These easy Oreo Truffles – AKA Oreo Cheesecake Balls – are a delicious, no-bake treat. With only 3 ingredients – they’re perfect for any occasion!
These little bite sized desserts are perfect for dessert tables, giving as a gift, or just to have on hand! If you like these, you should try our other favorite bite-sized treats like Peanut Butter Balls, Cheesecake Bites, or Mini Lemon Drop Cakes.
No Bake oreo truffles
These no-bake Oreo truffles are always the first thing to disappear at parties! They’re creamy, chocolatey and remind me of biting into a slice of Oreo cheesecake – only with even more Oreos.
They’re bite-size, simple, can be made ahead of time (perfect for parties) and are always a hit. What’s not to love?!
3 Ingredient truffles
You only need 3 ingredients for these cheesecake balls:
- 36 Oreo cookies – 1 package
- 8 oz cream cheese
- 12 oz candy melts
You can really use any kind of chocolate, almond bark, or candy melts for the coating – but I typically use candy melts because they’re easier to dip the truffles into. I used a combination of chocolate and white chocolate candy melts so that I could do the white chocolate drizzle on top of each truffle, but that’s totally up to you.
How to Make Oreo Truffles
Just follow these easy steps to make Oreo truffles. 🙂
- First, place your cookies in a food processor and blitz them until they’re fine crumbs. If you don’t have a food processor, you could also use a high powered blender or place the cookies in a Ziploc bag and crush them using a rolling pin.
- Then pour the crumbs into a large bowl, and using an electric mixer, beat the crumbs with the cream cheese until there’s no more lumps.
- Roll the dough into balls about the size of a golf ball or a little smaller (I like to use a cookie scoop to spoon the dough for this), then place them on a lined cookie sheet.
- Pop them in the fridge for 1 hour to firm up.
- Then melt your candy melts, dip each truffle into the chocolate, and place back on the lined cookie sheet.
- Then pop the balls back in the fridge to firm up.
They’re really that simple! Read on to learn how you can change it up and how to store them.
oreo Truffle Tips & Tricks
- Make sure to use full-fat, brick-style cream cheese. Lite, spreadable or whipped won’t work for this recipe.
- I don’t recommend using Double-Stuffed Oreos because they have too much filling for the balls to hold together.
- Don’t forget to line your cookie sheet with parchment paper or wax paper. otherwise, the truffles can stick to the bottom.
- I use a fork to dip my truffles in the chocolate. You can also use a candy dipping tool if you have one.
- Make sure the truffles are cold and firm when you dip them in chocolate. I usually do 1/2 at a time and leave the other half in the fridge so that they don’t start to soften.
There are so many delicious variations when making these Oreo truffles! Here’s just a few of my favorites:
- Use red & green candy melts for Christmas!
- Want peppermint Oreo balls? Add 1 1/2 teaspoons of peppermint extract to the filling mixture, and decorate the truffles with crushed candy canes.
- Use white candy melts for the coating. Then add a few pastel sprinkles on top for Easter.
- Sprinkles and candy bits are an easy way to change them up for different holidays and occasions.
For more easy candy recipes, try:
Oreo Truffles Recipe
These easy Oreo Truffles - AKA Oreo Cheesecake Balls - are a delicious, no-bake treat. With only 3 ingredients - they're perfect for any occasion!
- 36 Oreo Cookies
- 8 oz cream cheese use full fat
- 8 oz chocolate candy melts
- 4 oz white chocolate candy melts optional - for drizzling on top
Line a cookie tray with parchment paper or wax paper.
Place the Oreos (wafers and filling) in a food processor and blitz until they're fine crumbs.
Using a stand or handheld mixer, beat together the cookie crumbs and cream cheese until there's no lumps of cream cheese.
Form the mixture into round balls - I made mine a little smaller than a golf ball and got 24 total. Place on the lined cookie sheet and freeze until firm (about 20-30 minutes).
Melt the chocolate candy melts according to package instructions.
Using a fork or candy dipping tool, dip each ball in the melted chocolate and place back on the baking tray. You want the truffles to stay cold and firm as you do this. So if they start to soften, pop them back in the fridge to harden again.
Optionally, melt the white chocolate candy melts. Then drizzle the melted chocolate over the top of each truffle.
Place the truffles in the fridge to harden for 1 hour.
Store truffles in an airtight container in the fridge for up to 7 days.
Adapted from Kraft