White Chocolate Raspberry Oreo Balls are a delicious no-bake treat made with Oreo cookies, cream cheese and a raspberry in the middle! The Oreo Balls are dipped in a white chocolate candy coating and coated with a chocolate drizzle.
Oreo Balls are absolutely amazing – if you haven’t made them before, you need to try them! The original recipe only has three ingredients total! And you don’t have to bake them. That’s my kind of treat. I have made the original recipe many times and decided to change it up just a little bit.
What is it about Christmas that turns us all into little kids again? Ooh-ing and aah-ing over twinkling lights, belting out Christmas tunes in the car, sipping hot cocoa by the fire, searching for the perfect branch to hang our favorite ornament, writing out wish lists and anxiously awaiting the presents under the tree, making (and eating) a ridiculous number of cookies & treats…
The Santa hats were a last-minute decision. And, now that I think of it, so were the truffles! It was a last-minute grocery store run before cookie-making with friends. It was worrying that two of the eighteen things we were making might be too similar. It was desperation…followed by inspiration…followed by little bites of deliciousness 🙂
- 18 oreo sandwich cookies
- 4 oz cream cheese, softened
- white chocolate wafers
- 2-3 teaspoons raspberry jam
- sprinkles, to decorate
- melted chocolate, milk or dark type to decorate
- Using a food processor, pulse the oreo cookies [along with the cream inside] till completely crushed.
- Add softened cream cheese and mix. I used my hands to mix in the cream cheese.
- Mix till all cream cheese is well incorporated and mixture comes together as a dough. It will be sticky.
- Line a baking sheet with parchment paper and set aside.
- Using a small cookie scoop make around 20-24 small balls from the dough. Flatten each ball and make a depression in the center.
- Fill the center with very little raspberry jam [around 1/8 teaspoon]. Make sure you add very little jam else it will ooze out of the truffle and you don’t want that. Of course you can fill more if you make bigger truffles.
- Seal the edges to close the truffle and place on the baking tray lined with parchment paper. Repeat with the remaining balls.
- Once done place the tray in the freezer for 1-2 hours. Chilling is mandatory.
- When the truffles are chilled, take while chocolate wafers/melts in a bowl and melt the chocolate either in a microwave or using a double boiler method.
- Once the chocolate is melted insert toothpicks in all the chilled balls. Take one ball at a time and dip it in the melted chocolate. [You can also use a fork to dip the truffles]
- Spin the truffle to coat it with the chocolate all over.
- Insert the truffle with the toothpick into a block of styrofoam.
- Immediately top the truffle with sprinkles before the chocolate sets. The chocolate sets pretty quickly. Remove the toothpick from the truffle once the chocolate sets, it comes out easily.
- To drizzle some milk/dark chocolate on top, let the white chocolate set first and then drizzle melted milk/dark chocolate on top.
- Keep the truffles refrigerated.