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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
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Course: Dessert
Cuisine: Chocolate
Keyword: Oreo Truffles
Prep Time: 15 minutes
Chilling time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 20 serves
Calories: 118kcal

Equipment

  • Food processor or Thermomix
  • Microwave or Thermomix

Ingredients

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

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.

Video

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