I love how a tiny truffle can steal the show on a holiday cookie plate — these Christmas Oreo Balls are easy, festive, and addictively chocolatey. They’re simple to make and great for last-minute gift trays; I’ve made them for years and refined a few small tricks that keep them smooth and perfectly coated.
Why Make This Recipe
- Crowd-pleasing flavor: rich Oreo crumbs paired with tangy cream cheese and a chocolate shell make every bite irresistible.
- No-bake convenience: no oven time — you just mix, chill, and dip, which saves oven space for the roast.
- Fast to scale: make a few dozen in an hour, or multiply for parties and cookie exchanges.
- Kid-friendly assembly: kids can help roll and decorate, which turns baking into a fun activity.
- Personal insight: I love this recipe because it’s forgiving — small mistakes in texture or size don’t ruin the result, and the coating hides a lot of sins.
Also try a related holiday twist in this sister recipe for cheesecake-style truffles.
Recipe Overview
- Prep time: 20 minutes active.
- Chill time: 30–60 minutes (firming).
- Total time: about 1 hour.
- Servings: makes ~30 truffles (using 36 Oreos).
- Difficulty: Easy.
- Method: Pulse Oreo cookies into fine crumbs, mix with softened cream cheese, form balls, chill, then dip in melted chocolate and decorate.
My Experience Making This Recipe
When I first tried this I used too-warm cream cheese and ended up with sticky balls that spread. After testing, I found chilling the shaped balls for at least 30 minutes really speeds coating and keeps shapes neat. I also switched from plain chocolate chips to couverture-style or candy melts for smoother, shinier shells.
How to Make Christmas Oreo Balls: The Ultimate Festive Dessert Truffle
Start by pulsing 36 Oreo cookies (cream included) in a food processor to a fine crumb. Mix crumbs with 8 oz (225 g) softened cream cheese until completely combined and no streaks remain — use a stand mixer or spatula. Scoop 1-tablespoon portions, roll into 1-inch balls, and place on a parchment-lined baking sheet. Chill for 30–60 minutes until firm. Melt 12–16 oz (340–450 g) of chocolate (white, milk, or dark) using a double boiler or microwave in 20–30 second bursts, stirring between. Dip chilled balls with a fork, tap off excess, and set on parchment. Decorate with sprinkles while coating is wet and refrigerate 10–15 minutes to set.
Expert Tips for Success
- Use a food processor: it gives a uniform crumb which mixes smoothly with cream cheese, preventing gritty centers.
- Chill in stages: after rolling, chill balls 30–60 minutes; after dipping, chill 10–15 minutes. This prevents melting and gives a clean shell.
- Temperature for dipping: if using real chocolate, heat gently and keep it between 86–90°F (30–32°C) for best shine; for candy melts, follow package guidance and avoid overheating. A candy or instant-read thermometer helps.
- Use a cookie scoop: a 1-tablespoon scoop makes even-sized truffles so they cool and coat uniformly.
- Avoid overmixing: combine just until homogeneous. Overworking cream cheese can make the mixture greasy and harder to coat.
How to Serve Christmas Oreo Balls: The Ultimate Festive Dessert Truffle
- Arrange on a festive platter with doilies and holiday sprinkles for a party centerpiece.
- Package in mini boxes or clear bags tied with ribbon as edible gifts.
- Serve alongside coffee or hot cocoa — the rich chocolate pairs beautifully with warm drinks.
- For dessert boards, pair with fresh berries and salted nuts for contrast.
Storage and Reheating Guide
- Refrigerate in an airtight container for up to 10 days; separate layers with parchment to prevent sticking.
- Freeze for up to 3 months on a tray, then transfer to a freezer-safe container; thaw in the fridge overnight before serving.
- No reheating needed — bring to room temperature (15–30 minutes) before serving for best flavor and texture.
- If coating softens after warming, return to fridge 10–15 minutes to firm the shell.
Recipe Variations
- Gluten-free: use gluten-free chocolate sandwich cookies in place of Oreos. Measure crumbs the same way and proceed as usual.
