Oreo Truffles | Easy No-Bake Oreo Balls

These Oreo truffles are one of those desserts that feel almost suspiciously easy for how good they are. A few simple ingredients, no oven, no complicated steps, and somehow you end up with rich, chocolate-coated little bites that taste like something you picked up from a fancy bakery case.

The Secret Ingredient

The inside is soft, dense, and fudgy from crushed Oreos, cream cheese, and my favorite little secret ingredient: apricot jam. A friend taught me that trick years ago, and I have never turned back. It does not make the truffles taste like apricot. Instead, it adds a tiny bit of sharpness that cuts through the chocolatey sweetness and makes the Oreo filling taste deeper, richer, and more balanced.

Think of it like adding a pinch of salt to cookies or a splash of lemon juice to frosting. You may not know exactly why it tastes better, but it does.

Toothpick Dipping Method

If dipping little truffle balls in chocolate has ever made you want to quit baking forever, I have good news: the toothpick method makes this so much easier. Instead of trying to balance each Oreo ball on a fork and hoping it does not roll off, you just insert a toothpick, dip the truffle into melted chocolate, let the extra chocolate drip off, and place it on parchment paper.

Yes, the toothpick leaves a tiny hole on top. But it’s actually no big deal— because once the chocolate is set, you can cover the hole with a pretty drizzle of white chocolate. It looks intentional, polished, and cute. And it saves you from the frustration of messy dipping. (win-win)!

Tips for the Best Oreo Truffles

• Use softened cream cheese so it blends smoothly into the Oreo crumbs. Cold cream cheese can leave little white streaks in the filling.
• Use smooth apricot jam or preserves if possible. If your preserves have large fruit pieces, pick out any larger bits and discard.
• Do not skip the chill time. The Oreo balls need to be firm before dipping, especially with the apricot jam in the filling.
• Use a toothpick for easy dipping. It gives you more control and keeps the process much less messy.
• Do not worry about the tiny toothpick hole. Once the chocolate sets, drizzle white chocolate over the top and it disappears.
• Use melting wafers or almond bark for the smoothest coating. Chocolate chips work too, but they melt thicker, so a little coconut oil or shortening can help thin them out.
• If you are adding Oreo crumbs or sprinkles, add them right after dipping while the chocolate is still wet. If you are adding white chocolate drizzle, wait until the chocolate shell has set first.

Continue to Content

Oreo Balls {Truffles} the Easy Way

Yield: 36

Prep Time: 30 minutes

Chill Time: 45 minutes

Total Time: 1 hour 15 minutes

These easy no-bake Oreo truffles are made with crushed Oreos, cream cheese, a little apricot jam, and melted chocolate. The apricot jam adds a subtle brightness that balances the sweetness, while the toothpick dipping method makes coating them simple and frustration-free.

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Ingredients

• 36 Oreo cookies
• 8 ounces cream cheese, softened
• 12 to 16 ounces chocolate melting wafers, almond bark, or chocolate chips
• 1 to 2 teaspoons coconut oil or shortening, optional if using chocolate chips
• Oreo crumbs, sprinkles, or melted white chocolate, for decorating

Instructions

1. Line a baking sheet with parchment paper.
2. Add the Oreos to a food processor and pulse into fine crumbs. Reserve 2 to 3 tablespoons of crumbs for topping, if desired.
3. Add the softened cream cheese to the Oreo crumbs and mix until completely combined and a thick dough forms.
4. Scoop the mixture into 1-tablespoon portions and roll into balls. Place on the prepared baking sheet.
5. Chill the Oreo balls in the refrigerator for at least 30 minutes, or until firm.
6. Melt the chocolate according to package directions. If using chocolate chips, stir in a small amount of coconut oil or shortening to thin the coating, if needed.
7. Dip each chilled Oreo ball into the melted chocolate, letting the excess drip off before placing it back on the parchment-lined baking sheet.
8. Immediately sprinkle with reserved Oreo crumbs or sprinkles, or allow the chocolate to set and then drizzle with melted white chocolate.
9. Refrigerate until the chocolate coating is firm.
10. Store in an airtight container in the refrigerator until ready to serve.

Notes

For the smoothest coating, use chocolate melting wafers or almond bark.

Do not skip chilling the Oreo balls before dipping. This keeps them from falling apart in the melted chocolate.

Oreo truffles can be made ahead and stored in the refrigerator for up to 1 week or frozen for up to 2 months.

Nutrition Information:

Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 150Total Fat: 9gSaturated Fat: 5gUnsaturated Fat: 4gCholesterol: 6mgSodium: 67mgCarbohydrates: 19gFiber: 1gSugar: 13gProtein: 2g

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FAQs

Do Oreo truffles need to be refrigerated?

Since they are made with cream cheese, Oreo truffles really should be stored in the refrigerator (can’t say that ours ever last long enough to warrant refrigerating though 😆). Keep them in an airtight container until ready to serve.

Can I freeze Oreo truffles?

Oreo truffles freeze well for up to 2 months. Store them in a freezer-safe container with parchment paper between layers. Thaw in the refrigerator before serving.

Can I make Oreo truffles without a food processor?

Yes. Place the Oreos in a large zip-top bag and crush them with a rolling pin until they are fine crumbs. The finer the crumbs, the smoother the filling will be.

What chocolate is best for Oreo truffles?

Chocolate melting wafers or almond bark are the easiest to work with because they melt smoothly and set quickly. I prefer using Ghirardeli melting wafers.

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