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Easter Egg Oreo Balls

Easter Egg Oreo Balls: Fun No-Bake Treats for Everyone

Easter Egg Oreo Balls are delightful no-bake treats combining crushed Oreo cookies with a creamy filling wrapped in colorful chocolate, perfect for any spring celebration.
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Prep Time 30 minutes
Chilling Time 20 minutes
Total Time 50 minutes
Servings: 12 balls
Course: Desserts
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Oreo Filling
  • 1 package Oreo Cookies Use gluten-free Oreos for a gluten-free version.
  • 8 oz Cream Cheese Switch to mascarpone cheese for a lighter texture.
For the Chocolate Coating
  • 1 cup Candy Melts Can substitute with white or dark chocolate.
  • 1 cup Sprinkles & Edible Glitter Use festive pastel colors.

Equipment

  • Food processor
  • Mixing Bowl
  • Cookie scoop
  • parchment paper
  • microwave-safe bowls

Method
 

Step-by-Step Instructions
  1. Begin by placing your Oreo cookies in a food processor and pulse until fine crumbs form, about 30 seconds.
  2. In a large mixing bowl, combine the crushed Oreos with softened cream cheese and blend until smooth, about 2-3 minutes.
  3. Take a tablespoon or cookie scoop and portion out the mixture. Roll each portion into egg shapes, about 1-inch in size, and freeze for 20-30 minutes.
  4. While the Oreo balls are chilling, melt your candy melts or chocolate in separate microwave-safe bowls in 30-second intervals.
  5. Dip each ball into the melted chocolate, shake off excess, and place back on parchment paper. Decorate with sprinkles or edible glitter.
  6. Allow the chocolate-coated balls to set at room temperature for about 15-20 minutes or refrigerate for 10 minutes until set.
  7. Once the chocolate has hardened, arrange the Oreo balls on a serving platter and enjoy!

Nutrition

Serving: 1ballCalories: 150kcalCarbohydrates: 22gProtein: 1gFat: 7gSaturated Fat: 4gCholesterol: 20mgSodium: 100mgPotassium: 20mgFiber: 1gSugar: 12gVitamin A: 2IUCalcium: 2mgIron: 2mg

Notes

Store Easter Egg Oreo Balls in an airtight container; they can be refrigerated for up to 1 week or frozen for up to 3 months.

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