Go Back
Oreo Truffles

Oreo Truffles

These no-bake Oreo truffles are creamy, chocolate-coated cookie balls made from crushed Oreos and softened cream cheese for a rich, fudgy bite. They firm up in the freezer and are best served chilled, making them ideal for parties, gifts, or make-ahead holiday treats.
Print Recipe Pin Recipe
Prep Time:1 minute
Total Time:1 minute
Course: Desserts
Keyword: 'holiday', make-ahead, no-bake, Oreo truffles

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

  1. Line a baking sheet with parchment paper or a nonstick silicone mat; set aside.
  2. Pulse Oreos in a food processor into fine crumbs and reserve 2 tablespoons of crumbs for topping.
  3. Add the softened cream cheese to the crumbs and pulse until well combined into a sticky dough.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.