These Easy Ghost OREO Ball Truffles are the cutest no-bake treats to haunt your Halloween spread. They taste like cookies and cream cheesecake wrapped in a silky white chocolate shell, with little spooky faces that make everyone smile. I tested these for years of parties, and they never last long on the tray.
Why You’ll Love This Easy Ghost OREO Ball Truffles For Halloween
- No-bake and beginner friendly with minimal equipment
- Adorable ghost shape and faces that always impress
- Classic cookies-and-cream flavor with a creamy center
- Make-ahead friendly for stress-free entertaining
- Easy to customize with flavors and decorations
Easy Ghost OREO Ball Truffles For Halloween Ingredients & Substitutions
- 36 chocolate sandwich cookies (like OREO), regular filling
- 8 oz brick-style cream cheese, softened
- 16 oz white candy melts or almond bark (or good-quality white chocolate)
- 1–2 tsp neutral oil or cocoa butter, optional for thinning coating
- Mini chocolate chips, black sprinkles, or black gel for eyes and mouth
- Pinch of fine salt, optional to balance sweetness
Substitutions:
- No OREO brand: use any chocolate sandwich cookie, including gluten-free.
- Dairy-free: use dairy-free cream cheese and vegan white chips.
- Flavor twist: try mint, peanut butter, or golden sandwich cookies. Adjust a pinch of salt to taste.
- No mini chips: use candy eyes or pipe dots with melted dark chocolate.
Step-by-Step Instructions to Make Easy Ghost OREO Ball Truffles For Halloween
Crush the cookies
Add cookies to a food processor and pulse to fine, sandy crumbs. No large pieces. No processor? Seal in a zip-top bag and crush with a rolling pin.
Make the filling
Beat softened cream cheese until smooth. Add cookie crumbs and a pinch of salt. Mix until a uniform dough forms with no streaks.
Scoop and shape
Line a sheet pan with parchment. Scoop 1 tablespoon portions and roll into smooth balls. For ghosts, pinch one side up into a little teardrop point or cone so there is a head and a rounded base.
Chill to set
Refrigerate 20 to 30 minutes until firm, or 10 minutes in the freezer. Cold centers dip cleaner.
Melt the coating
Place white candy melts in a microwave-safe bowl. Microwave at 50 percent power in 30 second bursts, stirring each time, until smooth. Stir in 1 teaspoon neutral oil if needed for a pourable, glossy consistency. Keep warm so it stays fluid.
Dip and create ghost tails
Working one at a time, place a chilled truffle on a fork. Spoon coating over to cover. Tap the fork gently on the bowl to shake off excess, then drag the fork on the bowl edge so a little trail drips off the bottom to suggest a ghostly tail. Set on parchment.
Add spooky faces
Before the coating sets, press two mini chocolate chips for eyes and one for a mouth. If it sets too fast, dot on eyes and mouth with melted dark chocolate or black gel once firm.
Set and serve
Let truffles stand at room temperature 10 to 15 minutes or refrigerate 5 minutes until the shells are set. Serve chilled or slightly cool.
Tips for Success
- Use brick cream cheese at room temp for the smoothest filling. Tub-style can be too soft.
- Crumbs should be very fine for a fudgy, not grainy, center.
- Chill the shaped centers so they dip cleanly without crumbling.
- Thin thick coatings with 1 teaspoon oil at a time to avoid heavy shells.
- Tap off excess coating and slide the fork on the bowl edge to make a neat tail.
- Work in batches to keep centers cold. If they soften, pop back into the fridge.
Variations of Easy Ghost OREO Ball Truffles For Halloween
- Mummy truffles: drizzle white coating in thin lines and add candy eyes.
- Pumpkin spice: use golden cookies, add 1 teaspoon pumpkin pie spice to the filling, and dip in orange-tinted white chocolate.
- Minty ghosts: swap in mint sandwich cookies and top with crushed peppermint.
- Gluten-free ghosts: use gluten-free sandwich cookies and confirm candy coatings are GF.
- On a stick: dip chilled truffles, then insert lollipop sticks before the coating sets.
