3-Ingredient Oreo Truffles

A cold bowl of crushed cookies and cream cheese turns into smooth little truffles—soft in the center, crisp on the outside, and almost too easy to eat. They take minutes to prep and feel like a bakery-style treat.

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3-Ingredient Oreo Truffles

Recipe by Elle RiversCourse: DessertsCuisine: AmericanDifficulty: Easy

Servings

24

truffles

Prep time

20

minutes

Calories

105

kcal

Total time

1

hour 

45

minutes

Easy 3-Ingredient Oreo Truffles made from Oreo cookies, full-fat cream cheese, and melted chocolate. Smooth inside, crisp outside, and completely no-bake.

Ingredients

• 36 Oreo Cookies (405g)

• 8 oz Cream Cheese, block-style (226g)

• 2 cups Chocolate Chips or Baking Chocolate (340g)

Directions

• Place Oreo cookies in a food processor and grind into fine crumbs.
• Add cream cheese and blend until a soft dough forms.
• Chill the dough for 30 minutes.
• Scoop 1 tablespoon portions and roll into balls.
• Place on a parchment-lined sheet and freeze 15–20 minutes.
• Melt chocolate in short intervals until smooth.
• Dip each chilled truffle in melted chocolate; let excess drip off.
• Refrigerate 1 hour to fully set.

Notes

• Cold dough produces cleaner truffles. Keep the centers chilled until dipping.
  Store for up to 1 week or freeze for up to 2 months.
• International substitutions:
  UK: “Chocolate sandwich biscuits” + full-fat brick cream cheese.
  Australia: Arnott’s chocolate cream biscuits + block-style cream cheese.
  EU: Any Oreo equivalent + full-fat Frischkäse bricks.

Why This Recipe Works

Crushed chocolate cookies blend with full-fat cream cheese to create a dough that naturally holds together without baking. The texture becomes dense, smooth, and easy to shape, which makes it ideal for rolling into uniform truffles.

Chilling the dough firms it just enough to handle without sticking. This ensures each ball keeps its shape when dipped and prevents the center from softening under warm chocolate.

A smooth chocolate coating seals the creamy filling and creates a crisp shell that sets cleanly. The contrast between the cold center and firm exterior is what makes these truffles so satisfying.

Ingredients & Substitutions

Oreos: Classic Oreo cookies provide the right balance of cocoa flavor and moisture. The filling blends directly into the dough—no need to separate.

Cream Cheese: Use full-fat block cream cheese only. Tub-style cream cheese is too soft and leads to truffles that collapse or smear during dipping.

Chocolate: Chocolate chips, melting wafers, or baking chocolate all work. Choose a chocolate you enjoy eating since it becomes the entire shell.

Essential Equipment

• Food processor (or rolling pin + zip-top bag)
• Mixing bowl
• Baking sheet
• Parchment paper
• Forks or dipping tools

How To Make 3-Ingredient Oreo Truffles

Make the Dough

Add Oreo cookies to a food processor and pulse until finely crushed.
Add cream cheese and blend until the mixture forms a soft, uniform dough.
Transfer the dough to a bowl and chill for 30 minutes.

Roll and Chill

Scoop about 1 tablespoon of dough and roll into smooth balls.
Place the balls on a parchment-lined baking sheet.
Freeze for 15–20 minutes until firm.

Dip in Chocolate

Melt the chocolate in short microwave increments, stirring until smooth.
Use a fork to lower each chilled truffle into the chocolate, letting excess drip off.
Return dipped truffles to the sheet and refrigerate for 1 hour to set.

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Expert Tips

• Use full-fat block cream cheese for the right structure.
• Crush the cookies very finely for a smoother center.
• Work in batches so the centers stay cold while dipping.
• Keep the melted chocolate nearby and dip quickly for consistent shells.

Storage & Freezing

To Store:
Refrigerate in an airtight container for up to 1 week. The centers stay creamy while the coating stays crisp.

To Freeze:
Freeze in layers separated by parchment for up to 2 months. Thaw in the refrigerator until firm but chilled.

FAQ

How do you keep Oreo truffles from falling apart?
Chill the dough before rolling, and chill again before dipping. Cold dough stays firm and manageable.

Why are my Oreo truffles too soft to dip?
They weren’t chilled long enough. Freeze the rolled balls briefly to firm them fully.

Can I use white chocolate?
Yes. Use any chocolate that melts smoothly and sets with a clean finish.

Do Oreo truffles need to stay refrigerated?
Yes. Because they contain cream cheese, keep them chilled.

Can I make them ahead for a party?
Absolutely. They hold their shape well and taste even better the next day.