- Dairy-free: substitute 8 oz dairy-free cream cheese and use dairy-free chocolate or candy melts. Texture will be slightly softer.
- Peppermint twist: stir 1/2 teaspoon peppermint extract into the cream cheese mixture and decorate with crushed candy canes.
- Boozy version: add 1 tablespoon of dark rum or coffee liqueur to the filling for an adult holiday treat; chill longer so balls firm well.
Nutritional Highlights
- Small portion size: each ball is roughly 80–120 calories depending on chocolate type and size, so they’re easy to portion-control.
- Treat, not a health food: high in sugar and fat — enjoy as an occasional holiday indulgence.
- Allergen note: contains dairy and gluten (unless adapted). If serving to guests, label ingredients clearly and consider a gluten-free batch.
Troubleshooting Common Issues
- Mixture too sticky to roll: chill the filling 10–20 minutes and dust hands with a little cocoa powder or use a scoop to form balls.
- Chocolate clumpy or grainy after melting: chocolate likely overheated; gently stir in a tablespoon of vegetable oil or shortening to smooth, or reheat very briefly.
- Shell cracking after dipping: chocolate was too thick or balls were too warm. Thin chocolate with 1–2 teaspoons neutral oil and ensure balls are well chilled before dipping.
Frequently Asked Questions
Q: Can I make the filling ahead of time?
A: Yes — you can prepare the Oreo-cream cheese mixture, shape into balls, and freeze on a tray for up to 1 month. Once frozen, quickly dip from frozen (no need to thaw) but expect a slightly longer setting time.
Q: What’s the best chocolate to use for a shiny shell?
A: Couverture or compound chocolate yields the best shine. For true glossy real chocolate, tempering helps (bring dark chocolate to 115°F/46°C, cool to 82°F/28°C, reheat to 88–90°F/31–32°C). Candy melts are easiest for beginners.
Q: How do I prevent the centers from being too soft?
A: Use chilled balls and firm cream cheese (not overly whipped). If centers stay soft, chill the shaped balls longer (60+ minutes) before dipping and use slightly thicker chocolate for a sturdier shell.
Q: Can I freeze already-coated balls?
A: Yes — place coated balls on a tray to freeze until solid, then transfer to a freezer bag. Thaw in the fridge overnight to avoid condensation on the chocolate surface.
Conclusion
For more step-by-step inspiration and beautiful photos, check out this helpful roundup on Christmas Oreo Balls – Build Your Bite. If you prefer a no-bake guide with alternate decorating ideas, this post is a nice reference: No Bake Oreo Balls for Christmas – CenterCutCook. For creative festive variations and styling tips, see Festive Christmas Oreo Balls – Sugar and Soul. If you like a step-by-step photo tutorial, this version walks through the process clearly: Christmas Oreo Balls | Baked Bree. For an ultra-simple 3-ingredient take, consider this quick recipe idea: Easy Oreo Balls Recipe with 3 Ingredients.
Christmas Oreo Balls
- Total Time: 60 minutes
- Yield: 30 truffles 1x
- Diet: Vegetarian
Description
Easy, festive, and addictively chocolatey Oreo truffles, perfect for holiday gift trays and gatherings.
Ingredients
- 36 Oreo cookies
- 8 oz (225 g) softened cream cheese
- 12–16 oz (340–450 g) chocolate (white, milk, or dark)
- Holiday sprinkles for decoration
Instructions
- Pulse 36 Oreo cookies (cream included) in a food processor to a fine crumb.
- Mix crumbs with 8 oz softened cream cheese until completely combined and no streaks remain.
- Scoop 1-tablespoon portions, roll into 1-inch balls, and place on a parchment-lined baking sheet.
- Chill for 30–60 minutes until firm.
- Melt 12-16 oz of chocolate using a double boiler or microwave in 20–30 second bursts, stirring in between.
- Dip chilled balls with a fork, tap off excess, and set on parchment.
- Decorate with sprinkles while the coating is wet and refrigerate for 10–15 minutes to set.
Notes
Chill in stages for better coating. Use a food processor for uniform crumbs. Avoid overmixing the cream cheese.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 100
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg