Oreo Truffles

This No-Bake Oreo Truffles recipe creates an irresistible treat made with only a few ingredients. Make these irresistible chocolate Oreo balls with either a dark chocolate or white chocolate coating…both dairy-free! The tasty base of these truffles is Oreos and cream cheese. You’ll love this sweet treat for special occasions or even everyday fun!

If you like little chocolate treats, these vegan truffles should be high on your list!

A hand holds an Oreo truffle with a bite taken out. There are more truffles around them, some with dark chocolate coating others with white chocolate coating.

I love to boast how I co-exist with Oreos. That’s because there was a time when I would eat them all. Every last one of them, if they were nearby. Those days are over, which makes me happy. It’s nice to have a modicum of self-discipline when it comes to food, especially treats like these vegan Oreo Truffles!

So, what I think you’ll love about this Oreo truffles recipe is the convenience. Using only a handful of ingredients means you can make these tasty treats in no time! Sure, the chocolate coating is an extra step, but it’s manageable.

And another thing I love about this recipe is the Oreo cookies. Now that I know how to eat the cookies in moderation, along come these Oreo balls which make self-discipline a little bit harder!

So, minimal ingredients, easy to make, and Oreo cookies all in one treat? What more could a girl ask for? Well, a super-high metabolism would be nice. I’ll take one of those, please!

Why This Recipe is a Winner

  • Using dairy-free cream cheese makes this perfect for vegans or anyone avoiding dairy, without sacrificing consistency or flavor
  • Adding coconut oil to the chocolate topping helps to smooth out the melted chocolate, making it easier to dip the truffles
  • Making both white and dark chocolate truffles adds a little variety in flavor and color!
Looking down on several chocolate-covered Oreo Truffles, one with a bite taken out.

Key Ingredients

You can find the full printable recipe, including ingredient quantities below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time!

It’s fun to make these Oreo cream cheese balls! Let’s begin by talking about the ingredients:

  • Oreos — I don’t recommend using DoubleStuf as it adds too much cream and the filling is already plenty creamy. Use gluten-free chocolate sandwich cookies to make gluten-free Oreo truffles.
  • Vegan Cream Cheese — You’ll use a full 8oz container of cream cheese. I typically use Tofutti, although Daiya has great vegan cream cheese too. I find this at the health food section of my local grocery store or at health food stores.
  • Dark chocolate — This recipe calls for dairy-free dark chocolate chips to be used for the truffle coating.
  • White Chocolate — Most white chocolate is not dairy-free. Use this vegan white chocolate recipe to make your own, but you can also find vegan white chocolate online, and sometimes you can find it at health food stores.

Marly’s Tips

For peppermint Oreo balls, add peppermint extract to the batter and top the truffles with crushed peppermint patties.

How to Make Oreo Balls

Here’s a synopsis of the steps to make these tasty dairy free Oreo balls:

  1. Cookie crumbles — Add the cookies to a food processor and pulse until crumbly
  2. Add Cream Cheese — Mix Oreos and cream cheese and pulse until combined
  3. Cookie Balls — Use a cookie scoop to make balls, then refrigerate them so they firm up. I like to roll the balls between my hands to make firmer, rounder truffles.
  4. Chocolate Coating — Dip the Oreo truffle balls in melted chocolate and set them on a pan lined with parchment paper for the chocolate to set.
  5. Garnish — You can add crumbled cookies or sprinkles before the chocolate sets. After the chocolate sets, add swirly lines (see recipe card below).

Oreo Truffles Step-by-Step

Step One: Crumble the Cookies

First things first, the cookies need to be broken down into crumbs. This is a very similar process to the Oreo cookie crust in my Vegan Chocolate Cheesecake recipe. To make Oreo crumbs, add the cookies to a food processor and pulse until crumbly.

Marly’s Tips

If you don’t have a food processor, add the cookies to a ziplock bag and use a rolling pin to crush the cookies into crumbs.

Several chocolate sandwich cookies are in the bottom of a food processor bowl.

Step Two: Add Cream Cheese

Next, add the vegan cream cheese and pulse until this is all combined. This mixture will be sticky, but that’s ok.

Vegan cream cheese has been added to a food processor bowl with chocolate cookie crumbs.

Step Three: Scoops Out Dough Balls

Use a cookie scooper or measuring spoon to measure out small, bite-size balls of dough. Using a scooper helps keep the mess off your hands and creates equally-sized portions. Drop the balls on a cookie sheet lined with parchment paper or waxed paper. These are pretty messy looking at this point, but place the tray in the fridge for about 30 minutes to let it chill. This will firm it up too, making the next step easier.

