These Oreo Balls without cream cheese are the perfect way to satisfy your sweet tooth! Learn how to make decadent Oreo Truffles in no time with this easy 5-ingredient recipe.
If you like Oreos (and who doesn’t?), you’re going to fall head over heels with these Oreo Balls.
These aren’t your ordinary Oreo Cake Ball truffles. Made with condensed milk and double stuffed Oreos, these bite-sized treats taste like cookies and cream heaven.
SAVE THIS EASY OREO TRUFFLES RECIPE TO YOUR FAVORITE PINTEREST BOARD!
You’ll love how easy these little truffles are to make. Even the kids can help! They’ll have so much fun rolling up the Oreo Balls and dipping them into melted chocolate.
Make these for your next party or wrap up a few to bring to a friend. No one will say “no” to a homemade Oreo dessert!
What do I need?
You only need 5 ingredients for these Oreo dessert balls with sweetened condensed milk.
- Oreo cookies – I recommend double stuffed. The extra cream filling helps hold the truffles together.
- Sweetened condensed milk –
- White chocolate melting wafers – I like Ghirardelli melting wafers best!
How do I store Oreo Balls without cream cheese?
Store these truffles in an airtight container and keep them in the refrigerator. Oreo Balls without cream cheese keep well for about 3 weeks, but odds are high you’ll eat them all long before then. They’re too good to resist!
Can I freeze dessert balls made with Oreos?
Yes, you can freeze Oreo Balls. They stay good for up to 4 months in the freezer. Make sure to separate the truffles with parchment paper or wax paper so they don’t stick together. I recommend double wrapping them in freezer bags to keep them tasting fresh.
Why are my Oreo Truffle Balls crumbly?
If your truffles aren’t holding together, they need more sweetened condensed milk. Add a little extra condensed milk until the Oreo crumbs form a dough you can shape with your hands.
Using regular Oreos instead of double stuffed? Then you’ll almost certainly need a bit more sweetened condensed milk than the recipe calls for.
Can I use regular chocolate chips instead of melting wafers?
You can use chocolate chips, but the results won’t be the same. Melting wafer chocolate is easier to work with and firms up more quickly than melted chocolate chips. Chocolate chips don’t harden as well and may result in a messy Oreo Ball.
Picking up a package of melting wafers (or other white chocolate designed for melting, such as vanilla bark), is 100% worth it for Oreo Truffles that look as amazing as they taste.
Can I make these with different flavors of Oreo?
You can absolutely customize your Oreo truffles by changing up the flavor of the cookies. Try peppermint Oreos for the holidays, or chocolate creme for even more chocolatey flavor.
Love Oreos? So do we. After you make these truffles, check out a few of the other Oreo based dessert ideas our readers love.
- Oreo Cake
- Easy No Bake Oreo Pie
- Oreo Chocolate Chip Cookies
- Oreo Peppermint Rice Krispies Treats
- Oreo Candy Corn Truffles
- Chocolate Cookies and Cream Cheesecakes
- No Bake Oreo Pudding Dream Bars
There’s no such thing as too many Oreos treats!
Oreo Truffles made with sweetened condensed milk instead of cream cheese make any day better! Kids and adults alike love these bite-sized morsels of Oreo heaven.
- 1 food processor
- 1 Large Mixing Bowl
- 1 small (1-inch) cookie scoop
- 1 piece of parchment
- 1 cookie sheet
- 1 Medium Mixing bowl to melt wafers
- 15.25 ounces Double Stuffed Oreos (30 cookies)
- ⅔ cup sweetened condensed milk
- 2 tablespoons butter
- pinch salt
- 1 ½ cups white chocolate melting wafers plus more for drizzling, if desired
- Place the Oreos in a food processor or blender, and pulse to fine crumbs or crush the cookies in a zip-top bag. Put the cookie crumbs into a large bowl, if needed.
- Melt butter, then add the butter and sweetened condensed milk to the cookie crumbs.
- Mix until the butter and sweetened condensed milk are fully incorporated.
- Use a small (1-inch) cookie scoop to portion the Oreo mixture, pressing the Oreos firmly into the scoop. Then transfer to your hand and gently roll into a ball.
- Place on a cookie sheet lined with parchment paper. Once all of the balls have been formed, put the cookie sheet in the freezer for 1 hour.
- After an hour, melt the melting wafers according to package directions. Work with one ball at a time, placing it into the melted chocolate, rolling to coat the ball. Use a fork to remove the ball from the chocolate and let the excess chocolate drip off.
- Place the coated ball back onto the cookie sheet. If you are using sprinkles, shake over the Oreo ball immediately before the chocolate sets. If you are decorating with chocolate drizzle, wait for the chocolate to harden before drizzling additional chocolate over the balls.
- Refrigerate for at least 30 minutes or until ready to serve.