This easy No-Bake Cheesecake recipe is made from scratch with a graham cracker crust and cream cheese filling. It’s a simple dessert that only takes 20 minutes and will definitely impress!

Want more no-bake desserts? Try Grasshopper Pie, Oreo Balls, Peanut Butter Pie, or the best Rice Krispie Treats!

Why I love this cheesecake:

• Creamy – The texture on this homemade no bake cheesecake is perfection! Smooth, dense, and so creamy.
• Quick – Most cheesecakes take hours to make. This only takes 20 minutes to prep! Plus it’s all made with simple ingredients you probably already have.
• No Bake – Make anytime of year without heating up the house. This is one of my go-to desserts in the summer. It’s so refreshing and I love to top it with fresh berries, sliced peaches, or whatever fruit is in season.

How to make No-Bake Cheesecake:

Prepare Crust – Here’s my go-to homemade graham cracker crust recipe, or you can use a store-bought graham cracker crust. I do like to bake my crust since it holds it’s shape better, but if you don’t want to, you can pack it tightly and freeze it for 10-20 minutes while you make the filling.

Make Filling – Beat cream cheese then add powdered sugar. Add vanilla and sour cream. Beat heavy cream in a separate large bowl until stiff peaks then fold it into the cream cheese mixture.

Refrigerate: Pour filling in crust. Spread the cheesecake filling evenly into the graham cracker crust. Cover and refrigerate for at least 4-6 hours or overnight.

Serve the best no bake cheesecake plain, with fresh berries, or a drizzle of caramel sauce.

Make Ahead and Freezing Instructions

To Make Ahead: No bake cheesecake can be made 1-2 days in advance and kept in the refrigerator until ready to serve.

To Freeze: Once the cheesecake has set-up properly in the fridge you can freeze it (or freeze the leftovers). Wrap the cheesecake well in plastic wrap then in tinfoil and freeze for up to 3 months. Thaw overnight in the fridge before serving.

More Cheesecake Recipes:

• Oreo Cheesecake
• Pumpkin Cheesecake
• Chocolate Mousse Cheesecake
• Strawberry Cheesecake Ice Cream

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No-Bake Cheesecake

This easy No-Bake Cheesecake recipe is made from scratch with a graham cracker crust and cream cheese filling.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Refrigerate 12 hours hours

Total Time 12 hours hours 20 minutes minutes

Servings 12

Calories 276kcal

Author Lauren Allen

Cost 10

Equipment

• Hand mixer

Ingredients

Graham Cracker Crust:

• 2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 1/2 cup butter , melted

Cheesecake:

• 3 8 oz packages cream cheese , (full fat), at room temperature
• 1 1/3 cups powdered sugar
• 2 teaspoons vanilla extract
• 1/2 cup sour cream (full fat)
• 1 cup heavy cream , cold

US Customary – Metric

Instructions

Graham Cracker Crust:

• Mix the crust ingredients together then press firmly into a 8 inch springform pan. Refrigerate or freeze while you make the cheesecake filling.

No Bake Cheesecake:

• Place softened cream cheese in a large bowl and beat with electric mixers until smooth. Add powdered sugar and mix until well combined. Add vanilla extract and sour cream then mix until combined.
• Pour heavy cream into a separate large bowl then beat well until stiff peaks. Gently fold the whipped cream into the cream cheese mixture until combined.
• Spread cheesecake mixture evenly into graham cracker crust. Cover and refrigerate at least 12 hours or overnight for best results.

Video

Notes

Make Ahead Instructions: No Bake Cheesecake can be made 1-2 days in advance and kept in the refrigerator until ready to serve.

Freezing Instructions: Once the cheesecake has set-up properly in the fridge you can freeze it (or freeze the leftovers). Wrap the cheesecake well in plastic wrap then in tinfoil and freeze for up to 3 months. Thaw overnight in the fridge before serving.

Nutrition

Calories: 276kcal | Carbohydrates: 30g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 43mg | Sodium: 163mg | Potassium: 59mg | Fiber: 0.5g | Sugar: 23g | Vitamin A: 532IU | Vitamin C: 0.1mg | Calcium: 36mg | Iron: 1mg

I originally shared this recipe March 2019. Updated March 2024.

