If you’re in the mood for a sweet little treat that feels special but takes almost no effort, these mini Oreo Balls are such a joy to make. They’re creamy, chocolatey, and perfectly bite-sized. The kind of dessert that disappears quickly at parties and somehow makes everyone smile.
Ingredients
- 1 (14.3 oz) package Oreo cookies, crushed into fine crumbs
- 1 (8 oz) block cream cheese, softened
- 10 oz melting chocolate (white, dark, or milk)
- 1/2 tbsp sprinkles or crushed Oreos for topping (optional)
Optional swap: Choose reduced-fat cream cheese to keep the filling lighter.
Steps
- Crush the Oreos
Pulse them in a food processor until they look like fine, soft crumbs. A few tiny chunks are okay they add character. - Mix with cream cheese
In a bowl, blend the crumbs and softened cream cheese until you have a smooth, dough like mixture. Don’t worry if it feels sticky that means it will roll well. - Roll into mini balls
Scoop out small portions (about 1 tablespoon each) and roll them gently between your palms. Place them on a parchment lined tray. - Chill for firmness
Pop the tray into the fridge for 20–30 minutes. This helps the chocolate coat stick beautifully. - Dip in melted chocolate
Warm your melting chocolate until smooth, then dip each chilled ball using a fork. Let excess drip off the coating doesn’t need to be perfect to look adorable. - Decorate (optional)
While the chocolate is still wet, add sprinkles or a dusting of crushed Oreos. - Chill again
Refrigerate for 10–15 minutes until the chocolate sets.
Chef’s Tips
- If the mixture feels too soft to roll, add 1–2 extra tablespoons of Oreo crumbs.
- For a smoother dip, make sure the balls are fully chilled before coating it keeps them from melting into the chocolate.
- Store them well by keeping them in an airtight container in the fridge for up to 5 days.
Variations
- Peppermint Oreo Balls: Add a few drops of peppermint extract to the mixture.
- Golden Oreo Version: Swap in Golden Oreos and use white chocolate for a vanilla-cream twist.
- Nutty Crunch: Stir in 2 tablespoons of finely chopped peanuts or almonds for a little texture.