Balls of chocolate dough are lined up on a baking sheet lined with parchment paper.

Step Four: Roll Out the Dough Balls

Once all the dough balls are chilled, roll them between your hands to make them more smooth and round. Then, return the tray to the fridge to chill again.

Step Five: Dipping

Now it’s time to dip the truffle balls in melted chocolate. The information below explains using both dark and white chocolate.

Dark Chocolate Truffle Balls

I like having an assortment of Oreo Truffles dipped in dark and white chocolate. Each form of chocolate has its nuances, so let’s go into the details of it. To dip in dark chocolate, follow these steps:

  • Combine dark chocolate chips and coconut oil in a microwave-safe container.
  • Heat this in the microwave for one minute.
  • Place a plate over the top of the bowl and just let it sit for another minute to allow the chocolate to heat through and melt.
  • Once the chocolate is melted, use a fork to dip one oreo ball at a time into the chocolate. Gently tap the fork on the side of the bowl to release any extra chocolate.
  • Place the dipped truffle back on the wax paper-lined cookie tray to dry.
  • If you’re going to add sprinkles or crumbled cookies to the top of the truffles, do it before the chocolate firms up.

Quick Fix Tip

Place the tray in the fridge to help set the chocolate quickly.

White Chocolate Truffle Balls

For dairy-free white chocolate coating, follow these steps:

  • Place the white chocolate in a microwave-safe bowl.
  • Add the coconut oil and stir together to coat the chips.
  • Heat in the microwave in 20-second increments until it’s melted. Stir to combine.
  • Once the chocolate is melted, set it aside to cool for up to a minute. Vegan white chocolate can be runny immediately after it’s melted. Use a fork to dip one oreo ball at a time in the chocolate. Tap gently to remove excess chocolate and place it back on the wax paper-lined cookie tray.
  • You can add decorations, like sprinkles or cookie crumbles, to your oreo chocolate truffles. To do this, make sure to add any decorations while the chocolate is still wet.

Marly’s Tips

You may need to dip white chocolate twice. To do that, let the chocolate firm up, then dip it again in melted white chocolate that is not hot.

Storage Tips

As a food blogger, it’s incredibly refreshing to find such an informative, helpful, inspiring, and FUN podcast. I immediately connected with Marly’s caring nature and the way she truly cares about each guest on the show (and the listeners). But the best part, I’m finally seeing a lot of success with my blog and I can truly say what I’ve learned on the Chopped Podcast has been a big part of this growth! — Christin McKamey

Make-Ahead

You can make these vegan Oreo balls ahead of time. To do this, make them and seal them in an airtight container and refrigerate for up to 5 days. These treats will keep longer, even up to 7 – 10 days, but you’ll want to serve them while they’re fresh! They can be frozen too, but the white chocolate coating may crack.

A pile of chocolate covered Oreo Truffles sits on a white plate.

You Might Also Like

If you like these Oreo cookie truffles, I encourage you to try these too:

A plate holds several chocolate candies, one with a bite taken out.

I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!

A plate holds several chocolate candies, one with a bite taken out.

Vegan Oreo Truffle Bites

These easy Oreo Truffles are made with only a few ingredients and are so delicious! Keep them in the fridge and enjoy them for days or serve them for your next big party!
5 from 7 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Oreo Balls, Oreo Truffle Bites
Prep Time: 10 minutes
Cook Time: 10 minutes
Resting Time: 10 minutes
Total Time: 30 minutes
Servings: 36 balls
Calories: 103kcal
Author: Marly

