Gluten Free Oreo Balls
You’ll love gluten-free Oreo truffles because:
They’re easy. With just a few simple ingredients and straightforward steps, these truffles are quick to prepare, making them perfect for any occasion or dessert table.
They’re customizable. With some sprinkles and colored chocolate or candy melts, you can make these Oreo cheesecake truffles for any occasion. Use red and green sprinkles for Christmas, red and blue sprinkles for 4th of July, pastel sprinkles for Easter, or black and orange sprinkles for Halloween! You can even use Oreo truffles as a base for creating shapes for holidays. I’m talking about Christmas trees, mummies, monsters, Easter eggs and more. The opportunities are endless!
They only need one bag of gluten-free Oreos! Traditional Oreo ball recipes call for 36 oreo cookies from a regular bag of Oreos, which is 13.29oz. However, as with all things gluten-free, gluten-free Oreos come in a smaller bag (12.08oz) and only contains 30 gluten-free Oreos. If you follow a traditional Oreo truffle recipe, you’ll need to open a second box of gluten-free Oreos. Not with this gluten-free Oreo ball recipe! I’ve adapted my original recipe to use just one bag of gluten-free Oreos, cutting back on the cream cheese so you have the perfect ratio of chocolate to cheesecake flavor in every bite.
Ingredients
Ingredient Notes
- Gluten-free Oreos: Ensure you use a certified gluten-free brand of Oreos to keep the recipe gluten-free. Other brands besides the Oreo brand that I like for chocolate sandwich cookies include Goodie Girl, Glutino, and Kinnikinnick.
- Cream Cheese: Use full-fat cream cheese for the best texture and flavor. Make sure it is softened at room temperature for easier mixing. You’ll notice I only use 6 ounces of the cream cheese, not the entire brick of cream cheese. Do not use whipped cream cheese as the texture will be very off in your Oreo truffles.
- Vanilla Extract: A lot of recipes don’t include vanilla extract, but I think just a touch of vanilla adds extra flavor to the truffles. You can also substitute with vanilla bean paste or the seeds from a vanilla bean for a more intense vanilla flavor.
- Semi-sweet Chocolate: Use good-quality chocolate for melting, such as a chocolate bar chopped into small pieces. Be sure to make sure your chocolate bar is gluten-free, as there are a few brands that add barley to their chocolate. I prefer to go for something like Baker’s chocolate. If you only have chocolate chips, you can use those, but I would recommend adding a teaspoon of neutral oil (vegetable oil or canola oil) or shortening to help the chocolate melt down smoothly and stay thin enough for dipping. You can change up the type of chocolate, using white chocolate, milk chocolate or dark chocolate instead of semi-sweet chocolate.
- Sprinkles (optional): Select sprinkles that are gluten-free as not all brands are. Choose colors or shapes that complement the occasion or theme of your truffles.
When melting the chocolate for coating the truffles, microwave it in short intervals and stir frequently to prevent overheating. Overheating can cause the chocolate to seize, making it difficult to coat the truffles smoothly.
Step-by-Step instructions
It’s so easy to make gluten-free Oreo cheesecake balls at home with just 4 ingredients. The below steps with matching photos are not meant to be the full recipe, but are there to help you see the recipe made at various stages. Pay special attention to the consistency of the Oreo ball mixture, the size of the truffles, and the ways to decorate the Oreo truffles.
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Recipe FAQs
If you want these truffles to be gluten-free, then you should use gluten-free Oreos. However, if you don’t follow a gluten-free diet, you can use regular Oreos. Increase the cream cheese to the full 8 ounces and use the full pack of regular Oreos (36 Oreos).
Yes, you can use milk chocolate if you prefer a sweeter coating, dark chocolate for a more intense chocolate flavor, or white chocolate for a different look!
You can decorate them with crushed nuts, cocoa powder, or even drizzle them with melted white chocolate for a decorative touch. Sometimes I like to save a tablespoon of the crushed Oreos before mixing with the other ingredients and sprinkle them on top.
expert tips
Storage instructions
Store the Oreo truffles in an airtight container in the refrigerator for up to 1 week.
For longer storage, place the truffles in a freezer-safe container or bag and freeze for up to 1 month.
Enjoy truffles chilled directly from the refrigerator. If frozen, let them thaw in the refrigerator overnight before serving for best texture.
More gluten-free desserts to try
Did you make this recipe?
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Gluten Free Oreo Balls
Ingredients
- 1 12 oz package gluten-free Oreos (about 30 cookies)
- 6 oz cream cheese (softened)
- 1/2 teaspoon vanilla extract
- 8 oz semi-sweet chocolate (roughly chopped)
- Sprinkles for topping (optional)
Instructions
- In a food processor, pulse the gluten-free Oreos until finely crushed into crumbs.
- In a large mixing bowl, combine the crushed Oreos, softened cream cheese, and vanilla extract. Mix until well combined and smooth.
- Line a baking sheet with parchment paper or wax paper.
- Use a tablespoon-sized portion scoop (#60 scoop) to portion out the dough into 24 equal pieces. Using your hands, roll the Oreo mixture into balls and place them on the prepared baking sheet.
- Refrigerate the balls for about 15-20 minutes to firm up.
- Meanwhile, melt the semi-sweet chocolate in a microwave-safe bowl in 30-second intervals, stirring in between until smooth. It should take about 60-90 seconds total in the microwave.
- Using a fork or dipping tool, dip each chilled Oreo ball into the melted chocolate, allowing excess chocolate to drip off. Place back onto the parchment-lined baking sheet.
- Immediately sprinkle the tops with sprinkles if desired, before the chocolate sets. Alternatively, you can wait until the chocolate sets a bit and then drizzle the tops with more semi-sweet chocolate (or use white chocolate for a contrasting color). You can sprinkle the wet drizzle with sprinkles.
- Once all truffles are coated, refrigerate them for about 15-20 minutes or until the chocolate is set. Store the truffles in an airtight container in the refrigerator until ready to serve.
Notes
- If you have celiac disease or are on a gluten-free diet for any reason, be sure to double check your ingredients to ensure they are gluten-free.
- Use regular gluten-free Oreos for this recipe, NOT the double stuffed. You can also use other brands of gluten-free chocolate sandwich cookies for this recipe. Glutino, Kinnikinnick, Goodie Girl are all great brands.
- Use a tablespoon-sized portion scoop (#60 scoop) to portion out the Oreo truffles into equal sized pieces.
- Store in an airtight container or gallon sized ziploc bag in the refrigerator for up to a week or freeze for longer storage.
Nutrition
I’m Megan
A gluten-free food blogger from Chicago and lover of all things food, showing you gluten-free can be easy and delicious, too. Let’s make gluten-free stress free together! Read more…
