Open the package of Oreos. Reserve 1/4 cup of the crushed cookies for decoration later, if desired. Place the remaining Oreo cookies, including the cream filling, into a large food processor. Pulse until the cookies are finely ground into uniform, flour-like crumbs. If you do not have a food processor, use a rolling pin to crush them completely in a sealed plastic bag.

Pour the finely crushed Oreo crumbs into a large mixing bowl. Add the fully softened cream cheese directly to the bowl. Using a rubber spatula, sturdy wooden spoon, or an electric hand mixer on low speed, mix the ingredients together until they are completely combined and a thick, dark dough forms. The mixture should be stiff and easy to roll.

Use a small cookie scoop (about 1 tablespoon in size) to portion the Oreo mixture. Roll each portion firmly between the palms of your hands to form smooth, uniform balls. Place the finished Oreo balls onto a large baking sheet lined with parchment paper or wax paper.

Place the baking sheet into the refrigerator and chill the Oreo balls for at least 60 minutes. Chilling is essential, as it helps the balls hold their shape and prevents them from falling apart when dipped in warm chocolate.

Prepare the chocolate coating: Place the dipping chocolate in a microwave-safe bowl. Heat the chocolate in 30-second intervals, stirring thoroughly between each interval, until the chocolate is completely smooth, melted, and lump-free. Stir in optional coconut oil/shortening if needed to thin the chocolate.

Remove the chilled Oreo balls from the refrigerator. Using a chocolate dipping fork or two standard forks, carefully dip one Oreo ball into the melted chocolate, ensuring it is fully coated. Lift the ball out and tap the dipping tool lightly on the edge of the bowl to allow any excess chocolate to drip off.

Return the dipped Oreo ball to the parchment-lined baking sheet. Immediately sprinkle the top of the wet chocolate coating with the reserved Oreo crumbs or other desired topping (like sprinkles or sea salt). Repeat the dipping process with all remaining Oreo balls.

Allow the dipped balls to set completely at room temperature or speed up the process by placing the baking sheet back into the refrigerator for about 15–20 minutes, until the chocolate shell is firm to the touch. Store the finished 3-Ingredient No-Bake Oreo Balls in an airtight container in the refrigerator for up to 1 week.