I love how these Snowball Oreo Cookie Balls come together with just a few simple ingredients and almost no effort. They are rich, creamy, and perfectly sweet, making them one of my favorite no-bake treats for holidays, parties, or quick dessert cravings. Every time I make them, they disappear fast.
Why You’ll Love This Recipe
I like this recipe because it is incredibly easy and requires no oven at all. I enjoy how the crushed Oreos mix with cream cheese to create a smooth, truffle-like center. I also appreciate that it uses everyday ingredients and can be prepared ahead of time, which makes entertaining stress-free. The sugar coating adds a lovely snowball look that feels festive and fun.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
8 oz cream cheese, softened
36 Oreo cookies, finely crushed
1/2 cup granulated sugar, for rolling
Directions
I start by placing the Oreo cookies in a food processor and crushing them until they become fine crumbs. I then transfer the crumbs to a mixing bowl and add the softened cream cheese. I mix everything together until a thick, smooth dough forms.
Next, I scoop small portions of the mixture and roll them between my hands to form bite-sized balls. I pour the granulated sugar into a shallow bowl and gently roll each ball until fully coated. Once finished, I place the cookie balls on a lined tray and chill them in the refrigerator until firm.
Servings And Timing
I usually get about 20 to 24 cookie balls from this recipe, depending on how large I roll them. Preparation takes around 15 minutes, and chilling time is about 30 minutes. In total, I plan for roughly 45 minutes before they are ready to serve.
Variations
I sometimes roll the cookie balls in powdered sugar instead of granulated sugar for a softer finish. When I want extra flavor, I mix in a splash of vanilla extract or roll them in shredded coconut. I also enjoy dipping them in melted white or dark chocolate for a more decadent version.
Storage/Reheating
I store these cookie balls in an airtight container in the refrigerator, where they stay fresh for up to one week. When I want to keep them longer, I freeze them for up to two months. I do not reheat them, as they are best enjoyed chilled or slightly softened at room temperature.
FAQs
Can I make these Snowball Oreo Cookie Balls ahead of time?
I often make them a day or two in advance and keep them refrigerated until ready to serve.
Do I need a food processor to crush the Oreos?
I find a food processor easiest, but I also use a zip-top bag and rolling pin when needed.
Can I use flavored Oreos?
I like experimenting with different Oreo flavors, and most of them work well in this recipe.
Why does the cream cheese need to be softened?
I soften the cream cheese so it blends smoothly with the cookie crumbs without lumps.
Can I skip the sugar coating?
I sometimes leave them plain or use a different coating, depending on my mood or occasion.
Conclusion
I find these Snowball Oreo Cookie Balls to be the perfect no-bake dessert when I want something quick, creamy, and crowd-pleasing. With minimal ingredients and simple steps, I can make a sweet treat that looks festive and tastes amazing every single time.
These no-bake Snowball Oreo Cookie Balls are rich, creamy, and perfectly sweet with a festive sugar coating. With only three ingredients, they’re easy to make and ideal for holidays, parties, or whenever you need a quick dessert.
Ingredients
8 oz cream cheese, softened
36 Oreo cookies, finely crushed
1/2 cup granulated sugar (for rolling)
Instructions
Crush the Oreo cookies in a food processor until they become fine crumbs.
Transfer the crumbs to a mixing bowl and add softened cream cheese. Mix until a thick, smooth dough forms.
Roll the mixture into 1-inch balls using your hands.
Pour the granulated sugar into a shallow bowl and roll each ball until fully coated.
Place the cookie balls on a lined tray and chill in the refrigerator for 30 minutes, or until firm.
Notes
Use powdered sugar for a softer coating if preferred.
For added flavor, mix in vanilla extract or roll in coconut.
Dip in melted chocolate for a more decadent finish.
Store in the fridge for up to 1 week or freeze for up to 2 months.
