These easy Oreo Truffles With Cream Cheese are a decadent treat, but oh-so-simple to make! Cookies-and-creme crumbs and cream cheese are rolled into truffles, then dipped in melted chocolate to create this crowd-pleasing homemade candy.
Many families make these 3-ingredient Oreo Truffles part of their Christmas tradition, but if you ask me, they’re perfect for enjoying all year! I mean, do Oreos have a season?! Chocolate truffles sure don’t! This recipe is easy enough that you can make it whenever you have a craving for something sweet, and since it can be stored in the freezer, you can pop one out anytime you need a little chocolate pick-me-up.
Easy Oreo Truffles Recipe
If you’re wondering what Oreo Truffles taste like, think of them as a bite of cookies-and-creme cheesecake that’s covered in chocolate. The cream cheese binds the Oreo crumbs together and it adds a rich, creamy texture that amps up the decadence factor. If you like, you can dip the Oreo balls in sprinkles to jazz them up—rainbow sprinkles would be great for a birthday party, or do red and pink for Valentine’s Day! You can also use flavored Oreos to make flavored truffles, like I did with these Peppermint Oreo Balls.
Note that Oreo Truffles need to be refrigerated, so keep that in mind for your planning! If you’re bringing them to a party for dessert, make sure you let the host know that they should be kept in the fridge; same thing if you make Oreo balls as gifts. When it’s time to serve them, they can be left at room temperature for up to 2 hours without spoiling. (They’ll probably disappear way before that!)
- Cream cheese – Let the cream cheese come to room temperature, which makes it easy to mix.
- Vanilla and chocolate almond bark – You’ll find this in the baking section at the grocery store.
How to Make Oreo Truffles With Cream Cheese
1. Crush the Oreos
Place the Oreos in a food processor and pulse until a coarse crumb is formed, or put them in a zip-top plastic bag and crush them with a rolling pin.
2. Make the Filling
Combine the Oreo crumbs with the cream cheese in the bowl of the food processor or a mixing bowl. Stir until the crumbs are incorporated evenly into the cream cheese.
3. Shape the Oreo Truffles
Use a cookie scoop or tablespoon to shape the Oreo mixture into one-inch balls. Place the finished balls on a baking sheet lined with waxed paper.
Place the baking sheet in the refrigerator and chill for an hour or two, or until the balls are firm. This ensures that they won’t melt when you dip them!
5. Coat With Chocolate
Dip each ball into the melted almond bark to coat them in chocolate, then return them to the baking sheet.
6. Chill Again
Place the Oreo Truffles in the refrigerator for at least 1 hour, or until firm, before serving.
How to Store Oreo Truffles
You can store Oreo balls in the refrigerator for 3 to 4 weeks in an airtight container or storage bag. They can also be frozen for up to 3 months and thawed in the refrigerator—or you can even eat them frozen!
What are Oreo Truffles made of?
Everyone has their own version of this recipe, but I make mine with almond bark, Oreos, and cream cheese.
How many Oreos should you use for Oreo Truffles?
This recipe calls for a standard-sized package of Oreos, which is usually 36 cookies.
Do Oreo Balls have to be refrigerated?
Yes, because this Oreo Truffle recipe is made with cream cheese, it needs to be stored in the refrigerator.
Can you make Oreo Truffles without cream cheese?
You can make Oreo Truffles like you’d make cake truffles and use frosting instead, but the result will be a lot sweeter. Other recipes use coconut cream or sweetened condensed milk instead of cream cheese.
More Recipes for Oreo Lovers
- How To Make THE BEST No-Bake Oreo Dessert EVER
- Oreo Fluff Dessert
- No-Bake Oreo Cheesecake Dessert
- Oreo Pie
- Oreo Poke Cake
Easy Oreo Truffles
- 1 package of Oreos
- 1 package of cream cheese softened
- vanilla + chocolate almond bark
- Crush Oreos with a food processor or by hand in a baggie.
- Mix Oreo crumbs and cream cheese together until well blended.
- Shape into 1″ balls with a cookie scoop and place on waxed cookie sheet.
- Chill 1-2 hours until firm.
- Dip in melted almond bark; return to waxed paper-covered baking sheet.
- Drizzle with remaining almond bark.
- Chill 1 hour or until firm. Store in tightly covered container in refrigerator.