Gluten-Free Oreo Balls

A pile of gluten-free Oreo cheesecake balls stacked on each other with different toppings including Oreo crumbs, rainbow sprinkles and chocolate sprinkles.

5 from 1 vote

Rich, creamy no-bake Oreo truffles made with crushed gluten-free Oreos blended with cream cheese, rolled into balls, and coated in smooth chocolate. These bite-sized treats have the perfect balance of cookies and cheesecake flavor. Customize with colorful sprinkles for any holiday or celebration. Uses exactly one bag of gluten-free Oreos and comes together in under an hour with just 4 simple ingredients.

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Prep Time 15

Cook Time 2

Chilling Time 40

Total Time 57

Servings 24 truffles

Metric - US Customary

Ingredients

For the Oreo Balls:

▢ 12 oz (340 g) package gluten-free Oreos - about 30 cookies
▢ 6 oz (170 g) cream cheese - softened to room temperature
▢ ½ teaspoon vanilla extract

For the Coating:

▢ 8 oz (225 g) semi-sweet chocolate - roughly chopped
▢ sprinkles for topping - for toppig, optional

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Instructions

Make the Oreo Mixture:

Crush the Oreos. Add 12 oz (340 g) package gluten-free Oreos to a food processor. Pulse until the cookies are finely crushed into uniform crumbs with no large pieces remaining. This should take about 30-45 seconds of pulsing.
Beat the cream cheese. In a large mixing bowl, add the softened 6 oz (170 g) cream cheese and ½ teaspoon vanilla extract. Use an electric mixer to beat on medium speed for 1-2 minutes until smooth and creamy with no lumps.
Combine the mixture. Add all of the crushed Oreo crumbs to the cream cheese mixture. Mix on low speed (or stir with a spatula) until completely combined. The mixture should look like wet sand and hold together when pressed.

Shape and Chill:

Portion the truffles. Line a baking sheet with parchment paper or wax paper. Use a tablespoon-sized portion scoop (#60 scoop) to scoop out 24 equal portions of the Oreo mixture onto the prepared baking sheet. If you don't have a portion scoop, use a tablespoon measure.
Roll into balls. With clean hands, roll each portion into a smooth ball. Place them back on the parchment-lined baking sheet.
Chill the balls. Refrigerate the Oreo balls for 15-20 minutes until firm. This makes them much easier to dip in chocolate without falling apart.

Coat with Chocolate:

Melt the chocolate. While the Oreo balls chill, add 8 oz (225 g) semi-sweet chocolate to a microwave-safe bowl. Microwave in 30-second intervals, stirring well between each interval, until completely melted and smooth. This should take 60-90 seconds total. Do not overheat or the chocolate will seize.
Dip the truffles. Remove the chilled Oreo balls from the refrigerator. Use a fork to dip each ball into the melted chocolate, allowing excess chocolate to drip off. Tap the fork gently on the edge of the bowl to remove extra chocolate. Place the coated truffle back onto the parchment-lined baking sheet.
Add toppings. Immediately sprinkle the tops with sprinkles for topping or crushed Oreo crumbs while the chocolate is still wet. Work quickly so the chocolate doesn't set before you add the decorations.
Set the chocolate. Once all truffles are coated and decorated, refrigerate for 15-20 minutes until the chocolate is completely set and firm.
Serve and enjoy. Store in an airtight container in the refrigerator until ready to serve. These taste best chilled.

Notes

Gluten-Free Oreos: Use certified gluten-free Oreo cookies. Other brands like Glutino, Kinnikinnick, and Goodie Girl also work well. Do NOT use double-stuffed Oreos, they have too much filling.
Cream Cheese: Use full-fat brick-style cream cheese, not whipped. Make sure it's softened to room temperature for easier mixing. This recipe uses only 6 oz, not the full 8 oz block.
Chocolate: Use good-quality chocolate bars chopped into small pieces. If using chocolate chips, add 1 teaspoon of neutral oil or shortening to help thin the chocolate for easier dipping.
Portion Scoop: A #60 scoop (1 tablespoon size) creates perfectly uniform truffles. This makes 24 truffles.
Storage: Store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 1 month. Thaw frozen truffles in the refrigerator overnight before serving.

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