Oreo cheesecake balls, all dressed up for the holidays! Oreo truffles are a classic party dessert. They are SUPER delicious plus amazingly easy to make, so what’s not to love?

Red velvet Oreos and cream cheese are rolled into balls, frozen, dipped in melted vanilla almond bark and topped with chopped holiday M&Ms. Four ingredients make about 25 festive truffles.

The Best Oreo Cheesecake Truffles (Red Velvet Christmas Version)

I have made Oreo truffles different ways, and with all the varieties of Oreos you can find these days, the flavor combos are literally never ending! I’ve made them classic before and a peanut butter buckeye version, but I had never tried red velvet!

Red velvet Oreo truffles topped with holiday M&Ms… can these get any more festive? I think not!

If you have never made Oreo truffles before, just know that they are basically the easiest dessert to make. The hardest part is the dipping, but I have a nice little trick to share that makes these easily dippable, too.

The secret is the freezer. The easiest way I have found is to dip the truffles in batches, leaving the others to sit in the freezer. As soon as the truffles start to thaw, I have noticed it is harder to dip them. I use a long skewer, poke the truffle about 1/4 inch into the top, dip it in the melted candy and wipe off the excess on the side of the bowl.

Now, you will have a little hole on top of each truffle. No biggie! That’s where a drizzle of melted candy comes in. It fills the hole, adds a pretty zigzag and gives the M&Ms something to stick to. That’s it! Easy, right?

Why You’ll Love These Oreo Cheesecake Balls

Only 4 ingredients. Red velvet Oreos, cream cheese, vanilla almond bark and holiday M&Ms.
No baking. The food processor and freezer do all the work, so your oven stays free for holiday cookies.
Cheesecake flavor. Cream cheese makes the centers rich, creamy and tangy.
Party ready. One batch makes about 25 truffles, perfect for cookie trays, holiday parties and gifts for neighbors.

Ingredients You’ll Need

Exact amounts are in the recipe card below.

Red velvet Oreos: One 12.2 ounce package. Crush the whole cookies, filling and all, since the creme helps hold the truffles together. Classic Oreos or any other flavor work the same way, so use whatever you love or whatever is on the shelf for the season.
Cream cheese: One 8 ounce block, softened. Use block cream cheese, not the spreadable tub kind, which is softer and can make the truffles too sticky to roll. Let it sit on the counter for about 30 minutes so it blends smoothly with the cookie crumbs.
Vanilla almond bark: This candy coating melts smoothly and sets up firm and shiny without tempering. Melt it according to the package directions. White chocolate chips or candy melts can stand in, though chips are a little thicker when melted. You will have some left over for the drizzle on top.
Holiday M&Ms: Chopped fine so the pieces stick to each truffle and show off the red and green colors. A sharp knife on a cutting board chops them quickly without crushing them to dust. This topping is optional. You can also use more crushed Oreos, sprinkles or a drizzle of dark chocolate.
Tools that help: A food processor for crushing the cookies, a cookie scoop or tablespoon for even balls, a long skewer for dipping, a toothpick for releasing the truffles and a small zip top bag for the drizzle.
Silicone mat or parchment paper: Line a sheet tray that fits in your freezer so the truffles don’t stick while they freeze and set. Make room in the freezer before you start rolling so the tray can lie flat.

How to Make Oreo Cheesecake Balls

Make the filling. Add the Oreos to a food processor and pulse into fine crumbs. Add the softened cream cheese and mix until completely combined. The mixture should look like a thick, uniform dough with no white streaks.
Roll. Use a cookie scoop or spoon to portion tablespoon sized balls. Roll them between your hands to make them round and place them on a silicone mat or parchment lined sheet tray.
Freeze. Freeze overnight, or at least 3 hours, until frozen solid. Overnight is best, since fully frozen truffles are much easier to dip neatly.
Melt the coating. Melt the vanilla almond bark according to the package directions and pour it into a small bowl.
Dip in batches. Take out a few truffles at a time and leave the rest in the freezer. Skewer each one about 1/4 inch into the top, dip it into the melted candy to coat and wipe the excess off the bottom on the side of the bowl.
Set. Place the truffle back on the tray. If it won’t release from the skewer, use a toothpick to slide it off.
Drizzle and decorate. Put leftover melted candy in a bag and snip a tiny corner. Fill the hole on top of each truffle, drizzle a zigzag and immediately add chopped M&Ms, one truffle at a time, before the candy hardens.

Tip: Dip the truffles in batches and keep the rest in the freezer. As soon as they start to thaw, they get harder to dip.

Ways to Customize Oreo Truffles

Change the Oreo. Classic, mint, peanut butter or golden Oreos all work with the same amount of cream cheese.
Change the coating. Dip in milk or dark chocolate instead of vanilla almond bark.
Change the topping. Use extra crushed Oreos, sprinkles or a drizzle of dark chocolate in place of M&Ms.
Make them for any holiday. Swap the holiday M&Ms for seasonal colors to match Valentine’s Day, Easter or Halloween.

Oreo Cheesecake Truffles FAQs

Do I need to remove the Oreo filling? No. Crush the whole cookies with the filling. It helps bind the truffles.
Why do the truffles need to freeze? Frozen truffles hold their shape and don’t fall apart or melt into the warm coating while you dip.
How do I store Oreo cheesecake balls? Because they contain cream cheese, keep them covered in the refrigerator and enjoy within about 5 days. Don’t leave them out for more than 2 hours.
Can I freeze them after dipping? Yes. Freeze in an airtight container for up to 2 months and thaw in the fridge.
Can I use regular Oreos? Yes. Classic, peanut butter or any seasonal flavor works the same way. Mint Oreos with dark chocolate coating are a fun holiday twist.
Why is my coating lumpy or thick? It may be overheated. Melt almond bark gently and stir often, following the package directions.
Why are my truffles too soft to roll? The cream cheese may be too warm, or tub style cream cheese was used. Chill the mixture for 15 to 20 minutes, then roll.
How many truffles does this make? About 25 tablespoon sized truffles.
Can I make them ahead for a party? Yes. Roll and freeze the balls overnight, then dip and decorate the next day.

Christmas Oreo Cheesecake Balls

Dana DeVolk

These Christmas Oreo cheesecake balls blend red velvet Oreos with cream cheese, then get dipped in vanilla almond bark and topped with chopped holiday M&Ms. Four ingredients make about 25 no bake truffles.

Print Recipe Pin Recipe

Servings 25 pieces

Ingredients

12.2 ounce package red velvet Oreos
8 ounces cream cheese softened
24 ounces vanilla almond bark melted
1/4 cup Holiday M&Ms chopped fine

Instructions

In a food processor, add the Oreos and pulse into crumbs. Add the cream cheese and mix until combined. Using a cookie scoop or a spoon, scoop out tablespoon sized balls. Roll balls in your hands, place on a silicone mat or parchment paper lined sheet tray that will fit in your freezer.
Let freeze overnight or at least 3 hours until frozen solid. Doing a few at a time, dip the truffles in the almond bark per instructions in the blog post.
Add a drizzle of melted candy on top of each truffle, immediately add M&Ms for decoration, this is optional. You can also use more crushed up Oreos, sprinkles, or a drizzle of dark chocolate if you wish.

Made these Oreo cheesecake balls? Leave a star rating in the recipe card and tell us how they turned out in the comments below. We love hearing which Oreo flavor you used.