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A delicious plate of Oreo Truffles

Oreo Truffles

These delightful no-bake Oreo truffles are surprisingly easy to make with just a few ingredients. Perfect for parties, holidays, or a sweet treat anytime, they combine crushed Oreo cookies with softened cream cheese and a smooth chocolate coating.
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Prep Time 25 minutes
Cook Time 5 minutes
Chilling Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 36 truffles
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 36 cookies Oreo cookies About 1 (14.3 oz) package, regular, not Double Stuf, for the truffle base.
  • 8 oz cream cheese Softened, brick-style, full-fat preferred for best texture.
  • 1 tsp pure vanilla extract Optional but highly recommended for added flavor depth.
  • 16 oz semi-sweet chocolate chips or baking wafers For coating; dark, milk, or white chocolate also work well.
  • 1-2 tsp coconut oil or vegetable shortening Optional, to thin and smooth the melted chocolate coating.
  • 2 tbsp Crushed Oreos Optional, for topping, reserved from the initial crushing step.
  • 10 g Sprinkles Optional, any color/theme you like for decorative topping.
  • 50 g White or dark chocolate Optional, melted for drizzling over the finished truffles.
  • 1 tsp Sea salt flakes Optional, for topping to provide a delightful salty contrast.

Equipment

  • Food Processor
  • Baking Sheet
  • Parchment paper
  • Small Cookie Scoop
  • Microwave-safe bowl
  • Fork

Method
 

  1. Place the Oreo cookies in a food processor and pulse until they are very fine crumbs with no large chunks remaining. Alternatively, place the cookies in a zip-top bag, seal, and crush with a rolling pin or heavy pan. If desired, reserve about 2 tablespoons of crumbs for topping later.
  2. Add the softened cream cheese and vanilla extract to the Oreo crumbs in the food processor bowl. Pulse until the mixture is thoroughly combined and forms a thick, sticky dough. If mixing by hand, combine the crumbs and cream cheese in a large bowl and stir with a sturdy spatula until no white streaks remain.
  3. Scrape the Oreo mixture into a bowl. Cover and chill in the refrigerator for 30–45 minutes, or in the freezer for 15–20 minutes, until the dough is firm but still scoopable and not overly sticky.
  4. Line a baking sheet or large plate with parchment paper. Use a small cookie scoop or tablespoon to portion about 1 tablespoon of dough per truffle. Roll each portion between your palms into a smooth ball and place on the prepared sheet. If the mixture becomes too soft or sticky, briefly chill again. Once all balls are rolled, chill them for another 20–30 minutes until firm.
  5. Place the chocolate chips or wafers and coconut oil/shortening (if using) in a microwave-safe bowl. Microwave in 20–30 second bursts, stirring well after each interval, until the chocolate is completely smooth and glossy. Alternatively, melt in a double boiler over gently simmering water, stirring until smooth.
  6. Working with a few chilled balls at a time, drop one Oreo ball into the melted chocolate. Use a fork to roll it around until fully coated. Lift it out with the fork and gently tap the fork on the edge of the bowl to remove excess chocolate. Slide the coated truffle back onto the parchment using a toothpick or another fork. While the chocolate is still wet, top with reserved Oreo crumbs, sprinkles, sea salt, or leave plain. Repeat with remaining truffles, reheating the chocolate briefly if it thickens.
  7. Refrigerate the coated truffles for 30–45 minutes, or until the chocolate coating is completely firm. If desired, trim any excess chocolate around the base with a small knife before serving.
  8. Serve the Oreo truffles slightly chilled or after resting at room temperature for 5–10 minutes for the creamiest texture.

Notes

Store leftover Oreo truffles in an airtight container in the refrigerator for up to 2 weeks, or freeze for 2–3 months for longer storage. For best flavor, ensure your cream cheese is full-fat and softened.