Made with only three ingredients, these incredibly easy No-Bake Oreo Truffles are as easy to make as they are addicting to eat! A must for your next party or holiday gathering – and easy enough for kids to make, too!
Oreo balls. Oreo truffles. Whatever you call them, it truly does not get any easier than these three-ingredient no-bake treats! (Fine, four ingredients if you choose to drizzle them with white chocolate, but that part is optional!)
I’ve been making these for at least a decade now, and they are hands-down, my most requested treat at parties.
We have friends who joke they won’t come to visit us in DC if I don’t make the truffles — good thing they’re so easy to make, I can always oblige!
All you need are Oreos (any variety, but plain is a classic!), cream cheese (the full-fat kind), and chocolate for melting.
That’s IT. So let’s get rolling and make some Oreo truffles!
To make the filling, all you need to do is mix together finely crushed Oreos and room-temperature cream cheese.
I always like to use a food processor for this, because tiny cookie crumbles yield the best texture. You want to use the whole Oreo – both the cookies and the cream filling! If you don’t have a food processor, place the Oreo cookies in a zip-top plastic bag and crush them with a rolling pin or frying pan until you have a fine, sand-like mixture.
Add the cookie crumbs and the cream cheese to a bowl and mix thoroughly to combine. While a spoon is certainly tidier, I always like to use my hands for this – I feel like getting in there and squishing everything together really combines the cream cheese and Oreos into a super-smooth mixture.
Once combined, roll the mixture into small balls and place on a wax or parchment paper-lined cookie sheet. Use a cookie scoop to ensure you’re getting the same amount of Oreo filling for each ball. A 1-tablespoon cookie scoop works well, or if you’d like them a little smaller, use a 2-teaspoon scoop.
At this point, we need to chill the Oreo balls. If you have a little more time, place the cookie sheet in the refrigerator for at least 1 hour, or up to 2 days. If you want to move things along a little faster, pop the tray in the freezer for 10-15 minutes (but no longer).
Once the Oreo mixture has been rolled into balls and chilled, it’s time to dip it in chocolate!
You’ll want to use either a baking chocolate bar or chocolate or candy melting wafers, rather than chocolate chips. Chocolate chips contain additional stabilizers to remain in chip form, which prevents them from melting smoothly.
There are two major tricks for melting chocolate smoothly:
Heating too fast or in the presence of adding moisture can cause chocolate or candy melts to seize. Why does this happen? It’s time for my favorite subject… kitchen chemistry!
Kitchen Chemistry
Chocolate is made from a combination of fat (cocoa butter) and dry ingredients (sugar, added milk solids). Even when melted into a liquid state, chocolate is still considered a dry ingredient, because no liquid has been added. The addition of any drops of moisture cause chocolate to seize into a grainy lump.
When melting chocolate or candy wafers, be sure everything is completely try and melt slowly! I like to use the microwave at 50% power, heating for 30 seconds and stirring well. Continue to heat for 30 seconds at a time at 50% power, stirring well, until fully melted and smooth.
Once the chocolate is fully melted, add an Oreo truffle, one at a time, into the bowl. Use two forks to roll the ball back and forth in the chocolate until it is evenly coated. Scoop up the truffle with a fork, letting any excess chocolate drip back into the bowl, and transfer the truffle back to the baking sheet.
While Oreo truffles made with regular Oreos and plain cream cheese are delicious, sometimes it’s fun to mix things up! There is no shortage of ways you can do this – I’ve always thought it would be fun to have a party with an “Oreo Truffle Bar” and serve a whole bunch of these varieties at once!
Not only do these require only three ingredients and not turning on the oven, you can make Oreo truffles ahead of time, making them truly the perfect party dessert!
Because of the cream cheese, you’ll want to refrigerate the truffles – but the chocolate coating prevents the Oreo center from drying out and becoming stale in the refrigerator! Oreo truffles can be stored in the refrigerator for up to one week before serving.
Made too many Oreo truffles and can’t finish them all? (We have never had this problem – I’ve never had a single ball left over after a party!) Want to make a big batch now and save some for down the road? Great news – you can even freeze Oreo truffles!
Freeze them spaced out on a cookie sheet until frozen solid, then transfer to a zip-top storage bag or an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
With only 3 ingredients and no-bake, these oreo truffles are insanely easy and incredibly addicting!
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