Ingredients

Instructions

  • Place Oreos in a food processor. Pulse several times, until finely crumbled. 
  • Add vegan vegan cream cheese to the food processor with the cookie crumbs. Pulse in short burst to combine.
  • Line a baking sheet with waxed paper or parchment paper. Use a cookie dough scoop or measuring spoon to measure out small, bite-size balls. Drop these on the prepared baking sheet. Refrigerate the pan for about 30 minutes to firm up the dough.
  • Remove the pan from the fridge and roll the dough balls between your hands to make the balls smooth and more rounded. Return the tray in the fridge (or even the freezer) while you prepare the chocolate.
  • Dark Chocolate: Add dark chocolate chips to a microwave-safe bowl. Add 1 tsp coconut oil and stir together to coat chocolate chips. Heat in the microwave for 1 minute. Place a plate over the bowl in the microwave and let the chocolate set for up to 1 minute. Use oven mitts to remove the bowl and stir. If there are any unmelted chocolate bits. heat for another 20 seconds. Stir to combine.
  • Once the chocolate is melted, use a fork to dip one oreo ball at a time into the chocolate. Gently tap the fork on the side of the bowl to release any extra chocolate. Place the dipped truffle back on the wax paper lined cookie tray to dry.
  • White Chocolate: Place the white chocolate in a microwave-safe bowl. Add 1 tsp coconut oil and stir together to coat the chips. Heat in the microwave in 20-second increments until it's melted. Stir t combine.
  • Once the chocolate is melted, set it aside to cool for up to a minute. Vegan white chocolate can be runny immediately after it's melted. Use a fork to dip one oreo ball at a time in the chocolate. Tap gently to remove excess chocolate and place it back on the wax paper lined cookie tray. Note: You may need to dip white chocolate twice. To do that, let the chocolate firm up, then dip it again in melted white chocolate that is not hot.
  • If you want to add any decorations (like sprinkles) or crushed Oreos, do it before the chocolate firms up.
  • Once all the oreo balls are coated, place the tray back in the fridge to allow the chocolate to harden.
  • Once the chocolae is set, store oreo balls in a sealed container in the fridge for up to 10 days. They can be frozen in freezer bags for up to 2 months.
  • Swirly Topping for Dark Chocolate Balls: Once the chocolate coating has set on the truffles, make a simple frosting by combining 1 teaspoon coconut oil with 4 tablespoons powdered sugar. Stir this together. Then add 1 teaspoon soy milk. Stir to combine. If it's still too thick, add another 1/4 teaspoon soy milk at a time, stirring between each addition. It should be thick. Add this to a pastry bag with a #1 round Wilton tip. Add swirly lines (like a M with an extra line) to the top of each dark chocolate truffle. Let this frosting set before storing the truffles.
  • Swirly Topping for White Chocolate Balls: Once the chocolate coating has set, add some melted dark chocolate to a pastry bag with a #1 round Wilton tip. Add swirly lines (like a M with an extra line) to the top of each white chocolate truffle. Let this chocolate set before storing the truffles.

Notes

If you don’t have a food processor, place cookies in a plastic bag. use a rolling pin to crush the cookies until fine.
For a peppermint version, add 1 teaspoon peppermint extract to the food processor with the crushed Oreos and cream cheese. Add crushed peppermint candy canes to the soft chocolate after dipping the truffles.
Nutrition Facts
Vegan Oreo Truffle Bites
Amount Per Serving
Calories 103 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g15%
Cholesterol 1mg0%
Sodium 85mg4%
Potassium 57mg2%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 7g8%
Protein 1g2%
Vitamin C 1mg1%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

Update Notes: This recipe was originally published in 2011, but was re-posted to include new photos, recipe updates, and tips in 2020.

This post may have affiliate links. See our full disclosure for more information.

25 Responses to Oreo Truffles

    • You’re much better than I am. I’d love to say we always have Oreos in the cupboard. That sounds like a good new year’s goal though!

    • You know, I thought about that when I was making these – adding some peanut butter to the mix. I was worried that the peanut butter flavor would overpower. But tell me how your experiment goes – I might want to try that too!

    • It’s been awhile since I’ve had cow’s milk cream cheese, so it’s always hard for me to answer a question like this. To me, I don’t notice a difference in either taste or texture. I’ve prepared dishes for my omnivore friends/family and they agreed it tastes good. Some even liked it better because it’s not as filling. My favorite brand of vegan cream cheese is Tofutti. I’ve tried others and they didn’t measure up in taste.

  1. Wow, I have to do this! These look effortless. I’m just kind of scared I won’t stop eating them and I’ll get sick. I could save them for my co-workers maybe. Maybe.

  2. Yummeee………….these look amazing Marly! These would make a great teacher’s gift don’t you think? Loving the basketful, definitely would need that around here.

  3. is there an alternate to coconut oil? i’m an incredibly broke college student and coconut oil is super expensive and not sold in bulk where i live.

    • Oh, I have known those days! You could very easily replace coconut oil with non-hydrogenated shortening. That should work just fine!

  4. Hi! These look so wonderful!! I was thinking about making them for an Easter treat, but was hoping you’d be able to tell me how long they’d stay fresh for? If I were to make them tomorrow would they last until Sunday? (6 days) Or should I eat them right away?

    • Ooh, that’s a tough question. I think I would do a batch today, eat them, and then make another batch for your dinner on Sunday. That way you can tweak the recipe if you want to. You know, it’s good to be a thorough cook!

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