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    Home » Recipes » Desserts

    Oreo Truffles | 3 Ingredients

    Modified: Jun 29, 2025 · Published: Feb 19, 2020 by Lucy · This post may contain affiliate links · 56 Comments

    Jump to Recipe
    A plate of chocolate cheesecake balls.

    Rich and creamy Oreo Truffles made with just 3 ingredients - crushed Oreos, cream cheese and melted chocolate. The easiest no-bake dessert!

    Chocolate cheesecake balls on a plate with a packet of Oreos in the background.

    When it comes to no-bake cheesecake balls, these Oreo Truffles are just as popular as our Kahlua Cheesecake Balls, and Baileys Cheesecake Balls. Made with just 3 ingredients... and ready in 1 hour, these Oreo balls are sure to become a favourite at your next party or dessert!

    A plate of cream cheese balls coated in chocolate with a packet of Oreos in the background.

    Oreo Truffles Ingredients

    1. Oreos
    2. Cream cheese 
    3. Melted chocolate

    Cream cheese, Oreos and chocolate.

    How To Make Oreo Balls

    *Please scroll to the recipe card at the bottom for the printable recipe card, including ingredients, full method, hints and tips.

    Step 1 - Crush the Oreos and mix though the cream cheese

    Cream cheese and crushed Oreos in a mixing bowl.

    Step 2 - Roll into balls

    Oreo and cream cheese mixture rolled into balls.

    Step 3 - Dip into melted chocolate and sprinkle with extra Oreo crumbs

     

    A spoon holding a chocolate cheesecake ball covered in chocolate.

    Storing Oreo Truffles

    Oreo truffles can be stored in an airtight container in the fridge for up to 5 days. Oreo truffles made with full fat cream cheese can be frozen in an airtight container for up to 1 months.

    Chocolate balls covered in Oreo crumbs on a white cake stand.

    Recipe Hints & FAQ

    Should I use full fat or light cream cheese?

    Full fat cream cheese works best in this recipe. If you're planning to freeze the cheesecake balls, then full fat cream cheese is recommended.

    Do I need to chill the mixture?

    If the mixture is too soft to roll into balls, place it into the fridge for 20 minutes and then roll into balls. Place the balls onto a flat tray and place back in the fridge for 20 minutes before dipping into the melted chocolate. Chilling the balls makes it far easier to coat in chocolate.

    What kind of chocolate should I use for melting?

    You can use any type of chocolate you like! I generally use milk or dark chocolate, but you can use white chocolate if you prefer. Check out my tips for melting chocolate in the microwave here. 

    How long will Oreo balls last?

    You can store Oreo balls in an airtight container in the fridge for up to 5 days. They can also be frozen for up to 1 month.

    Can I use something other than Oreos in this recipe?

    Absolutely! You can substitute the Oreos for any other chocolate cookie (if you're in Australia, Tim Tams are a great substitute!).

    What's the easiest way to crush the Oreos?

    The easiest way to crush the Oreos is to use a food processor or a Thermomix. Alternatively, you can place the Oreos into a plastic bag and crush using a rolling pin.

    What's the best way to coat the Oreo Truffles in the melted chocolate?

    Melt the chocolate and allow to cool slightly. Use 2 small spoons or 2 forks and gently dip the balls into the chocolate. Move the ball between the two spoons to allow the excess chocolate to drip off. Place the chocolate coated balls onto a baking paper covered tray. You can cut off any excess chocolate from around the balls once the chocolate has set.

    Serving Oreo Truffles

    Keep the balls refrigerated until ready to serve.

    A half eaten chocolate Oreo ball made with cream cheese.

    More No-Bake Cheesecake Recipes

    For more simple no-bake cheesecake recipes, check out our entire collection here! Plus, here's a few more of my favourites!

    • Rocky Road Cheesecake
    • Baileys Malteser Cheesecake
    • Strawberry Cheesecake Slice
    • Mars Bar Cheesecake

     

    WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel. 

