These festive Christmas Oreo Balls are a no-bake, crowd-pleasing truffle that look fancy but take very little time. I make them every year for cookie exchanges and they always disappear first — they’re rich, creamy, and perfect for decorating. After testing a few chocolate-dipping techniques, I settled on a reliable method that gives a smooth, glossy finish every time.
Why Make This Recipe
- Fast and no-bake: ready in about an hour with minimal hands-on time.
- Crowd-pleaser flavor: Oreo cookie crumb + cream cheese is a familiar, irresistible combo.
- Easy to customize: change coatings, colors, or mix-ins for themes and allergies.
- Great for gifting: they store well and travel easily in a sturdy container.
- Personal insight: I love this recipe because it looks impressive but is forgiving — imperfect shapes still taste amazing.
If you enjoy simple festive sweets, you might also like my creamy kheer recipe for a different holiday treat.
Recipe Overview
- Prep time: 15 minutes active
- Chill time (assembly/dipping): 1 hour (plus 15–30 minutes to set)
- Total time: ~1 hour 30 minutes including chilling
- Servings: about 30–36 balls (1-inch)
- Difficulty: Easy
- Method: No-bake assembly — pulse cookies into crumbs, blend with cream cheese, chill, roll, and dip in melted chocolate.
My Experience Making This Recipe
I tested this recipe three times to dial in texture and dipping technique. The biggest discovery was that chilling the rolled balls on a baking sheet for 30–60 minutes prevents them from falling apart during dipping. I also found that using a shallow bowl for chocolate makes dipping faster and cleaner.
How to Make Christmas Oreo Balls: The Ultimate Festive Dessert Truffle
Start by pulsing 36 Oreo cookies (with filling) in a food processor to a fine crumb. Mix the crumbs with 8 oz (225 g) softened cream cheese until uniformly combined, then scoop and roll into 1-inch balls. Chill the balls on a parchment-lined baking sheet for 30–60 minutes. Melt 12 oz (340 g) chocolate (chocolate chips or candy melts) gently — microwave in 20–30 second bursts stirring between, or use a double boiler and bring chocolate to 105–110°F (40–43°C). Dip chilled balls, tap off excess, and decorate with sprinkles or drizzle. Chill another 15–30 minutes until set.
Equipment tip: use a 1-tablespoon cookie scoop for even sizes, a food processor for fine crumbs, and a fork or dipping tool for smooth coating.
Expert Tips for Success
- Chill well: at least 30–60 minutes in the fridge so balls hold shape while dipping. For faster set, freeze 10–15 minutes but don’t let them freeze solid.
- Uniform size: use a 1-tablespoon scoop or melon baller for consistent cooking and pretty presentation.
- Chocolate temperature: keep melted chocolate around 105–110°F (40–43°C) for easy dipping; if it cools and thickens, gently reheat in short bursts.
- Use dry utensils and bowls: any water will seize chocolate instantly. Use a dry metal or glass bowl for melting.
- Smooth finish: add 1 teaspoon neutral oil (vegetable or coconut oil) per 8–12 oz chocolate only if needed to thin — tempering gives the best shine but is optional for home use.
How to Serve Christmas Oreo Balls
- Party platter: arrange on a festive platter lined with doilies and alternate coatings (white, milk, dark chocolate).
- Gift boxes: pack in mini paper cups inside an airtight tin for gifting.
- Dessert table: pair with coffee or a rich hot chocolate for contrast.
- Presentation tip: drizzle contrasting chocolate (use a piping bag or fork) and finish with holiday sprinkles or crushed candy canes.
Storage and Reheating Guide
Store in an airtight container in the refrigerator for up to 2 weeks. Place parchment between layers to prevent sticking. For longer storage, freeze in a single layer on a baking sheet until solid, then transfer to a freezer-safe container for up to 3 months. Thaw in the fridge for several hours before serving. Reheating isn’t necessary; if chocolate dulls after refrigeration, let them sit 10–15 minutes at room temperature for the best texture.
