No Bake Oreo Balls are an easy, no-fuss treat made with just cookies, cream cheese, and chocolate. You can dip them in dark, milk, or white chocolate, then finish with sprinkles, cookie crumbs, or a drizzle for that bakery-style touch. They’re quick to make, totally customizable, and guaranteed to vanish from any dessert table!
Love More No Bake Balls Desserts? Try My No Bake Pumpkin Cheesecake Balls or this No Bake Pumpkin Protein Balls next.
Why You’ll Love This Recipe
Rich cheesecake-like filling meets crunchy Oreo crumbs and smooth chocolate coating for the ultimate bite-sized treat. No baking required, just a handful of ingredients and a little chill time. Fun to decorate, easy to customize, and guaranteed to satisfy any sweet tooth.
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No Bake Oreo Balls
- Total Time: 35 minutes
- Yield: 12 servings
Description
Indulgent no-bake treats made with crushed Oreos, cream cheese, and dark chocolate coating. Perfect for parties, holidays, or satisfying chocolate cravings!
Ingredients
For the Oreo Centers:
- 28 regular Oreos (about 2 small packets)
- 150 grams (⅔ cup) cream cheese, room temp, firm block type
For the Chocolate Coating:
- 340 grams (2 cups) dark chocolate melts
- 56 grams (⅓ cup) white chocolate melts (totally optional for decorating)
Instructions
Line a tray with parchment paper – make sure it fits in your freezer because that’s where these babies are headed later.
Toss those Oreos in your food processor and pulse until they’re fine crumbs. Don’t stress if a few bigger pieces sneak through – texture is good!
Dump the Oreo crumbs in a bowl with your room temp cream cheese. Mix with a hand mixer until combined, but don’t go crazy – overmixing makes everything too soft.
Scoop heaping tablespoons of mixture and roll between your palms into balls. You should get about 12 good-sized ones. Plop them on your parchment-lined tray.
Stick that tray in the freezer for 15 minutes. This step is key – it makes coating them way easier.
While they’re chilling, melt your dark chocolate in 20-second bursts in the microwave, stirring between each one until smooth.
Use two forks to roll each frozen ball in chocolate, letting excess drip off. Put them back on the tray.
If you want to get fancy, drizzle white chocolate or sprinkle crushed Oreos while the coating’s still wet.
Let them sit until the chocolate hardens completely. Pop them back in the fridge if you’re impatient like me!
Notes
- Same-size trick: Use a small cookie scoop so all your balls look professional
- Smooth chocolate hack: Drop of coconut oil in your melted chocolate = glossy perfection
- Clean hands: Keep a bowl of cool water nearby and dip your fingertips between rolling
- Cool kitchen rule: Warm hands + warm room = sticky disaster, so work somewhere cool if possible
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Ingredients
For the Oreo Centers:
- 28 regular Oreos (about 2 small packets)
- 150 grams (⅔ cup) cream cheese, room temp, firm block type
For the Chocolate Coating:
- 340 grams (2 cups) dark chocolate melts
- 56 grams (⅓ cup) white chocolate melts (totally optional for decorating)
Quick swap ideas: Can’t find chocolate melts? Regular chocolate chips work great – just toss in a bit of coconut oil when melting!
Why These Ingredients Work
Okay, science time! The Oreos give us flavor AND texture – when you crush them up, you get these awesome little cookie bits that make every bite interesting. Cream cheese is our glue here – it holds everything together while adding that rich, tangy flavor that balances out all the sweetness. I’m picky about using the firm block kind because the spreadable stuff makes everything too mushy.
Dark chocolate melts are my secret weapon for that glossy, professional coating. They’re made to melt smooth and set up nice and hard, unlike regular chocolate that can get temperamental on you.
Essential Tools and Equipment
- Food processor (seriously makes crushing Oreos so much easier)
- Big mixing bowl
- Hand mixer
- Baking tray that fits in your freezer
- Parchment paper
- Two forks for dipping
- Small bowls for melting chocolate
How To Make No Bake Oreo Balls
Step 1: Prep Your Workspace
Line a tray with parchment paper – make sure it fits in your freezer because that’s where these babies are headed later.
Step 2: Crush the Oreos
Toss those Oreos in your food processor and pulse until they’re fine crumbs. Don’t stress if a few bigger pieces sneak through – texture is good!
Step 3: Mix the Base
Dump the Oreo crumbs in a bowl with your room temp cream cheese. Mix with a hand mixer until combined, but don’t go crazy – overmixing makes everything too soft.
Step 4: Shape the Balls
Scoop heaping tablespoons of mixture and roll between your palms into balls. You should get about 12 good-sized ones. Plop them on your parchment-lined tray.
