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Oreo Truffles

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Homemade Oreo Truffles are the perfect balance of sweet, rich, and fudgy. Made with just 4 ingredients, these no-bake treats are simple and easy to make!

Easy No Bake Oreo Truffles

If you don’t already know, I love finding new dishes that incorporate Oreos. Between the flavors of the rich chocolate cookie and the sweet cream filling, they are easy to incorporate in so many desserts. So, after making a few truffle recipes (like my Chocolate Truffles), I decided to make these No-Bake Oreo Truffles.

These chocolaty truffles are an easy but decadent dessert that’s great for serving at parties. They’re made with a sweet Oreo and cream cheese filling, coated in rich Ghirardelli chocolate, and drizzled with more chocolate. Since chocolate and Oreos are the main ingredients, this recipe is something that everyone will enjoy.

What You’ll Need

This recipe uses just a handful of ingredients. Here’s what you’ll need to make Oreo Truffles:

  • Oreos: Any flavor, but I don’t recommend using Double Stuf.
  • Cream Cheese: I recommend using full-fat.
  • Vanilla Extract: Adds sweetness to the Oreo filling.
  • Ghirardelli Chocolate Melts: I used a combination of white and dark chocolate.
A pile of finished Oreo Truffles on a plate with one cut in half, showing the fudgy Oreo inside.

How to Make Oreo Truffles

These simple treats are super easy to make:

Make the Oreo filling. First, prepare a baking sheet by lining it with parchment paper. Once that’s done, use either a food processor or blender to grind the cookies. When the cookies have become a fine crumb, add the cream cheese and vanilla and blend completely.

Shape and chill the truffles. Once the batter is finished, use a cookie scoop to scoop the Oreo mixture and place onto the baking sheet. Then chill either in the refrigerator for 30 minutes or freezer for 15 minutes. Once chilled, remove the truffles and roll them between your hands to form a ball.

Melt the chocolate. I recommend melting the chocolate wafers in 30-second periods at 50% power in the microwave, this helps to prevent the chocolate from burning. You’ll want to stir frequently, every 30 seconds, and continue this process until the chocolate is melted.

Coat the truffles. I recommend working with only 6 truffles at a time while keeping the rest of the balls in the refrigerator until ready so they don’t get too soft.

Completely cover the truffles in chocolate, one at a time, by using a spoon to dip them in the mixture. Then, use a fork to remove each truffle from the mixture and tap it on the side of the bowl to remove any extra chocolate. Place the coated truffle back on the baking sheet.

Decorate! If you want to add toppings or sprinkles, make sure to do that before the chocolate sets. If all you want to do is add another chocolate drizzle, wait to do so until after the chocolate has set completely.

A pile of finished Oreo Truffles on a plate.

Tips for Success

From selecting the right ingredients to the easiest way to coat these truffles, here are a few of my tips for making this recipe:

  • Use regular Oreos: While you can experiment with any variety of Oreo flavors, I don’t recommend using Double Stuf cookies as there is too much filling.
  • Coat the truffles in small batches: Try to only remove 6 truffles from the refrigerator at a time. If left at room temperature for too long they will soften and become much harder to coat.
  • Double coat the white chocolate truffles: The white chocolate is usually super thin against the dark Oreo balls, so if you want to double dip them I recommend buying an extra bag of candy melts and melting them after the balls have been dipped one time (the white chocolate tends to get “dirty” with cookie crumbs).
  • Use a melting pot for the chocolate: When working with large batches, using a melting pot helps prevent the chocolate from burning.
  • Use Ghirardelli melting wafers: I prefer to use Ghirardelli melting wafers or almond bark for dipping chocolate treats since they melt to the perfect consistency and harden quickly. Wilton candy melts are great if you want to add some color, but they don’t really taste like chocolate.

Decorating Ideas

Feel free to make these truffles your own by experimenting with decorations. Here are a few decorating ideas to get you started:

  • Drizzle with a different type of chocolate: I coated half of my truffles in white chocolate and the other half in dark. Whichever chocolate I didn’t coat each truffle in I used to drizzle on top.
  • Add color for a seasonal look: You can color these truffles by using colored candy melts, like a red or green drizzle for Christmas
  • Try new toppings: Try rolling these truffles in different toppings before allowing them to set. You could use coconut, sprinkles, or crushed nuts. The possibilities are endless!
A pile of finished Oreo Truffles on a plate.

How to Store Leftovers

Since these Oreo truffles are made with cream cheese, they shouldn’t be left at room temperature for more than 2 hours. Once the chocolate has hardened, just place them in an airtight container, lining each layer with parchment paper to prevent sticking. Then store them in the refrigerator for up to 2 weeks.

Can I freeze These?

Yes, you can freeze Oreo Truffles! First, make sure that the chocolate has completely set. Once the truffles are ready, place them in a freezer-safe container, lining each layer with parchment paper to prevent sticking. These chocolates can be frozen for up to 3 months. When you’re ready to serve them, allow the chocolates to thaw in the fridge overnight.


Oreo Truffles

  • Author: Julianne Dell
  • Prep Time: 60 minutes
  • Total Time: 1 hour
  • Yield: 36 truffles


Homemade Oreo Truffles are the perfect balance of sweet, rich, and fudgy. Made with just 5 ingredients, these no-bake treats are simple and easy to make!


  • 1 package (14.3oz) Oreos
  • 8 ounces (226g) Full-fat cream cheese
  • 1 teaspoon (5ml) Pure vanilla extract
  • 10 ounces (283g) Ghirardelli dark chocolate melts
  • 10 ounces (28g) Ghirardelli white chocolate melts


For the Oreo Filling:

  1. Line a baking sheet with parchment paper.
  2. Grind the cookies into a fine crumb using a food processor or blender. Then add the cream cheese and vanilla extract and blend until completely incorporated.
  3. To scoop the truffles, use a medium size cookie scoop (about 1 tablespoon). Scoop one at a time and place on the baking sheet. Refrigerate for 30 minutes or freeze for 15 minutes.
  4. Remove from the refrigerator and roll them between your hands to form a ball. Then place back in the refrigerator. 

For the Chocolate Coating:

  1. In a microwave-safe bowl, melt the chocolate wafers at 50% power in 30-second intervals; stir after each interval and continue until the chocolate is melted. Reduce microwave time as needed so the chocolate does not burn.
  2. Use a spoon to dip the truffle in the chocolate, covering it completely. Then lift out of the chocolate with a fork and tap the fork on the side of the bowl to remove excess chocolate. Place bake on the baking sheet and allow the chocolate to set completely.
  3. To add toppings, do so before the chocolate sets. To add an additional chocolate drizzle, do so after the chocolate coating has set. 


  • When dipping the truffles, I recommend working in small batches (6 at a time) and keep the remaining Oreo balls in the refrigerator until ready to prevent the Oreo balls from getting too soft. 
  • You do not need to remove the cream filling from the Oreos. 
Nutrition Information:
1 Truffle
5.4 g
25.9 mg
4.7 g
6.6 g
0.6 g
1 g
6.4 mg
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

more no bake treats to try

If you liked these truffles, here are some more easy desserts that I think you’ll enjoy:

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