Easy Oreo Balls (Oreo Truffles)
These no-bake Oreo balls come together with just 5 simple ingredients and taste absolutely decadent. They’re rich, chocolatey and perfect for holiday parties, gifting or any time you need a quick crowd-pleasing treat.
Servings: 24 -26 truffles
Equipment
Ingredients
- 36 Oreo cookies or similar substitute*
- 4 oz cream cheese softened
- ¼ cup full fat cottage cheese
- 12 oz semi-sweet or dark chocolate chopped, white chocolate or chocolate chips
- 2-3 teaspoons coconut oil
Instructions
- Add Oreos to a food processor and pulse until finely ground.
- Add softened cream cheese and cottage cheese. Blend until the mixture is smooth and fully combined.
- Scoop out about 1 tablespoon of the mixture and roll into balls. Place the balls on a baking sheet or plate lined with parchment paper. Freeze for about 30 minutes, or until firm.
- Melt the chocolate with coconut oil in a microwave-safe bowl in 30-second increments, stirring between each until smooth. You can use a double broiler if you prefer.
- Using a fork, dip each truffle into the melted chocolate, letting excess drip off before returning to the parchment.
- While the chocolate is still wet, top with sprinkles, crushed Oreos, or sea salt if desired.
- Refrigerate until the chocolate is set, about 15–20 minutes.
Notes
- Make sure the cream cheese is softened so it blends smoothly with the cottage cheese and Oreo crumbs.
- Oreo cookies: You can use real deal Oreo cookies or a similar substitute such as Catalina Crunch chocolate vanilla sandwich cookies or Back to Nature classic creme sandwich cookies.
- Storing: Store Oreo balls in the fridge for up to 1 week or freeze for up to 2 months. Let thaw slightly before serving if serving from the freezer.
Nutrition
Serving: 1 ball | Calories: 161kcal | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 89mg | Potassium: 92mg | Fiber: 1g | Sugar: 15g