Are you ready to take your dessert game to the next level? These 18 irresistible Oreo ball recipes are the perfect bite-sized treats for any occasion—whether you’re hosting a party, craving a sweet snack, or just want to indulge. Easy to make and impossible to resist, these no-bake delights will have everyone asking for more. Let’s dive into these delicious creations!
Classic Oreo Cheesecake Balls
Now, I don’t know about you, but I’ve had my fair share of Oreo mishaps—crushed sleeves eaten straight from the package, late-night cravings leading to questionable snack combos. But these Classic Oreo Cheesecake Balls? They’re the perfect way to turn those cookies into something truly special. Plus, they’re no-bake, which means less time sweating over the oven and more time enjoying every bite.
Ingredients
– Oreo cookies – 36 (about 1 standard package)
– Cream cheese – 8 oz (softened)
– Semi-sweet chocolate chips – 2 cups
– Coconut oil – 1 tbsp
Instructions
1. Place all 36 Oreo cookies in a food processor and pulse until fine crumbs form. (Tip: If you don’t have a food processor, seal the cookies in a zip-top bag and crush them with a rolling pin.)
2. Transfer the crumbs to a large mixing bowl and add the softened cream cheese. Use a hand mixer or spatula to combine until fully incorporated and no white streaks remain.
3. Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Chill in the freezer for 30 minutes to firm up. (Tip: Wet your hands slightly to prevent sticking while rolling.)
4. In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.
5. Using a fork, dip each chilled ball into the melted chocolate, tapping off excess, and return to the baking sheet. (Tip: For a smoother finish, let the chocolate cool slightly before dipping.)
6. Refrigerate the coated balls for at least 1 hour, or until the chocolate is set.
Great news—these cheesecake balls are creamy, rich, and packed with that iconic Oreo flavor. Try rolling them in extra cookie crumbs before the chocolate sets for added crunch, or serve them with a drizzle of white chocolate for a bakery-worthy touch.
Peanut Butter Oreo Truffles
How many times have I found myself staring at a pack of Oreos, torn between guilt and craving? Too many to count. But these Peanut Butter Oreo Truffles? They’re the perfect compromise—easy, indulgent, and just a little bit magical. Trust me, once you try them, you’ll be making them on repeat.
Ingredients
– Oreos – 36 cookies (about 1 standard pack)
– Cream cheese – 8 oz, softened
– Peanut butter – ½ cup
– Semi-sweet chocolate chips – 2 cups
– Coconut oil – 1 tbsp
Instructions
1. Crush the Oreos into fine crumbs using a food processor or by placing them in a zip-top bag and rolling with a rolling pin.
2. In a large bowl, mix the Oreo crumbs, softened cream cheese, and peanut butter until fully combined. (Tip: If the mixture feels too sticky, chill it for 10 minutes to make rolling easier.)
3. Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Freeze for 20 minutes to firm up.
4. In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second intervals, stirring between each, until smooth. (Tip: A double boiler works too if you’re avoiding the microwave.)
5. Using a fork, dip each frozen truffle into the melted chocolate, tapping off excess, and return to the parchment-lined sheet. (Tip: For a smoother finish, let the first coat set for 5 minutes before adding a second drizzle.)
6. Chill the chocolate-coated truffles in the fridge for at least 30 minutes until set.
Forget store-bought treats—these truffles are rich, creamy, and packed with that iconic Oreo crunch. Try rolling them in crushed peanuts or drizzling with white chocolate for an extra fancy touch.
Mint Chocolate Oreo Bites
Remember those late-night cravings where you want something sweet but don’t want to spend hours in the kitchen? That’s exactly how these Mint Chocolate Oreo Bites came to life in my house—quick, no-bake, and packed with that irresistible mint-chocolate combo. They’re so easy, my kids can (almost) make them without turning the kitchen into a disaster zone!
Ingredients
– Oreos – 24 cookies
– Cream cheese – 8 oz, softened
– Peppermint extract – ½ tsp
– Semi-sweet chocolate chips – 1 cup
– Coconut oil – 1 tbsp
Instructions
1. Crush Oreos into fine crumbs using a food processor or by placing them in a ziplock bag and rolling with a rolling pin.
