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–+ servings
Easter Egg Oreo Balls

Easter Egg Oreo Balls: Irresistibly Creamy No-Bake Delight

Easter Egg Oreo Balls are colorful, no-bake treats combining Oreos and creamy filling, perfect for spring celebrations.
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Prep Time 30 minutes
Chilling Time 30 minutes
Total Time 1 hour
Servings: 12 balls
Course: Desserts
Calories: 140
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 package Oreo Cookies Can substitute with Golden Oreos
  • 8 oz Cream Cheese Softened
  • 1 teaspoon Vanilla Extract Optional
For the Coating
  • 1 cup White Candy Melts Or white chocolate chips with coconut oil
  • a few drops Pastel Food Coloring For tinting
For Decoration
  • 1 cup Sprinkles/Sanding Sugar/Drizzle Optional toppings

Equipment

  • Food processor
  • Mixing bowl
  • Parchment Paper
  • Microwave-safe bowl
  • Fork

Method
 

Step-by-Step Instructions
  1. Crush the Oreo cookies in a food processor until they reach fine crumb consistency.
  2. Combine the crushed Oreos with softened cream cheese in a mixing bowl. Mix until a thick, dough-like consistency forms.
  3. Scoop about 1 tablespoon of Oreo mixture and roll it into an egg shape, placing each on a parchment-lined baking sheet.
  4. Refrigerate for approximately 30 minutes or freeze for about 15 minutes to firm up shapes.
  5. Melt white candy melts in a microwave-safe bowl in increments of 30 seconds until smooth.
  6. If coloring, divide melted candy into bowls and add pastel food coloring, mixing until desired hues are achieved.
  7. Dip chilled eggs using a fork into the colored candy coating and place back on the parchment-lined sheet.
  8. Sprinkle with decorations before the coating sets.
  9. Let set at room temperature for about 15 minutes or refrigerate for about 10 minutes.

Nutrition

Serving: 1ballCalories: 140kcalCarbohydrates: 18gProtein: 1gFat: 7gSaturated Fat: 3.5gCholesterol: 10mgSodium: 90mgPotassium: 30mgSugar: 12gVitamin A: 2IUCalcium: 2mgIron: 2mg

Notes

Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.

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