If you love Oreo cheesecake, these easy Oreo Cream Cheese Truffles are a bite-sized version that is easy and fun to make. All you need is 3 ingredients and a few minutes to make these creamy and delicious little bites.
The creamy center of these Oreo balls is a simple mixture of crushed Oreos (cream and all), combined with cream cheese. I like to use a food processor for this, but if you don’t have one, you can definitely do this by hand. Just put the Oreos in a large Ziplock bag and crush them with a rolling pin or a heavy pan. Transfer to a bowl and mix with softened cream cheese until well combined.
These Oreo balls make a great gift, party dessert, or just anytime treat! You can customize and decorate them for any occasion. Here are a few ideas:
- Add colorful sprinkles for Christmas or any holiday or birthday.
- Add a little peppermint extract to the Oreo mixture and sprinkle the dipped truffles with crushed candy canes for mint truffles.
- Dip in white chocolate for a real cookies and cream truffle
- If you love chocolate oranges, try adding the zest of one or two oranges to the Oreo mixture
Tips for dipping truffles:
- Use real chocolate. While you can use candy melts or almond bark for dipping truffles, to me, nothing compares to the flavor of pure chocolate. Skip the chocolate chips though, as those don’t melt as well as bars. Any bar chocolate, or baking chocolate such as Baker’s or Ghirardelli will work well.
- Melt the chocolate very slowly. My favorite way to melt chocolate is in the microwave. Just add your chocolate pieces or chopped chocolate to a microwave-safe bowl and melt in 15-second increments, stirring well after each time. Stop heating when there are still a few unmelted pieces and stir until they are melted.
- Re-heat it if it starts to harden. If the chocolate starts to thicken or harden and becomes hard to work with, just put it back in the microwave for 5 seconds, and stir again before using.
- Don’t throw out the leftovers! Scrape any leftover chocolate onto a piece of wax paper and let it harden. You can use it again for dipping, or chop it up for cookies or anything else!
How to Make Oreo Cream Cheese Truffles:
- Place the whole Oreos (with the cream) in a food processor. Pulse until the cookies are finely crushed. (Tip: If you want to sprinkle some crushed cookies on the dipped truffles, reserve a couple of tablespoons of crushed cookies at this stage)
- Add the cream cheese to the food processor in chunks.
- Pulse again until well combined and dough-like.
4. Roll chunks of filling into 1-inch balls, using the palms of your hands and place on a wax paper-lined baking sheet. Place the baking sheet in the freezer for 15-30 minutes to firm up the balls.
5. While the Oreo balls are chilling. Melt the chocolate. Place chopped chocolate in a microwave-safe bowl and heat for 30 seconds. Stir and heat again in 15 second increments, stirring vigorously after each time, until most of the chocolate is melted, but some unmelted pieces still remain. Stir until the last of the chocolate is melted.
6. Dip one Oreo ball at a time, rolling it around gently with a fork until coated completely. Tap the fork on the edge of the bowl to remove let any excess chocolate drip off.
7. Place back on the wax paper lined baking sheet. If you’re decorating with sprinkles or crushed Oreos, sprinkle them on now before the chocolate sets.
8. Once all your truffles are dipped and decorated, put the baking sheet in the refrigerator to set the chocolate if it hasn’t already set.
How to store Oreo truffles:
These truffles will be fine at room temperature for at least a couple of hours, but should be stored in the refrigerator for longer storage, because of the cream cheese. You can also freeze them for up to 3 months in an airtight container.
Other fun Truffle recipes:
Oreo Cream Cheese Truffles
- 12 oz Oreo cookies about 30 cookies
- 6 oz cream cheese softened
- 3 cups pure chocolate finely chopped*
- Add the whole Oreos (cream and all) to a food processor and pulse to fine crumbs. Reserve a couple of tablespoons of crushed cookies for decorating if you like. Add the cream cheese in chunks and pulse again until well combined and dough-like.*
- Roll the mixture into 1-inch balls with the palms of your hands and place on a wax paper-lined baking sheet. Transfer to the freezer for 15-30 minutes.
- In the meantime, melt the chocolate in a microwave-safe bowl. Start with 30 seconds, stir, and continue in 15-second increments, stirring vigorously after each one. When the chocolate is mostly melted, with a few unmelted pieces remaining, stop heating and stir until all the chocolate is melted. Be careful not to overheat.
- Dip the truffles in the melted chocolate, rolling them around gently with a fork until completely coated. Pick the truffle up with the fork and tap the fork on the edge of the bowl to let the excess drip off. Transfer back to the lined baking sheet. If you are adding sprinkles or crushed cookies, add them now before the chocolate sets.
- Transfer the baking sheet to the refrigerator to let the chocolate firm up.
Hi! I’m Ann and I blog at Our Happy Mess. I’m all about fast, fresh, and family-friendly recipes. I believe cooking from scratch can not only be doable but FUN, no matter how busy life gets!
You can find more of my recipes at Our Happy Mess.