2. In a mixing bowl, combine Oreo crumbs, softened cream cheese, and peppermint extract until fully blended. (Tip: If the mixture feels too dry, let the cream cheese sit at room temperature for 10 more minutes.)
3. Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Freeze for 15 minutes to firm up.
4. In a microwave-safe bowl, melt chocolate chips and coconut oil in 30-second intervals, stirring between each, until smooth. (Tip: Don’t overheat—chocolate can seize if it gets too hot.)
5. Dip each Oreo bite into the melted chocolate, coating completely, then return to the baking sheet. (Tip: Use a fork to let excess chocolate drip off for a smoother finish.)
6. Chill in the fridge for 20 minutes or until the chocolate hardens.
Perfect for satisfying that sweet tooth in minutes, these bites have a creamy center with a crisp chocolate shell. Try rolling them in crushed candy canes for a festive twist!
White Chocolate Dipped Oreo Balls
Unbelievably easy yet irresistibly decadent, these White Chocolate Dipped Oreo Balls are my go-to when I need a quick dessert that still feels special. I love how they come together with just a few ingredients, and the best part? No baking required—perfect for those lazy summer days when even preheating the oven feels like too much effort.
Ingredients
- Oreos – 36 cookies
- Cream cheese – 8 oz, softened
- White chocolate chips – 2 cups
- Vegetable shortening – 1 tsp
Instructions
- Place Oreos in a food processor and pulse until finely crushed, about 30 seconds. (Tip: For a smoother texture, scrape down the sides halfway through.)
- Add softened cream cheese to the crushed Oreos and pulse until fully combined, about 20 seconds. The mixture should hold together when pressed.
- Scoop tablespoon-sized portions of the mixture and roll into balls. Place on a parchment-lined baking sheet. (Tip: Chill your hands for 5 minutes beforehand to prevent sticking.)
- Freeze the balls for 30 minutes to firm up.
- In a microwave-safe bowl, combine white chocolate chips and vegetable shortening. Microwave in 30-second intervals, stirring between each, until fully melted and smooth, about 1½–2 minutes total. (Tip: Avoid overheating—white chocolate seizes easily.)
- Using a fork, dip each frozen Oreo ball into the melted chocolate, letting excess drip off. Return to the parchment-lined sheet.
- Let the chocolate set at room temperature for 1 hour, or refrigerate for 15 minutes to speed it up.
Creamy, crunchy, and just sweet enough, these bites are like little truffles with a nostalgic twist. Try rolling them in sprinkles before the chocolate sets for a festive touch, or drizzle with dark chocolate for contrast.
Cookies and Cream Oreo Truffles
Nothing beats the joy of biting into a rich, creamy truffle—especially when it’s like a nostalgic Oreo cookie in dessert form. I first made these Cookies and Cream Oreo Truffles for a last-minute potluck, and they disappeared so fast, I barely got one myself! Now, they’re my go-to when I need a no-bake treat that feels indulgent but takes minimal effort.
Ingredients
- Oreo cookies – 36 (1 standard package)
- Cream cheese – 8 oz (1 block), softened
- White chocolate chips – 2 cups
- Vegetable oil – 1 tsp
Instructions
- Place all 36 Oreo cookies in a food processor and pulse until fine crumbs form. (Tip: No food processor? Seal them in a zip-top bag and crush with a rolling pin.)
- Transfer crumbs to a large bowl and add the softened cream cheese. Mix until fully combined and dough-like.
- Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Chill in the freezer for 15 minutes to firm up. (Tip: Wet your hands slightly to prevent sticking.)
- In a microwave-safe bowl, combine white chocolate chips and vegetable oil. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.
- Using a fork, dip each chilled truffle into the melted chocolate, tapping off excess. Return to the baking sheet. (Tip: For extra flair, sprinkle with reserved Oreo crumbs before the chocolate sets.)
- Refrigerate truffles for 30 minutes or until chocolate hardens.
Finished truffles have a crisp white chocolate coating that gives way to a velvety, slightly crunchy center. I love stacking them in mini cupcake liners for parties or gifting them in little boxes—they’re almost too pretty to eat!
