These Oreo truffles They are deliciously rich, easy to prepare and perfect for any occasion. With just a few simple ingredients, you’ll create a treat everyone will love!
Oreo truffles, or Oreo balls, are a classic no-bake treat that combines the best of two worlds: the creamy richness of cheesecake and the beloved chocolate crunch of Oreos. Whether you’re looking for an easy dessert to serve at a party or a sweet homemade treat, these Oreo Truffles are always a hit. Best of all, they’re incredibly simple to make, with just a few ingredients transformed into delicious bite-sized treats.
Why you’ll love this Oreo truffle recipe
- Easy to do. With just six ingredients and no baking required, this is a simple recipe that produces impressive results.
- Customizable. You can easily swap out chocolates or add different toppings to make these truffles fit any occasion or preference.
- Delight the public. Who doesn’t love a treat that tastes like a mix of cheesecake and Oreo cookies? They are perfect for parties, holidays, or even as edible gifts.
What you will need
Scroll to the recipe card below for ingredient quantities and full instructions.
- oreo cookies – Classic Oreos work best, but if you want, you can use another brand or even a flavored variety. I do not recommend using Double-Stuf.
- Cream cheese – Let it come to room temperature so it mixes easily. Full-fat cream cheese produces the creamiest truffles.
- vanilla extract – Just a touch to enhance the flavor.
- dark and white chocolate – Use good quality chocolate to melt as it will give you the smoothest coating.
- Oil – A small amount of neutral oil, such as vegetable oil or coconut oil, helps the chocolate coating stay smooth and shiny.
Tips for success
- Crush the Oreos well. Make sure the Oreos are finely crushed. Larger pieces can make it difficult for the truffles to roll smoothly. Using a food processor will give you the best results, but if you use a resealable bag and rolling pin, make sure the crumbs are as fine as possible.
- Use room temperature cream cheese. Make sure the cream cheese is completely softened at room temperature. This helps it mix more smoothly with the Oreo crumbs, avoiding lumps.
- Cooling is key. Briefly placing the truffles in the freezer before dipping helps them hold their shape, which makes it much easier to coat them evenly with chocolate. Keep in mind that 15 minutes is enough. If the truffles are frozen, the drastic change in temperature can cause the chocolate to crack.
- Use good quality chocolate. Opt for high-quality chocolate or melted wafers for a smooth, professional-looking finish. Lower quality chocolate may have a waxy finish and may not set as well. Avoid chocolate chips, as they do not melt as smoothly due to the added stabilizers.
- Make your chocolate smooth. Adding a little neutral oil to the chocolate helps create a smooth, shiny coating that doesn’t get stuck when dipped. Using a candy thermometer can also help ensure that the chocolate stays at an ideal temperature for dipping, ideally between 88°F and 91°F (31°C to 33°C) for dark chocolate, and 84°F to 87 °F (29°C to 31°C) for white chocolate.
- Use a fork to dip. Use a fork to dip the truffles into the melted chocolate, letting the excess chocolate drip through the tips for a smoother finish.
- Work fast. Melted chocolate can start to harden if it sits too long, so it’s best to work quickly when dipping the truffles.
- Decoration tips. If you are adding toppings, do so right after dipping each truffle, as the chocolate will set quickly on the cold truffles. Wait until the chocolate has settled on the truffles before adding another type of chocolate drizzle.
Variations
- Different flavors. Use Oreos with flavors like mint or peanut butter for a fun twist.
- Christmas themed. Use Christmas-themed Oreos or add seasonal decorations, like sprinkles or candy melts, to make truffles festive at different times of the year.
- Chocolate coating. Use milk chocolate instead of dark or a combination for a sweeter flavor.
- Coverages. Decorate with sprinkles, crushed nuts, or drizzle with colorful candy melts to match the theme.
How to store
- Fridge: Store your Oreo truffles in an airtight container in the refrigerator for up to two weeks. Let them sit at room temperature for a few minutes before serving for a nicer texture. They can sit at room temperature for up to 2 hours, but it is best to keep them cold to maintain their shape and freshness.
- Freezer: You can also freeze truffles for up to 3 months; just let them thaw in the refrigerator before serving.
Ingredients
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36 Oreo cookies (14.3 ounces/405 g)
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8 ounces (226 g) cream cheese, softened
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1/2 teaspoon vanilla extract
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12 ounces (340 g) (total) dark chocolate and/or white chocolate, chopped*
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1/2 teaspoon oil (a neutral oil such as vegetable or coconut)
Instructions
- Line a baking sheet with parchment paper.
- Place the Oreos, including the filling, in a food processor and pulse until finely ground. If you don’t have a food processor, place them in a large resealable bag and mash them with a rolling pin. You should get fine crumbs with a minimum of pieces. Reserve a tablespoon of the dried crumbs to use as a topping later if desired.
- Add the softened cream cheese and vanilla to the Oreo crumbs. Pulse in food processor until completely combined. The mixture will be moist but will hold its shape.
- Cover the bowl with plastic wrap and refrigerate for about 15 minutes. This will make it easier to form the mixture into balls.
- Using a tablespoon of the mixture at a time, roll between your hands to form a smooth ball (about 1 inch in diameter). Place each ball on the lined baking sheet.
- Once all the balls are rolled, place the baking sheet in the freezer for at least 15 to 20 minutes. Chilling helps the balls keep their shape when dipped in chocolate.
- Melt the dark chocolate with the oil in a double boiler over low heat or in short bursts in the microwave, stirring frequently until completely smooth and melted. Avoid overheating to prevent the chocolate from seizing. Repeat the same with the white chocolate, if using. (If using more than one type of chocolate, divide the oil as needed.)
- Take the truffles out of the freezer. One at a time, place one truffle on the fork and pour the melted chocolate over the truffle until completely coated, remove the excess and gently use a knife to transfer from the fork to the lined tray.
- If desired, sprinkle with toppings before chocolate sets. If you add a drizzle of chocolate, do so after the coating has hardened.
- Once all the truffles are dipped and decorated, let the chocolate set at room temperature before serving or storing.
Grades
*Use the proportion of chocolates you want or just use one type. I prefer to cover more truffles in dark chocolate with some coated or drizzled in white chocolate, but follow your preferences. If you use different chocolates, divide the oil between them accordingly.
Store in an airtight container in the refrigerator for up to 2 weeks.
For tips, step-by-step photos, and additional details, be sure to read the entire post above before you get started. It’s packed with useful information to answer common questions!
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