Easy 3 Ingredient Oreo Balls Recipe
Craving something sweet? This 3 ingredient Oreo balls recipe takes just 30 minutes with no baking required. Creamy, chocolatey perfection that’ll disappear fast!
What Are 3 Ingredient Oreo Balls?
This 3 ingredient Oreo balls recipe transforms classic Oreo cookies, cream cheese, and melting chocolate into bite-sized truffles with a velvety cream cheese center and a crisp chocolate shell that snaps when you bite in. They’re ridiculously easy, require zero baking, and taste like the fanciest dessert you’ve ever made.
I stumbled onto this easy Oreo balls recipe during a last-minute party panic about ten years ago. I needed dessert in under an hour, and all I had were Oreos and cream cheese. What started as desperation became my most-requested recipe—people genuinely can’t believe there are only three ingredients involved.
If you’re hooked on simple no-bake treats, you’ll want to check out my creamy no-bake condensed milk cookies next. Same easy vibe, totally different flavor profile.
Table of Contents
Why You’ll Love This Oreo Ball Recipe
This 3 ingredient Oreo balls recipe will become your go-to party trick, and here’s why:
They’re foolproof. If you can crush cookies and roll balls, you’ve got this. I’ve made these with my niece when she was seven, and they turned out perfect.
No oven required. On hot summer days when turning on the oven feels like punishment, these no bake Oreo balls save the day. Just mix, roll, dip, and chill.
They look fancy but aren’t. Guests always assume I spent hours on these. Nope—just 30 minutes and three ingredients. According to King Arthur Baking, the key to truffle texture is the cream cheese-to-cookie ratio, which this recipe nails.
Endlessly customizable. Swap in different Oreo flavors, use dark chocolate instead of milk, or roll them in crushed candy canes during the holidays. The base recipe stays the same.
They freeze beautifully. Make a double batch and stash half in the freezer. Future you will be so grateful when unexpected guests show up. For more make-ahead treats, try my simple no-bake caramel cookies.
3 Ingredient Oreo Balls
Equipment
- Blender or food processor
- Electric mixer
- fork
- Toothpicks
- Microwave-safe bowl
Ingredients
- 36 cookies OREO cookies regular, with filling included
- 8 ounces cream cheese softened to room temperature
- 8 ounces white and/or milk baking chocolate melting wafers preferred
Instructions
- Line a baking sheet with parchment paper and set it aside.
- Toss all 36 Oreos—filling and all—into your blender or food processor. Pulse until they’re fine crumbs with no big chunks visible (takes about 15-20 pulses). If you don’t have a food processor, seal the Oreos in a zip-top bag and go to town with a rolling pin.
- In your large bowl, combine those Oreo crumbs with the softened cream cheese using an electric mixer on medium speed. Beat until the mixture forms a dough that holds together when squeezed (about 2 minutes). If it’s not coming together and looks crumbly, get your hands in there and knead it until it’s uniform and sticky.
- Using a small cookie scoop, portion out the dough onto your prepared baking sheet. Roll each portion between your palms into a smooth ball about 1 inch in diameter.
- Pop the baking sheet into the freezer for 10 to 15 minutes until the balls feel slightly firm when touched. You want them chilled but not frozen solid.
- While the balls chill, place your baking chocolate or melting wafers in a microwave-safe bowl. Microwave in 30-second bursts, stirring thoroughly between each interval, until the chocolate is completely smooth and glossy (usually takes 2-3 intervals total).
- Working one at a time, place an Oreo ball on a fork and lower it into the melted chocolate. Spoon chocolate over the top to coat completely, then lift it out and gently tap the fork against the bowl’s edge to let excess chocolate drip off. Use a toothpick to slide the ball off the fork and back onto the parchment.
- If using sprinkles or toppings, add them immediately before the chocolate sets—you’ve got about 30 seconds before it starts hardening.
- Allow the chocolate coating to harden completely at room temperature (about 20 minutes) or speed it up by refrigerating for 10 minutes. Once set, they’re ready to serve.
Notes
Nutrition
Nutritional Peek
| Per Serving (1 ball) | Amount |
|---|---|
| Calories | 95 |
| Protein | 1g |
| Carbohydrates | 11g |
| Fat | 5g |
Values are approximate and based on using milk chocolate melting wafers.
Ingredients for Oreo Balls 3 Ingredients
Making no bake Oreo balls couldn’t be simpler—you literally need three things. I’ve tested this recipe with every Oreo variety under the sun, and they all work beautifully.
| Amount | Ingredient |
|---|---|
| 36 cookies | OREO cookies (regular, don’t remove the filling—that creamy center is essential for texture!) |
| 8 ounces | Cream cheese, softened (leave it on the counter for 30 minutes so it mixes smoothly) |
| 8 ounces | White and/or milk baking chocolate (I’m obsessed with melting wafers—they’re easier to work with than chocolate chips) |
Quick note: Regular Oreos work best, but I’ve made incredible batches with Mint Oreos, Peanut Butter Oreos, and even the seasonal flavors. Just keep the quantities the same.
