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Patriotic Oreo Balls

Patriotic Oreo balls are no-bake Oreo truffles made with crushed Oreos mixed into cream cheese and rolled into perfectly round bites. White chocolate-dipped Oreo cream cheese balls are finished with red and blue drizzles and red, white, and blue star sprinkles for easy patriotic rows.
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Prep Time 30 minutes
chilling 1 hour
Total Time 1 hour 30 minutes
Servings: 30 servings
Course: Dessert
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Oreo base
  • 36 Oreo cookies Crush until fine crumbs with no large pieces remaining.
  • 8 oz cream cheese Soften before mixing so the dough turns thick and uniform.
Chocolate coating
  • 16 oz white chocolate melting wafers Melt until smooth using package instructions; used for dipping.
  • 1 Red candy melts Melt separately for red drizzle.
  • 1 Blue candy melts Melt separately for blue drizzle.
  • 1 Red, white, and blue star sprinkles Add immediately after drizzling so they stick to the wet chocolate.

Equipment

  • 1 food processor
  • 1 sheet pan

Method
 

Make the Oreo dough
  1. Crush the Oreo cookies in a food processor until they become fine crumbs with no large pieces remaining.
  2. Mix the Oreo crumbs with the softened cream cheese until fully combined into a thick uniform dough.
Form and chill
  1. Roll the dough into 1-inch balls and place them on a parchment-lined sheet pan.
  2. Freeze for 30 minutes to firm the balls before dipping.
Dip and decorate
  1. Melt the white chocolate melting wafers according to package instructions until smooth.
  2. Dip each chilled Oreo ball into the white chocolate using a fork, let excess drip off, and return to the parchment sheet.
  3. Melt the red candy melts and blue candy melts separately, then drizzle over the coated balls in thin lines.
  4. Immediately top with star sprinkles, using a light scatter between the balls for the patriotic look.
Set
  1. Refrigerate for 30 minutes until the coating is fully set before serving.

Notes

Pro tip: Keep the Oreo balls cold through dipping (work in small batches) so the coating stays smooth and the drizzle doesn’t bleed. Store in the refrigerator for up to 5 days in an airtight container; the freezer is fine for up to 2 months—thaw in the fridge overnight. Dietary swap: use gluten-free Oreo cookies and cream cheese to make them gluten-free while keeping the same technique.