Delish Oreo Truffles Recipe

If you’re new here, welcome to my love language: desserts you can make without turning on the oven or googling “what is tempering and why is my chocolate having a meltdown?” Today we’re rolling into Oreo truffle territory—aka crushed Oreos plus cream cheese, dunked in chocolate, and topped with enough sprinkles to convince your brain it’s a celebration and not just a Tuesday. They look fancy, taste like cookies got promoted, and take less time than finding the whisk I definitely put “somewhere obvious.”

I made a batch last weekend while my husband “helped” by taste-testing the dough every 12 seconds like a raccoon in a pantry. The kids were in charge of sprinkles, which quickly evolved into a glittery cocoa crime scene. One truffle rolled off the baking sheet, the dog pivoted like an Olympic gymnast, and I learned that yes, I will still eat a truffle that took a brief tour of the floor. Ten-second rule? I’m an optimist.

Time-Saving Hacks

– Blitz the Oreos in a food processor, then pretend your arm workout was optional. If you don’t have one, zip-top bag + rolling pin + rage.
– Microwave the chocolate in short bursts with a tiny splash of neutral oil to keep it smooth. Yes, the microwave is a tool, not a personality flaw.
– Use a cookie scoop for even balls so your truffles don’t look like a before-and-after photo.
– Skip dipping and do a messy drizzle. Call it “abstract.” Charge gallery prices.
– Chill the rolled balls in the freezer for 10 minutes so the chocolate sets faster and your patience doesn’t expire.
– Line everything with parchment. Less dishes. Still not washing fewer, but less sticky shame.

Serving Ideas

– With coffee, for breakfast, because we’re all just doing our best.
– With milk, if you’re feeling classic; with champagne, if you’re feeling “I just survived bedtime.”
– Crumble a couple over ice cream and pretend you meant to make a sundae.
– Gift box them and act like you have your life together. Include a bow to solidify the lie.
– Hide two in the freezer for Future You. She’s smarter than Present You.

What to Serve It With

– A salty board: pretzels, nuts, potato chips. Sweet + salty = personality.
– Fresh berries so you can say “there was fruit.”
– Espresso or a strong black tea to balance the richness.
– A platter of other no-bake things: rice krispie squares, chocolate-dipped strawberries, your will to not eat them all.

✔Tips & Mistakes

– Crush the cookies to fine crumbs. Chunky crumbs = lumpy truffles that crack like my patience at 5 p.m.
– Use room-temp cream cheese so it blends smooth. Cold bricks equal streaky dough.
– Don’t overdo the cream cheese. Too much turns them mushy. The sweet spot is about 36 Oreos to 8 oz cream cheese.
– Chill before dipping. Warm balls in warm chocolate become… puddles.
– If chocolate is thick, thin with 1–2 teaspoons neutral oil. Do not add water. Water is chocolate’s mortal enemy.
– Dip with a fork, tap gently to remove excess, then slide off with a toothpick. You’re welcome.
– Add sprinkles immediately, or they’ll bounce off like commitment.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Airtight container, layered with parchment, up to 1 week.
– Freeze up to 2 months; thaw in the fridge so they don’t sweat like they just ran a 5K.
– Keep them cool at parties—chocolate doesn’t enjoy room-temp spotlights.

✔Variations and Substitutions

– Different Oreos: Golden, Double Stuf, Mint, Birthday Cake. Yes, it changes the vibe. Embrace it.
– Flavor boosts: a splash of vanilla, peppermint, or almond extract into the dough.
– Coating: dark, milk, or white chocolate; or candy melts if you like smooth sailing.
– Add-ins: mini chips, crushed peppermint, toasted coconut, or a peanut butter swirl.
– Dairy-free: vegan cream cheese + dairy-free chocolate. Still fabulous.
– Gluten-free: use certified GF sandwich cookies and you’re golden.
– Lazy artist: skip dipping, roll in cocoa or crushed Oreos, call it rustic. Instagram will cope.

Frequently Asked Questions

Delish Oreo Truffles Recipe

These no-bake Oreo truffles are rich, creamy, and covered in silky chocolate. They come together fast with just a few ingredients and are perfect for gifting or parties.

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Prep Time: 25 minutes minutes

Total Time: 25 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 36 cookies Oreo cookies about 1 family-size package; use regular with filling
• ▢ 8 oz cream cheese softened, full-fat for best texture
• ▢ 12 oz semisweet chocolate chips or bar, for coating
• ▢ 1 tsp coconut oil optional, helps thin melted chocolate
• ▢ 2 oz white chocolate optional, for drizzle
• ▢ 2 tbsp sprinkles optional topping

Instructions

Preparation Steps

• Line a baking sheet with parchment paper. Set aside.
• Add Oreo cookies to a food processor and pulse into fine, uniform crumbs.
• Add softened cream cheese to the crumbs and process until a smooth, dough-like mixture forms with no streaks.
• Scoop about 1.0 tbsp of mixture per truffle, then roll between your palms into 1.0 inch balls. Place on the prepared baking sheet (makes about 24).
• Chill the rolled balls in the freezer for 15 minutes (or 30 minutes in the refrigerator) until firm.
• Melt semisweet chocolate with coconut oil in a microwave-safe bowl in 20 to 30 second bursts, stirring between each, until smooth.
• Using a fork, dip each chilled ball into the melted chocolate, letting excess drip off. Return to the parchment-lined sheet.
• Melt white chocolate and drizzle over the truffles, then add sprinkles if desired.
• Refrigerate for 10 to 15 minutes until the chocolate sets. Serve or store covered in the refrigerator for up to 1 week.

Notes

For cleaner dips, keep the centers cold and work in batches. Use candy melts if you prefer a thinner, snappier coating that sets quickly. Truffles can be frozen (undipped or dipped) for up to 2 months; thaw in the refrigerator.