These No-Bake Oreo Cheesecake Balls are out of this world! A decadent oreo cookie and cream cheese centre covered in a hard chocolate coating to give it a little crunch with every delicious bite!
My husband is a chocolate-loving maniac and self-proclaimed chocolate aficionado! The way he assesses chocolate desserts would make you think he was getting paid to taste chocolate desserts all day and give his opinion. The richer, deeper, and more chocolate-overloaded a dessert can be the better.
So when I made these Oreo Balls which are actually very simple to make I put them to the test. The result?…he was speechless! Only because he had his mouth full of Oreo truffles while trying to share his thoughts with me. It sounded like a bunch of mumbles but I got the picture… they passed the chocolate test!
One of his other chocolate faves in case you need even more chocolatey goodness are these Super Fudgey Chocolate Crinkle Cookies.
Ingredients You’ll Need
- Cream cheese – Gives these Oreo truffles their creamy richness
- Oreo cookie crumbs – Either pre-packaged or crush 20 Oreos on your own with a rolling pin, blender or food processor.
- Vanilla – A must for all sweet baked goods it seems
- Powdered sugar – Adds sweetness and a copycat flavour to those creamy Oreo centres.
- Semi-sweet chocolate chips – Or melting wafers.
- Coconut oil – Helps loosen up the melted chocolate so that the Oreo balls are easier to dip. If you are using melting wafers you don’t need to add the coconut oil.
How Do You Make Oreo Cheesecake Balls?
In a medium bowl add 1 brick of cream cheese and blend with a hand mixer until light and fluffy.
Add 1 ½ cups of Oreo crumbs or chocolate cookie crumbs to the cream cheese mixture.
You can buy a box of Oreo crumbs or crush about 20 Oreos in a blender or with a rolling pin. I prefer to crush them in a blender or food processor because this method produces a more finely crushed and consistent crumb than the rolling pin method.
After adding the Oreo crumbs add 1 tsp vanilla and ½ cup icing sugar. Mix by hand with a spoon until well blended. Roll the Oreo truffle mixture into 28 evenly-sized balls. About 1″ in diameter.
Place the rolled oreo truffles on a lined cookie sheet and set them in the fridge for about 15-20 minutes so that they firm up a bit so they are easier to dip in the chocolate.
Melt 1 ½ cups of semi-sweet chocolate chips or chocolate melting wafers in the microwave slowly using the “Melt” setting or on low heat.
Melt at 30-second intervals stirring between rounds until the chocolate is melted and smooth. Add a tsp of coconut oil to melted chocolate and mix. This keeps the chocolate smooth making it much easier to roll the balls in the chocolate to coat.
Use a fork to dip the Oreo balls into the melted chocolate. Lift out and let the excess chocolate drip off then use a toothpick to push the chocolate covered ball onto a cookie sheet lined with parchment paper.
Place the cookie sheet of Oreo Truffles in the fridge to let the chocolate coating set and cool. Once cooled the chocolate will form a hard exterior. Chill time takes about 1 hour.
do you have to refrigerate this oreo truffle recipe?
No-bake Oreo cheesecake balls are fine outside of the fridge for up to 2 hours but depending on the temperature of the room the exterior chocolate coating may become soft after too long.
I prefer to eat these chocolate truffles right out of the fridge because of the crunch you get when the outside chocolate shells are still cold. Because these balls are made with cream cheese it is also advisable for food safety reasons to keep them refrigerated.
how long will oreo cheesecake balls keep?
Oreo Balls will keep in the fridge in an airtight container for up to 3 weeks. You can also freeze them for up to 4 months in an airtight container. You don’t really even need to thaw them out… they can be eaten right out of the freezer!
The chocolate shell will be crunchy and the inside will still be soft. But if your freezer is more freezing than mine just let them sit out on the kitchen counter for about 5 minutes and they will soften up.
can you use low-fat cream cheese for oreo balls?
I wouldn’t recommend it. I always believe if you are going to indulge in a decadent treat just enjoy it. The few calories you save are not worth the sacrifice.
Plus, light cream cheese can be tricky because it has higher water content. In the case of oreo balls, the thickness of the cream cheese is what holds it all together so while I haven’t tried it I wouldn’t risk it on this recipe.
Variations of oreo truffles To Try!
- Add a pinch of sea salt to the top of the dipped balls
- Instead of just using the oreo cookie crumbs try blending ¾ of a bag of Oreo cookies in a food processor and use the full cookie… perhaps try the flavoured Oreos like mint, pumpkin or vanilla!
- Swap out the vanilla extract for peppermint extract for a chocolate mint Oreo truffle
- Add some crumbled Oreo cookies, coconut, chocolate shavings, or sprinkles to the top of the Oreo Truffles after they are dipped
- Swap out the semi-sweet chocolate for white chocolate to dip
- Drizzle some white or dark chocolate over the Oreo Balls after the chocolate has been set in the fridge for an hour and then return them to the fridge to allow the drizzle to set. It should take roughly an hour for them to set fully.
Perhaps make a few different variations and make a truffle basket or box for gifts. So simple to make and so many ways to dress them up. The possibilities are endless.
These decadent Oreo Truffles are guaranteed to know your socks off!
More Chocolate Treats To Try
Out-Of-This-World Oreo Truffles
- Medium bowl
- Hand Mixer
- Measuring Spoons
- Cookie Sheet
- Parchment Paper
- 1 brick cream cheese 250g softened
- 1 1/2 cups Oreo cookie crumbs
- 1 tsp vanilla
- 1/2 cup icing sugar
- 1 1/2 cups semi-sweet chocolate chips
- 1 tsp coconut oil
- In a medium bowl add the brick softened cream cheese and beat with a hand mixer until light and fluffy
- Add 1 1/2 cups oreo cookie crumbs, 1 tsp vanilla and 1/2 a cup of icing sugar and mix well into the cream cheese
- Form the oreo cookie dough into 1" sized balls and place on a lined baking sheet. About a rounded tsp each in size. Place in the fridge for about 15-20 minutes to firm up.
- Melt 1 1/2 cups of semi-sweet chocolate chips in a microwave-safe bowl in the microwave. I have a setting for melting chocolate but if you don't melt on low setting for 1 minute at a time and stir in between cycles until chocolate is melted and smooth. Add 1 tsp of coconut oil and mix. This helps the chocolate stay smooth and makes it easier for dipping.
- Dip each ball in the chocolate and roll around the cover completely. Use a fork to lift it out and let the excess chocolate drip off before placing on a baking sheet that has been lined with parchment paper.
- Place the baking tray of oreo truffles in the fridge for an hour to allow for the outside chocolate shell to harden and set and then enjoy!
For the step-by-step version of this recipe, check out the How to Make No-Bake Oreo Cheesecake Balls Story.