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Oreo Balls are the easiest no bake treat you will ever make, just crushed Oreos and cream cheese rolled into balls and dipped in melted almond bark, and when I made these on a *snowy Saturday before Christmas* Maddie and Lizzie fought over who got to press the M and Ms on top. If you love our peanut butter Oreo truffles, this festive swirled version belongs on your holiday tray too.
Six ingredients, zero oven time, and the prettiest swirled centers you have ever seen.
Oreo Balls Quick Look
- 🕒 Prep Time: 30 minutes
- 🌡️ Cook Time: 0 minutes
- ⏳ Total Time: 3 hours 30 minutes
- 🍽️ Serving: 24 balls
- ⚡ Calories: 274kcal
- 🌶️ Flavor Profile: Sweet vanilla cookie and cream cheese center with a crisp white chocolate shell
- ✋ Difficulty: Easy, a no bake project on par with our old fashioned potato candy
Quick Answer
Crush Oreos into fine crumbs in a food processor, blend in softened cream cheese, then roll the mixture into 1 tablespoon balls and freeze them for 3 hours. Dip the frozen Oreo Balls in melted almond bark, top them with sprinkles or mini M and Ms, and let the coating set before serving.
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Why This Recipe Works
Click to see the technique science
- A food processor filling. Processing the cookies into fine, even crumbs before adding cream cheese gives Oreo Balls a smooth truffle texture with no dry pockets.
- A hard freeze before dipping. Freezing the balls for 3 hours makes them firm enough to hold their shape in the warm coating, so no crumbs break off into the bark.
- Almond bark instead of chocolate chips. Almond bark is made for dipping, it melts thin, coats evenly, and sets with a snap without any tempering.
- Gel color, not liquid. Gel food coloring tints the filling deeply without adding moisture, so the mixture stays scoopable.
- Batch dipping. Pulling only 4 balls from the freezer at a time keeps the rest ice cold, so every ball dips cleanly from first to last.
Why You’ll Love This Recipe
- They take 6 ingredients and zero oven time, perfect when the holiday baking list is already too long.
- The swirled red and green centers get the same wow reaction as our Christmas tree meringue cookies.
- You can make them weeks ahead, they freeze beautifully for parties, cookie trays, and gifts.
Key Ingredients
Here is a quick look at the six simple ingredients that make these Oreo Balls so easy and so fun to unwrap at a party.
- Golden Oreos: The vanilla cookie base keeps the filling light in color so the red and green swirl really pops. Classic chocolate Oreos work just as well for the traditional look.
- Cream Cheese: Softened cream cheese binds the cookie crumbs into that signature rich, truffle like center.
- White Almond Bark: It melts smooth and sets up with a snap, no tempering needed, which makes dipping foolproof.
- Gel Food Coloring: A little red and green gel tints the filling for the festive marble swirl inside every ball.
- Mini Holiday M and Ms: The finishing touch on top, just like the sprinkle work on our old fashioned cream cheese mints.
See recipe card for exact quantities.
Variations and Substitutions
These Oreo Balls are endlessly customizable. Here are the swaps we make all the time.
- Classic Oreo Truffles: Use regular chocolate Oreos, skip the food coloring, and dip in semi sweet chocolate for the traditional version.
- Any holiday, any colors: Swap the red and green for pastels at Easter, orange and black for Halloween, or pink for Valentines Day.
- Different toppers: Trade the mini M and Ms for sprinkles, crushed Oreos, a drizzle of colored bark, or flaky sea salt.
- Mint or lemon: Add a drop of peppermint extract to the filling, or use lemon Oreos for a bright citrus version.
- More truffle treats: If you love these, our brownie truffles with a cherry center are the next one to try.
How to Make Oreo Balls
- Place the golden Oreos in a food processor and process until fine crumbs form.
- Add the softened cream cheese and process until the mixture is fully combined and holds together when pressed.
- Divide the mixture into three bowls. Tint one bowl red and one bowl green with gel food coloring, leaving the third bowl plain.
- Using a 1 tablespoon cookie scoop, layer a little of each color into the scoop, then roll into balls and place them on a parchment lined sheet tray.
- Freeze the balls for 3 hours or up to overnight so they are completely solid before dipping.
- Melt the almond bark per the package directions, dip the frozen balls 4 at a time, top immediately with mini M and Ms, and let the coating set.
Recipe Tips & Tricks
- Soften the cream cheese fully. Cold cream cheese leaves lumps in the filling, let it sit out for an hour before blending.
- Use gel food coloring only. Liquid coloring adds water and makes the filling too soft to roll.
- Freeze until rock hard. Soft balls fall apart in the warm bark, 3 hours in the freezer is the minimum.
- Dip in small batches. Pull 4 balls out at a time so the rest stay frozen while you work.
- Decorate immediately. Almond bark sets fast, add the M and Ms right after each ball is dipped or they will not stick.
- Thin thick bark with oil. If the melted bark feels heavy, stir in a teaspoon of coconut oil or shortening for a smoother coat.