Salted Caramel Oreo Balls
Now, if there’s one thing I’ve learned from my late-night snack cravings, it’s that Oreo balls are the ultimate no-bake treat. These salted caramel Oreo balls? Even better—they’re creamy, crunchy, and just salty enough to keep you coming back for more. Plus, they’re ridiculously easy to make, which is perfect for when you need a quick dessert fix (or, let’s be honest, breakfast).
Ingredients
– Oreos – 36 cookies
– Cream cheese – 8 oz, softened
– Caramel sauce – ½ cup
– Sea salt – ½ tsp
– Semi-sweet chocolate chips – 1 cup
Instructions
1. Crush the Oreos into fine crumbs using a food processor or by placing them in a zip-top bag and rolling with a rolling pin.
2. In a large bowl, mix the Oreo crumbs with softened cream cheese until fully combined. Tip: If the mixture feels too sticky, chill it for 10 minutes to make rolling easier.
3. Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Freeze for 15 minutes to firm up.
4. Drizzle each ball with caramel sauce and sprinkle lightly with sea salt. Tip: Warm the caramel slightly for easier drizzling.
5. Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
6. Dip each Oreo ball into the melted chocolate, using a fork to let excess chocolate drip off. Tip: Tap the fork gently on the edge of the bowl for a smoother finish.
7. Return the dipped balls to the parchment-lined sheet and refrigerate for 30 minutes, or until the chocolate is set.
Rich, decadent, and perfectly balanced, these Oreo balls are like bite-sized cheesecakes with a salty-sweet kick. Try serving them on a platter with extra caramel drizzle—or just eat them straight from the fridge (no judgment here).
Dark Chocolate Oreo Truffles
Zesty as they may sound, these Dark Chocolate Oreo Truffles are the no-bake, crowd-pleasing treat you didn’t know you needed. I first made them for a last-minute potluck, and now they’re my go-to when I want something decadent without the fuss—plus, my kids love rolling them into messy little balls (and licking the bowl clean).
Ingredients
- Oreos – 36 cookies (1 standard package)
- Cream cheese – 8 oz (1 block), softened
- Dark chocolate chips – 2 cups
- Vegetable oil – 1 tsp
Instructions
- Place Oreos in a food processor and pulse until finely crushed (no large chunks remaining). Tip: A blender works too, but scrape the sides often for even crumbs.
- Add softened cream cheese to the crumbs and pulse until fully mixed and dough-like. Tip: If the mixture feels sticky, chill it for 10 minutes to firm up.
- Roll dough into 1-inch balls (about 1 tbsp each) and place on a parchment-lined baking sheet. Freeze for 15 minutes to set.
- In a microwave-safe bowl, combine dark chocolate chips and vegetable oil. Microwave in 30-second intervals, stirring between each, until fully melted (about 1½ minutes total). Tip: A double boiler works too for smoother melting.
- Using a fork, dip each chilled truffle into the melted chocolate, tapping off excess, and return to the baking sheet. Let set at room temperature until firm (about 30 minutes).
Outrageously rich with a crackly chocolate shell and creamy Oreo center, these truffles are perfect for gifting in mini cupcake liners or crushing over ice cream for a next-level sundae.
Strawberry Cream Oreo Balls
Kicking off summer with a treat that’s as fun to make as it is to eat—these Strawberry Cream Oreo Balls are my go-to when I need a quick, no-bake dessert that wows. I love how the tangy strawberry cream cheese balances the sweet Oreo crumbs, and rolling them in sprinkles adds a festive touch perfect for backyard BBQs or late-night cravings.
Ingredients
- Oreos – 1 package (14.3 oz)
- Strawberry cream cheese – 8 oz
- White chocolate chips – 1 cup
- Sprinkles – ½ cup
Instructions
- Place Oreos in a food processor and pulse until finely crushed (about 30 seconds). Tip: A few larger crumbs are okay—they add texture!
- Transfer crumbs to a bowl and mix in strawberry cream cheese until fully combined. The mixture should hold together when pressed.
- Scoop 1-tbsp portions and roll into balls. Chill on a parchment-lined tray for 20 minutes to firm up. Tip: Wet your hands slightly to prevent sticking.
- Melt white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth (about 1.5 minutes total).
- Dip each ball into melted chocolate using a fork, letting excess drip off, then immediately roll in sprinkles. Tip: Work quickly—the chocolate sets fast!
- Return balls to the tray and refrigerate for 1 hour until set.
