Oreo Truffle Balls (3 Ingredient Dessert)

Craving a sweet treat that’s both easy and incredibly delicious? Look no further than these Oreo truffle balls With only three ingredients: Oreo cookies, cream cheese, and a luxurious almond bark coating. These little balls pack a whole lot of flavor in every bite.

What makes these Oreo truffles even more delightful is just how effortlessly they come together. Unlike traditional truffles, which can be quite finicky to create, these Oreo truffles require minimal effort and absolutely no baking. Simply crush the Oreo cookies, mix them with the creamy cream cheese, roll them into bite-sized balls, and dunk them in velvety chocolate. The result? A mouthwatering, rich, and decadent treat that tastes like it took hours to prepare but comes together in a fraction of the time. These truffles prove that sometimes, the simplest recipes yield the most extraordinary results, leaving you with a dessert that’s sure to impress.

Ingredients for Oreo Truffle Balls

• Oreo Cookies: The main ingredient which provides the truffle’s base. Do not remove the creamy center it adds flavor and texture.
• Cream Cheese: Binds the mixture and adds richness to the truffle filling.
• Almond Bark: To coat the truffles. You can use white or chocolate almond bark. I decided to use both!

Making the Oreo Truffle Balls

1. Line a large baking sheet with parchment paper and set aside. 
2. Crush the Oreos into a fine crumb using a food processor. Do not remove the cream filling from the center of the cookies.
3. Add the crushed Oreos and cream cheese to a large bowl and beat with an eclectic mixer until well combined.

4. Roll tablespoons of the mixture into balls and place them on the parchment-lined baking sheet.
5. Freeze the truffle balls for 15 minutes or place them in the refrigerator overnight to firm up.
6. Melt the almond barks in separate bowls according to the package instructions. 
7. One at a time, pip half of the truffle balls in the chocolate almond bark using a fork. Gently tap off the excess coating and place them back on the baking sheet.

8. Repeat the process with the remaining Oreo balls and the vanilla almond bark.
9. Add the leftover almond barks to two small piping bags and drizzle over the truffles.
10. Place the truffles in the refrigerator for 30 minutes to set, or allow the almond bark to set at room temperature.

Variations and substitutions

Flavor variations – While classic Oreos are great, don’t hesitate to experiment with different Oreo flavors. Mint, golden, peanut butter, or even birthday cake Oreos can be used. In fact, I’ll be releasing some super cute Grinch truffles made from golden Oreos in a few weeks!

Change the coating – I prefer to use almond bark for coating truffles because it melts more easily and provides a smoother, even finish. However, if almond bark is unavailable, you can substitute it with chopped chocolate, chocolate chips, or candy melts. When using chocolate or candy melts, consider adding 1 teaspoon of vegetable shortening or a neutral-flavored oil per cup for optimal consistency.

Toppings – Get creative with the toppings. I used a chocolate drizzle on mine, but crushed Oreos or sprinkles are also great options. Get creative and customize the toppings based on the occasion or holiday you are preparing them for. Adding toppings can also help to hide any imperfections in the truffle coating.

Gluten-free – Use gluten-free Oreos instead of regular Oreos to make these gluten-free. Just be sure the cream cheese and coating you use are also gluten-free. Both the Philadelphia cream cheese and Great Value almond barks I used were gluten-free, making it an easy swap.

Tips for success

• Room temperature cream cheese – Ensure your cream cheese is at room temperature. It will mix more smoothly with the crushed Oreos, resulting in a creamy and consistent truffle filling.
• Use regular Oreos – Use regular Oreos for this recipe; avoid using double-stuffed or Oreo thins. These variations can add too much or too little cream to the mixture, resulting in a mushy or dry truffle filling.
• Don’t remove the Oreo cream – Leave the cream filling in the Oreo cookies. It adds flavor and helps bind the mixture together.
• Thoroughly crush the Oreos – Crush the Oreos into fine crumbs to ensure even distribution in the truffle mixture. A food processor or a sealed plastic bag and a rolling pin work well for this.
• Chill the mixture – If the crushed Oreos and cream cheese mixture is too soft to roll into balls, refrigerate the mixture for at least 15 minutes. This makes it easier to roll and prevents them from becoming too sticky.
• Freeze the truffles – Freeze the rolled truffle balls for at least 30 minutes before dipping them in the chocolate coating. This step ensures the truffles hold their shape and don’t crumble when coated in chocolate.
• Dip with Care: When coating the truffle balls, use a fork or a dipping tool to submerge them in the melted coating. Use a spoon to scoop chocolate over the top for an even coating. Finally, tap your hand rather than the fork to shake off any excess coating. This method is much gentler and will help the truffle keep its shape and not disintegrate. I learned this tip from Handle the Heat.

Storage

Store in an airtight container in the refrigerator for up to two weeks.

The truffles can be frozen for up to three months. Allow the truffles to thaw in the refrigerator before enjoying.

Oreo Truffle Balls FAQs

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Oreo Truffle Balls (3 Ingredient Dessert)

Author: Mandy

Indulge in the irresistible with our Oreo Truffle Balls! Made from a simple trio of Oreo cookies, cream cheese, and a luscious chocolate coating, these bite-sized treats are a breeze to make. Perfectly sweet, creamy, and with endless topping possibilities, these truffle balls are a crowd-pleasing dessert that’s as fun to customize as it is to enjoy.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Course Dessert

Cuisine American

Servings 30 Truffles

Calories

Ingredients

  

1x2x3x

• 1 (14.3 ounce) package of Oreo cookies not Thins or Double Stuffed
• 1 (8 ounce) brick of cream cheese, room temperature
• ½ pound vanilla almond bark
• ½ pound chocolate almond bark

Instructions

 

• Line a large baking sheet with parchment paper and set aside.
• Crush the Oreos into a fine crumb using a food processor. Do not remove the cream filling from the center of the cookies.
• Add the crushed Oreos and cream cheese to a large bowl and beat with an eclectic mixer until well combined.
• Roll tablespoons of the mixture into balls and place them on the parchment-lined baking sheet.
• Freeze the truffle balls for 15 minutes or place them in the refrigerator overnight to firm up.
• Melt the almond barks in separate bowls according to the package instructions.
• One at a time, pip half of the truffle balls in the vanilla almond bark using a fork. Gently tap off the excess coating and place them back on the baking sheet.
• Repeat the process with the remaining Oreo balls and the chocolate almond bark.
• Add the leftover almond barks to two small piping bags and drizzle over the truffles.
• Place the truffles in the refrigerator for 30 minutes to set, or allow the almond bark to set at room temperature.

Notes

• Store in an airtight container in the refrigerator for up to two weeks.
• The truffles can be frozen for up to three months. Allow the truffles to thaw in the refrigerator before enjoying.
• Use full-fat brick-style cream cheese for the richest, creamiest texture.

Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.

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