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Patriotic Oreo Balls

Patriotic Oreo balls are no-bake Oreo truffles made with an Oreo cream cheese mixture, rolled into smooth 1-inch rounds, then dipped in white chocolate. Finish with red and blue candy melt drizzles and star sprinkles for red white blue Oreo balls that set in the fridge.
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Prep Time 30 minutes
chilling 1 hour
Total Time 1 hour 30 minutes
Servings: 30 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Oreo cookie crust
  • 36 Oreo cookies Use regular Oreo cookies for classic flavor.
  • 8 oz cream cheese Softened to room temperature so it blends smoothly.
  • 16 oz white chocolate melting wafers Melt until smooth for an even dip.
  • 1 Red candy melts Melt separately for clean red drizzle lines.
  • 1 Blue candy melts Melt separately for clean blue drizzle lines.
  • 1 Red, white, and blue star sprinkles Add immediately after drizzling so they stick.

Equipment

  • 1 stand mixer
  • 1 sheet pan

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 the balls for dipping, until noticeably chilled and set.
Melt and dip
  1. Melt white chocolate melting wafers according to package instructions until smooth, with a glossy consistency.
  2. Dip each chilled Oreo ball into white chocolate using a fork, let excess drip off, and return to the parchment sheet.
Decorate and set
  1. Melt red candy melts separately and drizzle over the coated balls in thin lines.
  2. Melt blue candy melts separately and drizzle over the coated balls in thin lines.
  3. Immediately top with red, white, and blue star sprinkles while the coating is still wet.
  4. Refrigerate for 30 minutes until fully set before serving, so the drizzle hardens and the coating holds its shape.

Notes

Pro tip: For perfectly round truffles, re-roll any ball that cracks after dipping while the chocolate is still tacky. Store in an airtight container in the refrigerator for up to 5 days; freeze for up to 1 month (best when layered with parchment). For a lighter option, use reduced-fat cream cheese—texture stays similar but may be slightly softer after dipping.