If you're a lover of all things sweet and decadent, check out these no bake oreo balls! By combining crushed oreos, cream cheese, and melted chocolate, you can create these yummy little balls in no time.
Plus, if you’re a chocolate lover, you won’t be disappointed - these no bake oreo balls will satisfy your sweet tooth and give you the perfect treat for any occasion. Grab a glass of milk and get ready to indulge!
If you love Oreo cookies, you understand my obsession with these little bites of deliciousness. From Oreo cupcakes to easy Oreo fluff, these cookies are destined for more than a simple dunk in a glass of milk.
Even though these look fancy, they actually come together with just a few ingredients. Five to be exact and you could pare that down if you really wanted to.
They also look like you slaved in the kitchen all day (you won’t) and they’ll be the talk of every holiday party and gathering. No bake dessert recipes, you have my heart!
Ingredients
- Oreo cookies: You know, the good old fashioned chocolate sandwich cookies we love to dunk in milk! You can use gluten free or yellow Oreo cookies, just not the double stuffed variety. Save one or two oreos so you can sprinkle thee Oreo crumbs over the top. Make ‘em pretty! Use leftover cookies to make an Oreo mug cake!
- Espresso powder: I use this for baking purposes, I don’t really have time for a morning espresso. It enhances the flavor of the chocolate, but it can be left our if you prefer.
A substitution idea here is instant coffee granules, though the espresso powder is a little stronger in flavor. Leftover powder can be used in my soft pumpkin cookies - Cream cheese: this serves as the glue for our oreo truffles
- Pure Vanilla Extract: the good stuff if you have it!
- White chocolate chips: for coating half of our truffles. You can also use vanilla almond bark or candy melts if you have those instead.
- Semi-sweet chocolate chips: I like that this chocolate variety is not overly sweet. If you’re serving these no bake truffles to a sweet tooth crowd like my kiddos, you can use milk chocolate.
For the fancy pants crowd, you can use dark chocolate as a less sweet alternative. Again, chocolate almond bark or candy melts will work as a substitute. - Coconut oil or vegetable shortening: this helps temper our chocolate and gives our Oreo truffles a nice shine.
Variations
You sure can! Use gluten free oreos to transform these into Gluten Free Oreo Truffles. Make them with yellow sandwich cookies for a change of pace, or use on of the seasonal blends.
In addition to Oreo cookie balls being the perfect treat, they also make a great gift! Prepare them as instructed in the recipe card and then place truffles in mini cupcake wrappers.
Each one looks like a little present in itself!
How to make Oreo Balls
Crush the cookies: Add the sandwich cookies and espresso powder to the bowl of a food processor or high-speed blender and pulse until the cookies turn into fine crumbs.
Make truffle mixture: In a large mixing bowl, mix together the cookie crumbs, softened cream cheese, and vanilla extract until well-combined.
Chill the cookie mixture in the refrigerator for 1 hour.
Scoop and chill: After the mixture has chilled, use a small cookie scoop to make even sized scoops of the mixture and form into balls. It helps if you scoop the dough against the side of the bowl as you make each truffle. Place the cookie balls on a baking sheet or cookie sheet lined with parchment paper and allow them to chill in the freezer for 15 minutes while the chocolate sets.
Make the chocolate shell: In a small microwave-safe bowl, melt the white chocolate chips and 1 Tablespoon coconut oil or shortening in 30 second increments until the melted chocolate is smooth. You can stir in between heating to ensure you don't overcook the mixture.
Dip and coat the Oreo truffles: Working quickly, dip half of the cookie balls in the white chocolate, using a slotted spoon or fork to spoon chocolate over the entire truffle. Set the truffles on a parchment or wax paper lined baking sheet and sprinkle with the reserved finely crushed cookie crumbs.
Place them in the freezer for 10-15 minutes or until the chocolate is set.
Repeat: Repeat steps 4 and 5 with the semi-sweet chocolate chips and the other half of the truffles. Chill until ready to serve.
FAQS
Store these in an airtight container in the refrigerator for up to 4 days. You can remove them an hour or two before serving.
My favorite answer...yes! Place chocolate truffles in an airtight, freezer safe container for up to three months. They won’t last that long, based on my personal experience.
You sure can! Use gluten free oreos to transform these into Gluten Free Oreo Truffles. Make them with yellow sandwich cookies for a change of pace, or use on of the seasonal blends.
They usually have Halloween oreos which would be fun!
More No Bake Dessert Recipes You’ll Love
- No Bake Bourbon Balls
- Chocolate Hazelnut Balls
- Chocolate Covered Strawberries
- Easy Microwave Peanut Butter Fudge
You're gonna love these Oreo truffle balls! When you make them the first time, leave a recipe review or comment. I'd love to hear from you!
No Bake Oreo Balls
Ingredients
- 36 regular Oreo cookies or other chocolate sandwich cookies, plus 1-2 reserved for topping the truffles with Oreo cookie crumbs
- 1 Tablespoon instant espresso powder
- 8 ounces cream cheese softened to room temperature
- ½ teaspoon pure vanilla extract
- 1 cup white chocolate chips
- 1 cup semi-sweet chocolate chips
- 2 Tablespoons coconut oil or vegetable shortening divided
Instructions
- Crush the cookies: Add the sandwich cookies and espresso powder to the bowl of a food processor or high-speed blender and pulse until the cookies turn into fine crumbs.
- Make truffle mixture: In a large mixing bowl, mix together the cookie crumbs, softened cream cheese, and vanilla extract until well-combined. Chill the cookie mixture in the refrigerator for 1 hour.
- Scoop and chill: After the mixture has chilled, use a small cookie scoop to make even sized scoops of the mixture and form into balls. It helps if you scoop the dough against the side of the bowl as you make each truffle.
Place the cookie balls on a baking sheet or cookie sheet lined with parchment paper and allow them to chill in the freezer for 15 minutes while the chocolate sets. - Make the chocolate shell: In a small microwave-safe bowl, melt the white chocolate chips and 1 Tablespoon coconut oil or shortening in 30 second increments until the melted chocolate is smooth. You can stir in between heating to ensure you don't overcook the mixture.
- Dip and coat the Oreo truffles: Working quickly, dip half of the cookie balls in the white chocolate, using a slotted spoon or fork to spoon chocolate over the entire truffle. Set the truffles on a parchment or wax paper lined baking sheet and sprinkle with the reserved finely crushed cookie crumbs. Place them in the freezer for 10-15 minutes or until the chocolate is set.
- Repeat: Repeat steps 4 and 5 with the semi-sweet chocolate
chips and the other half of the truffles.
Chill until ready to serve.
Video
Notes
Substitution Ideas:
- Instant coffee granules may be substituted for the instant expresso powder
- Gluten free Oreo cookies or Golden Oreos may be used or any other flavor you like. I don't recommend the double stuff variety, though! Stick with regular Oreos of whatever variety you choose.
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
