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Make your dessert dreams come true with these easy, no-bake Oreo Truffles (Oreo Balls)! Perfectly rich, creamy, and chocolatey bites everyone will love.
Who doesn’t love a dessert that’s easy to make and packed with love? I’ve made traditional chocolate truffles before, and while they’re delicious, they can be a bit of a project. That’s why I adore these Oreo Truffles (or Oreo Balls, as some call them)—they’re quick, simple, and absolutely irresistible! Creamy, chocolatey, and perfect for Valentine’s Day, they’re a fun way to show a little extra love to my husband and son. Plus, they’re always a hit at parties, and trust me, guests will be asking for the recipe! Whether you’re whipping them up for family, friends, or just treating yourself (no judgment if you sneak a few extras!), these truffles are as easy as they are delicious. Give them a try—you’ll see what I mean!
Why This Recipe Works
- Quick & Easy: Only four ingredients and no baking required.
- Versatile: Perfect for holidays, parties, or just because—it’s easy to customize!
- Crowd Favorite: The perfect blend of creamy, crunchy, and chocolatey goodness.
Ingredient Notes
34 Oreo Cookies (original)
- Best Choice: Go for the classic Oreo cookies (not double-stuffed) for the perfect crumb-to-cream ratio.
- Substitutions: Try Golden Oreos for a fun twist (although you’ll need 35 golden Oreos)!
- Where to Find: You’ll find these in the cookie aisle of any grocery store.
8 oz cream cheese (block style, softened)
- Best Choice: Use full-fat cream cheese for the creamiest truffles.
- Substitutions: Neufchâtel cheese works if you want a lighter option.
8 oz dark chocolate candy melts or chopped dark chocolate
- Best Choice: Opt for high-quality candy melts or dark chocolate (60–70% cacao for balance).
- Substitutions: Milk chocolate or white chocolate also works.
- Where to Find: Check the baking aisle near the chocolate chips.
1/8 teaspoon fine salt (optional) Best Choice: A pinch of fine sea salt enhances the flavors beautifully.
Step By Step Instructions
You can find the full, printable recipe at the bottom of this post (click the button above), but you can read a summary with step-by-step instructions and photos for each step below.
Prepare the Baking Sheet
Line an 18×13-inch baking sheet with wax or parchment paper.
Crush the Oreos
Place 34 Oreo cookies in a food processor. Pulse until they turn into fine crumbs (alternatively, crush in a bag).
Mix the Filling
Add 8 oz softened cream cheese and 1/8 tsp fine salt to the Oreo crumbs. Pulse until fully combined into a sticky dough.
Shape the Truffles
Scoop out 1 tablespoon (15 g) of dough and roll it into a 1-inch ball. Place on the prepared baking sheet. Repeat for all the dough.
Chill
Freeze the truffles for 10 minutes to firm them up.
Melt the Chocolate
In a double boiler, melt 8 oz dark chocolate until smooth. Keep warm.
Dip and Decorate
Dip each of the Oreo truffles into the melted chocolate using two forks. Let excess drip off, then place back on the baking sheet. Drizzle extra chocolate on top if desired.
Set and Store
Let the chocolate set completely. Store in an airtight container in the refrigerator.
For holiday themes, top your Oreo Truffles with sprinkles or crushed candy canes! Just be sure to add them before the chocolate sets.
Erren’s Top Tips
- No double boiler? Microwave chocolate in 20-second bursts, stirring each time.
- Use a fork or candy dipping tool to lift the Oreo truffles from the melted chocolate for a cleaner finish.
- If you don’t have a food processor, you can Crush the Oreos in a zip-top bag with a rolling pin or mallet.
- For holiday themes, top with sprinkles or crushed candy canes!
Storage & Freezing Instructions ❄
Refrigerator: Store Oreo Truffles an airtight container for up to 1 week.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge before serving.
Rate This Recipe
Recipe
Oreo Truffles (Oreo Balls)
Ingredients
- 34 Oreo Cookies (original, not double stuffed)
- 8 oz cream cheese (block style, softened)
- 1/8 teaspoon of fine salt (optional)
- 8 oz dark chocolate candy melts (or chopped dark chocolate)
Instructions
- Line a baking sheet (18×13 inches) with wax paper or parchment paper.
- Place the Oreos in a food processor and pulse until they turn into fine crumbs.
- Add the cream cheese and salt and pulse in short bursts until fully mixed.
- Scoop out 1 tablespoon of the mixture at a time, roll it into 1-inch balls, and place them on the prepared cookie sheet.
- Place the truffles in the freezer for 15 minutes.
- While the truffles are chilling, make the coating by melting the candy melts or chocolate in a double boiler.
- Take the truffles out of the freezer. Keep the chocolate warm over the double boiler. Use a dipping tool or two forks to dip each truffle into the melted chocolate. Lift them out and let any extra chocolate drip off.
- Place the coated truffles back on the lined baking sheet. Once the chocolate sets, use a spoon to drizzle additional warm chocolate for decoration.
- Store in an airtight container in the refrigerator.
Tips
- No double boiler? Microwave chocolate in 20-second bursts, stirring each time.
- Use a fork to lift truffles for a cleaner finish.
- For holiday themes, top with sprinkles or crushed candy canes!
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