How many Christmas Oreo balls does this recipe make?

About 45 balls, using a 1-tablespoon scoop. Smaller scoops give you more bite-size truffles.

Do Oreo balls need to be refrigerated?

Yes. The filling has cream cheese, so keep them in the fridge or freezer. They are fine on a dessert table for up to 2 hours.

Can I make Christmas Oreo balls ahead of time?

Absolutely. Make them up to a week ahead and refrigerate, or freeze them for up to 2 months.

Why is my candy coating cracking?

The balls are usually too cold. The frozen center shrinks while the warm coating sets around it. Let the balls rest for about 5 minutes before dipping.

Christmas Oreo Balls – Easy No-Bake Dessert

Name: Christmas Oreo Balls
Prep time: 45 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 30 Golden Oreo cookies (about 1 package); 15 regular Oreo cookies (about ½ package); 12 oz (340 g) cream cheese, at room temperature, divided; Red and green gel food coloring; 1 ½ cups chocolate candy melts; 1 ½ cups white chocolate candy melts; 1–2 tbsp refined coconut oil or shortening (only if the coating is too thick); Red or green candy melts, for drizzling; Sprinkles and candies, for decorating

Description

These Christmas Oreo Balls are a festive, no-bake dessert made with crushed Oreos, cream cheese, and candy melts. They’re creamy, chocolatey, and perfect for holiday gatherings, cookie exchanges, or edible gifts. Easy to make and fun to decorate, these bite-sized truffles bring holiday cheer to any dessert table.

Ingredients

Scale

30 Golden Oreo cookies (about 1 package)
15 regular Oreo cookies (about ½ package)
12 oz (340 g) cream cheese, at room temperature, divided
Red and green gel food coloring
1 ½ cups chocolate candy melts
1 ½ cups white chocolate candy melts
1–2 tbsp refined coconut oil or shortening (only if the coating is too thick)
Red or green candy melts, for drizzling
Sprinkles and candies, for decorating

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Instructions

Line a baking sheet with parchment paper.
Pulse the Golden Oreos in a food processor until they have a fine, sandy texture.
Add 8 oz of the cream cheese and pulse until fully combined, scraping down the sides as needed.
Divide the golden mixture into three bowls. Tint one green and one red with a few drops of gel coloring. Leave the third plain.
Clean the processor. Pulse the regular Oreos until fine and sandy.
Add the remaining 4 oz of cream cheese and pulse until fully combined.
Scoop about 1 tablespoon of filling, combining any colors you like, and roll into a ball. For a marbled look, roll, tear in half, press together and roll again. Place on the lined sheet.
Freeze for at least 1 hour, or overnight, until firm.
Melt the candy melts according to the notes below, adding a little coconut oil or shortening if too thick.
Working with 3–5 balls at a time, dip each into the melted coating, let the excess drip off, and place on parchment. Add sprinkles right away.
To drizzle with a second color, wait until the coating has set, then drizzle on top.

Notes

Single-color filling: Use a full package of regular Oreos with all 12 oz of cream cheese. Or use all Golden Oreos for just red and green.
Melting candy melts: Microwave at 50% power in 30-second rounds, stirring between each, until almost smooth. Rest 1 minute to melt any last pieces. Too thick? Stir in 1 tsp coconut oil or shortening at a time.
Cracking coating: Let frozen balls rest about 5 minutes before dipping.
Storage: Refrigerate in an airtight container for up to 1 week, or freeze for up to 2 months.

Prep Time: 45 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 ball
Calories: 130 kcal
Sugar: 11 g
Sodium: 70 mg
Fat: 8 g
Saturated Fat: 3.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 0.5g
Protein: 1 g
Cholesterol: 5mg