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Easter Egg Oreo Balls

Festive, no-bake Easter Egg Oreo Balls featuring a rich, fudge-like cookie and cream cheese center coated in colorful pastel candy melts and bright spring sprinkles.
Print Recipe
Prep Time 20 minutes
Total Time 1 hour
Servings: 36 balls
Course: Dessert, Snack, Sweets
Cuisine: American, Holiday
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Truffle Center
  • 1 package (14.3 oz) Standard Oreo Cookies Do not use Double Stuf
  • 8 oz Cream Cheese Full fat, softened to room temperature
Coating and Decoration
  • 24-36 oz Candy Melts or Almond Bark Assorted spring colors like pink, blue, yellow, and white
  • 0.25 cup Easter Sprinkles Assorted pastels
  • 1 tbsp Coconut oil or shortening Optional, to thin coating if necessary

Equipment

  • Food Processor or Ziplock Bag with Rolling Pin
  • Mixing bowls
  • Baking sheet
  • Parchment paper or Silicone mat
  • Fork or dipping tool

Method
 

  1. Prepare a baking sheet by lining it with parchment paper.
  2. Place entire package of Oreos in a food processor and pulse until fine crumbs form. Alternatively, crush in a heavy-duty bag with a rolling pin.
  3. Transfer cookie crumbs to a large bowl. Add softened cream cheese and mix thoroughly until no white streaks remain and a dough forms.
  4. Scoop about 1 tablespoon of the mixture, roll into a ball, and then gently taper one end to form an egg shape. Place on prepared baking sheet.
  5. Chill the shaped eggs in the freezer for 30 minutes or in the refrigerator for 1 hour until firm.
  6. Melt candy melts in microwave-safe bowls in 30-second intervals at 50% power, stirring until smooth. Add a little coconut oil if too thick.
  7. Dip chilled eggs one at a time into the melted coating using a fork, tapping off excess, and place back on parchment paper.
  8. Immediately decorate with sprinkles before the coating sets, or allow to dry and add drizzles with contrasting colored candy melts.
  9. Allow coating to harden completely (about 15 mins at room temp or 5 mins in fridge) before serving or storing in an airtight container in the refrigerator.

Notes

Store in an airtight container in the refrigerator for up to 3 weeks, or freeze for up to 2 months.