The texture is dreamy—creamy inside with a crisp chocolate shell and a pop of crunch from the sprinkles. Try stacking them on a cake stand for a playful dessert tower, or pack them in mini cupcake liners for a party favor that’ll disappear fast.
Matcha Green Tea Oreo Bites
Fridays are my cheat day, and these Matcha Green Tea Oreo Bites are my go-to sweet treat—easy to whip up and packed with that earthy matcha flavor I love. I first discovered this combo when experimenting with leftover Oreos, and now it’s a staple in my dessert rotation. Trust me, these bites are dangerously addictive!
Ingredients
– Oreos – 24 cookies
– Cream cheese – 8 oz, softened
– Matcha powder – 1 tbsp
– White chocolate chips – 1 cup
– Coconut oil – 1 tsp
Instructions
1. Line a baking sheet with parchment paper and set aside.
2. Separate the Oreo cookies, scraping off the cream filling into a medium bowl. (Save the cookie halves for later.)
3. Add the softened cream cheese and matcha powder to the bowl with the Oreo cream. Mix until smooth and evenly green.
4. Roll the matcha mixture into 24 small balls, about 1 tsp each, and place them on the prepared baking sheet. Chill in the freezer for 15 minutes to firm up.
5. Melt the white chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
6. Dip each chilled matcha ball into the melted white chocolate, coating completely. Use a fork to let excess chocolate drip off.
7. Place each coated ball onto a cookie half, gently pressing to adhere. Return to the baking sheet.
8. Chill the bites in the fridge for 30 minutes, or until the chocolate hardens.
How satisfying are these little bites? The creamy matcha center pairs perfectly with the crunch of the Oreo, and the white chocolate adds just the right sweetness. Try serving them on a platter with extra matcha dusted on top for a pop of color!
Lemon Zest Oreo Truffles
Zesty, tangy, and irresistibly creamy—these Lemon Zest Oreo Truffles are my go-to when I need a quick dessert that wows. I stumbled upon this combo during a late-night fridge raid, and now it’s a staple for potlucks (and midnight snacks).
Ingredients
– Oreos – 36 cookies (1 standard package) – Cream cheese – 8 oz (1 block), softened – Lemon zest – 2 tbsp – White chocolate chips – 2 cups – Vegetable oil – 1 tsp
Instructions
1. Crush Oreos into fine crumbs using a food processor or zip-top bag and rolling pin. Tip: Pulse in short bursts to avoid uneven chunks. 2. In a large bowl, mix Oreo crumbs, softened cream cheese, and lemon zest until fully combined. Tip: Use a hand mixer for a smoother texture. 3. Roll mixture into 1-inch balls and place on a parchment-lined baking sheet. 4. Freeze truffles for 15 minutes to firm up. 5. Microwave white chocolate chips and vegetable oil in 30-second intervals, stirring between each, until fully melted (about 90 seconds total). Tip: Add oil to prevent seizing. 6. Dip each truffle into melted chocolate using a fork, tapping off excess. 7. Return to parchment and let set at room temperature for 1 hour. Lightly dust with extra lemon zest before serving for a vibrant finish. Lemon lovers, these truffles deliver a bright punch against the rich Oreo base—try stacking them on a citrus-themed dessert board or gifting them in mini cupcake liners.
Raspberry Swirl Oreo Balls
Unbelievably easy yet irresistibly decadent, these Raspberry Swirl Oreo Balls are my go-to when I need a quick dessert that looks like it took hours. I love how the tart raspberry cuts through the sweet creaminess—perfect for summer potlucks or late-night cravings (no judgment here).
Ingredients
- Oreos – 36 cookies
- Cream cheese – 8 oz, softened
- Raspberry jam – ¼ cup
- White chocolate chips – 2 cups
- Coconut oil – 1 tsp
Instructions
- Crush Oreos into fine crumbs using a food processor or zip-top bag and rolling pin.
- In a large bowl, mix Oreo crumbs and softened cream cheese until fully combined (tip: scrape the bowl’s sides to ensure no dry spots).
- Roll mixture into 1-inch balls and place on a parchment-lined baking sheet. Freeze for 15 minutes to firm up.
