Oreo Truffles

These Oreo truffles are small, fudgy cookie balls — crunchy Oreo crumbs blended with softened cream cheese, rolled into firm little spheres, then coated in glossy white or chocolate candy bark and finished with crushed toppings for a crunchy, creamy contrast.

They come together quickly and chill to set: plan on about 1 hour from start to finish, making them perfect for holiday trays, edible gifts, or a party platter that you can assemble ahead and keep chilled until serving.

Why You’ll Love These

No baking, huge payoff: the texture is dense and fudgy inside with a crisp chocolate shell outside, and the recipe is endlessly customizable — swap seasonal Oreos or color the white coating for themes. If you like easy Oreo desserts, try the Oreo Icebox Cake for another simple make-ahead treat.

No-bake and quick to assemble — great for last-minute trays or gifts.
Totally customizable: peppermint, seasonal Oreos, colored white chocolate, or mixed drizzles.
Firms up in the freezer and stores well, so you can make ahead by days or freeze for longer storage.

Small-batch or double the recipe — these hold their shape when frozen and travel well when packed cold, so they’re ideal for cookie exchanges, school parties, or neighbor gifts.

Ingredients You’ll Need

39 Oreos, plus filling (NOT double-stuffed) (one 14.3 oz pkg.): Oreos plus filling provide the cookie base and chocolate flavor; crushing them fine creates the fudgy, cohesive texture when mixed with cream cheese.
18 oz. cream cheese, package, very soft: Cream cheese binds the Oreo crumbs and adds richness and a smooth, mousse-like texture once pulsed into the crumbs.
16 oz. white almond bark or chocolate almond bark, or 8 each (may also use vanilla and/or chocolate candy melts): White or chocolate almond bark (or candy melts) forms the outer coating; it melts smoothly, sets quickly, and gives the truffles a glossy shell that’s easy to color or decorate.
2 tablespoons vegetable shortening: Vegetable shortening thinned into the melted bark keeps the coating glossy and easier to work with for dipping and drizzling.
6 ounces almond bark, candy melts or baker’s chocolate, for drizzling (optional) (chocolate, white chocolate or half and half): Extra almond bark, candy melts, or baker’s chocolate is for drizzling and contrast—you can use chocolate, white chocolate, or a mix for decoration.

How to Make Oreo Truffles

Line a baking sheet with parchment paper or a nonstick silicone mat; set aside.
Pulse Oreos in a food processor into fine crumbs and reserve 2 tablespoons of crumbs for topping.
Add the softened cream cheese to the crumbs and pulse until well combined into a sticky dough.
Use a 1 TBS cookie scoop or tablespoon to portion the mixture and roll into balls; place the balls on the prepared baking sheet so they are not touching.
Freeze the Oreo balls for at least 30 minutes to firm before dipping; meanwhile line a second baking sheet with parchment paper or a nonstick mat.
Melt the almond bark or candy melts according to package directions until smooth, then whisk in the shortening until the chocolate is glossy. Reheat briefly if it thickens while dipping.
Remove only a few truffles from the freezer at a time so they stay firm. Dip the bottom of one ball in the chocolate, balance it on the end of a butter knife or fork, spoon chocolate over until fully covered, let excess run off, then use a toothpick to gently slide the truffle onto the parchment paper.
If not drizzling, immediately sprinkle the tops with reserved crumbs, crushed candy canes, or other toppings while the coating is wet. If you plan to drizzle, let the coating set first, then drizzle and add toppings.
To drizzle: once the truffles are set (about 10 minutes), melt additional chocolate and drizzle over the truffles using a fork or by transferring cooled chocolate to a plastic bag and snipping a corner.
Place the truffles in the refrigerator for at least 30 minutes before serving. If not serving immediately, cover once set or store in a tightly sealed container with parchment between rows for up to 2 weeks.

Keep Truffles Firm

Maintaining a firm center is the key to neat, attractive truffles—cold centers hold the coating and piping better and prevent misshapen results.

Freeze rolled balls for at least 30 minutes before dipping; a firmer ball resists heat from melted chocolate.
Dip only a few at a time; return the uncoated batch to the freezer so they stay chilled.
If truffles soften while you work, place the whole tray back in the freezer for 10–15 minutes to regain firmness.

Coloring White Chocolate

White bark takes color beautifully but requires the correct coloring method to keep the chocolate smooth.

Use oil-based food coloring and add just a few drops until you reach the desired shade.
Stir gently and avoid adding liquids—water or water-based coloring will seize white chocolate.
If the chocolate thickens, warm it very briefly (5–10 seconds) and stir until pourable again.

Best Toppings & Coatings

Choose toppings that contrast texture and flavor: crunchy bits, colorful sprinkles, or seasonal candy make truffles look professional and festive.

Try crushed candy canes, chopped nuts, shredded coconut, or cookie crumbs for texture.
Mix chocolate drizzles (chocolate on white or white on chocolate) to create cookies-and-cream or two-tone looks.
Dip into a bowl of sprinkles or chopped candy for a nearly full coating rather than a simple top garnish.

Tips for Success

Keep chocolate thin: Whisk 2 tablespoons of vegetable shortening into melted almond bark to keep the coating glossy and thin enough for smooth dipping; reheat gently for 5–10 seconds if it thickens.

Coloring white chocolate: Only use oil-based food coloring when tinting melted white chocolate—do not use water-based colors or the chocolate will seize.

Freeze for transport: Flash-freeze coated truffles on a tray for 30 minutes, then pack them cold in an insulated cooler or frozen in a resealable bag to prevent melting during travel.

