Rich and creamy Oreo Truffles made with just 3 ingredients - crushed Oreos, cream cheese and melted chocolate. The easiest no-bake dessert!
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!
Oreo Truffles Ingredients
- Oreos
- Cream cheese
- Melted 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
Step 2 - Roll into balls
Step 3 - Dip into melted chocolate and sprinkle with extra Oreo crumbs
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.
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.
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!
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Oreo Truffles
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
Nutrition
Lynn says
What is the 150 ml of milk for?
Lucy says
My apologies!! It is milk chocolate!
Regina Davy says
Hi, I'm assuming you remove the Oreo filling prior to crushing?
Lucy says
Hi Regina, no you crush the entire Oreo (including the filling)