A step-by-step guide for homemade French Crepes filled with sweet or savory fillings. No special equipment or pans required. They are simple and an instant favorite.

You can enjoy crepes anytime, but we love to eat them as a special breakfast! Try Cinnamon Roll Biscuits, Huevos Rancheros, or a Breakfast Skillet!

What I love about this recipe:

• Easy and “Fancy” – Easy enough for a weekday breakfast and fun for special occasions. This is the best crepes recipe and it comes together quickly.
• Make Ahead – This is an easy breakfast or treat to make ahead of time. The batter can be made a day ahead, or cooked crepes can be made 1-2 days ahead of time, reheated on the stove or in the microwave.
• Sweet or Savory Fillings – With endless options for filling and serving them, you can enjoy crepes for any meal of the day. See my filling ideas at the end of the post.

How to make Crepes:

Make Batter: Add all ingredients to a blender and blend until smooth. Scrape down the sides of the blender if needed. Chill the homemade crepe batter for at least 30-60 minutes if possible, or up to 1 day. 

Cook: Heat a large non-stick skillet over medium heat. Grease lightly with cooking spray or butter, if needed. Once the pan is hot, pour about ¼ cup of batter into the hot pan, swirling it around the pan as you pour to form a large, thin pancake. Cook for about 30 seconds on each side, flipping once, until lightly golden.

Serve: Stack cooked crepes on a plate and cover with a towel or tinfoil, if desired, to keep them warm. Add desired toppings or fillings. See my ideas below for both sweet and savory filling ideas!

Make Ahead and Freezing Instructions:

To Make Ahead: The crepe batter can be made 1 day in advance, or you can cook all of the crepes in advance and store in an airtight bag in the fridge for 2-3 days. Rewarm in a skillet, on a griddle, or in the microwave.

To Freeze: Store cooked crepes in a freezer safe bag and freeze for up to 3 months. Reheat in the microwave, covered with a damp paper towel, for 15-20 seconds, or until warm and soft.

Crepe Filling Ideas:

• Savory Crepes: fill with ham and cheese, chicken with béchamel sauce, or sautéed veggies like spinach, mushrooms, bell peppers, tomatoes. Make breakfast savory crepes with eggs, ham, sausage, or bacon and cheese.
• Sweet Crepes: fill with our cream cheese crepe filling, or Nutella, lemon curd, jam, and fresh berries, pineapple, mango or bananas. Top with powdered sugar or whipped cream.

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How to Make Crepes

Our favorite homemade Crepes are easy to make with basic ingredients and no special equipment. Fill them with sweet or savory fillings and they're everyone's favorite.

Course Breakfast, Dessert

Cuisine American, French

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 15

Calories 116kcal

Author Lauren Allen

Cost 3

Equipment

• Blender

Ingredients

• 4 large eggs
• 1/3 cup butter , softened
• 1/3 cup granulated sugar
• 1 cup all-purpose flour
• 1 1/4 cups milk
• 1 teaspoon vanilla extract
• dash salt

US Customary – Metric

Instructions

• Blend batter: Add all ingredients to a blender and blend until smooth. Scrape down the sides of the blender if needed. 
• Chill: If time permits, chill the crepe batter in the fridge for 30 minutes or up to 1 day. 
• Cook: Heat a large non-stick skillet over medium heat. Grease lightly with cooking spray or butter, if needed. Once the pan is hot, pour about ¼ cup of batter into the hot pan, swirling it around the pan as you pour to form a large, thin pancakes. Cook for about 30 seconds on each side, flipping once, until lightly golden.
• Stack cooked crepes on a plate and cover with a light dish towel to keep warm.
• Add desired toppings or fillings:
• Sweet Crepe Filling Ideas: fill with our cream cheese crepe filling, or Nutella, lemon curd, jam, fresh berries, pineapple, mango or bananas. Top with powdered sugar or whipped cream.

  Savory Crepe Filling Ideas: fill with ham and cheese, chicken with béchamel sauce, or sautéed veggies like spinach, mushrooms, bell peppers, tomatoes. Make savory breakfast crepes with eggs, ham, sausage, or bacon and cheese.

