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Christmas Oreo Balls

Easy no-bake Christmas Oreo Balls made with crushed Oreo cookies and cream cheese, dipped in white chocolate and decorated with red and green chocolate drizzles, Christmas sprinkles, or crushed candy canes.
Print Recipe
Prep Time 25 minutes
1 hour 20 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 36 oreo balls

Equipment

  • Food processor or blender
  • Large mixing bowl
  • Hand mixer or sturdy spatula
  • * Baking sheet
  • * Parchment paper
  • Small cookie scoop or tablespoon
  • Microwave-safe bowls
  • Fork or dipping tool
  • Small piping bags or zip-top bags

Ingredients
  

Oreo Filling

  • 36 regular Oreo cookies including the cream filling
  • 8 oz 225 g full-fat block cream cheese, softened

Chocolate Coating

  • 12 oz 340 g white chocolate melting wafers
  • 4 oz 113 g semisweet chocolate melting wafers, optional

Decorations

  • Red candy melts
  • Green candy melts
  • Christmas sprinkles

Crushed candy canes, optional

Extra Oreo crumbs, optional

Instructions
 

  • Place the Oreo cookies in a food processor and pulse until they become fine crumbs.
  • Transfer the crumbs to a large mixing bowl. Add the softened cream cheese.
  • Mix until the ingredients are fully combined and form a thick mixture.
  • Scoop approximately one tablespoon of the mixture at a time and roll into small balls.
  • Place the balls on a parchment-lined baking sheet.
  • Refrigerate for 45–60 minutes until firm, or freeze for approximately 20–30 minutes.
  • Melt the white chocolate wafers in a microwave-safe bowl using 20–30-second intervals, stirring between each interval until smooth.
  • Dip each chilled Oreo ball into the melted white chocolate until completely coated.
  • Lift each ball with a fork or dipping tool and allow excess chocolate to drip off.
  • Place the coated Oreo balls back onto the parchment-lined baking sheet.
  • Add Christmas sprinkles, crushed candy canes, or Oreo crumbs while the coating is still wet.
  • Melt the red and green candy melts separately according to the package instructions.
  • Transfer each color into a small piping bag or zip-top bag and drizzle over the coated Oreo balls.
  • For a second chocolate variation, melt the semisweet chocolate wafers and dip some of the Oreo balls in the chocolate. Decorate with a white chocolate drizzle if desired.
  • Allow all the chocolate coatings to set completely.
  • Refrigerate in an airtight container until ready to serve.

Notes

Use regular Oreos rather than Double Stuf for a firmer filling.
Use the entire Oreo cookie, including its cream filling.
Full-fat block cream cheese gives the best consistency.
Chill the Oreo balls before dipping so they hold their shape.
Keep the remaining centers refrigerated while working in batches.
Add sprinkles and crushed candy canes before the coating hardens.
Refrigerate in an airtight container for up to one week.
Freeze for up to two months and thaw overnight in the refrigerator.
The yield depends on the size of the Oreo balls.