- Microwave raspberry jam for 10 seconds to loosen, then drizzle lightly over chilled balls (tip: use a fork for delicate swirls).
- Freeze balls again for 10 minutes to set the jam.
- Melt white chocolate chips and coconut oil in 30-second intervals, stirring between, until smooth (tip: avoid overheating to prevent seizing).
- Dip each ball into melted chocolate, letting excess drip off, and return to the baking sheet.
- Refrigerate for 20 minutes until chocolate hardens.
Zesty raspberry swirls peek through the creamy Oreo center, while the white chocolate shell adds a satisfying crunch. Try stacking them on a cake stand for a playful dessert tower, or pack them in mini cupcake liners for a party—they disappear fast!
Coconut Crunch Oreo Bites
Last weekend, I found myself craving something sweet but didn’t want to spend hours in the kitchen—enter these Coconut Crunch Oreo Bites! They’re the perfect no-bake treat that combines the nostalgia of Oreos with a tropical twist, and the best part? They come together in just 15 minutes. I love keeping a batch in the fridge for those sudden dessert emergencies (which, let’s be honest, happen more often than I’d like to admit).
Ingredients
- Oreos – 16 cookies
- Coconut flakes – 1 cup
- Cream cheese – 4 oz, softened
- White chocolate chips – ½ cup
- Coconut oil – 1 tsp
Instructions
- Place Oreos in a food processor and pulse until finely crushed. (Tip: For extra texture, reserve 2 tbsp of crumbs for topping.)
- Add softened cream cheese to the processor and blend until fully combined with the Oreo crumbs.
- Roll the mixture into 1-inch balls and place them on a parchment-lined tray. Chill for 10 minutes.
- In a microwave-safe bowl, melt white chocolate chips and coconut oil in 30-second intervals, stirring between each, until smooth. (Tip: Don’t overheat—white chocolate burns easily!)
- Dip each chilled ball into the melted chocolate, then immediately roll in coconut flakes. (Tip: Use a fork to let excess chocolate drip off for a cleaner finish.)
- Return bites to the tray and refrigerate for 20 minutes, or until chocolate is set.
Delightfully crunchy on the outside with a creamy Oreo center, these bites are a dream for coconut lovers. Try stacking them on a dessert platter with fresh pineapple wedges for a fun tropical presentation—trust me, they’ll disappear fast!
Pumpkin Spice Oreo Truffles
Holiday season or not, I’m always in the mood for a sweet treat that’s easy to whip up but feels indulgent—enter these Pumpkin Spice Oreo Truffles. They’re the perfect blend of cozy spice and creamy chocolate, and I love how they come together in just minutes (with zero baking required!). Trust me, these disappear fast in my house, especially when my kids catch a whiff of that pumpkin spice aroma.
Ingredients
– Pumpkin Spice Oreos – 1 package (14.3 oz)
– Cream cheese – 8 oz, softened
– White chocolate chips – 1 cup
– Pumpkin pie spice – ½ tsp
Instructions
1. Place the entire package of Pumpkin Spice Oreos in a food processor and pulse until finely crushed. (Tip: No food processor? Seal the cookies in a zip-top bag and crush with a rolling pin.)
2. Transfer the crushed Oreos to a large bowl and add the softened cream cheese. Mix until fully combined and smooth. (Tip: Use a hand mixer for easier blending if the cream cheese isn’t perfectly soft.)
3. Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Chill in the freezer for 15 minutes to firm up.
4. Melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. (Tip: Add ½ tsp of pumpkin pie spice to the melted chocolate for extra flavor.)
5. Dip each chilled truffle into the melted chocolate, using a fork to let excess drip off, then return to the baking sheet.
6. Sprinkle lightly with pumpkin pie spice before the chocolate sets. Chill for another 10 minutes to harden.
Every bite of these truffles is a creamy, spiced delight—the Oreo filling stays soft inside, while the white chocolate shell adds just the right crunch. I love serving them on a platter with mini caramel drizzles or alongside a hot chai latte for the ultimate fall moment.
Red Velvet Oreo Balls
Sometimes, the best desserts come from the simplest ideas—like turning leftover cookies into irresistible bites. I first made these Red Velvet Oreo Balls after a holiday party, and now they’re my go-to for quick, crowd-pleasing treats. Trust me, nobody will guess they only take a handful of ingredients!