Video

Notes

Make Ahead Instructions: The crepe batter can be made 1 day in advance, or you can cook all of the crepes in advance and store in an airtight bag in the fridge for 2-3 days.

Freezing Instructions: Store in a freezer safe bag for up to 3 months. Reheat in the microwave, covered with a damp paper towel, for 15-20 seconds, or until warm and soft.

Savory Crepe Filling: fill with ham and cheese, chicken with béchamel sauce, or sautéed veggies like spinach, mushrooms, bell peppers, tomatoes. Make breakfast savory crepes with eggs, ham, sausage, or bacon and cheese.

Sweet Crepe Filling: fill with our cream cheese crepe filling, or Nutella, lemon curd, jam, and fresh berries, pineapple, mango or bananas. Top with powdered sugar or whipped cream.

Nutrition

Calories: 116kcal | Carbohydrates: 12g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 59mg | Potassium: 60mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 231IU | Calcium: 35mg | Iron: 1mg

I originally shared this recipe February 2019. Updated July 2022 and February 2024.

This easy Edible Cookie Dough recipe is safe to eat and can be used to make several variations of flavors. Bring on the chocolate chip, double chocolate, funfetti, M&M and peanut butter cookie dough!

Want more no-bake desserts? Try Oreo Balls, Lemon Mousse, Banana Pudding, or Peanut Butter Balls.

Why I love this edible cookie dough:

• Quick – you can whip up this edible cookie dough in 10 minutes with ingredients you already have in your pantry.
• Freezer Friendly – It’s safe to eat and can be stored in the freezer to enjoy any time.
• Safe to eat: Raw eggs and raw flour may contain bacteria that lead to food poisoning, E. Coli or salmonella, so this recipe has no eggs, and we heat-treat the flour, making it safe to eat this cookie dough.

How to Make Edible Cookie Dough:

Heat Flour: Add flour to a microwave-safe bowl and microwave on high for 30 seconds. Stir and cook again at 15 second intervals until it reads 160 degrees F on an instant read thermometer.  Allow to cool before using.

Cream Butter and Sugar: Add butter, sugar, and brown sugar to a mixing bowl and beat well until creamed together, 2-3 minutes. Add vanilla and mix.

Add Dry Ingredients: Stir in flour, salt, and chocolate chips.

Enjoy: Store these easy cookie dough bites in the refrigerator for up to one week or freeze for up to 3 months.

Flavor Variations:

• M&M Cookie Dough: Replace chocolate chips with M&M’s (or use ½ cup of each).
• Double Chocolate Cookie Dough: Reduce flour to 1 ½ cups, and add ½ cup cocoa powder to the recipe.
• Peanut Butter Cookie Dough: Reduce butter to ½ cup and add ¾ cup creamy peanut butter to the recipe. I also like to substitute ½ cup of the chocolate chips with Reese’s pieces.
• Funfetti Cookie Dough: leave out the chocolate chips and add sprinkles instead.

Cookie Dough for Ice Cream:

To make cookie dough chunks for stirring in your homemade ice cream, roll cookie dough into a few thin “snakes” and place on a baking tray. Freeze until firm, then cut into small pieces and then mix into ice cream.

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Edible Cookie Dough

This Edible Cookie Dough is safe to eat, and can be used to make all your favorite flavors like chocolate chip, double chocolate, funfetti, M&M and peanut butter cookie dough.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 10

Calories 407kcal

Author Lauren Allen

Cost 4

Equipment

• Instant-read digital thermometer.
• Hand mixer

Ingredients

• 3/4 cup butter , softened
• 1/2 cup granulated sugar
• 3/4 cup light brown sugar , firmly packed
• 2-3 Tablespoons milk , or dairy-free milk
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour , heat treated* (or sub gluten-free flour)
• 1/2 teaspoon salt
• 1 cup semi-sweet or milk chocolate chips

US Customary – Metric

Instructions

• Add flour to a microwave-safe bowl and microwave on high for 30 seconds. Stir and cook again at 15 second intervals until it reads 160 degrees F on an instant read thermometer. Allow to cool before using.
• Add butter, sugar, and brown sugar to a mixing bowl and beat well until creamed together, 2-3 minutes. Add vanilla and 2 Tablespoons of milk and mix.
• Stir in flour and salt and mix well until smooth. Add another splash of milk, if the cookie dough is too dry. Stir in chocolate chips. Refrigerate until ready to eat.
• Leftover cookie dough will keep in the refrigerator for up to one week or can be frozen for up to 3 months.

