Simple 3-Ingredient Oreo Balls

Why You’ll Love This Recipe

I love this recipe because it’s incredibly easy and always a hit. There’s no baking involved, and the combination of crunchy cookies and smooth cream cheese is pure dessert magic. They look impressive, but they come together with minimal effort. I can also customize them with toppings, flavors, or different coatings to match any occasion.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Oreo cookies (regular, not Double Stuf)

• Cream cheese (softened)

• Chocolate (semisweet, white, or dark, for melting)

directions

I start by crushing the Oreos into fine crumbs using a food processor or by placing them in a sealed bag and rolling with a rolling pin. I set aside a few tablespoons for garnish if I like.

In a bowl, I mix the crumbs with softened cream cheese until it forms a thick, uniform dough. I scoop small portions and roll them into bite-sized balls, placing them on a parchment-lined tray. I chill the balls in the fridge or freezer for at least 30 minutes so they’re firm enough to dip.

Next, I melt the chocolate in the microwave or over a double boiler, stirring until smooth. I dip each chilled Oreo ball into the melted chocolate, let the excess drip off, and place them back on the tray. I sprinkle with reserved Oreo crumbs or drizzle with extra chocolate if I want to dress them up. Then I chill them again until set.

Servings and timing

This recipe makes about 20–24 Oreo balls and takes around 45 minutes total — 15 minutes of prep and 30 minutes of chilling time.

Variations

Sometimes I use mint Oreos or peanut butter Oreos for a fun flavor twist. I also dip them in white chocolate and color the drizzle to match holidays. For extra texture, I roll them in crushed nuts, coconut flakes, or sprinkles. To make them dairy-free, I use vegan cream cheese and dairy-free chocolate.

storage/reheating

I store Oreo balls in an airtight container in the fridge for up to 5 days. For longer storage, I freeze them for up to 2 months — they taste great straight from the freezer too. I don’t reheat them since they’re meant to be enjoyed cold or at room temperature.

FAQs

Do I need a food processor to crush the Oreos?

No, I often place them in a zip-top bag and crush them with a rolling pin — it works just as well.

Can I use flavored Oreos?

Yes, I love trying different flavors like mint, golden, or peanut butter Oreos to switch things up.

How do I keep the chocolate coating smooth?

I melt the chocolate slowly and stir frequently to avoid clumps or burning. A little coconut oil added can help make the chocolate glossier and easier to dip.

Can I freeze Oreo balls?

Absolutely. I freeze them on a tray, then transfer to a container or freezer bag. They hold up well and are a great make-ahead treat.

What kind of chocolate works best?

I usually use semisweet or white chocolate chips, but melting wafers or chopped baking chocolate work too. I avoid candy melts unless I’m going for a very specific color or look.

Conclusion

These simple 3-ingredient Oreo balls are one of my go-to no-bake desserts. They’re rich, creamy, and endlessly adaptable — and I love how quick they are to make. Whether I’m making them for a party or just for fun, they always disappear fast and leave everyone wanting more.