No-Bake Oreo Truffles are an easy and delicious treat! Here’s a simple recipe:
Ingredients
36 Oreo cookies (1 standard package)
8 oz (1 block) cream cheese, softened
12 oz chocolate (semi-sweet, milk, or white), melted
Optional: Sprinkles or crushed Oreos for decoration
Instructions
Crush the Oreos – Use a food processor to blend the Oreos into fine crumbs. If you don’t have a food processor, place them in a ziplock bag and crush them with a rolling pin.
Mix with Cream Cheese – In a bowl, mix the crushed Oreos with softened cream cheese until well combined.
Form the Truffles – Roll the mixture into small balls (about 1-inch in diameter) and place them on a lined baking sheet.
Chill – Refrigerate or freeze for 20–30 minutes to firm up.
Dip in Chocolate – Melt the chocolate in the microwave in 30-second intervals, stirring between each. Dip each truffle into the melted chocolate, coating it evenly.
Decorate – Sprinkle with crushed Oreos, sprinkles, or drizzle with additional melted chocolate.
Set – Place the truffles back in the fridge for about 10 minutes to allow the chocolate to harden.
Enjoy! – Serve chilled and store leftovers in the fridge.
No chocolate? No problem! Add other varieties like colored shaved coconut, or powdered sugar.
For the truffles: You need 1 box of regular oreos and 1 stick (8 oz.) stick of cream cheese. THAT. IS. IT.
It’s important to only get the regular oreos, not the double stuffed or funky new flavors because it messes up the perfect ratio of these 2 things together.
Crush the full oreos, middle frosting and all, in a food processor, chopper, or blender, just get those suckers into powdery crumbs, no big lumps or it just isn’t the same. The should look like this when ready… Then, add 1 stick of cream cheese, if you have a stand mixer it doesn’t matter if it’s room temperature or fresh from the fridge. I prefer cold cream cheese negate ultimately the “dough” will hold its form better, but if you’re mixing by hand go with room temperature so you get the mixture all…
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