Video

Notes

Flavor Variations:

• M&M Cookie Dough: Replace chocolate chips with M&M’s (or use ½ cup each).
• Double Chocolate Cookie Dough: Reduce flour to 1 ½ cups, and add ½ cup cocoa powder to the recipe. Add an extra splash of milk, if needed, to get the right cookie dough consistency.
• Peanut Butter Cookie Dough: Reduce butter to ½ cup and add ¾ cup creamy peanut butter to the recipe. Add an extra splash of milk, if needed, to get the right cookie dough consistency. I also like to substitute ½ cup of the chocolate chips with Reese’s pieces.
• Funfetti Cookie Dough: leave out the chocolate chips and add sprinkles instead.

Cookie Dough Chunks for Ice Cream: Roll cookie dough into a few long, very thin logs, and place on a baking tray. Freeze for several hours, until firm. Cut the logs into small pieces and then mix into ice cream.

*Heat Treating Flour: If microwave is not available, heat treat the flour in the oven. Preheat oven to 300 degrees F. Spread flour onto a baking sheet lined with parchment paper and cook for 8-10 minutes, until it reaches 160 degrees F (push it into a pile in the center of the pan to test it). Cook longer, if needed. Store leftover heat-treated flour in an airtight container at room temperature, or in the freezer, for later use. 

Baking Edible Cookie Dough: I don’t recommend baking this edible cookie dough because it’s missing leavening ingredients like eggs, baking power and baking soda. Here are all of my favorite cookie recipes.

Gluten Free Edible Cookie Dough: Use your favorite gluten free baking flour.

Nutrition

Calories: 407kcal | Carbohydrates: 57g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 231mg | Potassium: 106mg | Fiber: 1g | Sugar: 36g | Vitamin A: 426IU | Calcium: 35mg | Iron: 1mg

I originally shared this recipe August 2020. Updated December 2023.

This easy Buckeye Recipe produces the best peanut butter balls, dipped in chocolate and made with just 5 ingredients. They are a quick, no-bake treat loved by all.

If you love homemade candy, don’t miss these Homemade Almond Joys, Oreo Balls, Brownie Truffles, and Chocolate Covered Marshmallows!

Why I love these treats:

• Quick and No Bake – They’re an easy treat to make all year long without heating up the house, and we can make a batch in 30 minutes. The leftovers freeze great!
• Gift Friendly – They fun to load in cute cello bags during the Christmas season, or any time of year, to give neighbors, friends and teachers.
• Nostalgia – Our good family friends (Hey, Jolley fam!) brought Buckeye’s each year to our Christmas Eve party when I was a kid, so I have such special memories attached to these delicious treats.

Ingredients for Buckeyes:

• Chocolate: You can use Ghirardelli dark chocolate melting wafers, Bakers Chocolate, or any high quality chocolate, chopped, and melted in the microwave.
• Peanut Butter: Smooth; my preferred brand is Skippy.
• Powdered confectioners sugar.
• Vanilla extract.
• Butter. Salted or unsalted won’t make a huge difference.

How to make Peanut Butter Balls:

Combine Filling Ingredients: Cream butter and peanut butter until smooth. Slowly add the powdered sugar until they reach a smooth consistency, then mix in the vanilla.

Freeze Peanut Butter Balls: Form the mixture into small balls and allow them to harden in the freezer for at least 30 minutes.

Dip in Chocolate: Dip each peanut butter ball in melted chocolate.

Serve: Allow buckeye balls to cool on parchment paper then enjoy! Or store them in the refrigerator or freezer.

Make Ahead And Freezing Instructions:

To Make Ahead: Make buckeye recipe 1 day in advance then store in the refrigerator or freeze for up to for several months.

