This dessert recipe for chocolate-coated no-bake truffles teaches the steps for making homemade truffles in a food processor. The truffle filling blends cookie crumbs with soft cream cheese (for best results use Oreo cookies or Goodie girl cookies) before it's formed into 24 balls for dipping.
Coat the cookie crumb balls in melted milk or melted white chocolate, refrigerate for 15 minutes, and enjoy! Yields 24 no-bake Oreo truffles.
If you love truffle recipes, try No bake S’mores truffles and No bake chocolate truffles.
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AN EASY, NO-BAKE DESSERT RECIPE
This recipe for cream cheese truffles is one of my go-tos when I do not feel like turning on the oven. Or when I'm looking for a dessert recipe that's both kid-friendly and one the adults will enjoy just as much.
I think you'll find that this No Bake Cherry Cheesecake Bars recipe falls into this same category.
And, as much as I'd like to say my family eats healthy snacks on the regular (I actually don't ever say that, but I'd like to!), I typically have a package (or two, or maybe even the family-size) of Oreo sandwich cookies around the house.
So these No bake Oreo balls become a really easy treat to put together. The only other ingredients truly needed are some cream cheese and some melted chocolate in which to dip them. Melted white chocolate and sprinkles for added effect only!
If you're aiming for an adults only crew or would love to make some DIY gifts, head straight for my easy chocolate truffles made with butter or these Almond Joy style No Bake Coconut Balls with Condensed Milk. They look as pretty as they taste and will impress whoever's on the receiving end!
Ingredients needed to make homemade chocolate truffles
A few simple ingredients is all that is needed to make this sweet treat. Here is what you will need:
- Sandwich cookies, such as Oreos or Goodie Girl cookies: try a variety of flavors such as chocolate, golden Oreos, mint or peanut butter to make peanut butter balls
- Cream cheese: Use brick-style cream cheese such as Philadelphia Cream Cheese instead of whipped cream cheese. Be sure the cream cheese is softened to room temperature before using. I like to take the cream cheese out of the fridge at least 1 hour prior to using
- Chocolate chips: I typically use semi-sweet chocolate chips, however, you can try a different kind of chocolate such as milk chocolate, bittersweet chocolate or dark chocolate to make a dark chocolate shell
- Optional: White chocolate candy melts for decorating. I would not recommend using white chocolate or white chocolate chips unless they are made for melting. White chocolate typically does not melt well, so I recommend using candy melts that you can find online or in craft stores such as Michaels
- Optional: Sprinkles for decorating
HOW TO MAKE TRUFFLES
To make Sandwich Cookie Truffles, follow these simple steps:
Step 1
Place the cookies in a food processor and grind or pulse into fine crumbs. (If you do not have a food processor or choose not to use one, see below for a handy tip on crushing your sandwich cookies).
Note: for these photos, I actually made three different flavors of sandwich cookie truffles. I divided the cream cheese into three portions and used ⅓ the amount of cookies to make each flavor of cookie truffles.
I dipped them all in the same chocolate and topped them with different colored sprinkles so I'd know which flavor was which without having to bite into each one first.
Step 2
Add the softened cream cheese and pulse until the cookie crumbs and cream cheese come together in a ball.
Then, using a small cookie scoop, scoop out 1-inch balls of dough, rolling between your palms to make a smooth, even ball. Place on a piece of parchment paper or wax paper and continue until all the cookie cream cheese mixture is used up.
Step 3
Place the sandwich cookie balls in the freezer for about 30 minutes. They should be firm but not frozen solid when you dip them in the melted chocolate.
Step 4
Remove them from the freezer while you melt your semi-sweet chocolate for dipping. This is also a good time to melt the white chocolate for decorating the truffles, if you are using it. I recommend using a double boiler to melt the chocolate.
You may also melt the chocolate in the microwave in 30 second increments on 50% power, stirring in between, until smooth. If you have trouble getting the chocolate to melt smoothly, try adding ½ a teaspoon of coconut oil while the chocolate in melting.
Step 5
One at a time, dip the balls in the melted semi-sweet chocolate. I find the best way to dip the balls is to use a fork or chocolate dipping tools. Place the ball in the melted chocolate and use the fork to turn the ball to coat it on all sides. Place the fork underneath the ball and lift it out of the melted chocolate.
Gently tap the end of the fork on the side of the bowl while still holding the ball over the bowl of melted chocolate. This will help remove excess melted chocolate. Carefully place the dipped ball back on the parchment paper or wax paper. You can use another clean fork to help nudge the dipped ball off the fork and onto the wax paper.
Step 6
Optional: Drizzle melted white chocolate over top using a whisk or the tines of a fork. Top with sprinkles, if using, while the chocolate is still warm. Place back in the fridge to allow the chocolate to set, about 30-45 minutes.
