Ghost OREO Ball Truffles – Easy No-Bake Halloween Delights

Why You’ll Love This Recipe

I love how simple and quick these are to make, but the result is so eye-catching and tasty. There’s no baking required, which means less time in the kitchen and more time enjoying Halloween festivities. These truffles have the perfect balance of crunchy chocolate cookie and soft, creamy filling, all coated in a sweet white chocolate shell. Plus, shaping and decorating them like ghosts makes them a fun project for kids and adults alike.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Truffle Mixture

• 36 Oreo cookies (or gluten-free Oreos)

• 8 oz full-fat cream cheese, softened

For the Chocolate Coating

• 12 oz white chocolate (melted)

For Decoration

• Sprinkles or edible candy eyes (optional)

Directions

1. I start by pulsing the Oreo cookies in a food processor until they become fine crumbs.

2. In a mixing bowl, I combine the cookie crumbs with softened cream cheese and stir until the mixture is smooth and holds together.

3. Using my hands, I scoop out portions of the mixture and roll them into balls, then shape each into ghost-like figures by slightly elongating the tops.

4. I place the shaped truffles on a parchment-lined baking sheet and chill them in the fridge for 15 minutes to firm up.

5. While they chill, I melt the white chocolate in a microwave-safe bowl, heating it in short bursts of 20–30 seconds and stirring in between until smooth.

6. I dip each ghost truffle into the melted white chocolate, letting the excess drip off before setting them back on the parchment.

7. While the coating is still wet, I press on edible eyes or sprinkle decorations to give each ghost some personality.

8. I let the truffles sit at room temperature until the coating fully hardens—about 30 minutes. Then they’re ready to serve.

Servings and timing

This recipe makes 12 ghost truffles. It takes about 30 minutes to prepare and another 15 minutes for chilling. It’s a quick dessert I can make ahead of time or pull together last minute for a party or event.

Variations

Sometimes I swap the white chocolate for milk or dark chocolate to make spooky “shadow” ghosts. I’ve also used golden Oreos for a different flavor and color or added peppermint extract to the filling for a festive twist. If I want to make them look more realistic, I use a toothpick to drag down the white chocolate and give them a wispy ghost tail effect before it sets.

Storage/Reheating

I store the finished truffles in an airtight container in the fridge for up to a week. For longer storage, I freeze them on a baking sheet, then transfer to a container or freezer bag for up to a month. When serving from frozen, I let them thaw for about 15 minutes. They’re best enjoyed cold or slightly chilled—I don’t reheat them.

FAQs

Do I need a food processor to crush the Oreos?

Not necessarily. I’ve crushed them in a zip-top bag with a rolling pin when I don’t want to pull out the processor.

Can I use store-bought frosting instead of cream cheese?

I prefer the cream cheese for its tangy flavor and thicker texture, but in a pinch, thick vanilla frosting will work.

Can I make these ahead of time?

Yes! I often make them a day or two in advance and keep them chilled until party time.

What if I don’t have edible eyes?

No problem—I use mini chocolate chips or dots of melted chocolate to make eyes with a toothpick.

How do I keep the chocolate coating smooth?

I melt the white chocolate slowly and stir often. If it thickens too much, I add a teaspoon of coconut oil to thin it out.

Conclusion

These Ghost OREO Ball Truffles are one of my favorite Halloween treats to make. They’re no-fuss, rich in flavor, and always get a great reaction from guests. I love how customizable they are, and they’re the perfect combo of creepy and cute. Whether I’m making them with kids or preparing a grown-up dessert table, they always add that perfect Halloween touch.