    A cake tray of chocolate coated truffles, decorated with chocolate, in front of a packet of Oreo's

    Oreo Truffles

    Rich and creamy Oreo Truffles made with just 3 ingredients - crushed Oreos, cream cheese and melted chocolate. The easiest no-bake dessert!
    5 from 4 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Chocolate
    Prep Time: 15 minutes minutes
    Chilling time: 1 hour hour
    Total Time: 1 hour hour 15 minutes minutes
    Servings: 20 serves
    Calories: 118kcal
    Author: Lucy - Bake Play Smile

    Ingredients

    • 300 g Oreos
    • 250 g cream cheese
    • 150 g milk chocolate

    Instructions

    Conventional Method

    • Crush Oreos until they resemble fine crumbs (set aside 2 tbs of crumbs to sprinkle on top).
    • Mix Oreo crumbs with the cream cheese.
    • Roll into 1 inch sized balls and place on a tray lined with baking paper. If the mixture is too soft to roll into balls, place into the freezer for 20 minutes and then roll into balls. Place onto a baking paper lined tray and freeze for a further 20 minutes.
    • Place chocolate in microwaveable bowl and microwave on 50% power for 2-3 minutes, stirring every 30 seconds, or until chocolate is completely melted.
    • Place the truffles into the bowl of melted chocolate (in batches) and use two forks (or small spoons) to roll the truffles around until they are completely coated.
    • Remove truffles and allow any excess chocolate to drip off (see recipe notes below).
    • Place the truffles back onto the baking paper lined tray and decorate with the extra crushed Oreos (optional).
    • Place into the fridge to set for 20 minutes or until set.

    Thermomix Method

    • Place Oreos into the TM bowl and crush on Turbo until they resemble fine crumbs (set aside 2 tbs of crumbs to sprinkle on top).
    • Add the cream cheese and mix on Reverse Speed 2 until well combined (scraping down the sides of the bowl occasionally).
    • Roll into 1 inch sized balls and place on a tray lined with baking paper. If the mixture is too soft to roll into balls, place into the freezer for 20 minutes and then roll into balls. Place onto a baking paper lined tray and freeze for a further 20 minutes.
    • Place chocolate into a clean TM bowl and melt on 50 degrees, Speed 3, 2-3 minutes, scraping the sides occasionally.
    • Pour the melted chocolate into a bowl.
    • Place the truffles into the bowl of melted chocolate (in batches) and use two forks (or small spoons) to roll the truffles around until they are completely coated.
    • Remove truffles and allow any excess chocolate to drip off (see recipe notes below).
    • Place the truffles back onto the baking paper lined tray and decorate with the extra crushed Oreos (optional).
    • Place into the fridge to set for 20 minutes or until set.

    Notes

    RECIPE NOTES & TIPS
    Cream cheese - Full fat cream cheese works best in this recipe. If you’re planning to freeze the cheesecake balls, then full fat cream cheese is recommended.
    Chilling the mixture - If the mixture is too soft to roll into balls, place it into the fridge for 20 minutes and then roll into balls. Place the balls onto a flat tray and place back in the fridge for 20 minutes before dipping into the melted chocolate. Chilling the balls makes it far easier to coat in chocolate.
    Type of chocolate - You can use any type of chocolate you like! I generally use milk or dark chocolate, but you can use white chocolate if you prefer. Check out my tips for melting chocolate in the microwave here. 
    Storing the balls - You can store Oreo balls in an airtight container in the fridge for up to 5 days. They can also be frozen for up to 1 month.
    Oreo substitution - You can substitute the Oreos for any other chocolate cookie (if you’re in Australia, Tim Tams are a great substitute!). 
    Crushing the Oreos - The easiest way to crush the Oreos is to use a food processor or a Thermomix. Alternatively, you can place the Oreos into a plastic bag and crush using a rolling pin.
    Coating the truffles in chocolate - Melt the chocolate and allow to cool slightly. Use 2 small spoons or 2 forks and gently dip the balls into the chocolate. Move the ball between the two spoons to allow the excess chocolate to drip off. Place the chocolate coated balls onto a baking paper covered tray. You can cut off any excess chocolate from around the balls once the chocolate has set.
    Serving - Keep the balls refrigerated until ready to serve.

    Nutrition

    Calories: 118kcal | Carbohydrates: 11g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 112mg | Potassium: 59mg | Fiber: 1g | Sugar: 7g | Vitamin A: 180IU | Calcium: 24mg | Iron: 1.4mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

     

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    Comments

    1. Lynn says

      April 05, 2021 at 4:23 am

      What is the 150 ml of milk for?

      Reply
      • Lucy says

        April 05, 2021 at 8:13 am

        My apologies!! It is milk chocolate!

        Reply
    2. Regina Davy says

      February 03, 2021 at 3:22 am

      Hi, I'm assuming you remove the Oreo filling prior to crushing?

      Reply
      • Lucy says

        February 03, 2021 at 7:43 am

        Hi Regina, no you crush the entire Oreo (including the filling)

        Reply
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    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

    More about me →

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