These Bunny Butt Oreo Balls are a playful and delicious no-bake Easter treat made with crushed Oreos, cream cheese, and a sweet candy coating. Shaped and decorated to look like adorable bunny behinds, they’re as fun to make as they are to eat—perfect for spring gatherings, Easter baskets, or just a cute holiday activity with kids.
Why You’ll Love This Recipe
These Bunny Butt Oreo Balls combine rich chocolatey flavor with a whimsical, festive appearance that’s sure to delight. They’re easy to make, require no baking, and can be prepped ahead of time. The soft, creamy Oreo center contrasts perfectly with the sweet candy shell, and the cute bunny design makes them a standout on any dessert table.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Oreo cookies
- Cream cheese, softened
- White candy melts or white chocolate
- Pink candy melts (for decoration)
- Mini marshmallows (for bunny feet)
- Pink edible marker or pink icing (for paw details)
- Sprinkles or edible decorations (optional)
directions
- Crush the Oreo cookies in a food processor until they become fine crumbs.
- Mix the crushed Oreos with softened cream cheese until well combined.
- Roll the mixture into small balls and place on a baking sheet lined with parchment paper.
- Chill the balls in the refrigerator for about 30 minutes.
- Melt the white candy melts in a microwave-safe bowl, stirring until smooth.
- Dip each Oreo ball into the melted candy coating and place back on the parchment paper.
- Before the coating sets, press two mini marshmallows on each ball to resemble bunny feet and one mini marshmallow for the tail.
- Use a pink edible marker or pink icing to draw paw prints on the marshmallow feet.
- Allow the candy coating to set completely.
- Store in an airtight container until ready to serve.
Servings and timing
This recipe makes approximately 24 Bunny Butt Oreo Balls.
Prep time: 20 minutes
Chill time: 30 minutes
Total time: 50 minutes
Variations
- Use golden Oreos for a vanilla version.
- Swap white candy melts with pastel colors for a colorful Easter twist.
- Add crushed mint cookies or peppermint extract for a minty variation.
- Use coconut flakes for a “furry” bunny texture.
- Add food coloring to the cream cheese mixture for a surprise interior.
storage/reheating
Store the Bunny Butt Oreo Balls in an airtight container in the refrigerator for up to one week. For longer storage, freeze them for up to one month. If frozen, thaw in the fridge before serving. These treats do not require reheating.

FAQs
What kind of Oreos should I use?
Classic chocolate Oreos work best, but you can also use flavored or golden Oreos based on your preference.
Can I make these ahead of time?
Yes, you can make them up to 3 days in advance and store them in the fridge.
Do I have to use a food processor?
No, you can crush the Oreos in a zip-top bag using a rolling pin, but the texture may be slightly chunkier.
Can I use chocolate instead of candy melts?
Yes, white chocolate chips or almond bark can be used as an alternative to candy melts.
How do I draw the bunny feet details?
You can use a pink edible marker or pipe on icing to create the paw designs on the marshmallows.
Can I use low-fat cream cheese?
Yes, but the texture might be slightly softer. Full-fat cream cheese is recommended for best results.
How do I keep the Oreo balls from falling apart while dipping?
Make sure they are well chilled before dipping, and use a fork to gently lower them into the melted coating.
Are these safe for kids to help with?
Yes! Kids will love decorating the bunny butts, especially drawing the paw prints and placing the marshmallows.
Can I color the candy coating?
Absolutely. Use oil-based food coloring if you want to tint your candy melts in pastel shades.
Can I skip the decorations?
Yes, the Oreo balls will still taste great, but the bunny butt design adds a festive and fun touch.
Conclusion
Bunny Butt Oreo Balls are the ultimate Easter treat—adorable, delicious, and easy to make. Whether you’re preparing them for a holiday party or a family activity, these fun no-bake treats are sure to bring smiles all around. Whip up a batch and hop into spring with something sweet!
PrintBunny Butt Oreo Balls
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 24 balls
- Category: Dessert
- Method: No Bake/No Cook
- Cuisine: American
- Diet: Vegetarian
Description
These Bunny Butt Oreo Balls are an adorable Easter treat made with crushed Oreos and cream cheese, dipped in white chocolate, and decorated to look like little bunny bottoms! They’re no-bake, kid-friendly, and so fun to make and eat.
Ingredients
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36 Oreo cookies (1 standard 14.3 oz package)
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8 oz cream cheese, softened
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12 oz white chocolate or white candy melts
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Pink candy melts or pink icing (for paws and tails)
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Mini marshmallows (for tails)
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Sprinkles or decorating gel (optional for details)
Instructions
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Crush the Oreos in a food processor until they form fine crumbs.
-
Mix in the cream cheese until fully combined. The mixture should be thick and sticky.
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Roll the mixture into balls, about 1-inch in size, and place them on a parchment-lined baking sheet.
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Chill in the freezer for 20–30 minutes until firm.
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Melt the white chocolate or candy melts according to package instructions.
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Dip each chilled ball into the melted white chocolate, letting the excess drip off. Place back on the parchment paper.
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Before the coating sets, press a mini marshmallow onto each ball to make the bunny tail.
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Use pink candy melts or icing to draw bunny feet and paw pads at the base of each ball.
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Let them set completely at room temperature or in the fridge.
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Serve and enjoy your cute Bunny Butt Oreo Balls!
Notes
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You can use double-stuffed Oreos or any flavored variety for a fun twist.
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If the coating is too thick, add a teaspoon of coconut oil or vegetable shortening to thin it.
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Store leftovers in the refrigerator for up to 1 week.
Nutrition
- Serving Size: 1 ball
- Calories: 140
- Sugar: 12g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 10mg
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