To Freeze: To freeze Buckeye candy, allow them to cool completely then freeze in a freezer bag or container for up to 3 months. 

Recipe Variations:

• Paraffin Wax: For a more glossy finish, or to preserve it longer at room temp, you can use paraffin wax. Melt some with semi-sweet chocolate.
• Fully Dipped: You can cover the peanut butter balls completely in chocolate like traditional peanut butter balls or leave some peanut butter showing so they imitate buckeye nuts from a buckeye tree.
• Add Candy: You can add mini M&M’s or other chopped candies (or nuts!) to the peanut butter filling before dipping in chocolate.

More Candy Recipes:

• Peanut Brittle
• Homemade Caramels
• Chocolate Marshmallow Cookies
• Vanilla Creme Balls
• Christmas Cornflake Wreaths
• Caramel Cashew Clusters

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Peanut Butter Balls (Buckeyes)

This easy Buckeye recipe produces the best peanut butter balls, dipped in chocolate and made with just 5 ingredients. They are a quick, no bake treat loved by all.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Freeze 30 minutes minutes

Total Time 25 minutes minutes

Servings 60 buckeyes

Calories 101kcal

Author Lauren Allen

Ingredients

• 1 cup butter (2 sticks)
• 1 cups creamy peanut butter
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 6 ounces semi-sweet melting chocolate, melting wafers, or chocolate almond bark

US Customary – Metric

Instructions

• Use electric beaters to cream together the butter and peanut butter.  Slowly add the powdered sugar until you get a smooth consistency.  Add the vanilla and mix.
• Scoop about 5 dozen small peanut butter mounds onto a baking sheet and place in the freezer for about 30 minutes. Once cold, they will be easier to handle and roll into smooth balls.
• Meanwhile, melt the chocolate, melting wafers, or chocolate almond bark according to package instructions.
• Use a toothpick to dip and coat each peanut butter ball in chocolate. Allow excess to drip off and then place them on a parchment covered baking sheet and allow them to set. 
• Store in an airtight container in the fridge or freezer.

Video

Notes

Make Ahead Instructions: Make peanut butter balls serveral days in advance and store in the fridge, or freeze for up to for several months.

Freezing Instructions: Once the chocolate has set, store them in a freezer safe container or bag and freeze for up to 3 months.  Thaw in the fridge before serving. 

Recipe Variations:

• Paraffin wax: for a more glossy finish or to preserve it longer at room temp, you can use paraffin wax.  Melt some with semi-sweet chocolate.
• Fully dipped: you can cover the peanut butter balls completely in chocolate like traditional peanut butter balls or leave some peanut butter showing so they imitate buckeye nuts from a buckeye tree.
• Add candy:  You can add mini M&M’s or other chopped candies (or nuts!) to the peanut butter filling before dipping in chocolate.

Nutrition

Calories: 101kcal | Carbohydrates: 10g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 43mg | Potassium: 41mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 96IU | Calcium: 5mg | Iron: 0.3mg

I originally shared this recipe December 2018. Updated December 2020 and October 2023.

The best Oreo Mug Cake recipe is warm, gooey, and only requires 3 ingredients! You can satisfy your sweet tooth in less than 5 minutes and with no mess in the kitchen.

Do you love mug cakes? Try my Peanut Butter Mug Cake, Pumpkin Mug Cake, Chocolate Mug Cake, or Vanilla Mug Cake!

Why I love this cake:

• Single Serve – I love making delicious desserts, but sometimes I want something quick, just for me, at the end of a long day. Bonus that it’s mess-free.
• 3 Ingredients – All you need are Oreos, milk, and baking powder!
• Quick – Less than 5 minutes to satisfy your sweet tooth.

Oreo Mug Cake Ingredients:

• Oreos
• Milk
• Baking Powder

How to make Oreo Mug Cake:

Crumble Oreos: Break Oreo cookies into pieces and add to a mug then pour in milk and use a fork to mash everything together until there are no large chunks.

Stir in baking powder.