Step 5: Freeze Time
Stick that tray in the freezer for 15 minutes. This step is key – it makes coating them way easier.
Step 6: Melt the Chocolate
While they’re chilling, melt your dark chocolate in 20-second bursts in the microwave, stirring between each one until smooth.
Step 7: Coat the Balls
Use two forks to roll each frozen ball in chocolate, letting excess drip off. Put them back on the tray.
Step 8: Decorate
If you want to get fancy, drizzle white chocolate or sprinkle crushed Oreos while the coating’s still wet.
Step 9: Set the Chocolate
Let them sit until the chocolate hardens completely. Pop them back in the fridge if you’re impatient like me!
You Must Know
Don’t Panic Moment: If your mixture feels too soft to roll, stick the whole bowl in the fridge for 10-15 minutes. I learned this after my first attempt left me with chocolate-covered hands instead of chocolate-covered balls!
My Personal Secret: The cream cheese temperature is EVERYTHING. Take it out about 30 minutes before you start – it should be soft enough to dent with your finger but still hold its shape. Too cold and it won’t mix right; too soft and you’ll have a gooey mess.
Pro Tips & Cooking Hacks
- Same-size trick: Use a small cookie scoop so all your balls look professional
- Smooth chocolate hack: Drop of coconut oil in your melted chocolate = glossy perfection
- Clean hands: Keep a bowl of cool water nearby and dip your fingertips between rolling
- Cool kitchen rule: Warm hands + warm room = sticky disaster, so work somewhere cool if possible
Flavor Variations & Suggestions
Want to switch things up? Golden Oreos make these taste like vanilla cake balls, and mint Oreos are incredible if you’re into that whole mint-chocolate thing. During holidays, I go crazy with red velvet Oreos dipped in white chocolate – they look amazing on a dessert table.
Mix-in madness: Fold a tablespoon of peanut butter into the mixture for extra richness, or add some orange zest if you’re feeling fancy. Around Christmas, I add a tiny bit of peppermint extract and suddenly everyone thinks I’m a dessert genius.
Make-Ahead Options
Here’s the best part – these are actually BETTER the next day! Make the centers up to 2 days ahead and keep them covered in the fridge. The finished balls last a whole week in there, which makes them perfect for meal prep or when you know you’ve got a busy week coming.
Freezer life: These freeze like champs for up to 3 months. Just thaw them in the fridge for about an hour before serving and they’re good as new.
Recipe Notes & Baker’s Tips
Buy extra chocolate – you might need a bit more depending on how big you make your balls and how thick you like the coating. Plus, leftover melted chocolate never goes to waste in my house (hello, strawberry dipping!).
Don’t rush the chocolate: Those 20-second microwave intervals might seem annoying, but burnt chocolate is the worst and there’s no saving it once it’s gone.
Serving Suggestions
These look gorgeous in mini paper cups or just arranged on a nice platter. I like to throw some fresh berries around them to make the whole thing look more fancy. They go amazing with coffee, cold milk, or even a glass of wine if you’re having a grown-up dessert moment.
For parties, set up a little DIY decoration station with different toppings – crushed nuts, sprinkles, coconut flakes. Kids (and adults) love rolling their own, and it becomes this fun interactive thing that everyone remembers.
How to Store Your No Bake Oreo Balls
Room Temperature: These will hold up for about 2 hours at room temperature, perfect for serving at parties Refrigerator: Store covered for up to 1 week – they actually taste better after a day or two! Freezer: Freeze for up to 3 months in an airtight container
Reheating: No need to reheat! Just let them come to room temperature for about 15 minutes if serving from the fridge for the best texture.
Allergy Information
Contains: Dairy (cream cheese), wheat (Oreos), soy (chocolate) Gluten-Free Option: Use gluten-free chocolate sandwich cookies instead of Oreos Dairy-Free Version: Try dairy-free cream cheese and dairy-free chocolate melts – the texture will be slightly different but still delicious!
Questions I Get Asked A Lot
Can I use regular chocolate chips instead of chocolate melts?
Absolutely! Just add a teaspoon of coconut oil when melting to help with the consistency.
How do I know if my cream cheese is the right temperature?
It should be soft enough to easily press with your finger but still hold its shape – not spreadable or melty.
My mixture is too sticky to roll. What did I go wrong?
Either your cream cheese was too soft, or the mixture got overmixed. Pop it in the fridge for 15 minutes and try again!
💬 Tried this recipe? Leave a comment and rating below! I’d love to hear about your favorite flavor variations or decorating ideas.
