How long can I store No Bake Oreo Balls?

No Bake Oreo Balls can be stored in an airtight container in the refrigerator for up to 5 days . If you need to keep them longer, they freeze beautifully for up to 3 months . Just thaw them in the fridge for a few hours before serving.

Can I make No Bake Oreo Balls without a food processor?

Yes! If you don’t have a food processor, place the Oreos in a zip-top plastic bag and crush them using a rolling pin until they become fine crumbs. It might take a little more time and elbow grease, but the results are just as delicious.

What type of chocolate is best for coating Oreo Balls?

You can use dark chocolate, milk chocolate, white chocolate , or candy melts depending on your flavor preference and the occasion. Dark chocolate offers a more intense contrast to the sweet filling, while white chocolate makes a great canvas for decorative sprinkles or themed designs.

No Bake Oreo Balls – Easy, Creamy, and Perfect for Gifting

Name: No Bake Oreo Balls
Prep time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 24 Oreo cookies – crushed into fine crumbs; 70g (1/3 cup) cream cheese – softened, full-fat; 150g (7 oz) dark or milk chocolate – melted for coating; 50g (1.7 oz) white chocolate – optional, for drizzling or decoration

Description

These No Bake Oreo Balls are creamy, fudgy truffles made with crushed Oreos, cream cheese, and a chocolate coating. With only three ingredients and zero baking required, they’re perfect for holidays, parties, or gifting. Quick to make, easy to customize, and loved by both kids and adults.

Ingredients

Scale

24 Oreo cookies – crushed into fine crumbs
70g (1/3 cup) cream cheese – softened, full-fat
150g (7 oz) dark or milk chocolate – melted for coating
50g (1.7 oz) white chocolate – optional, for drizzling or decoration

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Instructions

Place Oreo cookies in a food processor and blend until they form fine crumbs.
Add the softened cream cheese to the crumbs and mix until it becomes a smooth, sticky dough.
Use a small cookie scoop or your hands to roll the dough into small balls. Place them on a tray lined with parchment paper.
Chill the Oreo balls in the refrigerator or freezer for 15–20 minutes.
Melt the chocolate in a microwave-safe bowl or double boiler until smooth.
Dip each chilled Oreo ball into the melted chocolate, shake off excess, and place back on the parchment paper.
Drizzle with white chocolate or top with sprinkles if desired.
Refrigerate until the chocolate coating is set. Serve and enjoy!

Notes

Use full-fat block cream cheese for the best texture.
If you don’t have a food processor, crush Oreos in a ziplock bag using a rolling pin.
Chilling before dipping helps achieve a cleaner chocolate shell.
Add a teaspoon of coconut oil to the melted chocolate to thin it for easier coating.
These can be stored in the fridge for up to 5 days or frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No Bake
Cuisine: American

Nutrition

Serving Size: 1 ball
Calories: 623
Sugar: 53.4g
Sodium: 458.3mg
Fat: 27.6g
Saturated Fat: 14g
Unsaturated Fat: 13.6g
Trans Fat: 0g
Carbohydrates: 90.4g
Fiber: 2g
Protein: 5.3g
Cholesterol: 5.9mg