Recipe Variations
- Gluten-free: use certified gluten-free sandwich cookies and proceed the same way.
- Dairy-free / Vegan: swap in 8 oz vegan cream cheese and dairy-free chocolate (check labels). Chill slightly longer as the fat profiles differ.
- Peppermint crunch: mix 1/2 cup crushed candy cane into crumbs or sprinkle crushed cane on warm chocolate.
- Boozy version: add 1 tablespoon of Kahlúa, Baileys (or non-alcoholic coffee extract) to the cream cheese mixture for an adult twist — keep quantities small to maintain rollable texture.
Nutritional Highlights
- These are indulgent bite-sized treats — a small portion (1–2 balls) satisfies sweet cravings.
- High in sugar and fat from cookies, cream cheese, and chocolate; enjoy in moderation.
- Allergen info: contains wheat, dairy, and soy (lecithin in chocolate and some cookies). Use labeled alternatives for gluten-free or dairy-free needs.
Troubleshooting Common Issues
- Balls fall apart while dipping: solution — chill longer (45–60 minutes) or add a tablespoon more cream cheese if too dry.
- Chocolate seizes or becomes grainy: ensure all utensils are dry and avoid steam; if seized, slowly stir in 1 teaspoon warm vegetable oil to smooth.
- Chocolate is dull or streaky: remelt gently to 105–110°F and avoid rapid cooling; for glossy finish, consider tempering chocolate.
Frequently Asked Questions
Q1: Can I make the cookie-cream mixture ahead of time?
A1: Yes — you can form and chill the balls for up to 48 hours before dipping. Keep them covered in the fridge on a parchment-lined tray. If stored longer, freeze them and dip from partially frozen (10–15 minutes frozen).
Q2: Can I use cookie crumbs without a food processor?
A2: Yes — place cookies in a heavy zip-top bag and crush with a rolling pin until fine. A fine crumb gives the best texture and blends more evenly with cream cheese.
Q3: What’s the best chocolate to use for coating?
A3: Semi-sweet or milk chocolate chips work well. Candy melts are easiest for coloring and handling but can be softer. For the best snap and shine, use couverture chocolate and consider tempering if you want professional gloss.
Q4: How do I keep toppings from sliding off?
A4: Apply sprinkles immediately after dipping while the chocolate is still wet. For heavy toppings (crushed candy), press gently into the chocolate so they adhere before it sets.
Conclusion
For more festive takes and inspiration, check these helpful guides: Christmas Oreo Balls – Build Your Bite, No Bake Oreo Balls for Christmas – CenterCutCook, Festive Christmas Oreo Balls – Sugar and Soul, Christmas Oreo Balls | Baked Bree, and Easy Oreo Balls Recipe with 3 Ingredients. These external recipes offer variations, decorating ideas, and step-by-step photos that complement the tips above.
Christmas Oreo Balls
- Total Time: 90 minutes
- Yield: 30-36 balls
- Diet: Vegetarian
Description
These festive Christmas Oreo Balls are a no-bake treat that are rich, creamy, and perfect for any holiday gathering.
Ingredients
- 36 Oreo cookies (with filling)
- 8 oz (225 g) softened cream cheese
- 12 oz (340 g) melted chocolate (chocolate chips or candy melts)
- Sprinkles or crushed candy canes for decoration (optional)
Instructions
- Pulsate 36 Oreo cookies in a food processor to fine crumbs.
- Mix the crumbs with 8 oz softened cream cheese until combined.
- Roll the mixture into 1-inch balls.
- Chill balls on a parchment-lined baking sheet for 30-60 minutes.
- Melt 12 oz chocolate and dip chilled balls, tapping off excess.
- Decorate with sprinkles or drizzle if desired.
- Chill again for 15-30 minutes until set.
Notes
Use a 1-tablespoon cookie scoop for even sizes. Ensure all utensils are dry to prevent chocolate from seizing.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: No-bake assembly
- Cuisine: American