Work in batches: Remove just a few truffles at a time from the freezer for dipping so they stay firm; if they begin to soften, return them to the freezer briefly.

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Frequently Asked Questions

Yes—flash-freeze coated truffles on a tray for 30 minutes, then transfer to a resealable bag or freezer-safe container for up to 2 months. Thaw in a single layer in the refrigerator before serving to avoid condensation on the coating.

Yes—most Oreo varieties work, but avoid thin or double-stuffed cookies; seasonal flavors like Peppermint Bark or Pumpkin Spice are a great way to change the flavor profile.

Final Notes

These Oreo truffles are a reliable make-ahead treat for parties and gifts — assemble, freeze or refrigerate, and finish with colorful drizzles or festive toppings right before presenting.

Photo ideas (alt text guidance): close-up of a dipped truffle showing the glossy shell and topping; a decorated tray of assorted truffles for a holiday spread; and a freezer-storage shot of truffles flash-frozen on a baking sheet.

Equipment

baking sheet
parchment paper or nonstick silicone mat
Food Processor
cookie scoop or tablespoon
microwave-safe bowl or double boiler

Ingredients

39 Oreos plus filling (NOT double-stuffed) (one 14.3 oz pkg.)
18 oz. cream cheese package, very soft
16 oz. white almond bark or chocolate almond bark or 8 each (may also use vanilla and/or chocolate candy melts)
2 tablespoons vegetable shortening
6 ounces almond bark, candy melts or baker’s chocolate for drizzling (optional) (chocolate, white chocolate or half and half)

Instructions

Line a baking sheet with parchment paper or a nonstick silicone mat; set aside.
Pulse Oreos in a food processor into fine crumbs and reserve 2 tablespoons of crumbs for topping.
Add the softened cream cheese to the crumbs and pulse until well combined into a sticky dough.
Use a 1 TBS cookie scoop or tablespoon to portion the mixture and roll into balls; place the balls on the prepared baking sheet so they are not touching.
Freeze the Oreo balls for at least 30 minutes to firm before dipping; meanwhile line a second baking sheet with parchment paper or a nonstick mat.
Melt the almond bark or candy melts according to package directions until smooth, then whisk in the shortening until the chocolate is glossy; reheat briefly if it thickens while dipping.
Remove only a few truffles from the freezer at a time so they stay firm; dip the bottom of one ball in the chocolate, balance it on the end of a butter knife or fork, spoon chocolate over until fully covered, let excess run off, then use a toothpick to gently slide the truffle onto the parchment paper.
If not drizzling, immediately sprinkle the tops with reserved crumbs, crushed candy canes, or other toppings while the coating is wet; if you plan to drizzle, let the coating set first, then drizzle and add toppings.
To drizzle, once the truffles are set (about 10 minutes), melt additional chocolate and drizzle over the truffles using a fork or by transferring cooled chocolate to a plastic bag and snipping a corner.
Place the truffles in the refrigerator for at least 30 minutes before serving. If not serving immediately, cover once set or store in a tightly sealed container with parchment between rows.

Notes

Peppermint Oreo Truffles:pulse Oreos into fine crumbs then add the softened cream cheese and ¾ teaspoon peppermint extract; pulse until smooth. Dip in white chocolate and/or chocolate and top with about 3 crushed candy canes.

Mix up the chocolate.Use all chocolate, all white chocolate or half and half. You can also use other candy melt flavors such as birthday cake, salted caramel, chocolate mint, pumpkin spice, and candy cane wafers just to name a few.

Color the chocolate.Transform the white melted chocolate into any color with just a few drops of food coloring.Add 4 drops ofoil-basedfood coloring to melted white chocolate and stir until it’s a uniform color. Do not use water-based food coloring or the chocolate will seize.

Use different types or Oreos.I use traditional Oreos for this recipe but any Oreo will work as long as it is not thin or double stuffed. Choose from Peanut Butter, Golden, Birthday Cake at any time and look for seasonal Oreos during the holidays like Peppermint Bark, Pumpkin Spice and Gingerbread.

Use different chocolate drizzles.Mix up the flavor profile by mixing chocolate drizzles – use chocolate on chocolate or chocolate on white chocolate for a cookies and cream flavor, etc.

Use different type of sprinkles.There are countless types of sprinkles! Use festive sprinkles for the holidays, colorful sprinkles for birthdays, blue or pink for baby showers, etc.

More sprinkling ideas.Try topping the Oreo Truffles with shredded coconut, chopped nuts, colored sanding sugar, candy crumbs (Butterfinger would be delish), etc. You can also dip the coated balls into a bowl of these toppings for more of a coating vs. a sprinkle.

To serve:Oreo Cookie Balls are best served chilled straight from the refrigerator (how most people prefer them), although they also transport well and can be served at room temperature. Keep in mind, however, that they will continue to soften and won’t hold their shape as well the longer they sit out. If you are making a trek with them, I suggest freezing them first and they will thaw on the ride.

To store:Store in the refrigerator in a single layer covered tightly with plastic wrap or stack in an airtight container with sheets of parchment paper or wax paper in between each row so they don’t stick together. Refrigerate for up to 2 weeks.

To freeze: line the Oreo Balls on a baking sheet so they are not touching and flash freeze in the freezer for 30 minutes or until they are hard, this will prevent them from sticking together later. Transfer to a resealable bag and squeeze out excess or to a freezer safe airtight container. Freezer for up to 2 months. Thaw in a single layer the in the refrigerator before serving.