shortcake Oreo truffle flavor.

Another variation is to roll the still melted white chocolate in macadamia nuts for a white chocolate macadamia nut cookie flavored Oreo truffle flavor. Honestly the flavor options here are just endless.


If you want to roll your Oreo Balls in white chocolate and you’re having a difficult time getting smooth coverage or melting your chocolate evenly consider, using almond bark.

Almond bark is like white melting chocolate like Wilton melting disks, but it tastes delicious and it’ll add a dimension of flavor to this dessert recipe too.

Oreo Balls (Oreo Truffles) on serving tray


Oreo Balls use cream cheese, so they have to be refrigerated. First for food safety, but also because they soften as they sit out at room temperature, and won’t hold the truffle together well if it gets too warm.

They will last in the refrigerator wrapped tightly for 3-4 weeks.


The trick to dipping them in chocolate is to freeze them until they harden, a total time of 15-20 minutes. Then you can pick them up with a fork and just dip them in the chocolate.

The cold temperature will help the chocolate set, too. You can swap milk chocolate for dark chocolate in this recipe.


You can freeze these for 3-4 months in an airtight container. This is the perfect make-ahead recipe for the holidays because you can make a big batch of truffles and freeze until you’re ready to serve!

Then just pull them out and let them defrost in the refrigerator for a few hours before serving.

Oreo Balls (Oreo Truffles) on parchment


You can substitute the cream cheese for the following ingredients:

  • Chocolate Ganache
  • Hazelnut spread
  • Melted butter (until the cookies are wet and you can work them into balls)
  • Peanut butter
  • Chocolate frosting
  • Marshmallow fluff


The fastest way is to put the chocolate into a microwave-safe bowl and microwave for 30 seconds at a time, stirring each time to make sure it’s melting smoothly.

Just make sure the chocolate isn’t too hot when you dip the truffle balls in. You can also add the milk chocolate to a double-boiler and stir until it’s smooth and melted.


  • This recipe uses semi-sweet melting wafers for the main coating, but you can swap that with the white chocolate if preferred.
  • Use another type of cookie instead of Oreo cookies to make this recipe, like Award Winning Gingerbread Cookies.
  • Before the melted chocolate hardens, sprinkle with crushed cookie crumbs, crushed candy canes, mini chocolate chips, nuts, or sugar for decoration.
  • If you don’t have a food processor, use a large resealable plastic bag and a rolling pin to gently crush the Oreo cookies.
  • Use an ice cream scoop before you roll them in your hands to ensure that all of the balls are about the same size.
  • Alternately you can also roll in chopped dark chocolate and allow that to dry for a chunky chocolate look.
  • If your chocolate coating is too thick (if you’re using chocolate chips or chopped chunks of chocolate) you may want to thin out your chocolate with just a drop or two of coconut oil, it’ll make dipping much easier.

Oreo Balls (Oreo Truffles) on serving tray

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Oreo Balls (Oreo Truffles)

Oreo Balls (aka Oreo Truffles) made with only FOUR ingredients are a sweet and indulgent no-bake recipe that's ready in under 45 minutes!
Yield 36 servings
Prep Time 15 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder



  • Add the Oreos and cream cheese to a food processor and process until smooth then roll the mixture into 48 1 inch balls and place on a cookie sheet lined with parchment paper, freezing for 20 minutes.
  • Melt the semisweet chocolate and dip each ball in it with a fork scraping the bottom before putting it back on the parchment paper.
  • Melt the white chocolate and put it in a small ziplock bag with the end snipped off and pipe the white chocolate on in a criss cross pattern before letting it harden completely.



Note: click on times in the instructions to start a kitchen timer while cooking.


Calories: 158kcal | Carbohydrates: 19g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 86mg | Potassium: 43mg | Sugar: 14g | Vitamin A: 115IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 1.2mg
Keyword: oreo balls

Oreo Balls (Oreo Truffles) Collage

Photos used in a previous version of this post.

Oreo BallsOreo TrufflesEasy Oreo BallsOreo Truffles

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. I love this recipe! My granddaughter is going to make them with me this year…yay! Do you have any idea if it would work with gluten-free oreos?

    1. Yes, it can be saved! just freeze it and whenever you are ready to you it again, reheat it in a bowl of boiling water to avoid burning the chocolate.

  2. In step 1, when you make into balls and freeze for 20 minutes..is it possible to freeze longer? Like a couple of days? Making a large amount and would like to have them all frozen and then dip the next day or so. Thank you! These are delicious!!t

  3. “If your chocolate coating is too thick (if you’re using chocolate chips or chopped chunks of chocolate) you may want to think out your chocolate with just a drop or two of coconut oil, it’ll make dipping much easier.” I think you mean THIN out not THINK out.

  4. How much marshmallow fluff or peanut butter do you use for variations of Oreo truffles and does it replace the cream cheese ?

  5. These were super fun to make, we used marshmallow fluff to make them. They worked out so well. We also used more cookies and since we didn’t have a processor we used the mixed after we smooshed the Oreos. It turned out real well, but we did have to use a little more of the marshmallow cream but it’s all good.

  6. These look seriously delicious, especially for the holiday party I’m throwing this weekend! I can’t wait to try them!