Introduction

These Easy 3 Ingredient Oreo Balls are a simple and delicious treat perfect for any occasion. With just Oreos, cream cheese, and melting chocolate, you can whip up bite-sized delights that everyone will love. They’re quick to make and impossible to resist!

The image shows four round chocolate truffles on a wooden surface with a white marbled texture changed in the background. Two of the truffles are whole and coated in smooth, white chocolate with small dark chocolate crumbs sprinkled on top. The other two truffles are cut in half, revealing a thick, dark, crumbly chocolate interior with the white chocolate coating as a thin outer layer. The truffles are evenly spaced and the texture of the dark chocolate inside looks dense and moist. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 package regular Oreos
8 oz cream cheese (1 block), softened
14-16 oz almond bark (or melting chocolate)

Instructions

Step 1: Remove Oreos from the package and break them in half. Place them in a food processor in two batches and pulse until finely crushed. If you don’t have a food processor, place Oreos in a gallon zip-top bag and crush with a rolling pin until broken into fine crumbs.
Step 2: In a stand mixer or large bowl, combine the softened cream cheese and crushed Oreos. Mix thoroughly until well combined. If mixing by hand, it may take some effort but keep going until uniform.
Step 3: Using a tablespoon or your hands, scoop and roll the mixture into small balls and set aside on a plate.
Step 4: Melt half of the almond bark in a microwave-safe bowl. Heat in 30 second intervals, stirring between each, until completely melted—about one and a half minutes total.
Step 5: Dip each Oreo ball into the melted almond bark, coating it evenly with a spoon. Lift the ball out and let any excess chocolate drip off. Place coated balls on foil to set for about 10 minutes.
Step 6: Repeat the melting and dipping process with remaining almond bark and Oreo balls until all are coated.

Tips & Variations

Use white chocolate or dark chocolate instead of almond bark for a different flavor and texture.
Try adding a pinch of sea salt on top of each ball after dipping for a sweet-salty twist.
Chill the cream cheese beforehand to help the mixture firm up faster when rolling.
If you don’t have a food processor, crushing Oreos in a bag works fine but may leave slightly larger crumbs, which adds texture.

Storage

Store Oreo balls in an airtight container in the refrigerator for up to one week. When ready to serve, let them sit at room temperature for a few minutes to soften slightly. They can also be frozen and thawed in the fridge overnight.

How to Serve

Several round, smooth white cake balls with a shiny texture are placed in rows on a brown grid surface. Each cake ball has a small base and some on top are sprinkled with small dark brown cookie crumbs. A woman's hand is seen from the top left corner, adding more dark crumbs on one of the cake balls. The white cake balls are evenly spaced and have a clean, glossy look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie instead of Oreos?

Yes, you can substitute Oreos with other chocolate sandwich cookies or any cookie that crumbles well. The flavor will change, but the process remains the same.

What if I don’t have almond bark or melting chocolate?

You can use regular chocolate chips or candy melts instead. Just melt them gently and coat the Oreo balls as directed.