Patriotic Oreo Balls
An easy red, white, and blue dessert to make for the 4th of July. These Oreo truffle balls with cream cheese are an easy, no-bake dessert that's perfect for the summer.
Equipment
- Food Processor
- Electric mixer stand or hand
- Baking Sheet
- Parchment Paper
- Cookie Scoop
Ingredients
- 36 Oreo cookies
- 1 8 oz package cream cheese softened
- White candy melts
- Blue candy melts
- Red candy melts
- Sprinkles
Instructions
- Prepare a baking sheet with parchment paper and set aside.
- In a food processor, place the Oreo cookies and pulse until crushed into fine crumbs.
- Transfer the crumbs to a large bowl, and add the cream cheese. Using a stand mixer or handheld mixer, mix until fully combined.
- Using a cookie scoop, scoop out the mixture, and roll into 1 inch balls. Place on the prepared baking sheet lined with parchment paper.
- Freeze for about 20 minutes until the balls are firm.
- While the Oreo truffles are freezing, melt the chocolate. Melt the red, white and blue candy melts separately.
- Place each color in a separate bowl and melt it using a double boiler. Or, melt the chocolate in the microwave in 30 second intervals, stirring in between.
- Remove the Oreo balls from the freezer. Using a fork, dip each ball into the melted chocolate color of your choice, and gently tap off the excess.
- Place the dipped balls on the parchment paper to harden.
- After all the balls are dipped, use the remaining chocolate to drizzle and decorate the balls however you'd like. Top with sprinkles and let the chocolate set before serving.
Notes
- Make sure that you use room temperature cream cheese. This makes the mixture come together smoothly with no lumps.
- If the melted chocolate is too thick, you can add a tiny drop of coconut oil or avocado oil and mix it to combine with the melted chocolate.
- Storage: Store the Oreo balls in an airtight container in the fridge for up to 10 days.
Tried this recipe?Let us know how it was!