Go Back

Patriotic Oreo Balls

Patriotic Oreo balls are no-bake Oreo truffles made with Oreo crumbs mixed into a thick cream cheese dough, then dipped in smooth white chocolate. Finish with red and blue drizzle lines and star sprinkles for red, white, and blue Oreo balls that set firm in the fridge.
Print Recipe Pin Recipe
Prep Time 30 minutes
chilling 1 hour
Total Time 1 hour 30 minutes
Servings: 30 servings
Course: Dessert
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Dry and filling
  • 36 Oreo cookies Use plain Oreo cookies for the classic flavor and texture.
  • 8 oz cream cheese Soften to room temperature so the Oreo crumbs combine smoothly.
Coating and decoration
  • 16 oz white chocolate melting wafers Melt according to package directions for a smooth dip coating.
  • 1 Red candy melts Use red candy melts for the drizzle lines.
  • 1 Blue candy melts Use blue candy melts for the drizzle lines.
  • 1 Red, white, and blue star sprinkles Sprinkle immediately after drizzling so they adhere before setting.

Equipment

  • 1 sheet pan
  • 1 food processor

Method
 

Make the Oreo cream cheese dough
  1. Crush the Oreo cookies in a food processor until they become fine crumbs with no large pieces remaining, aiming for an even, powdery texture (no visible chunks).
  2. Mix the Oreo crumbs with the softened cream cheese until fully combined into a thick uniform dough, stopping when it holds together without dry pockets.
Shape and chill
  1. Roll the dough into 1-inch balls and place them on a parchment-lined sheet pan, leaving small gaps between balls for even freezing.
  2. Freeze for 30 minutes until firm to the touch, so the truffles don’t deform during dipping.
Dip in white chocolate
  1. Melt the white chocolate melting wafers according to package instructions until smooth, stirring until glossy with no grainy bits.
  2. Dip each chilled Oreo ball into the white chocolate using a fork, let excess drip off, and return to the parchment sheet so the coating stays rounded and even.
Decorate with drizzle and stars
  1. Melt the red candy melts separately until fluid and thin enough to drizzle in lines.
  2. Drizzle red candy melts over the coated balls in thin lines, working quickly so the drizzle sets without soaking into the chocolate.
  3. Melt the blue candy melts separately until fluid and thin enough to drizzle in lines.
  4. Drizzle blue candy melts over the coated balls in thin lines, then immediately top with star sprinkles while the coating is still tacky.
Set and serve
  1. Refrigerate for 30 minutes until fully set before serving, so the chocolate coating firms up and the drizzles hold their shape.

Notes

Pro tip: If the melted chocolate thickens while you work, re-warm it briefly as directed so your drizzles and dips stay smooth. Store in the refrigerator in a single layer for up to 5 days; freezing is yes for up to 2 months (thaw overnight in the fridge). For a dietary swap, use sugar-free white chocolate melting wafers and corresponding red/blue candy melts if you want a lower-sugar option.