Cook: Place this 3 ingredient Oreo Mug Cake in microwave for 70-90 seconds until cake is just set, but still barely shiny on top. Allow to rest in microwave for 1 minute before enjoying.

More Oreo Recipes:

• Oreo Balls
• Oreo Cupcakes
• Oreo Pie Crust
• Oreo Milkshake
• Oreo Bars
• Homemade Oreo Cookies
• Cookies and Cream Muddy Buddies
• Chocolate Cake with Oreo Cream Filling
• Oreo Cheesecake

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Gooey Oreo Mug Cake

The best Oreo Mug Cake recipe is warm, gooey, and only requires 3 ingredients! You can satisfy your sweet tooth in less than 5 minutes and with no mess in the kitchen.

Course Dessert

Cuisine American

Prep Time 4 minutes minutes

Cook Time 1 minute minute

Total Time 5 minutes minutes

Servings 1 person

Calories 439kcal

Author Lauren Allen

Cost 1

Ingredients

• 7 Oreo cookies
• 1/3 cup milk
• ¼ teaspoon baking powder

US Customary – Metric

Instructions

• Break Oreo cookies into pieces and add to a mug. Add milk and use a fork to mash everything together until there are no large chunks. Stir in baking powder.
• Cook in microwave for 70-90 seconds until cake is just set, but still barely shiny on top.
• Allow to rest in microwave for 1 minute before consuming.

Nutrition

Calories: 439kcal | Carbohydrates: 64g | Protein: 7g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 463mg | Potassium: 319mg | Fiber: 2g | Sugar: 38g | Vitamin A: 133IU | Calcium: 176mg | Iron: 10mg

This easy Oreo Balls recipe is smooth and creamy both inside and out, made with just three ingredients, no-bake, and without sacrificing the taste of everyone’s favorite cookie — no matter how you eat them!

If you love homemade candy, try our Chocolate Fudge, Caramel Popcorn, or Peanut Butter Balls!

What’s not to love about this easy 3-ingredient, no-bake Oreo balls recipe? They’re as easy to make as they are to eat, made with just one package of Oreos, a block of cream cheese, and some melted chocolate. They’re a huge crowd pleased at parties, and you can even make them ahead and freeze them for special occasions.

How to Make Oreo Balls:

Crush Oreos: Add the whole Oreo cookies to a food processor and pulse into fine crumbs. Alternately, you can use a ziplock bag and a rolling pin to gently smash them into fine crumbs.

Add cream cheese: Place room temperature cream cheese in a mixing bowl and stir until smooth. Then add the Oreo crumbs and mix well.

Shape Into Balls: Scoop into tablespoon size balls (about 1 inch balls). Place them on a lined baking sheet and freeze for 15 minutes.

Melt & Dip: Meanwhile, melt the chocolate or candy wafers according to package instructions then remove balls from freezer and dip them into the melted chocolate. Allow the excess chocolate to drip off before placing them back on the baking sheet

Decorate by dusting the top with crushed Oreo crumbs, sprinkles, nuts, or crushed peppermint, if desired. Or, once set, drizzle a line of melted white or chocolate on top.

Recipe Variations:

• Vegan: Swap out the cream cheese and chocolate for vegan cream cheese and vegan chocolate. Or, sub the cream cheese with 1 cup creamy vegan peanut butter.
• Mint Oreo Balls: Use mint crème Oreos and top with crushed peppermint candy. If desired, add a little peppermint extract to the mix, too.
• Red Velvet Oreo Balls: Use red velvet Oreos, and dip in melted chocolate.
• Halloween Oreo Balls: Have fun with these! Use regular Oreos and dip in white chocolate to make ghosts or mummies: use mini chocolate chips for the eyes, and drizzle white chocolate lines to look like a mummy. You can little pumpkins using orange or orange vanilla candy wafers, pretzel sticks for the stem, and green M&M’s for the vine. Or you can simply coat them in chocolate and decorate with orange sprinkles.
• Golden Oreo Balls: Use golden Oreos and dip in white chocolate.
• Peanut Butter Oreos: Use peanut butter Oreos and dip in melted chocolate. You can also use regular Oreos, and swap cream cheese with 1 cup creamy peanut butter.
• Gluten Free: Use gluten free Oreos and your favorite gluten free chocolate.