Serving Suggestions: What to Pair with Easy Ghost OREO Ball Truffles For Halloween
- Build a Halloween dessert platter with brownies, candied pretzels, and gummy worms on crushed cookie crumb dirt.
- Serve with hot cocoa, coffee, or chai for cozy sips that balance the sweetness.
- Add a scoop of vanilla ice cream and a drizzle of chocolate sauce for an easy plated dessert.
Storage & Reheating Instructions
- Refrigerate: Store in an airtight container up to 1 week. Because of cream cheese, keep chilled and do not leave out for more than 2 hours.
- Freeze: Freeze in a single layer until solid, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge. Add faces after thawing if using gel.
- Reheating: Not needed. If condensation forms after chilling, let truffles rest uncovered for 5 to 10 minutes before serving.
Memories Made Around the Table
Every Halloween, I set these ghosts on a black cake stand and watch kids sneak them two at a time. The chocolate-chip eyes always get a giggle, and the platter magically empties before the costumes come off.
FAQs
Can I use Double Stuf cookies? Yes, it works, but the filling will be softer. Chill longer and add a few extra cookie crumbs if the dough feels sticky.
My coating is too thick. How do I fix it? Warm it gently and stir in 1 teaspoon neutral oil or cocoa butter at a time until smooth and fluid. Avoid adding water.
Do I need a food processor? No. A zip-top bag and rolling pin do the job. Be sure to crush very finely for the best texture.
Why are my truffles cracking? Usually the centers are too cold or the coating too hot. Let centers sit 2 to 3 minutes before dipping, and melt coating gently.
Can I make these ahead? Absolutely. Shape and chill centers up to 2 days ahead, then dip the day of serving for the freshest look.
Final Thoughts
These Easy Ghost OREO Ball Truffles for Halloween pack big cookies-and-cream flavor with minimal effort. Make a batch, add those cute faces, and watch them vanish like magic.
Easy Ghost OREO Ball Truffles for Halloween
Equipment
- 1 Food Processor or zip-top bag
- 1 Rolling Pin (optional) for crushing in bag
- 1 Sheet pan lined with parchment
- 1 Parchment Paper
- 1 Microwave-safe Bowl
- 1 Fork
Ingredients
Filling
- 36 chocolate sandwich cookies (like OREO) regular filling
- 8 oz brick-style cream cheese softened
- 1 pinch fine salt optional, to balance sweetness
Coating & Decoration
- 16 oz white candy melts or almond bark or good-quality white chocolate
- 1 tsp neutral oil or cocoa butter optional, for thinning coating
- mini chocolate chips, black sprinkles, or black gel for eyes and mouth
Instructions
- Add cookies to a food processor and pulse to fine, sandy crumbs. No large pieces. No processor? Seal in a zip-top bag and crush with a rolling pin.
- Beat softened cream cheese until smooth. Add cookie crumbs and a pinch of salt. Mix until a uniform dough forms with no streaks.
- Line a sheet pan with parchment. Scoop 1 tablespoon portions and roll into smooth balls. For ghosts, pinch one side up into a little teardrop point or cone so there is a head and a rounded base.
- Refrigerate 20 to 30 minutes until firm, or 10 minutes in the freezer. Cold centers dip cleaner.
- Place white candy melts in a microwave-safe bowl. Microwave at 50% power in 30-second bursts, stirring each time, until smooth. Stir in 1 teaspoon neutral oil if needed for a pourable, glossy consistency. Keep warm so it stays fluid.
- Working one at a time, place a chilled truffle on a fork. Spoon coating over to cover. Tap the fork gently on the bowl to shake off excess, then drag the fork on the bowl edge so a little trail drips off the bottom to suggest a ghostly tail. Set on parchment.
- Before the coating sets, press two mini chocolate chips for eyes and one for a mouth. If it sets too fast, dot on eyes and mouth with melted dark chocolate or black gel once firm.
- Let truffles stand at room temperature 10 to 15 minutes or refrigerate 5 minutes until the shells are set. Serve chilled or slightly cool.