Easter egg Oreo balls are easy to make with only 4 ingredients and are a fun Easter treat for kids. This creamy egg-shaped Oreo ball truffle has a rich chocolate filling, a white chocolate shell, and festive Easter sprinkles.
If you love no-bake treats, check out our Easter Chick OREO Balls and Bunny OREO Balls.
Easter Egg Truffles
Oreo ball truffles are fun to make for holiday parties. The recipe is simple, with only a handful of ingredients, and can be customized with holiday sprinkles and festive shapes.
To make egg-shaped Oreo balls, you will press the truffle mixture into a mold or shape them by hand. Both methods are easy to do and turn this classic Oreo treat into a fun addition to an Easter dessert table.
The egg-shaped truffles are then covered in white chocolate, a drizzle of pink chocolate, and nonpareil sprinkles.
Ingredients for making Egg Shaped OREO Truffles
- OREO cookies – regular or gluten-free Oreo cookies are crushed into fine crumbs as the main ingredient in this recipe. Golden Oreos and Lemon Oreos make a great alternative for a Springtime treat, as long as they have the regular amount of filling. Double-stuffed Oreo cookies will not work with this recipe.
- Cream cheese – softened room temperature cream cheese is mixed with the Oreo cookie crumbs. This enhances the flavor while also helping bind the cookie crumbs into a truffle-like texture
- Chocolate – white chocolate or colorful candy melts are melted to dip the egg-shaped truffles into.
- Optional: melt a different candy-coating color on top to decorate a drizzle over the eggs.
- Sprinkles – nonpareils or Easter-shaped sprinkles decorate the top of the eggs to give them a pop of color.
How to make Egg-Shaped Oreo Ball Truffles (VIDEO TUTORIAL)
- Pulse the Oreo cookies in a food processor (with filling included) until the cookies turn into fine crumbs.
- Combine the cookie crumbs with cream cheese.
- Press into egg-shaped molds and refrigerate until firm.
- Cover in melted chocolate and decorate with sprinkles.
- Use Golden or Lemon-flavored Oreo cookies for a Spring twist on the classic Oreo ball.
- Dip the truffles into colorful candy melts instead of white chocolate for a pop of color.
- Add bunny-shaped sprinkles or pipe designs to decorate the Easter Egg Oreo balls to resemble decorating Easter eggs.
- If you can’t find an egg-shaped mold, shape them by hand after scooping a heaping tablespoon of the truffle mix.
Tips & Tricks
- Keep the Oreo ball truffles refrigerated until ready to serve. The cold temperature keeps the filling firm and is best served within an hour.
- Store leftovers in an airtight container for up to 3 days in the refrigerator or 2 months in the freezer.
More Easter Ideas:
Easter Egg Oreo Balls
- 36 Oreo cookies
- 8 oz cream cheese softened
- 2 cups white chocolate candy melts or almond bark
- ½ cup pink candy melts
- nonpareil sprinkles
- Add the Oreo cookies to a food processor, and pulse them into fine crumbs. Another method is to seal the cookies in a plastic zip-top bag and crush them with a rolling pin.
- Mix the cookie crumbs with cream cheese until well combined.
- Press the Oreo mixture into a mold with egg-shaped cavities. Freeze for 30 minutes or refrigerate for 2 hours or until firm.
- Remove the egg-shaped Oreo balls from the mold.
- Melt the white chocolate in a medium bowl in the microwave, stirring every 30 seconds until smooth. Dip the Oreo balls into the melted chocolate. Shake off the excess chocolate and place it on parchment paper. Refrigerate for 10 minutes.
- Melt pink candy melts in a small bowl. Pour the melted chocolate into a piping bag to drizzle over the white chocolate-covered Oreo balls. Quickly decorate with sprinkles.
- Keep the Oreo balls refrigerated until ready to serve.