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You know those Oreo cream cheese balls that are dipped in chocolate and served at the holidays? I took those to the next level with this sweet cheese ball recipe and I know you’re going to love it!
Over the holidays, I went on a bit of a baking frenzy.
It was kind of ridiculous, to be honest.
My husband was concerned. My kids were in heaven.
I was coated in butter and flour and steadily gaining a pound a day.
One of the treats that I made during that little frenzy were those little Oreo cream cheese balls that everyone in the world has tried. Except, apparently, for my husband.
I don’t know how you can grow up in the Midwest and not encounter an Oreo cream cheese ball, but he was clueless. And, honestly, a little apprehensive about the whole situation.
He took a bite and that was it.
Everyone is smitten with those Oreo cream cheese balls!
He’s not really the type to get overly excited about food. He’s even told me that he eats to survive, not for enjoyment.
Um. Okay? We will never understand each other, but it’s working, I guess.
Anyway, he got real excited about the Oreo cream cheese balls. Like, real excited.
Pretty sure he ate the whole batch in a manner of days and requested I make them again.
The thing is, those things are kind of a pain in the butt to make.
All that rolling into tiny balls and then dipping in melted chocolate. Not my favorite thing to do.
Ingredient Notes:
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Cream Cheese – Use the block, not the spreadable kind in a tub.
Oreo Cookies – The star ingredient! Regular or Double Stuf work well.
White Chocolate Chips – If crushed Oreo cookies and cream cheese wasn’t enough, then the white chocolate chips should do it. You’ll roll the Oreo cream cheese ball in the white chocolate chips until they’re covering the outside!
Nilla Wafers/Graham Crackers – You could just eat the Oreo cheese ball by itself. Why wouldn’t you want to eat a giant ball of Oreo and cream cheese? But it’s even better when you spread it on something like Nilla Wafers!
What Readers are Saying!
“First off, you had me at Oreo. Secondly, this is the kind of cheese ball I would devour in a heartbeat! The fact that you’re basically dipping cookies into a ball of cookies sounds like pure heaven to me. I’m SO on board with this recipe!” – Jillian
How to Make Oreo Cheese Ball:
Oreo Crumbs: To get started you’ll need to turn that package of Oreo cookies into Oreo crumbs. You’ll need fine crumbs so you could spend all day smashing cookies with a hammer, or just use a food processor or blender!
Cream Cheese: Once you’ve processed the Oreo cookies into fine Oreo crumbs, you can add in the cream cheese. Now process again until you’ve got a smooth, uniform mixture of Oreo crumbs and cream cheese.
Helpful Tip!
I can’t overemphasize how much time you’ll save using a processor or blender. I used my Breville food processor to crush the Oreo cookies and mix in the cream cheese. That thing is amazing and makes short work of pretty much any choppy/shreddy/slicey sort of kitchen task!
Wrap: For this Oreo cheese ball recipe, use plastic wrap to make it easier to roll in a ball. Just drop the batter onto a large piece of plastic wrap and pull up the sides to shape, then refrigerate for a couple of hours.
Chocolate: After letting the Oreo cream cheese ball sit in the fridge for a couple of hours to hold it’s shape you can take it out and start rolling it all up in some white chocolate chips!
Serve: We served the Oreo cheese ball with Nilla wafers and apple slices. Heaven. I love cheese balls! My peanut butter cheese ball and buffalo chicken cheese ball are always popular with guests!
And if you just love Oreos, you should definitely try these Air Fryer Oreos, my Oreo brownies or Oreo stuffed chocolate chip cookies!
Give this one a try at your next together and let me know how it goes over. But, no yelling at me if everyone is fighting over the cheese ball recipe. 😉
FAQs:
If you somehow have leftovers this Oreo cream cheese ball recipe will last for a good while in the fridge. Keep it sealed or wrapped up in some plastic wrap. It’s just cream cheese, Oreo cookies, and white chocolate so you know those will last for awhile!
MORE CREAM CHEESE DESSERT RECIPES!
- Carrot Cake Bars With Cream Cheese Frosting
- Cookies And Cream Cheesecake
- Keto Death By Chocolate Cheesecake
- Air Fryer Cinnamon Rolls with Cream Cheese Frosting
- Caramel Apple Cheesecake Dip
- Raspberry Swirl Cheesecake
Oreo Cheese Ball
Ingredients
- 14 ounce package Oreo cookies
- 8 ounces cream cheese room temperature
- 1 cup white chocolate chips
- Nilla Wafers or graham crackers for serving
Instructions
- Add the Oreo cookies to a food processor or blender and process until you have fine crumbs.
- Add in the cream cheese and process until you have a smooth, uniform mixture.
- Lay a sheet of plastic wrap on the counter and scoop the Oreo mixture into the center of the plastic wrap.
- Use the plastic wrap to shape the Oreo mixture into a ball.
- Refrigerate for two hours.
- Roll the Oreo ball in white chocolate chips to coat the outside.
- Serve with Nilla wafers or graham crackers.
Alia @ Everyday Easy Eats says
Ooo Karly your Oreo cheese ball looks delish!! Anything with cream cheese is a winner with me! Great post!! 🙂
Marsha | Marsha's Baking Addiction says
I’m a big fan of Oreos, so this is the PERFECT cheese ball to me! Yum!!
Karly says
Hard to go wrong with Oreo cookies!
Agness of Run Agness Run says
As a passionate lover of Oreo these cream cheese balls are a must try, Karly! This treat will be my new favorite dessert recipe!
Dawn @ Words Of Deliciousness says
Great idea! A lot less work, but all the yumminess! I could eat the whole thing.
Jillian says
First off, you had me at Oreo. Secondly, this is the kind of cheese ball I would devour in a heartbeat! The fact that you’re basically dipping cookies into a ball of cookies sounds like pure heaven to me. I’m SO on board with this recipe!
Karly says
Dipping cookies in cookies is always a win in my book. 🙂
Albert Bevia says
You did take this to the next level! these oreo cream cheese balls look so amazing! I know my kids will be obsessed with these, thank you for the recipe 🙂