If you’re looking for a no-bake treat that’s as easy as it is irresistible, these Oreo Truffles are it! Just like my Sugar Cookie Truffles, they come together with simple ingredients and minimal effort, making them perfect for holidays, parties, or gifting. With a creamy Oreo and cream cheese center, coated in smooth melted chocolate, each bite is rich, chocolatey, and melt-in-your-mouth good.
Why You’ll Love These Oreo Truffles
These truffles are a crowd favorite for good reason. They only require a handful of ingredients, no oven, and very little active time. Plus, they’re customizable; choose between semisweet or white chocolate, decorate with sprinkles or crushed Oreos, and make them ahead of time for stress-free entertaining.
Tips and Variations
- Chocolate Choices: Use semisweet for a classic rich bite or white chocolate for a sweeter option. You can also drizzle one over the other for a two-tone look.
- Decorations: Sprinkle with reserved Oreo crumbs, holiday sprinkles, or a drizzle of contrasting chocolate.
- Flavor Twists: Try mint Oreos with white chocolate for a festive touch or peanut butter Oreos for a fun variation.
- Shaping: A small cookie scoop helps keep the truffles uniform in size.
Storage and Freezing
Store Oreo truffles in an airtight container in the refrigerator for up to 2 weeks. If you’d like to keep them longer, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. They’ll keep well for up to 2 months—just let them thaw in the refrigerator before serving.
Oreo Truffles
Ingredients
- 42 regular Oreo cookies, not Double Stuffed, divided
- 1 package (8 ounces) full-fat block cream cheese , room temperature
- 3 cups semisweet chocolate chips or chopped semisweet baking chocolate, or white chocolate, if preferred
- 3 teaspoons vegetable oil
Instructions
- Line a large baking sheet with parchment paper.
- Add Oreo cookies (with filling) to a food processor. Pulse until the cookies are finely ground and resemble a crumbly powder, about 1 to 2 minutes. Reserve a few tablespoons for garnishing later.
- Add cream cheese to the food processor. Pulse again until the mixture is fully combined and smooth, about 30 seconds to 1 minute.
- Use a small cookie scoop or spoon to portion the mixture, then roll into 1-inch balls using your hands. Place the truffle balls onto the lined baking sheet.
- Chill the truffle balls in the refrigerator for 30 to 45 minutes, or until firm.
- In a medium microwave-safe bowl, combine the chocolate and vegetable oil. Microwave in 20-second intervals, stirring well between each, until the chocolate is fully melted and smooth. Let the melted chocolate sit for 2 to 2½ minutes to cool slightly before dipping.
- Remove a few truffle balls from the refrigerator at a time (leaving the rest chilled). Drop one truffle into the melted chocolate, turning gently with a fork to coat it completely.
- Lift the truffle out with the fork, letting any excess chocolate drip off. Use a toothpick or another fork to gently slide the coated truffle back onto the parchment-lined baking sheet.
- While the chocolate is still wet, sprinkle a little crushed Oreo on top for garnish. Repeat with the remaining truffles, reheating the chocolate as needed to maintain a smooth consistency.
- Once all truffles are coated and garnished, place the baking sheet in the refrigerator for about 30 minutes, or until the chocolate is set.
This recipe was inspired by iambakers’ Oreo Truffles.
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