Dessert: United States – No-Bake Oreo Truffles

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 12

Approximate Time

Prep 15 min

Cook 0 min

Additional 50 min

Total 1 hr 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

36 regular Oreo cookies (14 oz (405 g))
8 oz (225 g) cream cheese, softened
12 oz (340 g) semisweet chocolate or chocolate candy melts, chopped
1 tsp (5 ml) coconut oil or vegetable oil (optional, for smoother coating)
Optional toppings: crushed Oreo crumbs, sprinkles, flaky sea salt, or melted white chocolate for drizzling

Show original ingredient measurements

36 regular Oreo cookies (14 oz / 405 g)
8 oz (225 g) cream cheese, softened
12 oz (340 g) semisweet chocolate or chocolate candy melts, chopped
1 tsp (5 ml) coconut oil or vegetable oil (optional, for smoother coating)
Optional toppings: crushed Oreo crumbs, sprinkles, flaky sea salt, or melted white chocolate for drizzling

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Line a baking sheet with parchment paper.
Place the Oreos in a food processor and pulse into fine crumbs (or crush in a zip-top bag with a rolling pin). Reserve 2 tablespoons (30 ml) of crumbs for topping, if desired.
In a mixing bowl, combine the Oreo crumbs and softened cream cheese. Mix with a spatula or hand mixer until a thick, uniform dough forms.
Scoop about 1 tablespoon (15 ml) of mixture per truffle and roll into 1-inch (2.54 cm) balls. Arrange on the prepared baking sheet and freeze for 15–20 minutes, until firm.
Meanwhile, melt the chocolate with the oil in a microwave-safe bowl in 20–30 second bursts, stirring between each, until smooth and fluid (or use a double boiler).
Using a fork, dip each chilled ball into the melted chocolate, letting excess drip off, then place back on the lined sheet. Immediately garnish with reserved crumbs, sprinkles, flaky salt, or drizzle with white chocolate.
Refrigerate until the chocolate is set, about 15 minutes.
Serve chilled. Store truffles in an airtight container in the refrigerator for up to 1 week or freeze for up to 2 months.

Line a baking sheet with parchment paper.
Place the Oreos in a food processor and pulse into fine crumbs (or crush in a zip-top bag with a rolling pin). Reserve 2 tablespoons of crumbs for topping, if desired.
In a mixing bowl, combine the Oreo crumbs and softened cream cheese. Mix with a spatula or hand mixer until a thick, uniform dough forms.
Scoop about 1 tablespoon of mixture per truffle and roll into 1-inch balls. Arrange on the prepared baking sheet and freeze for 15–20 minutes, until firm.
Meanwhile, melt the chocolate with the oil in a microwave-safe bowl in 20–30 second bursts, stirring between each, until smooth and fluid (or use a double boiler).
Using a fork, dip each chilled ball into the melted chocolate, letting excess drip off, then place back on the lined sheet. Immediately garnish with reserved crumbs, sprinkles, flaky salt, or drizzle with white chocolate.
Refrigerate until the chocolate is set, about 15 minutes.
Serve chilled. Store truffles in an airtight container in the refrigerator for up to 1 week or freeze for up to 2 months.