Frozen Oreo Fat Bombs – Easy No-Bake Cookies & Cream Bites

Frozen Oreo Fat Bombs are the no-bake, freezer-ready treat you never knew you needed. With a rich cookies-and-cream vibe and a velvety texture that practically melts in your mouth, they’re perfect for late-night indulgences or make-ahead dessert trays. These bombs bring the nostalgic Oreo flavor into a simple, satisfying form—minus the oven and hassle.

In this detailed guide, we’ll walk you through everything from what they are, how to make them, creative variations, storage tips, and more. If you’re a fan of Oreo desserts, creamy bites, or freezer-friendly recipes, this one’s for you.

Check out this version of cookies and cream fat bombs by Gnom-Gnom for a fun twist, or see Chocolate Covered Katie’s creamy frozen Oreo treat that inspired dessert lovers worldwide.

What Are Frozen Oreo Fat Bombs?

Frozen Oreo Fat Bombs are chilled treats that combine crushed Oreo-style crumbs with a rich cream base—think cream cheese, butter, coconut, and sometimes whipped cream. Unlike traditional baked cookies, these are molded and frozen for a firm yet smooth texture.

What sets them apart?

• No baking required
• Rich and creamy texture
• Delicious cookies and cream flavor
• Perfectly portioned into bite-sized pieces

They’re typically made with simple ingredients you might already have at home and come together in under 20 minutes before heading to the freezer.

Why You’ll Love These Frozen Bites

Beyond the flavor (which is incredibly Oreo-like), these treats are:

• Quick to prepare – no mixer or oven needed.
• Freezer-friendly – store a batch for weeks.
• Portable and mess-free – great for lunches or on-the-go snacks.
• Easy to customize – go nut-free, dairy-free, or extra chocolatey.

They also serve as excellent conversation starters at parties or fun additions to any dessert tray. With a few pantry staples, you can have your own frozen Oreo-style stash at the ready.

Ingredient Spotlight

To make Frozen Oreo Fat Bombs, you’ll need a handful of common ingredients. Here’s a breakdown:

Base Ingredients:

• Almond flour or coconut flour
• Cocoa powder
• Coconut oil or butter
• Sweetener (granulated works best)

Creamy Filling:

• Cream cheese or coconut cream
• Butter or coconut oil
• Sweetener (erythritol, monk fruit, or allulose)
• Vanilla extract

Optional Add-ins:

• Crushed sugar-free Oreo-style cookies
• Dark chocolate chips
• Shredded coconut
• Cocoa nibs

How to Make Frozen Oreo Fat Bombs

Ingredients (Yields ~12 bombs)

For the Base:

• ½ cup almond flour
• 2 tbsp unsweetened cocoa powder
• 2 tbsp melted coconut oil
• 1 tbsp granulated sweetener

For the Filling:

• 4 oz cream cheese, softened
• 2 tbsp butter or coconut butter, softened
• 2 tbsp granulated sweetener
• ½ tsp vanilla extract
• Optional: 1–2 crushed keto-friendly cookies

Instructions

1. Make the “Oreo” crust
   Mix almond flour, cocoa powder, sweetener, and coconut oil until crumbly. Press into mini silicone molds or a lined muffin tin.
2. Blend the filling
   Beat cream cheese, softened butter, sweetener, and vanilla until smooth. Fold in crushed cookies or chocolate chips if desired.
3. Assemble
   Spoon the filling on top of the crust in each mold. Smooth the tops with a spatula.
4. Freeze
   Place in freezer for at least 2 hours or until firm. Pop out of molds and store in an airtight container in the freezer.
5. Serve
   Let sit at room temperature for 5 minutes before enjoying.

Creative Variations

Texture Troubleshooting

Ran into an issue? Here’s how to fix it:

• Too soft? Add a bit more butter or refrigerate longer before freezing.
• Crumbly base? Add more coconut oil or press it firmly into molds.
• Icy texture? Use allulose or xylitol instead of erythritol for a creamier bite.
• Too sweet or too bland? Adjust sweetener to taste before freezing.

Storing Your Frozen Oreo Fat Bombs

These treats store beautifully in the freezer:

• Use an airtight container or freezer-safe zip bags.
• Store for up to 2–3 months.
• To serve, let them sit at room temperature for 5–10 minutes.
• Avoid storing them in the fridge—they may become too soft and lose their “bite.”

Presentation Tips

Serve these bites in style:

• Use colorful silicone molds or mini cupcake liners.
• Top with crushed cookies or drizzle melted dark chocolate.
• Add a dusting of cocoa powder for café-style flair.
• Pair with iced espresso, cold brew, or a splash of vanilla almond milk.

Conclusion

Frozen Oreo Fat Bombs are the ultimate no-bake, freezer-ready treat that combines rich cookies-and-cream flavor with a creamy, melt-in-your-mouth texture. Whether you’re following a keto lifestyle, looking for a quick sweet snack, or simply craving an easy dessert, these fat bombs deliver on taste and convenience. With simple ingredients and endless variations, they’re perfect for any occasion—from a guilt-free indulgence to a crowd-pleasing party bite. Give this recipe a try, customize it your way, and enjoy the delicious, refreshing treat that keeps everyone coming back for more!

Frozen Oreo Fat Bombs – Easy No-Bake Cookies & Cream Bites

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• Author: Velma
• Total Time: 1 hour 10 minutes
• Yield: 12 fat bombs 1x
• Diet: Gluten Free

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Description

These Frozen Oreo Fat Bombs are a creamy, decadent low-carb treat that tastes like a frozen bite of cookies and cream. Made with cream cheese, coconut oil, and crushed keto-friendly cookies, they’re rich in flavor, easy to prep, and perfect for storing in the freezer for whenever that sweet craving hits. Best of all—they’re no-bake, low-effort, and high reward.

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Ingredients

Scale 1x2x3x

• 4 oz cream cheese, softened
• 2 tbsp coconut oil or unsalted butter, softened
• 1/4 cup powdered erythritol or monk fruit sweetener
• 1/2 tsp vanilla extract
• Pinch of salt
• 4–5 keto-friendly chocolate sandwich cookies (like HighKey or homemade), crushed
• Optional: 1 tbsp cocoa powder (for darker filling)

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Instructions

1. Make the base mixture:
   • In a bowl, beat together cream cheese, coconut oil, sweetener, vanilla, and salt until smooth and creamy.
2. Crush the cookies:
   • In a separate zip bag, crush the sandwich cookies with a rolling pin or your hands. Reserve half for coating.
3. Assemble the bombs:
   • Stir half the cookie crumbs into the cream cheese mixture.
   • Use a cookie scoop or spoon to form 1-inch balls. Roll each one in the remaining cookie crumbs to coat.
4. Freeze:
   • Place on a parchment-lined tray and freeze for at least 1 hour, or until firm.
5. Store:
   • Transfer to an airtight container and store in the freezer for up to 2 weeks.

• Prep Time: 10 minutes
• Cook Time: 1 hour
• Category: Dessert
• Method: No-Bake
• Cuisine: American

Nutrition

• Serving Size: 1 fat bomb
• Calories: 110kcal
• Sugar: 6g
• Sodium: 45mg
• Fat: 10g
• Saturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 3g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 10mg