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Patriotic Oreo Balls

Patriotic Oreo balls are no-bake Oreo truffles with a creamy Oreo-cream cheese center, dipped in smooth white chocolate and finished with red and blue drizzle lines plus star sprinkles. Chill for a firm, perfectly round bite that lines up in patriotic rows for party dessert spreads.
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Prep Time 30 minutes
chilling 1 hour 30 minutes
Total Time 2 hours
Servings: 30 servings
Course: Dessert
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Oreo cookie crumbs
  • 36 count Oreo cookies
Oreo truffle filling
  • 8 oz cream cheese Soften to room temperature for easy mixing.
White chocolate coating
  • 16 oz white chocolate melting wafers Melt until smooth and pourable for dipping.
Red drizzle
  • 1 count Red candy melts Melt separately and drizzle in thin lines.
Blue drizzle
  • 1 count Blue candy melts Melt separately and drizzle in thin lines.
Star sprinkle topping
  • 1 count Red, white, and blue star sprinkles Add immediately after drizzling so they adhere.

Equipment

  • 1 food processor
  • 1 sheet pan

Method
 

Make the Oreo dough
  1. Crush Oreo cookies in a food processor until fine crumbs form with no large pieces remaining, scraping down once if needed.
  2. Mix the Oreo crumbs with softened cream cheese until fully combined into a thick uniform dough.
Shape and chill
  1. Roll the dough into 1-inch balls and place them on a parchment-lined sheet pan in spaced rows.
  2. Freeze the balls for 30 minutes until firm to the touch.
Melt and dip
  1. Melt the white chocolate melting wafers according to package instructions until smooth.
  2. Dip each chilled Oreo ball into the white chocolate using a fork, let excess drip off, and return it to the parchment sheet.
Decorate
  1. Melt the red candy melts separately, then drizzle over the coated balls in thin lines.
  2. Melt the blue candy melts separately, then drizzle over the coated balls in thin lines.
  3. Immediately top with star sprinkles while the coating is still wet.
Set and serve
  1. Refrigerate for 30 minutes until the white chocolate coating is fully set before serving.

Notes

Pro tip: Keep the truffle balls cold until dipping so the coating firms quickly and stays round. Store in an airtight container in the refrigerator up to 5 days; freeze yes (up to 2 months) for best texture, thaw overnight in the fridge. For a lower-sugar option, swap in sugar-free white chocolate melting wafers if your coating brand supports melting.