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Patriotic Oreo Balls

Patriotic Oreo balls are no-bake Oreo truffles made with Oreo crumbs and cream cheese, then dipped in smooth white chocolate. Finish with red and blue candy melts drizzled over perfectly round truffles and star sprinkles for red white blue Oreo balls.
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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: 145
Ingredients Equipment Method Notes

Ingredients
  

Oreo base
  • 36 Oreo cookies Crush until you have fine crumbs with no large pieces.
  • 8 oz cream cheese, softened Softened makes it easier to combine into a thick uniform dough.
White chocolate coating and decorations
  • 16 oz white chocolate melting wafers Melt according to package instructions until smooth.
  • 1 Red candy melts Melt separately for thin drizzle lines.
  • 1 Blue candy melts Melt separately for thin drizzle lines.
  • 1 Red, white, and blue star sprinkles Add immediately after drizzling so they adhere before setting.

Equipment

  • 1 sheet pan
  • 1 food processor

Method
 

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

Notes

For the roundest truffles, pack the dough tightly when rolling 1-inch balls; if they soften while you work, pop them back into the freezer for a few minutes. Refrigerate in a single layer or layered with parchment for up to 5 days. Freeze yes—freeze in an airtight container for up to 2 months, thaw in the fridge overnight. For a dairy-free swap, use dairy-free cream cheese and dairy-free white chocolate melting wafers (taste and melting behavior may vary).