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frontal view of Oreo ball stack on plate
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5 from 7 votes

No Bake Oreo Truffles

These Oreo truffles are creamy, chocolatey bites of no-bake perfection that everyone will love! With simple ingredients and foolproof tips, they’re easy to make and perfect for parties, gifting, or sneaking a few just for yourself. 😉
Prep Time30 minutes
Chilling Time1 hour
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Difficulty: Easy
Servings: 35 truffles
Calories: 110kcal
Author: Nora from Savory Nothings

Ingredients

  • 1 package Oreos (36 cookies); you can use regular or double stuffed
  • 1 (8-oz) brick cream cheese IMPORTANT: use 4 ounces if using double stuffed Oreos!
  • 8 oz melting chocolate see post for notes on which chocolate to use; will need 16oz if wanting to coat truffles twice!
  • 2 oz white melting chocolate to decorate (optional)

Instructions

  • Process cookies: Place Oreos and cream cheese in a food processor with the blade attachment and process until completely crushed and starting to ball up.
  • Roll truffles: Roll mix into 1-inch balls (about 1-2 teaspoons of cookie mixture) and place on a lined baking sheet. Freeze for at least 15 minutes or until completely firm, otherwise they may fall apart during coating.
  • Coat with chocolate: Melt 8 oz of chocolate according to package instructions. Coat the Oreo truffles with chocolate (see IMPORTANT tips and instructions in the notes below to keep them from falling apart!!) and place back on the lined baking sheet.
  • Optional double coat/decorate: If wanting to coat twice, place them in the freezer until firm and then repeat the coating process. To decorate with white chocolate, make sure the dark chocolate coating is completely firm first.
  • Set and store: Allow the chocolate to completely firm up, either at room temperature or in the fridge. Store truffles in an airtight container in the fridge for up to 2 weeks.

Notes

I know many people struggle with chocolate dipping, but here’s a pretty foolproof method I figured out:
  1. Melt the chocolate and have a fork, large spoon and a few toothpicks ready. Place a sheet of baking parchment on a sheet pan next to your melted chocolate.
  2. Place an Oreo ball on the fork (do not skewer it, just sit it on the fork) and hold it into the melted chocolate so just the bottom is submerged. Use a spoon to spoon melted chocolate over the truffle. Allow excess to drip off.
  3. Use the toothpick to gently slide the coated truffle back and forth on the fork to wipe away any excess chocolate from the bottom of the fork.
  4. Carefully slide the coated truffle off the fork and onto the lined baking sheet.

Ingredient notes

  • Oreos: Use classic or flavored varieties; adjust cream cheese to 4 oz for double-stuffed.
  • Cream cheese: Use full-fat brick-style for the best texture; mascarpone works as a sweeter substitute.
  • Melting chocolate: High-quality chocolate, almond bark, or candy melts coat best; add 1 tsp coconut oil if using chocolate chips.

Recipe tips

  • Freeze before coating: Chill truffles for 15+ minutes to prevent breaking during dipping.
  • Prep your station: Have parchment paper, fork, spoon, and toothpicks ready for smooth dipping.
  • Decorate: Allow chocolate coating to firm fully if decorating with white chocolate drizzle. If adding sprinkles or flaky sea salt, sprinkle while chocolate coating is still wet.
  • Be patient: Let truffles set completely before serving or storing.

Storage tips

  • Make-ahead: Freeze rolled truffles (uncoated) up to 3 months; coat when ready.
  • Leftovers: Store in an airtight container in the fridge for up to 2 weeks.
  • Freezer-friendly: Fully coated truffles last 3 months in the freezer; thaw in the fridge or at room temp.

Nutrition

Serving: 1truffle | Calories: 110kcal | Carbohydrates: 13g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 104mg | Potassium: 85mg | Sugar: 8g | Vitamin A: 5IU | Calcium: 33mg | Iron: 1.5mg