Oreo Truffles
These Oreo Truffles are packed with Oreo cookie crumbs and cream cheese then covered in chocolate. With no bake time and only four ingredients, these are the perfect quick dessert for holiday cookie trays and gifts!
We are right on the edge of the holiday season, which is the sign of something I love! Cookie trays! I mean, you can put together delicious treats for any occasion (obviously), but there is something so special about planning, baking, and plating some pretty creations. I love finding new things to add every year, but one of my absolute must-haves is these amazing Oreo truffles.
They are classic, no-bake, EASY, and crazy delicious, which is why people absolutely devour them.
What are Oreo Truffles?
An Oreo truffle, just like any truffle, is a filling of soft, creamy Oreo and cream with a hard outer chocolate shell. I wasn’t kidding when I said this was wildly simple! This is a great recipe to involve kids in, and mine love helping me make these. We only need the following things:
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- Oreo Cookies or a similar chocolate sandwich cookie
- Cream cheese
- Chocolate chips
- Vegetable shortening
- A baking sheet that fits in your fridge!
- Some parchment paper
How to Make Oreo Truffles
- Line your baking sheet with parchment paper.
- Crush up your entire package of Oreos (cream included!) using a food processor, and put them n a large bowl.
- Add your cream cheese to the bowl, and mix until it’s soft. The cookie crumbs should be evenly distributed in the filling.
- Scoop out balls of the filling (this small cookie scoop is the perfect size), place them on the parchment, and let them firm up in the fridge for an hour. (If you want to turn these into Oreo cake pops, this is the time to add some popsicle sticks so these can be dipped and eaten more easily.)
- Once the Oreo truffles are firm, melt the chocolate with the vegetable shortening, and dip the truffles in using a fork or the popsicle stick.
Kitchen Tips and Hacks
- No food processor? No problem! Using a food processor ensures even, fine crumbs, but if you don’t have one, you can put the cookies in a large resealable bag and crush with a rolling pin, mallet, or something similar. Just be sure that there aren’t any large chunks of cookies left when you’re done.
- To get the best shape for your Oreo truffle, a cookie scoop makes it incredibly easy, but a soup spoon works really well to give you an even scoop, too.
- Tips for coating: Not every truffle recipe has vegetable shortening in their melted chocolate, but I think it creates a smoother, glossier coating. The easiest way to dip is to use a fork or a stick (if you’re making cake pops) to pick up the truffle and dunk it into the coating. After excess chocolate drips from the truffle, put it back on the parchment paper and let it set.
Decoration and Variation ideas
- You can easily decorate these truffles with melted white chocolate like I have. Adding some food coloring or colored candy melts can be super festive.
- Sprinkles, more cookie crumbs, coconut, and crushed candy bars are really exciting toppings for these Oreo truffles. After dipping the truffle in the chocolate, dip it into a bowl of the topping you are adding and then put the truffle back on the parchment paper.
- This recipe is so simple that all you need is to check for seasonal Oreos to make something totally new. Pastel Oreos for Easter, candy cane flavor for Christmas, mint for St. Patricks’s day, Red Velvet for Valentine’s! Lemon Oreos are fantastic for a summer dessert tray. And they have new fall flavors like pumpkin spice and gingerbread, which I am really excited to try.
- What if you want a vegan option? Technically, Oreos may come into contact with milk at their facility, so they aren’t considered vegan to some. However, Vegan versions of Oreos, as well as dairy-free cream cheese are readily available swaps!
Storage and Gifting Ideas
- These creamy, chocolatey Oreo truffles are perfect year-round, and they are so easy to store! Once these fully harden in the refrigerator, use parchment paper to stack layers of these bad boys in an airtight container. Keeping them like this, the Oreo truffles will last for months in the freezer! If you keep them in the refrigerator, they will be ready to eat for weeks (though they never last long enough in my house!).
- A small box with a ribbon is all you need to make these a great gift for someone’s sweet tooth!
- Like any other truffle, these do soften if sitting at room temperature for hours. Make sure they stay in the refrigerator for as long as possible before transporting or laying them out to dig into.
- These Oreo truffles can be shipped, but it does require some extra materials. Most bakers who ship their treats prefer to use a cooler lined with ice packs, which is then placed in a cushioned/lined shipping box. If you are shipping overnight or two-day, this should work, but know that in the warmer months, they may not make it!
Looking for new treats to add to your dessert tray? Check these out!
- Dark Chocolate Truffles
- Peanut Butter Pretzel Truffles
- Nutella Pretzel Truffles
- Homemade Oreos
- Oreo Rice Krisipe Treats
I would absolutely love it if you made these Oreo truffles; if you do, please stop back and leave a rating and let me know how you liked it! ENJOY! 😍
Oreo Truffles
These Oreo Truffles are packed with Oreo cookie crumbs, cream cheese, and chocolate. With no bake time, and only four ingredients, these are the perfect quick dessert for holiday cookie trays and gifts!
