No Bake Oreo Balls / Truffles

5 from 12 votes

If you're looking for a quick recipe that tastes INCREDIBLE, these Oreo balls are IT! With a soft, almost mousse like filling, and a hard chocolate exterior, these truffle Oreo balls will be your new favourite quick sweet fix!

Prep: 30

Total: 30

Servings: large oreo balls

Author: Cakes by MK

IMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.

Ingredients

▢ 28 Oreos - 2 small packets, regular (not double stuffed)
▢ ⅔ cup (150 g) cream cheese - room temperature, firm block type (see note 1)
▢ 2 cups (340 g) dark chocolate melts - see note 2
▢ ⅓ cup (56 g) white chocolate melts - optional for decorating

Instructions

Begin by lining a tray with some baking paper and set aside. Use a tray that will fit into your freezer.
Next add your Oreos into a food processor and process them until they resemble fine bread crumbs (see note 3 if you don't have a food processor).
Add your cream cheese to your Oreos and using a hand mixer, mix until well combined. Avoid overmixing as this can make your mixture too soft (see note 4).
Add heaped tablespoons of the mixture onto your lined tray from earlier. You should end up with about 12 large oreo balls. You can make them smaller if you wish, which will result in more Oreo balls.
Use the palm of your hands to roll the mixture into little balls (see note 4 if the mixture is too soft). Place the tray of Oreo balls into the freezer for 15 minutes.
In the meantime, melt your dark chocolate melts in the microwave for 20 second bursts at a time, mixing in between each burst until fully melted.
Coat the Oreo balls in the melted chocolate. I like to use two forks to roll the Oreo balls in the chocolate and then lift them up and let any excess chocolate drip off (see video for demonstration).
Once they're covered in chocolate, you can decorate them however you like, but I like to decorate mine with white chocolate. To do this, melt your white chocolate melts in the microwave for 20 second bursts at a time, mixing in between each burst until fully melted. Next place the melted chocolate into a piping bag and then cut a very small bit of the tip off. Then pipe the white chocolate over the Oreo balls in a zip zag motion (see video for demonstration).
Let the chocolate fully set and then they're ready to eat! You can place them into the freezer for 5-10 minutes to speed up the process :)

Video

Notes

Note 1. You want to use a firm block type cream cheese not the spreadable type, otherwise your Oreo balls will become too soft. If you can only access the spreadable type, then you will need to reduce the amount of cream cheese. Note that your Oreo balls will be sweeter as a result.

Note 2. You can get away with using slightly less chocolate (about 1 and 1/2 cups), but if you end up making smaller Oreo balls then you will need the full 2 cups of chocolate as you will have more Oreo balls to cover. You can use regular chocolate too (not melts or baking chocolate), but it will need to be tempered, otherwise the chocolate will begin to melt easily in your hands as you're holding the Oreo balls.

Note 3. If you don't have a food processer then you can place the Oreos into a sealable sandwich bag and then crush the Oreos with a rolling pin until you have fine crumbs.

Note 4. If you find that the mixture is a little soft and sticking to your hands, then pop your tray into the freezer for 10-15 minutes and then roll them into balls.

Nutrition

Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.

Keyword: chocolate oreo balls, oreo balls, oreo cheesecake balls, oreo truffles

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