For more creative no-bake desserts that play with cookie crusts, peek at my dreamy no-bake cookie cheesecake.
Equipment You’ll Need
Here’s what’ll make your life easier when whipping up this 3 ingredient Oreo balls recipe:
Essential:
- Blender or food processor (or a zip-top bag and rolling pin if you want an arm workout)
- Large mixing bowl
- Electric mixer (or strong arms and a wooden spoon)
- Baking sheet
- Parchment paper
- Small cookie scoop (makes perfectly uniform balls)
Optional but helpful:
- Fork (for dipping—keeps your hands clean)
- Toothpicks (helps slide the balls off the fork without messing up that smooth chocolate coating)
- Microwave-safe bowl
How to Make Oreo Balls Recipe: Step-by-Step Instructions
This easy Oreo balls recipe comes together so quickly you’ll wonder why you ever bought fancy truffles from the store.
1. Prep your workspace. Line a baking sheet with parchment paper and set it aside. Trust me, you don’t want to be scrambling for parchment later when you’ve got chocolate-covered hands.
2. Crush those Oreos. Toss all 36 Oreos—filling and all—into your blender or food processor. Pulse until they’re fine crumbs with no big chunks visible (takes about 15-20 pulses). If you don’t have a food processor, seal the Oreos in a zip-top bag and go to town with a rolling pin. It’s therapeutic, honestly.
3. Mix the magic together. In your large bowl, combine those Oreo crumbs with the softened cream cheese using an electric mixer on medium speed. Beat until the mixture forms a dough that holds together when squeezed (about 2 minutes). If it’s not coming together and looks crumbly, ditch the mixer—get your hands in there and knead it like Play-Doh until it’s uniform and sticky.
4. Shape into balls. Using a small cookie scoop, portion out the dough onto your prepared baking sheet. Roll each portion between your palms into a smooth ball about 1 inch in diameter. Don’t worry about perfection—they’ll look gorgeous once dipped in chocolate.
5. Firm them up. Pop the baking sheet into the freezer for 10 to 15 minutes until the balls feel slightly firm when touched. You want them chilled but not frozen solid, or the chocolate coating will crack when it hits them.
6. Melt the chocolate. While the balls chill, place your baking chocolate or melting wafers in a microwave-safe bowl. Microwave in 30-second bursts, stirring thoroughly between each interval, until the chocolate is completely smooth and glossy (usually takes 2-3 intervals total). According to Serious Eats, stirring between intervals prevents hot spots that can cause chocolate to seize.
7. Dip and coat. Working one at a time, place an Oreo ball on a fork and lower it into the melted chocolate. Spoon chocolate over the top to coat completely, then lift it out and gently tap the fork against the bowl’s edge to let excess chocolate drip off—this creates that smooth, professional finish. Use a toothpick to slide the ball off the fork and back onto the parchment.
8. Add sprinkles (optional). If you’re using sprinkles or toppings, add them immediately before the chocolate sets—you’ve got about 30 seconds before it starts hardening. Work quickly!
9. Let them set. Allow the chocolate coating to harden completely at room temperature (about 20 minutes) or speed it up by refrigerating for 10 minutes. Once set, they’re ready to devour.
Pro Tips & Guidance for Perfect Oreo Balls
These no bake Oreo balls are pretty forgiving, but a few tricks will take them from good to bakery-level amazing.
Room temperature cream cheese is non-negotiable. Cold cream cheese won’t blend with the Oreo crumbs—you’ll end up with lumps and a crumbly mess that won’t hold together. Leave it out for at least 30 minutes before mixing.
Room-temperature ingredients create a stable emulsion that incorporates evenly, which is why professional bakers emphasize tempering—according to King Arthur Baking, temperature differences greater than 10°C can cause mixtures to separate.
Don’t over-chill before dipping. If your Oreo balls are too cold from the freezer, the warm chocolate will harden instantly on contact and crack. You want them just firm enough to handle without falling apart—about the temperature of cold butter.
Use melting wafers instead of chocolate chips. Melting wafers contain stabilizers that make them flow smoothly without seizing. Chocolate chips are formulated to hold their shape when baked, so they’re thicker and harder to work with for coating. I prefer Ghirardelli melting wafers.
The fork tap technique matters. After coating each ball, tap your fork firmly against the bowl’s edge 3-4 times. This removes excess chocolate and prevents a thick, uneven coating. The goal is a thin shell that snaps when you bite it.
Freeze extras before storing. If you’re making these ahead, freeze the rolled balls on the baking sheet until solid, then transfer to a freezer bag. Dip them in chocolate straight from the freezer when you’re ready to serve.
Troubleshooting Guide: What If Things Go Wrong?
