Lemon Cookie Balls

You only need 3 ingredients to make these Oreo Lemon Cookie Balls that taste just like a refreshing lemon cheesecake. Add this no-bake dessert to your next spring party or Easter menu!

Recipe ingredients

Ingredient notes

• Lemon Creme Oreos: If you can’t find this flavor or don’t love lemon, choose any alternative Oreo cookie flavor that fits the season or color scheme. Carrot Cake or Golden Oreos would also be ideal for Easter.
• Cream cheese: Full-fat or lower-fat neufchâtel cheese both work well.
• White melting wafers: Opt for these instead of regular white chocolate; they melt easier and the texture coats the cookie balls smoothly.

Step-by-step instructions

1. In a food processor or by hand, finely crush the Oreo cookies. Add cream cheese and mix until evenly combined (at this point, the filling should have a fudgy texture and appearance).

2. Shape into 36 one-inch balls. Freeze the cookie balls for 10 minutes. Meanwhile, set chocolate in a bowl over a pot of simmering water (double-boiler method) or melt in the microwave at 50% power in 30-second increments, stirring between each.

3. Using a spoon, carefully roll chilled balls in melted chocolate. Place in single layer in baking sheet lined with parchment or a silicone mat. Refrigerate at least 30 minutes or until firm, then enjoy as-is or decorate as desired.

Recipe tips and variations

• Yield: This Lemon Cookie Ball recipe makes 36 (1-inch) cookie balls.
• Storage: Since they contain cream cheese, keep extra cookie balls in the refrigerator. Follow the recipe instructions, and once the candy coating is set, transfer them to an airtight container. Store in the refrigerator until ready to serve, or for up to 7 days.
• Make ahead: Since the cookie balls will stay fresh in the fridge for up to a week, feel free to make them any day the week leading up to Easter (or the meal you’re serving them). Remove them from the refrigerator about 30 minutes prior to serving to allow the cookie balls to slightly soften.
• Freezer: Store the Lemon Cookie Balls in a zip-top plastic freezer storage bag in the freezer for up to 4 months.
• Decorating ideas: If desired, shower the cookie balls with sprinkles before allowing the candy coating to set. Or allow the coating to harden, then drizzle or decorate like an Easter egg with polka dots, squiggles, or other patterns using brightly-colored melting wafers.
• Gift idea: Divide your decorated cooke balls into bags or boxes and give to your friends and family.

More springy dessert ideas

Pie and Tart Recipes

Fresh Fruit Tart

Cake Recipes

Carrot Cake

Fruit Dessert Recipes

Lemon Meringue Pie

Fruit Recipes

Schaum Torte

Lemon Cookie Balls

By Meggan Hill

You only need 3 ingredients to make these Oreo Lemon Cookie Balls that taste just like a refreshing lemon cheesecake. Add this no-bake dessert to your next spring party or Easter menu!

Cook Time 20 minutes mins

Freeze Time 10 minutes mins

Total Time 30 minutes mins

Servings 36 cookie balls

Course Dessert

Cuisine American

Calories 117

5 from 7 votes

ReviewPrint

Ingredients 

US CustomaryMetric

• ▢ 1 package Lemon Creme Oreos (36 cookies)
• ▢ 8 ounces cream cheese softened
• ▢ 20 ounces white melting wafers

Instructions 

• In a food processor or by hand, finely crush cookies. Add cream cheese and mix until evenly combined (filling should have a fudgy texture and appearance). Shape into 36 (1-inch) balls. Freeze 10 minutes.
• Meanwhile, set chocolate in a bowl over a pot of simmering water (double-boiler method) or melt in the microwave at 50% power in 30-second increments.
• Using a spoon, carefully roll chilled balls in melted chocolate. Place in single layer in baking sheet lined with parchment or a silicone mat and decorate if desired. Refrigerate at least 30 minutes or until firm.

Notes

1. Lemon Creme Oreos: If you can’t find this flavor or don’t love lemon, choose any alternative Oreo cookie flavor that fits the season or color scheme. Carrot Cake or Golden Oreos would also be ideal for Easter.
2. Cream cheese: Full-fat or lower-fat neufchâtel cheese both work well.
3. White melting wafers: Opt for these instead of regular white chocolate; they melt easier and the texture coats the cookie balls smoothly.
4. Yield: This Lemon Cookie Ball recipe makes 36 (1-inch) cookie balls.
5. Storage: Since they contain cream cheese, keep extra cookie balls in the refrigerator. Follow the recipe instructions, and once the candy coating is set, transfer them to an airtight container. Store in the refrigerator until ready to serve, or for up to 7 days.
6. Make ahead: Since the cookie balls will stay fresh in the fridge for up to a week, feel free to make them any day the week leading up to Easter (or the meal you’re serving them). Remove them from the refrigerator about 30 minutes prior to serving to allow the cookie balls to slightly soften.
7. Freezer: Store the Lemon Cookie Balls in a zip-top plastic freezer storage bag in the freezer for up to 4 months.
8. Decorating ideas: If desired, shower the cookie balls with sprinkles before allowing the candy coating to set. Or allow the coating to harden, then drizzle or decorate like an Easter egg with polka dots, squiggles, or other patterns using brightly-colored melting wafers.
9. Gift idea: Divide your decorated cooke balls into bags or boxes and give to your friends and family.

Nutrition

Serving: 1cookie ballCalories: 117kcalCarbohydrates: 14gProtein: 1gFat: 7gSaturated Fat: 3gCholesterol: 7mgSodium: 71mgPotassium: 20mgFiber: 1gSugar: 9gVitamin A: 85IUCalcium: 10mgIron: 1mg

Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill

Meggan Hill

Website | + posts

Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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