TIPS FOR MAKING THIS RECIPE
- If you do not have a food processor or you do not feel like taking it out and then having to wash it (I feel ya on this, friend!), throw the cookies in a gallon-sized ziptop bag, press the air out and seal. Using a rolling pin, gently roll over the cookies to create crumbs. You can also pound the cookies into fine crumbs, however, that has the tendency to break the plastic bag. This results in cookie crumbs all over the kitchen, which is no bueno
- If you remember to plan ahead, leave your cream cheese out on the counter for at least one hour prior to making these cookie truffles. The cream cheese should be soft so it can blend well with the cookie crumbs. If you do not have time to wait for the cream cheese to soften, unwrap it, place it on a microwave-safe plate and microwave on high for 15 seconds
- I like to remove the cookie balls from the freezer and allow them to warm up slightly while I melt the chocolate for dipping. This will prevent the chocolate from cracking as you try to coat the very cold cookie balls in very warm chocolate
- To get an even coating of chocolate on these Sandwich Cookie Truffles, I place one cookie ball in the melted chocolate at a time, turning it around in the chocolate with a spoon to coat all sides. Lift the cookie ball out with a fork or a chocolate dipping tool. Then, while holding the cookie ball level on the fork or dipping tool, very gently tap the end of the fork or chocolate dipping tool on the side of the bowl to allow any excess chocolate to drip down into the bowl. Carefully place the chocolate-coated cookie truffle onto the parchment paper. You can use a second fork to gently nudge the truffle off the fork and onto the parchment
Do chocolate truffles need to be refrigerated?
Because chocolate truffles contain cream cheese, store in the fridge in an airtight container to keep them fresh.
Can you freeze truffles?
Yes! Oreo truffles freeze really well. Place the truffles on a wax paper-lined baking sheet in a single layer and place in the freezer for at least one hour. Transfer frozen truffles to a freezer-safe bag and store in the freezer for up to 3 months. I recommend freezing them on the baking tray before placing in the freezer bag so the truffles do not freeze to each other.
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For more no-bake desserts and treats, check out these recipes:
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Ingredients
- 10 ounces package sandwich cookies such as Oreos or Goodie Girl cookies
- 6 ounces cream cheese brick-style, softened
- 2 cups semisweet chocolate chips
- ½ cup white chocolate candy melts melted, optional
- sprinkles for decorating, optional
Instructions
- Place the cookies in a food processor and grind or pulse into fine crumbs. (If you do not have a food processor or choose not to use one, see below for a handy tip on crushing your sandwich cookies). Note: for these photos, I actually made three different flavors of sandwich cookie truffles. I divided the cream cheese into three portions and used ⅓ the amount of cookies to make each flavor of cookie truffles. I dipped them all in the same chocolate and topped them with different colored sprinkles so I'd know which flavor was which without having to bite into each one first.10 ounces package sandwich cookies
- Add the softened cream cheese and pulse until the cookie crumbs and cream cheese come together in a ball.6 ounces cream cheese
- Then, using a small cookie scoop, scoop out 1-inch balls of dough, rolling between your palms to make a smooth, even ball. Place on a piece of parchment paper or wax paper and continue until all the cookie cream cheese mixture is used up.
- Place the sandwich cookie balls in the freezer for about 30 minutes. They should be firm but not frozen solid when you dip them in the melted chocolate.
- Remove them from the freezer while you melt your semi-sweet chocolate for dipping. This is also a good time to melt the white chocolate for decorating the truffles, if you are using it. I recommend using a double boiler to melt the chocolate. You may also melt the chocolate in the microwave in 30 second increments on 50% power, stirring in between, until smooth. If you have trouble getting the chocolate to melt smoothly, try adding ½ a teaspoon of coconut oil while the chocolate in melting.2 cups semisweet chocolate chips, ½ cup white chocolate candy melts
- One at a time, dip the balls in the melted semi-sweet chocolate. I find the best way to dip the balls is to use a fork or chocolate chipping tools. Place the ball in the melted chocolate and use the fork to turn the ball to coat it on all sides. Place the fork underneath the ball and lift it out of the melted chocolate. Gently tap the end of the fork on the side of the bowl while still holding the ball over the bowl of melted chocolate. This will help remove excess melted chocolate. Carefully place the dipped ball back on the parchment paper or wax paper. You can use another clean fork to help nudge the dipped ball off the fork and onto the wax paper.
- Optional: Drizzle melted white chocolate over top using a whisk or the tines of a fork. Top with sprinkles, if using, while the chocolate is still warm. Place back in the fridge to allow the chocolate to set, about 30-45 minutes.sprinkles
Notes
- Store truffles in the refrigerator in a ziptop bag for up to 1 week
- Truffles may be frozen for up to 3 months. Allow to thaw 30 minutes at room temperature
Nutrition
Comments
Janine
How do you make the mint and birthday cake?
Kim
I used mint and birthday cake flavored sandwich cookies. For these I used Goodie Girl brand, but you could use any brand you have at your local grocery store. Oreo usually sells those flavors too.