4.5 from 123 votes
Oreo Truffles
Oreo Truffles combine finely crushed whole Oreo cookies with full-fat cream cheese to create a smooth, firm truffle center that is then coated in melted semisweet chocolate and vegetable shortening. The creamy texture inside contrasts with the crisp chocolate shell, making these bite-sized desserts indulgent yet easy to handle. They require chilling to firm up before dipping and setting, resulting in a rich, no-bake treat that's perfect for sharing or gifting.
Prep Time
20 mins
Additional Time
1 hr
Total Time
1 hr 20 mins
Servings:
36
to 48 balls
Calories:
120 kcal
Course:
Snacks
Cuisine:
American
Ingredients
- 15.3 ounce Oreo cookies package (33 to 36 cookies), crushed into fine crumbs
- 8 ounces cream cheese at room temperature
- 2 cups semisweet chocolate chips
- 2 tablespoons vegetable shortening
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine the Oreo cookie crumbs and the cream cheese. Using a spoon or spatula, press, mix and stir until the cream cheese is completely mixed into the Oreo crumbs and you have a soft, homogeneous mixture. Using a small cookie scoop (or the equivalent of 2 teaspoons), scoop out the mixture and place on the prepared baking sheet. Gently roll each into a smooth ball and return to the baking sheet. Refrigerate the baking sheet for at least 30 minutes, or until firm.
- In a small bowl or 2-cup measuring cup, microwave the chocolate chips and shortening in 30 second increments at 50% power, stirring after each, until completely melted and smooth. Working with one Oreo ball at a time, dip it into the melted chocolate, roll it around to cover completely, and then use a fork to remove it from the chocolate, letting any excess drip off. Place the dipped truffle back on the wax paper-lined sheet. Repeat with all truffles; once finished, return the baking sheet to the refrigerator for another 30 minutes.
- Serve the truffles, or garnish with some melted white chocolate. Store in an airtight container in the refrigerator for up to 2 weeks (or freeze for up to 2 months).
Cup of Yum
Notes
- Use full-fat cream cheese to ensure the truffles hold their shape and have a firm, creamy texture.
- Crushing the entire Oreo cookie, including the filling, helps achieve the ideal flavor and consistency.
- Refrigerate the truffles at least 30 minutes before dipping to help them firm up and maintain shape during coating.
- Store truffles in an airtight container in the refrigerator for up to 3 weeks or freeze for up to 3 months.
- Vegetable shortening melts with the chocolate to ensure smooth dipping and shiny finish; can substitute refined coconut oil but avoid unrefined versions to prevent coconut flavor.
Nutrition Information
Calories
120kcal
(6%)
Carbohydrates
11g
(4%)
Protein
1g
(2%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Cholesterol
5mg
(2%)
Sodium
57mg
(2%)
Potassium
81mg
(2%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
70IU
(1%)
Calcium
13mg
(1%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 36 to 48 balls
Amount Per Serving
Calories 120
% Daily Value*
| Calories | 120kcal | 6% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 5mg | 2% |
| Sodium | 57mg | 2% |
| Potassium | 81mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 70IU | 1% |
| Calcium | 13mg | 1% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.