Ingredients
- Red Velvet Oreos – 1 package (14.3 oz)
- Cream cheese – 8 oz, softened
- White chocolate chips – 2 cups
- Vegetable oil – 1 tsp
Instructions
- Place the entire package of Red Velvet Oreos in a food processor and pulse until finely crushed, about 30 seconds. (Tip: No food processor? Seal the cookies in a zip-top bag and crush with a rolling pin.)
- Transfer the crumbs to a large bowl and add the softened cream cheese. Mix with a spatula until fully combined and dough-like.
- Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Chill in the freezer for 15 minutes to firm up.
- In a microwave-safe bowl, combine the white chocolate chips and vegetable oil. Microwave in 30-second intervals, stirring between each, until fully melted and smooth. (Tip: Don’t overheat—chocolate can seize if it gets too hot.)
- Using a fork, dip each chilled ball into the melted chocolate, letting excess drip off. Return to the parchment paper and let set at room temperature for 1 hour. (Tip: For a festive touch, sprinkle with extra Oreo crumbs before the chocolate hardens.)
Here’s the magic: these bites have a velvety, fudgy center with a crisp white chocolate shell. I love serving them on a platter with mini forks for a party—or hiding a few in the fridge for a midnight snack!
Chocolate Hazelnut Oreo Bites
You know those days when you need a quick, no-fuss treat that feels indulgent but takes barely any effort? That’s exactly why I love these Chocolate Hazelnut Oreo Bites—they’re rich, crunchy, and ready in minutes. Plus, they’reminiscent of my college days when I’d crush Oreos into store-bought frosting for a lazy dessert (don’t judge).
Ingredients
– Oreos – 24 cookies
– Cream cheese – 4 oz, softened
– Chocolate hazelnut spread – ½ cup
– Semi-sweet chocolate chips – 1 cup
– Coconut oil – 1 tsp
Instructions
1. Line a baking sheet with parchment paper.
2. In a food processor, pulse Oreos into fine crumbs (about 20 seconds). Tip: A few larger pieces add nice texture.
3. Transfer crumbs to a bowl, add softened cream cheese, and mix until fully combined.
4. Roll mixture into 1-inch balls (should make ~18) and place on the prepared sheet. Chill for 15 minutes.
5. Microwave chocolate hazelnut spread in 10-second intervals until runny (about 20 seconds total). Drizzle over chilled bites.
6. Freeze for 10 minutes to set the drizzle.
7. In a microwave-safe bowl, melt chocolate chips with coconut oil in 15-second bursts, stirring between each, until smooth (about 45 seconds total). Tip: Coconut oil keeps the chocolate glossy.
8. Dip each bite halfway into melted chocolate, letting excess drip off, and return to the sheet.
9. Chill for 20 minutes or until chocolate hardens. Tip: Speed it up with 5 minutes in the freezer.
Outrageously decadent, these bites balance the earthiness of hazelnut with Oreo’s vanilla crunch. Try stacking them on a dessert board with fresh berries for a pretty contrast—or just eat them straight from the fridge (no shame).
Banana Cream Oreo Truffles
After a long day of recipe testing, I stumbled upon this ridiculously easy dessert that’s become my go-to for last-minute cravings—no baking required, just pure creamy, crunchy bliss. Trust me, if you love the combo of banana pudding and Oreos, these truffles will disappear faster than you can say “more please.”
Ingredients
- Oreos – 36 cookies
- Cream cheese – 8 oz, softened
- Banana pudding mix – 3.4 oz package
- White chocolate chips – 2 cups
- Vegetable oil – 1 tsp
Instructions
- Crush 36 Oreos into fine crumbs using a food processor or zip-top bag and rolling pin.
- In a large bowl, mix Oreo crumbs, softened cream cheese, and banana pudding mix until fully combined. (Tip: If the mixture feels too sticky, chill it for 10 minutes for easier handling.)
- Roll mixture into 1-inch balls and place on a parchment-lined baking sheet. Freeze for 20 minutes to firm up.
- In a microwave-safe bowl, melt white chocolate chips with 1 tsp vegetable oil in 30-second intervals, stirring between each, until smooth. (Tip: A dash of oil prevents the chocolate from seizing.)
