These Christmas Oreo Balls are the perfect holiday treat: creamy, chocolatey, and incredibly easy to make. With a smooth Oreo-cream-cheese center coated in melted chocolate and finished with festive sprinkles, these bite-sized truffles add instant magic to any cookie tray. They’re fun to decorate, require no baking, and come together in under an hour.
Why You’ll Love This Recipe
- Completely no-bake — ideal for fast holiday treats.
- Rich, creamy centers that taste like cookies-and-cream truffles.
- Perfect canvas for festive toppings and colors.
- Easy enough for beginners, fun enough for kids to help.
- Great for gifting, potlucks, or adding variety to holiday cookie platters.
Ingredients You’ll Need
For the Oreo Balls
- 36 Oreo cookies (or any chocolate sandwich cookie)
- 8 oz cream cheese, softened
- Optional: ½ teaspoon vanilla or peppermint extract
For the Coating
- 12 oz white, milk, or dark chocolate
- Holiday sprinkles, crushed candy canes, or colored drizzle
Instructions
1. Crush the Cookies
Place the Oreo cookies in a food processor and pulse until fine, sand-like crumbs form.
(If you don’t have a processor, crush them in a bag with a rolling pin.)
2. Mix the Filling
Add softened cream cheese to the crumbs.
Blend or mix until it forms a thick, smooth dough that easily rolls into balls.
If using, add vanilla or peppermint extract.
3. Shape into Balls
Scoop small portions (about 1 tablespoon each) and roll into smooth balls.
Place them on a parchment-lined tray.
4. Chill
Refrigerate for 20–30 minutes so they firm up.
Chilled dough is easier to dip and keeps its shape.
5. Melt the Chocolate
Melt your chocolate in a microwave-safe bowl using 20–30 second bursts, stirring until silky.
6. Dip & Decorate
Use a fork or dipping tool to coat each chilled ball in melted chocolate.
Tap off excess chocolate and place the coated balls back onto the tray.
Add sprinkles immediately before the coating sets.
7. Let Them Set
Allow the chocolate to harden at room temperature or chill again for faster setting.
You Must Know
- Softened cream cheese is key for a smooth filling.
- Always chill the rolled balls before dipping — it prevents melting or crumbling.
- Decorations must be added right after dipping or they won’t stick.
- If the melted chocolate thickens, reheat briefly to thin it back out.
Storage Tips
- Store in an airtight container in the refrigerator for up to 1 week.
- Freeze for up to 2 months — thaw in the fridge before serving.
- Avoid warm environments; the chocolate coating can soften or smudge.
Ingredient Substitutions
- Use gluten-free chocolate sandwich cookies for a GF version.
- Swap cream cheese with vegan cream cheese for dairy-free.
- Use colored candy melts instead of chocolate for a brighter holiday look.
- Try mint Oreo cookies for an extra festive twist.
Serving Suggestions
- Place them in mini cupcake liners for a polished, party-ready look.
- Build a holiday dessert board with Oreo Balls, fudge, truffles, and cookies.
- Bag them in clear treat bags tied with ribbon for edible gifts.
- Drizzle with red and green melted chocolate for extra holiday flair.
Pro Tips
- Use a small cookie scoop for even sizing.
- Keep hands slightly cool when rolling to avoid melting the mixture.
- Don’t overheat the chocolate — slow and gentle melting gives the best texture.
- If using white chocolate, add a tiny bit of oil to prevent thick clumping.
Frequently Asked Questions
→ Can I make these ahead?
Absolutely — Oreo Balls are great make-ahead treats and store wonderfully.
→ Can I use different flavors of Oreos?
Yes! Peppermint, golden, or chocolate-hazelnut cookies all work beautifully.
→ Why are my balls too soft to dip?
They likely need more chilling time. Refrigerate or freeze briefly until firmer.
→ Can I decorate them without sprinkles?
Yes — use chocolate drizzle, edible glitter, crushed peppermint, or colored sugar.
✨ These Christmas Oreo Balls are simple, festive, and irresistibly rich — the perfect holiday treat to share, gift, or enjoy all season long.
PrintChristmas Oreo Balls – Festive No-Bake Treat
- Total Time: 40–50 minutes
- Yield: 24–30 Oreo balls 1x
Description
These Christmas Oreo Balls are the perfect holiday treat: creamy, chocolatey, and incredibly easy to make. With a smooth Oreo-cream-cheese center coated in melted chocolate and finished with festive sprinkles, these bite-sized truffles add instant magic to any cookie tray. They’re fun to decorate, require no baking, and come together in under an hour.
Ingredients
For the Oreo Balls
-
36 Oreo cookies (or any chocolate sandwich cookie)
-
8 oz cream cheese, softened
-
Optional: ½ teaspoon vanilla or peppermint extract
For the Coating
-
12 oz white, milk, or dark chocolate
-
Holiday sprinkles, crushed candy canes, or colored drizzle
Instructions
Place the Oreo cookies in a food processor and pulse until fine, sand-like crumbs form.
(If you don’t have a processor, crush them in a bag with a rolling pin.)
Add softened cream cheese to the crumbs.
Blend or mix until it forms a thick, smooth dough that easily rolls into balls.
If using, add vanilla or peppermint extract.
Scoop small portions (about 1 tablespoon each) and roll into smooth balls.
Place them on a parchment-lined tray.
Refrigerate for 20–30 minutes so they firm up.
Chilled dough is easier to dip and keeps its shape.
Melt your chocolate in a microwave-safe bowl using 20–30 second bursts, stirring until silky.
Use a fork or dipping tool to coat each chilled ball in melted chocolate.
Tap off excess chocolate and place the coated balls back onto the tray.
Add sprinkles immediately before the coating sets.
Allow the chocolate to harden at room temperature or chill again for faster setting.
Notes
-
Softened cream cheese is key for a smooth filling.
-
Always chill the rolled balls before dipping — it prevents melting or crumbling.
-
Decorations must be added right after dipping or they won’t stick.
-
If the melted chocolate thickens, reheat briefly to thin it back out.
- Prep Time: 20 minutes
- Cook Time: 20–30 minutes
- Category: Desserts
- Cuisine: American
Nutrition
- Calories: 110Kcal
- Sugar: 10g
- Sodium: 70mg
- Carbohydrates: 14g
- Protein: 2g