Ingredients
- 15.3 ounce (433.75 g) package Oreo cookies (33 to 36 cookies), crushed into fine crumbs
- 8 ounces (226.8 g) cream cheese, at room temperature
- 2 cups (360 g) semisweet chocolate chips
- 2 tablespoons vegetable shortening
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine the Oreo cookie crumbs and the cream cheese. Using a spoon or spatula, press, mix and stir until the cream cheese is completely mixed into the Oreo crumbs and you have a soft, homogeneous mixture. Using a small cookie scoop (or the equivalent of 2 teaspoons), scoop out the mixture and place on the prepared baking sheet. Gently roll each into a smooth ball and return to the baking sheet. Refrigerate the baking sheet for at least 30 minutes, or until firm.
- In a small bowl or 2-cup measuring cup, microwave the chocolate chips and shortening in 30 second increments at 50% power, stirring after each, until completely melted and smooth. Working with one Oreo ball at a time, dip it into the melted chocolate, roll it around to cover completely, and then use a fork to remove it from the chocolate, letting any excess drip off. Place the dipped truffle back on the wax paper-lined sheet. Repeat with all truffles; once finished, return the baking sheet to the refrigerator for another 30 minutes.
- Serve the truffles, or garnish with some melted white chocolate. Store in an airtight container in the refrigerator for up to 2 weeks (or freeze for up to 2 months).
Notes
- Equipment: Food processor / Small cookie scoop
- Oreos: Use the entire Oreo cookie (including the filling) for this recipe.
- Cream Cheese: Use full-fat cream cheese to ensure the filling isn't too soft.
- Vegetable Shortening: You can substitute refined coconut oil (do not use unrefined as it will impart a coconut flavor).
- Variations: See the post above for tons of ideas regarding different Oreo flavors, decorating ideas, toppings, etc.
- Storage: The truffles will keep in an airtight container in the refrigerator for up to 3 weeks, or in the freezer for up to 3 months.
Calories: 120kcal, Carbohydrates: 11g, Protein: 1g, Fat: 7g, Saturated Fat: 3g, Cholesterol: 5mg, Sodium: 57mg, Potassium: 81mg, Fiber: 1g, Sugar: 7g, Vitamin A: 70IU, Calcium: 13mg, Iron: 1.4mg
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Photography by Lauren Grant.
Made these this afternoon for the Christmas Eve cookie tray. Just tried one and it was quite yummy. I made a bit of a mess when I dipped them in the melted chocolate chips – my chocolate was a little thick and didn’t really drip off. I had added only 1 T of vegetable shortening; I think I needed that second tablespoon to thin out the chocolate just a little more. I drizzled melted white chocolate chips over the top. I’m already thinking about what I’ll do differently next time – different coatings, different drizzles, maybe some sprinkles. Fun recipe!
FINALLY made these… Delicious. But what are the tips for dipping in chocolate? Mine look like Pinterest fails! 😂 I used a fork and let the excess chocolate drip off but I still had marks on them.
Also, we topped ours with flake sea salt. Mmmm.
Hi Jen, So glad you loved them! As for dipping in chocolate… did you use the shortening? I find that without it, the chocolate gets “gloppy”.
I made these with chocolate oreos for Christmas and today trying with peanut butter oreos. I’m adding peanut butter powder to punch up the peanut butter. Haven’t decided whether to dip with white chocloate, semi sweet or melted peanut butter chips. Maybe a few with this and a few with that! They taste best served cold. Very easy and everyone loves them!! Thank you for the recipe!!
These were outstanding! Thank you! I’m thinking of making them again, and dipping one third in bittersweet chocolate, one third in white chocoate, and the rest in semi-sweet chocolate as called for in the recipe. Perfect for a holiday potluck!
It’s so easy to make. Thank you for sharing the recipe! I guess I will ask the kids to try this recipe with me. It must be fun.
These are sooooo good! This is the second year I have made them. So easy-used dark melting chocolate for the coating.
Michelle…..
Just read a new twist on these favorite cookies. We are trying them this weekend.
Nutella!!
Cut cream cheese from 8 oz.- 4 oz. and add 1/2 c. Nutella.
Everything else (not that there’s much) remains the same. Yummers!!
Ooooh that sounds delicious! Thanks for sharing!
Can these be frozen? And I yes, for how long?
Hi Shaina, Yes! I would say about 2 months. Enjoy!
I make these for my husbands work around the holidays and everyone loves them. I use Ghirardelli melting chocolates and they melt beautifully with no shortening. The chocolate is smooth and sets up great! My husband wants me to try the mint Oreos next time.
Hi Amy, Thanks for mentioning the Ghiradelli melting chocolates; I’ve seen them at the grocery store but haven’t tried them yet. Will use them for my next batch of these!
