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Easter Egg Oreo Balls arranged on white plate with pastel sprinkles and chocolate drizzle ready to serve
Noah Brooks

Easter Egg Oreo Balls

These Easter Egg Oreo Balls are adorable no-bake treats made with crushed Oreo cookies and creamy cream cheese, coated in colorful candy melts and decorated with festive sprinkles. Perfect for Easter parties or family activities, they’re quick to make, kid-friendly, and look like beautiful pastel eggs on your dessert table.
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Prep Time 45 minutes
Total Time 45 minutes
Servings: 24 balls
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 36 Oreo cookies
  • 225 g cream cheese, softened
  • 300 g pastel candy melts or melting wafers
  • 1 tbsp vegetable shortening (optional, for thinning coating)
  • 3 tbsp pastel sprinkles or edible decorations (optional)

Equipment

  • food processor
  • mixing bowl
  • cookie scoop
  • parchment paper
  • microwave-safe bowl

Method
 

  1. Place the Oreo cookies in a food processor and pulse until they become fine crumbs.
  2. Add the softened cream cheese to the Oreo crumbs and blend until the mixture is smooth and fully combined.
  3. Scoop small portions of the mixture and shape them into egg-shaped balls. Place them on a parchment-lined tray.
  4. Refrigerate the shaped Oreo eggs for about 30 minutes until firm.
  5. Melt the candy melts according to package instructions. Stir in a little vegetable shortening if needed to create a smooth dipping consistency.
  6. Dip each chilled Oreo egg into the melted candy coating until fully covered, then place it back on parchment paper.
  7. Decorate immediately with pastel sprinkles, edible glitter, or drizzle with contrasting melted chocolate.
  8. Allow the coating to set completely before serving or storing.

Notes

Chill the Oreo mixture for about 30 minutes before shaping to make rolling easier. If the candy coating is too thick, add a small amount of vegetable shortening to thin it for smooth dipping. Let the shaped eggs sit at room temperature for about 10 minutes before dipping to prevent cracking. Store finished Oreo balls in an airtight container in the refrigerator for up to 7–10 days or freeze for up to 2 months.