Description
These easy Oreo Truffles, also known as Oreo Balls, are a delicious no-bake treat made with crushed Oreos, cream cheese, and coated in melted chocolate. Perfect for quick desserts or party snacks, they combine creamy and crunchy textures with rich flavors.
Ingredients
Scale
Main Ingredients
- 36 Oreos Original, not double stuffed
- 8 oz package full fat cream cheese
Coating and Topping
- 2-3 cups melted white chocolate (can be replaced with semisweet chocolate)
- ¼ cup additional Oreos, crushed for topping
Instructions
- Crush the Oreos: Add the Oreos to a food processor and pulse until you have fine crumbs.
- Combine with cream cheese: Add the cream cheese to the Oreo crumbs and pulse until fully combined into a uniform mixture.
- Form truffle balls: Scoop out small portions of the mixture and roll each into a small ball, about one inch in diameter.
- Chill the balls: Place the balls on a cookie tray lined with wax paper or parchment paper, then chill them in the freezer for about 20 minutes to firm up.
- Dip in chocolate: Remove the chilled balls from the freezer and dip each one into a bowl of melted chocolate until fully coated.
- Decorate and set chocolate: Place the dipped balls back on the lined cookie tray. Optionally, sprinkle some crushed Oreos on top before the chocolate sets.
- Allow chocolate to set: Let the truffles sit at room temperature for 15-20 minutes to allow the chocolate coating to harden before serving.
Notes
- Use full fat cream cheese for the best flavor and texture.
- Melted chocolate can be white or semisweet, depending on preference.
- To speed up setting, you can refrigerate the truffles instead of leaving at room temperature.
- Store leftovers in a sealed container in the refrigerator for up to 3 days.
- Be careful not to over-process Oreos to avoid a paste-like texture.
Nutrition
- Serving Size: 1 truffle
- Calories: 110 kcal
- Sugar: 9 g
- Sodium: 55 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 10 mg
