These 3-ingredient Oreo balls are easy, yet effortlessly impressive holiday treats that you can customize and flavor many different ways!
A version of Oreo balls without cream cheese is included!
Table of Contents
Why you’ll love these treats:
These no-bake holiday treats are so versatile and easy to make! I include these Oreo truffles in my holiday treat box every year, and it never fails to impress.
Here’re a few reason you’ll absolutely love these:
- easy to make
- perfect to make ahead
- easy to customize the flavors (keep reading for different ideas later)
- effortlessly impressive
- only 3 ingredients!
Key Ingredients:
So, classic Oreo balls are made with cream cheese. But you can definitely make these truffles dairy-free!
- Oreo cookies – Use any kind of Oreo cookies you’d like. Take advantage of limited-edition holiday flavors, like Gingerbread! They’re amazing!
- Cream cheese – I love the classic cream cheese version. You can’t go wrong with it, because it pairs perfectly with pretty much ANY flavor! Keep reading for substitutes.
- Chocolate – While you can use chocolate chips, I highly recommend a chocolate bar. Chocolate chips are not the best for melting and dipping.
Substitutions:
You can make oreo truffles without cream cheese! Yay!
Use following ingredients instead:
- almond butter
- peanut butter
- melted butter
- mascarpone cheese
I find Oreo balls with sweetened condensed milk are cloyingly sweet, so I suggest to stick with neutral, non-sweet binding ingredients, as listed above.
And lastly, you can dip your truffles in melted candy melts, if you don’t want to go through tempering chocolate.
How to make these truffles:
As I mentioned, it’s the easiest treat to make!
1. Make the batter
- Crush Oreo cookies in a food processor until fine crumbs. (No food processor? No problem. Place the cookies in a plastic bag and crush with a rolling pin.)
- Add softened cream cheese and process until well combined.
2. Shape the truffles
- Using a small cookie scoop, form 1-inch balls and arrange them on a baking sheet, lined with parchment paper, or silicone mat.
- Refrigerate (or freeze) for about 30 minutes to firm up.
- Then roll each ball between your hands to smooth them out.
3. Dip
- Gently melt chocolate in a microwave without breaking its temper. (TIP: Use a silicone cup for easy dipping!)
- Now, working with one ball at a time, dip the truffles in melted chocolate, shake off excess chocolate and transfer back onto the baking sheet.
- Let the chocolate set for at least 30 minutes, then package them up and refrigerate.
Tip
These dipping tools make the process super quick and easy! But you can just use a fork and a toothpick as well. Watch my video demo!
2 ways to dip Oreo truffles:
Method 1:
You can use a fork and toothpick to coat your truffles in chocolate. Fork allows the excess chocolate drip down, and use a toothpick to slide the truffle off the fork.
Method #2:
This candy dipping tool makes the process super quick and easy!
Simply roll the truffle in the chocolate, fish it out with the tool, shake off excess chocolate and drop it on the baking sheet.
Tips for Success:
- Be sure to crush your cookies well. Any coarse crumbs will make it hard to form the mixture into balls.
- If you only have a small food processor, or crushing the cookies using a rolling pin, then use an electric hand mixer (or stand mixer with paddle attachment) to blend cookie crumbs with cream cheese.
- Don’t be alarmed if your mixture is too soft and sticky, especially if you’re using mascarpone cheese. Simply freeze the balls well before rolling into smooth balls and dipping.
- Temper your chocolate (or carefully melt chocolate without breaking its temper), so that your chocolate coating sets, doesn’t leave fingerprints and has a nice sheen.
- Or simply use almond bark, or candy melts to dip your truffles.
- Use a 1-cup silicone cup for melting chocolate (or candy melts). That way you’ll have a nice and deep pool of chocolate for easy dipping.
- These dipping tools make the process super quick and easy!
- Or use a fork and toothpick to dip your truffles. Fork allows the excess chocolate drip down, and use a toothpick to slide the truffle off the fork.
- Be sure to set the chocolate before refrigerating the Oreo balls.
Flavor Variations:
You can make endless variations of these 3-ingredient Oreo truffles. Here’re some ideas:
- Oreo peanut butter truffles – Use peanut butter instead of cream cheese.
- Almond Oreo Balls – Use almond butter instead of cream cheese and decorate with almond slivers, if desired.
- Funfetti truffles – Make white Oreo balls and add bunch of sprinkles.
- Lemon Oreo truffles – Use lemon Oreos and add lemon zest and juice to boost the lemon flavor.
- Mint Oreo truffles – Use mint Oreos and add 1/4 teaspoon of peppermint extract.
Storing Tips:
Oreo truffles are perfect make-ahead treats! I like to place the truffles in mini cupcake liners for easy handling after the chocolate coating is set.
Refrigerate Oreo balls (once the chocolate coating is fully set!) in an airtight container for up to 1 week.
You can also freeze the Oreo truffles in an airtight container for up to 1 month. To thaw, transfer the frozen Oreo balls into refrigerator to slowly thaw overnight.
Tip
If you bring out the frozen Oreo balls straight to room temperature, they’ll condensate!
Easy Oreo Balls
Ingredients
Classic Version:
- 1 package (14oz/400g) Oreo cookies Note 1
- 8 oz (225g) cream cheese softened
- 8 oz (225g) semi-sweet chocolate Note 2
Peanut Butter Version:
- 1 package (14oz/400g) Oreo cookies
- 10 oz peanut butter Note 3
- 8 oz (225g) semi-sweet chocolate
Funfetti Mascarpone Version:
- 1 package (14oz/400g) Golden Oreo cookies
- 5 oz Mascarpone cheese Note 4
- 1/2 cup (80g) sprinkles
- 8 oz (225g) white chocolate
Instructions
- Crush Oreo cookies in a food processor until fine crumbs. (No food processor? No problem. Place the cookies in a plastic bag and crush with a rolling pin.)
- Add softened cream cheese (or peanut butter, or mascarpone cheese) and process until well combined.
- Using a small cookie scoop, form 1-inch balls and arrange them on a baking sheet, lined with parchment paper, or silicone mat.
- Refrigerate (or freeze) for about 30 minutes to firm up.
- Then roll each ball between your hands to smooth them out.
- Gently melt chocolate in a microwave without breaking its temper. (TIP: Use a silicone cup for easy dipping!)
- Now, working with one ball at a time, dip the truffles in melted chocolate, shake off excess chocolate and transfer back onto the baking sheet.
- Let the chocolate set for at least 30 minutes, then package them up and refrigerate.
- To decorate, feel free to drizzle some chocolate on top, sprinkle some crushed cookies, sprinkles or lemon zest, if desired.
Tips & Notes
– For lemon Oreo truffles: add 1 tablespoon lemon juice and 1 tablespoon lemon zest into classic version with lemon Oreo cookies.
– For mint Oreo truffles: add 1/4 teaspoon peppermint extract into classic version with mint Oreo cookies. Storing Instructions:
–Refrigerate Oreo balls (once the chocolate coating is fully set!) in an airtight container for up to 1 week.
– Freeze Oreo truffles in an airtight container for up to 1 month. To thaw, transfer the frozen Oreo balls into refrigerator to slowly thaw overnight.
Nutrition
This recipe was originally published on December 26th, 2012.
