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+ servings
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5 from 16 ratings

Oreo Truffles

These No Bake Oreo Truffles are easy to make with as little as 3 ingredients, including cream cheese, Oreos, and chocolate. This dessert is perfect for Christmas, birthdays, gifts, and more!


  • 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


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.



  • 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
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  • These can be stored in the refrigerator for up to 2 weeks or you can freeze them for up to 3 months.


Calories: 224kcal, Carbohydrates: 24g, Protein: 2g, Fat: 13g, Saturated Fat: 6g, Cholesterol: 13mg, Sodium: 121mg, Potassium: 127mg, Fiber: 1g, Sugar: 17g, Vitamin A: 130IU, Vitamin C: 0.1mg, Calcium: 44mg, Iron: 2mg
Did you make this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!