Make Ahead and Freezing Instructions:

Make Ahead: Oreo balls will keep in the fridge for up to 3 weeks, stored in an airtight container. If layering, use parchment or wax paper to separate the cookies. When serving, they can sit at room temperature for up to 2 hours.

To Freeze: Freeze in an airtight container for up to 2 months. Use parchment or wax paper to separate layers. Thaw in the refrigerator overnight.

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Oreo Balls

The best and easiest Oreo Balls only require three ingredients, and come together in minutes! They're everyone's favorite, and perfect for a party.

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Refrigeration 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 36

Calories 141kcal

Author Lauren Allen

Cost 8

Equipment

• Food Processor

Ingredients

• 15.25 oz package Oreos cookies (about 36 Oreos)
• 8 oz cream cheese , room temperature
• 16 oz chocolate melting wafers*

Optional for decorating:

• drizzled melted chocolate, Oreo crumbs, sprinkles, crushed peppermint, chopped nuts, shredded coconut

US Customary – Metric

Instructions

• Line a sheet pan with parchment paper.
• Crush Oreos: Add whole Oreo cookies to a food processor and pulse into fine crumbs (alternately, use a ziplock bag and a rolling pin to gently smash them into fine crumbs).
• Mix: Add cream cheese to a mixing bowl and mix it until smooth. Add Oreo crumbs (reserve 1 Tablespoon of cookie crumbs for sprinkling on top at the end, if desired). and stir to combine.
• Scoop the mixture into 1 Tablespoon size balls and place them on a lined baking sheet. Freeze for 15 minutes.
• Melt Chocolate candy wafers according to package instructions.
• Dip: Remove balls from freezer and dip them in melted chocolate. I like to use a fork and let excess chocolate dip through the tines of the fork, tapping it gently on the edge of the bowl, before placing on baking sheet.
• Chill in the fridge for at least an hour before serving. Store in an airtight container in the fridge for up to 3 weeks.

Video

Notes

Chocolate: Melting wafers are great for smooth, flawless dipping and will set up quickly. I prefer Ghirardelli melting wafers as they don’t taste “waxy” like other brands. If you use pure chocolate I recommend Baker’s chocolate bars. Avoid using chocolate chips. 

Make Ahead Instructions: Oreo balls will keep in the fridge for up to 3 weeks, stored in an airtight container. If layering, use parchment or wax paper to separate the cookies. When serving, they can sit at room temperature for up to 2 hours.

Freezing Instructions: Freeze in an airtight container for up to 2 months. Use parchment or wax paper to separate layers. Thaw in the refrigerator overnight.

Vegan Oreo Balls: Use vegan cream cheese and vegan chocolate. Or, sub the cream cheese with 1 cup creamy vegan peanut butter.

Gluten Free: Use gluten free Oreos and your favorite gluten free chocolate.

Mint Oreo Balls: Use mint crème Oreos. Top with crushed peppermint candy. If desired, add a little peppermint extract to the mix, too.

Red Velvet Oreo Balls: Use red velvet Oreos, and dip in melted chocolate.

Halloween Oreo Balls: Use regular Oreos and dip in white chocolate to make ghosts or mummies: use mini chocolate chips for the eyes, and drizzle white chocolate lines to look like a mummy. You can little pumpkins using orange or orange vanilla candy wafers, pretzel sticks for the stem, and green M&M’s for the vine. Or you can simply coat them in chocolate and decorate with orange sprinkles.

Golden Oreo Balls: Use golden Oreos and dip in white chocolate.

Peanut Butter Oreos: Use peanut butter Oreos and dip in melted chocolate, or use regular Oreos, and swap cream cheese for 1 cup creamy peanut butter.

Nutrition

Calories: 141kcal | Carbohydrates: 16g | Protein: 1g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 6mg | Sodium: 68mg | Potassium: 72mg | Fiber: 1g | Sugar: 12g | Vitamin A: 85IU | Calcium: 12mg | Iron: 2mg

I originally shared shared this recipe April 2021. Updated July 2023.

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