- Dip each frozen truffle into melted chocolate, letting excess drip off, then return to the baking sheet. (Tip: Use a fork for smoother dipping and tap off extra chocolate for a neat finish.)
- Chill truffles for 30 minutes until chocolate hardens.
Zesty, creamy, and with just the right crunch, these truffles taste like banana cream pie met an Oreo and decided to party. Try rolling them in crushed graham crackers for a fun s’mores twist!
Orange Blossom Oreo Balls
My love for Oreo balls started when I stumbled upon a batch at a friend’s potluck—they were gone in minutes! These Orange Blossom Oreo Balls are my twist on the classic, with a floral hint that makes them feel fancy yet effortless. Trust me, they’re the kind of treat that’ll have people asking for the recipe before they’ve even finished chewing.
Ingredients
- Oreos – 36 cookies (about 1 standard package)
- Cream cheese – 8 oz (1 block), softened
- Orange blossom water – 1 tsp
- White chocolate chips – 2 cups
- Coconut oil – 1 tsp
Instructions
- Place Oreos in a food processor and pulse until finely crushed, scraping down the sides as needed. (Tip: No food processor? Seal cookies in a zip-top bag and crush with a rolling pin.)
- Add softened cream cheese and orange blossom water to the crushed Oreos; process until fully combined and the mixture holds together when pressed.
- Roll the mixture into 1-inch balls (about 1 tbsp each) and place on a parchment-lined baking sheet. Chill in the freezer for 15 minutes to firm up.
- In a microwave-safe bowl, combine white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until fully melted and smooth. (Tip: Don’t overheat—white chocolate seizes easily!)
- Using a fork, dip each chilled ball into the melted chocolate, letting excess drip off, then return to the parchment. (Tip: For a neat finish, tap the fork gently on the bowl’s to remove extra chocolate.)
- Let the balls set at room temperature until the chocolate hardens, about 1 hour, or refrigerate for 15 minutes to speed it up.
Absolutely irresistible, these bites balance the crunch of Oreos with creamy sweetness and a whisper of citrus. Try stacking them on a cake stand with fresh orange slices for a dessert table centerpiece—or just eat them straight from the fridge (no judgment here).
Tiramisu Inspired Oreo Bites
Baking has always been my therapy, especially when I’m craving something indulgent but don’t want to spend hours in the kitchen. These Tiramisu Inspired Oreo Bites are my go-to when I need a quick, no-bake treat that feels fancy but comes together in minutes—perfect for last-minute guests or a late-night sweet tooth fix. Plus, who can resist the combo of coffee, cream, and Oreos?
Ingredients
– Oreos – 24 cookies
– Heavy cream – 1 cup
– Mascarpone cheese – 8 oz
– Powdered sugar – ¼ cup
– Instant espresso powder – 1 tsp
– Cocoa powder – 2 tbsp
Instructions
1. Separate 12 Oreos, twisting them gently to keep the cream intact. Scrape off the cream filling and set aside.
2. Crush the remaining 12 Oreos (with filling) into fine crumbs using a food processor or zip-top bag and rolling pin.
3. In a large bowl, whip the heavy cream with a hand mixer on high speed until stiff peaks form, about 3–4 minutes.
4. Add the mascarpone, powdered sugar, and espresso powder to the whipped cream. Fold gently until smooth—don’t overmix, or the filling will deflate.
5. Spoon 1 tbsp of the cream mixture into each Oreo half (from step 1), then sandwich with another cream-filled half.
6. Roll each sandwiched Oreo in the crushed crumbs, pressing lightly to coat.
7. Dust the tops with cocoa powder using a fine-mesh sieve for an even finish.
8. Chill in the fridge for at least 30 minutes to set.
The bites are creamy, rich, and just the right amount of coffee-kissed—like tiramisu in handheld form. Try stacking them on a cake stand for a playful dessert tower, or pack them in mini cupcake liners for a party!
Summary
Delightful and decadent, these 18 Oreo ball recipes offer endless ways to satisfy your sweet tooth! Whether you’re craving classic flavors or creative twists, there’s something here for everyone. Don’t hesitate to whip up a batch—your taste buds will thank you. Tried one? Share your favorite in the comments, and pin this roundup to spread the Oreo love!
