Oreo Truffles are an easy, no-bake dessert that can be made with as little as 3 ingredients. (Cream Cheese, Oreos, and Chocolate!) These are easy to make ahead of time and store in the refrigerator or freezer until ready to serve.
Lots of different color and topping options make these perfect for special occasions like birthdays, Christmas, and more.
Any dessert that looks as gorgeous as this and requires no baking has my full attention! These are so fun to decorate- you can make these in different colors and decorate them with sprinkles, crushed cookies, and more!
There are a few key things to know in order to ensure that your chocolate is silky smooth! I also have great make-ahead and storage info for you, so let’s go!
How to Make Oreo Truffles
See recipe card below this post for ingredient quantities and full instructions.
Pulse Oreos in a food processor to form fine crumbs. (You can also do this by hand.) Combine with softened cream cheese.
Roll into 1-inch balls and freezer for 30 minutes or more, then dip into melted chocolate.
Transfer to the refrigerator to set for about 10 minutes. Melt more chocolate if desired and use a fork to drizzle it over the truffles. Refrigerate for 10 minutes or until ready to serve.
Make-Ahead Method
- Oreo Truffles are a great make-ahead treat and can.be made up to 5 days of time and can be stored in the refrigerator until ready to serve!
- To make them longer than 5 days ahead, freeze them and let them thaw in the refrigerator prior to serving.
Pro Tips For This Recipe
- Don’t allow any moisture to come in contact with the melted chocolate, this will cause it to seize when it’s melted. This includes using wet utensils to stir, etc.
- Don’t melt the chocolate too quickly, low and slow is best. Follow package instructions.
- Use melting chocolate or Baker’s bars as opposed to chocolate chips to ensure a smoother consistency.
- To color the chocolate: Add 4 drops of oil-based food coloring to melted white chocolate and stir until uniform in color. (Oil based food coloring is needed to ensure that the chocolate doesn’t seize.)
- You can also decorate the tops with sprinkles or crushed cookies right after they’ve been dipped.
Storage
- These can be stored in the refrigerator for up to 2 weeks or you can freeze them for up to 3 months.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- Baker’s Bars- These melt smoothly in the microwave, (much better than chocolate chips, which typically require a double boiler for proper melting).
- Oil Based Food Coloring
- Baking Sheet and Wax Paper- Makes it easy to decorate and transfer to and from the fridge.
Try These Next!
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- No Bake Peanut Butter Pie
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- Blackberry Cobbler
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- Shortbread Cookies
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Oreo Truffles
Ingredients
- 1 package Oreos, any flavor. Double stuffed or regular both work
- 8 oz. cream cheese,, softened
- 12 oz. semisweet chocolate
- 6 oz. white melting chocolate for topping
Instructions
Make the Balls:
- Place the Oreos in a food processor and blend until fine crumbs are formed.
- Add the cream cheese and blend to form a sticky dough.
- Roll into 1-inch balls and set aside on a plate. Freeze for 30 minutes or more.
Dip in Chocolate
- Place the semisweet melting chocolate in a small microwave safe bowl and melt according to package instructions.
- Cover a baking sheet with wax paper. Remove Oreo balls from the freezer. Drop them into the chocolate, one at a time, and use a spoon to drizzle it with chocolate.
- Lift the truffle out of the chocolate with a fork and slide the bottom of the fork along the top of the bowl to allow excess chocolate to drip off, then set it on top of the wax paper.
- Once you've dipped them all, refrigerate for at least 10 minutes to set.
Decorate the Top:
- Place the white chocolate in a small microwave safe bowl and melt according to package instructions.
- Dip a fork into the melted chocolate and drizzle it over the Oreo balls.
- Place back in the refrigerator until set, about 10 minutes. Store in an airtight container in the fridge until ready to serve.
Notes
- Don't allow any moisture to come in contact with the melted chocolate, this will cause it to seize when it's melted. This includes using wet utensils to stir, etc.
- Don't melt the chocolate too quickly, low and slow is best. Follow package instructions.
- Use melting chocolate or Baker's bars as opposed to chocolate chips to ensure a smoother consistency.
- To color the chocolate: Add 4 drops of oil-based food coloring to melted white chocolate and stir until uniform in color. (Oil based food coloring is needed to ensure that the chocolate doesn't seize.)
- You can also decorate the tops with sprinkles or crushed cookies right after they've been dipped.
Tools For This Recipe (Amazon affiliate links)- Check out all of my kitchen essentials here.
- Baker's Bars- These melt smoothly in the microwave, (much better than chocolate chips, which typically require a double boiler for proper melting).
- Oil Based Food Coloring
- Baking Sheet and Wax Paper- Makes it easy to decorate and transfer to and from the fridge.
Storage
- These can be stored in the refrigerator for up to 2 weeks or you can freeze them for up to 3 months.
Nutrition
If I add peppermint extract into the melted chocolate will it be ok or freeze up on me?? The extract does have water in the ingredients. It’s Mccormick Perppermint extract
Peppermint extract should be fine!
Could I freeze these overnight and then roll them in chocolate the next day?
Absolutely Jen! Enjoy!!
Hello! Just wondering how many does 1 batch make and do the truffles absolutely need to be refrigerated after they are freshly made or will they be okay sitting out in room temperature? Thanks!
Hi Hallie, this makes about 25 truffles and I let them sit out at room temp and it’s been fine. 😁
I was looking at the nutrition info. What is a serving size that equals the 224 calories? Please list serving size (1,2,3,4 truffles?) Thanks!
That is based on 1 truffle! 🙂
Hello! Planning to make this and was wondering if when you added the cream cheese you mixed it in with the cookie crumbs in the food processor or stirred by hand? Thanks!
Food processor! (There’s a video too if you aren’t sure)
Can I use regular chocolate instead of white chocolate?
Hi Karen, yes, you can use regular chocolate instead of white! 🙂
How will these hold up to mail ?
Hi Sharon, I wouldn’t chance it unless it’s insulated and cool.
How will these hold up to mail ?
Just made these and they are delicious! However, I found that the cookie particles started flaking off into the white chocolate about a third of the way through the dipping, so would recommend that you only remove a few at a time from the freezer to dip. Unless, someone else can suggest another way? I also would make them half the size. They are very rich and each one provided 3-4 bites. I would prefer only two bites
Question….do you think you can add mint flavoring to the white chocolate icing? I thought these may make great chocolate mint…kind of like the mint girl scott cookies.
Absolutely!!!!!! Great idea!