Why is my Oreo mixture too crumbly and won’t stick together? Your cream cheese might be too cold or you didn’t use enough. Make sure it’s properly softened, and if the mixture still won’t hold, add another tablespoon of cream cheese and mix again.
What if my chocolate coating is too thick? Add a teaspoon of coconut oil or vegetable shortening to the melted chocolate and stir—it’ll thin out the consistency without affecting the taste. Never add water or milk, which will cause the chocolate to seize.
Why did my chocolate coating crack? The Oreo balls were too cold when you dipped them. Let them sit at room temperature for 5 minutes before coating, or warm them briefly in your palms.
Can I use regular chocolate bars instead of melting wafers? You can, but you’ll need to temper the chocolate properly or it won’t set with that nice snap. It’s honestly easier to just grab melting wafers—they’re designed for this exact purpose.
Variations & Twists on This Oreo Ball Recipe
This 3 ingredient Oreo balls base is basically a blank canvas for creativity.
Flavor swaps: Try Mint Oreos with dark chocolate coating for a Girl Scout cookie vibe, or Birthday Cake Oreos with white chocolate and rainbow sprinkles. Peanut Butter Oreos dipped in milk chocolate taste like Reese’s cups.
Coating options: Roll the finished balls in crushed nuts, graham cracker crumbs, or shredded coconut instead of adding sprinkles. Drizzle with contrasting chocolate for a fancy bakery look.
Holiday versions: Use Pumpkin Spice Oreos and orange-tinted white chocolate for fall, or Peppermint Oreos with crushed candy cane topping for Christmas.
For a completely different no-bake dessert experience, explore our rich no-bake cookie cheesecake guide that takes the cookies-and-cream concept in a whole new direction.
How to Serve, Store & Reheat Oreo Balls
Serving: These easy Oreo balls recipe treats are best served chilled. Pull them from the fridge about 5 minutes before serving so the cream cheese center softens slightly—it makes them extra creamy. Pile them on a pretty platter with parchment paper squares between layers.
Storage: Keep your Oreo balls 3 ingredients desserts in an airtight container in the refrigerator for up to 2 weeks. Layer them with parchment paper so they don’t stick together.
Freezing: These freeze beautifully for up to 3 months. Freeze individually on a baking sheet first, then transfer to a freezer bag. Let them thaw in the fridge for a few hours before serving—they’ll be perfect.
Reheating: No reheating needed! These are meant to be enjoyed cold or at cool room temperature.
No-Waste Kitchen Magic
Leftover cream cheese? Blend it with powdered sugar and vanilla for a quick fruit dip, or spread it on bagels with a drizzle of honey.
Extra melting chocolate? Drizzle it over pretzels, graham crackers, or fruit, then let it harden for easy chocolate-covered snacks.
Oreo crumbs at the bottom of the bag? Sprinkle them over ice cream, mix into brownie batter, or press them into the bottom of dessert cups as a quick crust layer.
FAQs About This 3 Ingredient Oreo Balls Recipe
How to make Oreo balls recipe from scratch?
Crush 36 Oreos into fine crumbs, mix with 8 ounces of softened cream cheese until it forms a dough, roll into 1-inch balls, freeze briefly, then dip in melted chocolate. They’re ready in 30 minutes with no baking required!
What is the recipe for Oreo balls?
The classic recipe uses three simple ingredients: Oreo cookies, cream cheese, and melting chocolate. The ratio is 36 cookies to 8 ounces each of cream cheese and chocolate. Mix, roll, dip, and chill—that’s it!
Can I half an Oreo ball recipe?
Absolutely! Just use 18 Oreos, 4 ounces of cream cheese, and 4 ounces of chocolate. The technique stays exactly the same, you’ll just end up with about 20 balls instead of 40.
What’s the recipe for Oreo balls with different cookie flavors?
Use the exact same proportions—just swap regular Oreos for any flavor variety you love. Mint, Peanut Butter, Golden, and seasonal flavors all work perfectly. The cream cheese and chocolate amounts stay the same.
Can I make these Oreo balls ahead of time?
Yes! Make them up to 2 weeks ahead and refrigerate, or freeze them for up to 3 months. They’re actually better after sitting for a day because the flavors meld together beautifully.
Why are my Oreo balls falling apart when I dip them?
They weren’t chilled long enough before dipping. Freeze them for the full 10-15 minutes so they’re firm enough to handle. If they’re still too soft, pop them back in the freezer for another 5 minutes.
Your New Favorite Party Trick
This 3 ingredient Oreo balls recipe is going to become your secret weapon for potlucks, holiday parties, and “I need dessert NOW” emergencies. They’re so simple yet so impressively delicious that people will beg you for the recipe.
I’d love to see your creations! Drop a comment below with your favorite Oreo flavor combination, and tag your photos with #DessertHavenBakes. If you’re on a no-bake kick, don’t miss my smooth no-bake caramel cookies next.
