Oreo Truffles (Rich, Creamy & No-Bake!)Description

These Oreo Truffles are rich, chocolatey, and incredibly creamy — the perfect no-bake treat for holidays, parties, or anytime you need a quick dessert. They’re simple to make and always a crowd favorite, just like Gingerbread Truffles.

Recipe Card

Prep Time: 20 minutes Chill Time: 1 hour Total Time: 1 hour 20 minutes Servings: 24 truffles

Ingredients

• 36 Oreo cookies

• 8 oz cream cheese, softened

• 12 oz semisweet chocolate (or almond bark), melted

• Optional toppings: crushed Oreos, sprinkles, white chocolate drizzle

Instructions

1. Crush the Oreos

Place Oreos in a food processor and pulse until finely crushed. (No processor? Place cookies in a bag and crush with a rolling pin.)

2. Mix with cream cheese

In a bowl, combine crushed Oreos with softened cream cheese until fully blended and dough-like.

3. Roll into balls

Scoop and roll into 1-inch balls. Place on a parchment-lined tray.

4. Chill

Refrigerate for at least 1 hour (or freeze for

20 minutes).

5. Dip in chocolate

Dip each truffle into melted chocolate, letting excess drip off. Place back on the tray.

6. Add toppings

Sprinkle crushed Oreos or drizzle with melted white chocolate.

7. Chill again

Refrigerate 10–15 minutes until the coating sets.

Conclusion

These Oreo Truffles are rich, smooth, and irresistible — a perfect little treat for gifting or serving on holiday dessert trays. Pair them with Mini Pecan Pies or Chocolate Chip Cookies for a cozy assortment everyone will love.

Oreo Truffles – FAQ

Q: What type of Oreo works best for Oreo truffles?

A: Classic Oreos are the most reliable, but you can use Double Stuf or flavored varieties like mint, golden, or birthday cake for fun twists. Just avoid reduced-fat Oreos — they don’t blend as smoothly.

Q: Do I need to remove the cream from the Oreos?

A: Nope! The cream filling helps bind the crumbs together and adds that classic Oreo flavor. Blend the whole cookie.

Q: How do I keep my truffle mixture from being too soft?

A: Chill the mixture for 20–30 minutes before rolling. If still too soft, add 2–3 more crushed Oreos and chill again until firm enough to handle.

Q: What chocolate is best for dipping Oreo truffles?

A: Melting wafers or baking chocolate works best because they melt smoothly and set firmly. Chocolate chips can be used, but they often require a little coconut oil to thin them out.

Q: How do I keep the truffles from cracking when dipping?

A: Make sure the truffles are firm, but not rock-hard. If they are overly frozen, the warm chocolate can cause cracking. A quick chill—not a deep freeze—is ideal before dipping.

Q: Do Oreo truffles need to be refrigerated?

A: Yes. Because they contain cream cheese, Oreo truffles should be stored in an airtight container in the refrigerator and eaten within 5–7 days.

Q: Can Oreo truffles be frozen?

A: Absolutely! Freeze for up to 2 months. Thaw in the refrigerator before serving so the chocolate doesn’t sweat.

Q: Can I make Oreo truffles without cream cheese?

A: Yes—substitute with mascarpone, sweetened condensed milk, or even softened butter. Texture and sweetness will vary, but all versions work.

Q: Why is my chocolate coating too thick?

A: Overheated chocolate or chocolate chips often thicken. Add ½ teaspoon of coconut oil or vegetable oil to smooth and thin the melted chocolate.

Q: How can I decorate Oreo truffles?

A: Drizzle with melted chocolate, add crushed Oreos, sprinkles, mini chocolate chips, or holiday-colored candy melts for a festive touch.