Serving Ideas and Suggestions
These Oreo Balls are the first thing to disappear from our Christmas cookie tray every single year. Serve them cold from the fridge in mini cupcake liners for the prettiest presentation.
Build a full holiday candy board around them with our potato candy, a batch of cream cheese mints, and a pile of chocolate covered peanut butter pretzels.
They make a sweet edible gift too, stack them in a cellophane bag with a ribbon alongside our candied grapes for a fun contrast.
Store Oreo Balls in an airtight container in the refrigerator for up to 2 weeks, or freeze them for up to 2 months and thaw in the fridge overnight before serving.
Oreo Balls FAQs
Yes. Place the Oreos in a zip top bag and crush them with a rolling pin until you have fine crumbs, then beat in the softened cream cheese with a hand mixer. The food processor just makes the filling extra smooth, so crush the cookies as finely as you can.
They are not cold enough. Oreo Balls need a full 3 hours in the freezer so they stay solid in the warm coating. Dip only a few at a time and return the rest to the freezer between batches.
Absolutely. Regular Oreos with plain filling make the classic dark Oreo Balls everyone knows. Skip the food coloring and dip them in semi sweet chocolate or white almond bark, both are delicious.
Oreo Balls keep in an airtight container in the refrigerator for up to 2 weeks, and they freeze for up to 2 months. That makes them one of the best make ahead treats for holiday parties and cookie exchanges.
They are the same treat with two names. Oreo Balls and Oreo truffles are both crushed Oreos blended with cream cheese, rolled into balls, and dipped in a chocolate coating.
Yes. Because the filling is made with cream cheese, Oreo Balls should be stored in the refrigerator and served cold or just slightly cool. They can sit out on a dessert table for a couple of hours without any trouble.
Looking for another no bake holiday winner? Our old fashioned cream cheese mints melt in your mouth and take one bowl.
For a chocolate coconut cousin, my almond joy cookies are another no bake favorite.
Another giant batch holiday treat, my crockpot candy is made entirely in the slow cooker.
My fruity cereal milk ice cream is the easiest ice cream you will ever make.
Keep the no bake dessert train rolling with gooey caramel rice krispie treats.
Cookie dough fans, your truffle is here: chocolate covered cookie dough truffles.
My white chocolate chex mix brings the same festive crunch in snackable form.
For a fruity baked treat, my white chocolate blondies hide blueberries in every square.
My creamy mint fudge folds crushed Oreos into every square.
For the nut lovers, my creamy fudge with nuts is the old school answer.
My fresh cranberry bars add a bright, jammy square to the same cookie tray.
For dipping instead of popping, my blackberry marshmallow dip is a crowd favorite.
For summer parties, my hot fudge sundae cake feeds a crowd with ten minutes of work.
For birthday energy, my sprinkle covered cake truffles use the same easy dip and roll method.
For a hazelnut spin on the no bake truffle, my four ingredient Nutella truffles add a salty pretzel crunch.
Cookies and cream fans have to see our black Halloween macarons filled with cookie crumb frosting.
For a reindeer version of these, our Christmas Oreo balls add pretzel antlers and candy faces.
Use up the rest of the holiday candy with our candy cane hearts.
Add a green forest to the treat table with our Christmas tree cupcakes.
Oreo Balls
Ingredients
- 12 ounces golden Oreos 30 cookies
- 8 ounces cream cheese softened
- Green gel food coloring
- Red gel food coloring
- 24 ounces white almond bark
- ¼ cup mini holiday M&Ms
Instructions
- Place the Oreos in a food processor and process until crumbs are formed.
- Add the cream cheese and process until fully combined.
- Separate the mixture into three separate bowls. Color one bowl with green food coloring. Color another bowl with red food coloring. Leave the last bowl as is.
- Line a sheet tray with parchment paper.
- Taking a 1 tablespoon cookie scoop, going from color to color, add a little bit of the filling mixture until you fill-up the cookie scoop.
- Roll into a ball and place on the parchment paper, repeat with the remaining filling.
- Place the sheet tray in the freezer for 3 hours or up to overnight so the balls freeze completely.
- Melt the almond bark per the directions on the package. I like to do this step in batches, pull out 4 of the frozen cookie balls and dip them one by one into the melted almond bark so it’s fully coated.
- Let any excess drip off and place it on another parchment-lined cookie sheet. Immediately top it with the M&M’s, repeat until they are all done. Serve immediately!
Video
Notes
- We like to top these with mini holiday M&M’s but you can top with other things like sprinkles, crushed up Oreo cookies, etc.
- These need to chill in the freezer for at least 3 hours, we want them hard so they will not melt or soften in the dipping process.
- It is easier to do these in batches, take some out of your freezer at once and dip, then repeat, this ensures the balls stay frozen through the process.
- The finished Oreo Truffles can be frozen, see my tips above.
- We like to use almond bark but different white chocolate will work fine as well, again see my tips above on that.
Nutrition
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