I just brought Oreo truffles to my 1st of 2 cookie exchanges this week! I used Ghirardelli’s bittersweet baker’s chocolate with a double broiler method (just a glass bowl over simmering water in a pot) and it was the smoothest dipping experience I’ve ever had with truffles. They were a huuuge hit (I topped with red and white sprinkles for festivity) and were all gobbled up. The recipe made ~45 total truffles for me. Yum!
Aren’t they so delicious and easy! And you’re right – perfect for cookie exchanges!
Michelle, I’ve found that coconut oil can be used instead of shortening when coating cookies & candy.
Yes, you’re correct! That’s in the notes just below the recipe.
Vavv. it seems very delicious. Thanks
Hi
On the Oreo Balls you suggest using vegetable shortening when melting the chocolate. Do you mean something like Crisco or a liquid vegetable oil? Thanks much in advance. Can’t wait to try them.
Hi Doris, Yes, I use Crisco solid vegetable shortening. Enjoy!
What a great idea! Love how easy they are to put together. They are perfect as a Christmas gift!
SO easy! And they are perfect for homemade gifts!
Thank you for posting this recipe. It looks great and really temtping. I too have two kids and I know they would love it. I have a question though regarding the oreo cookies. By crushing them is it meant the whole cookie with the filling or just the outer dark layer? Thank you.
Hi Hanas, Yes you want to use the whole cookie! Enjoy :)
YUM! These Oreo truffles look so good ♥
Thanks Natalie!
Hi,i want to make truffles for my sister’s birthday but she is allergic to cream cheese so can i replace cream cheese with butter instead?
Hi Lynn, Oh no I’m sorry for your sister! However, you definitely cannot replace the cream cheese with butter, it would be pretty gross!
Hi Lynn, I saw on a couple of other websites for the same truffle where people used liquid french vanilla creamer in place of cream cheese…just kept adding a little creamer at a time until the cookies could be formed into balls. I think they said it ended up being about 4 – 5 Tablespoons. Everyone said it worked well and they don’t require refrigeration apparently without the cream cheese. I will be trying this at the end of the month and will let everyone on this site know how it works out.
These were a huge hit! At home and in the office. Unbelievable how so few ingredients can make something with such a WOW factor:)
Hey look, it’s so delicious. Thanks for sharing all the steps for making Oreo cheesecake truffles. I will surely try this at home for my family.
Hi, I barely came across your recipe today! I’m planning on making some tomorrow. Would it be okay to use cream cheese spread instead of cream cheese? Thanks!
Hi Daisy, I would use regular cream cheese; the spread may be too soft for this purpose.
What would I have to change if I got the double stuffed Oreos instead of the regular ones? Would I have to decrease the cream cheese amount or just omit it altogether??
Hi Viktoryia, I would just proceed with the recipe as-is and do not make modifications.
This is one of my favorite recipes! I love making it. So easy and so delicious.
Do these have to stay refrigerated until served or can they last at room temperature for a few hours?
They can stay at room temperature for a few hours.
At long last, I finally made these, and posted them on my blog today. Perfect for Valentine’s Day. They’re luscious and chocolatey, and were a bit time consuming but fun to make!
These were tasty and I really liked the concept, however they were as I expected a little too cream cheesy, I’d add a bit of sugar to the mixture to make it a bit more sweet on the inside, but other than that they were nice little treats to make :)
I’ve used ‘Bourbon biscuits’ (a type of cookie in the UK) to make these Oreo Truffles in the past if I haven’t been able to get a hold of Oreos.
I tried this recipe with dark chocolate instead of semi sweet. The taste was great but I think I was expecting a lovely crunch. But instead, the truffles melted into your mouth which isn’t a bad thing.
I think i would’ve liked it more if something in the truffles gave it a nice crunch. Maybe I should have put nuts in the truffles or made wafers to go with it.
Have you tried making wafers, and could you direct me to your recipe?
Hi Myra, I have not made wafers, so unfortunately there are no recipes here on the site for them.
I’m planning to make these tomorrow for my mum’s birthday on Saturday. Hopefully this won’t be too sweet because my mum doesn’t like too much sweeties.
Do you think i could use dark cooking chocolate instead of chocolate chips? This would make it a bit bitter so maybe I’ll add a bit of fine sugar.
Hi Myra, You could certainly use dark chocolate in place of semisweet, but I wouldn’t add any sugar to the coating – it will keep it from melting and coating smoothly.
Made these for a party last night. They couldn’t have been simpler or tastier! Thank you! :)
I’m not much of a candy maker… so, I’m asking, if you make them ahead of time and refrigerate – does the candy finish stay smooth or turn “chalky”?
Hi Holly, It stays nice and smooth. I made a batch and kept them refrigerated for at least 2 weeks over the holidays, bringing them out for cookie trays as I needed them, and they stayed really nice.