Candy & Snacks/ Dessert/ easy/ Eggless Recipes/ few ingredients/ Holiday/ Mini Desserts/ no mixer/ No-Bake Desserts/ quick

White Chocolate Oreo Truffles

August 1, 2016

Addictive fudgy oreo truffles that are coated with white chocolate and made with only 3 ingredients. You won’t be able to get enough of them!

3-Ingredient White Chocolate Oreo Truffles

Here’s what I like best about Oreo cookies: there’s not much you need to add to them to make an incredible recipe. This, of course, is why I keep about 5 packages of that deliciousness in my pantry at all times.

3-Ingredient White Chocolate Oreo Truffles

How to Make Oreo Truffles

To make these moist and fudgy Oreo truffles all you need to do is process the cookies and mix the crumbs with cream cheese, then coat them in white chocolate. Dark chocolate is a good alternative, too, if that’s what your heart is pulling you toward.

3-Ingredient White Chocolate Oreo Truffles


If you’re using chocolate chips or candy melts for coating, you can leave the truffles at room temperature. However, if you’re using high quality chocolate (which is always my preference), you’ll need to keep the truffles chilled. If you’re interested in knowing why, here’s a short explanation:

When you melt chocolate, the crystals of the cocoa butter lose their shape and are not able to resume it when the chocolate hardens. This results in chocolate that may look dull and have white streaks and spots on it. It’s perfectly fine to eat, it just looks unappealing.

To avoid this, we either need to temper the chocolate—a process not everyone is familiar with—or refrigerate the truffles. The coolness of the refrigerator will stratify the cocoa fat and the chocolate will look perfectly fine. The only drawback is that if they’re left out for too long at room temperature, they will start to sweat. But what kind of person can resist these long enough for them to reach room temperature?

Chocolate chips or candy melts, on the other hand, don’t need to be tempered since they are made mostly of hydrogenated fat and therefore act differently than “real chocolate”. They will harden and look fine when left at room temperature, although the flavor won’t be quite as good as genuine chocolate.

Now enough with the chemistry lesson, it’s time to make some super easy and addictive truffles!

3-Ingredient White Chocolate Oreo Truffles

4.67 from 3 votes
3-Ingredient White Chocolate Oreo Truffles
3-Ingredient White Chocolate Oreo Truffles
YIELD: 40 truffles

  • 36 Oreo cookies (with filling)
  • 8 oz/227 g cream cheese , at room temperature
  • 16 oz/450 g white chocolate , melted
  1. Process Oreo cookies in a food processor until finely ground. If you don’t have a food processor, place cookies in a plastic bag and crush finely using a rolling pin.
  2. Reserve 2 tablespoons of cookie crumbs for garnishing.
  3. In a medium bowl, mix cream cheese and cookie crumbs until well combined. Refrigerate mixture for about an hour, then shape into 1-inch/2.5-cm balls and place on a baking sheet lined with parchment paper. Freeze until firm, about one hour (freezing will make the balls firm and easier to dip into the chocolate).
  4. Using two forks, dip and coat balls with melted white chocolate and place on parchment paper. Sprinkle with reserved cookie crumbs. Place in the fridge for 10 minutes, until chocolate hardens.
  5. Keep in the refrigerator and serve chilled, so the chocolate won’t melt. Truffles will keep for up to 4 days in an airtight container.

Recipe adapted from Snack Works

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  • Reply
    August 1, 2016 at 4:47 pm

    Yep, totally drooling over here. These look so stinking good, so stinky easy, and kinda like I might need an entire dozen to myself, ASAP. I’ve gotta make these soon!

  • Reply
    August 3, 2016 at 4:30 am

    Beautiful! Love that these are no bake as well 🙂

  • Reply
    October 6, 2017 at 6:22 pm

    Hi! I did this truffles and they were very delicious! Thanks for this recipe! Bye…

  • Reply
    December 9, 2017 at 7:46 pm

    You need more than12oz of white chocolate. The 12 oz only covered about 28 of them

    • Reply
      December 10, 2017 at 5:46 am

      Thank you for your comment Emily!

  • Reply
    December 12, 2017 at 9:11 am

    I want to make these for a teacher cookie exchange but refrigeration after school delivery may not be possible. Adaptable ? Or should I find another recipe? Thanks!

    • Reply
      December 12, 2017 at 9:27 am

      It’s possible to leave it at room temperature for a while or to transfer it to its destination, but it should be served rather cold, otherwise, the chocolate will start to “sweat”. I have other amazing cookie recipes or snack recipes if you’re looking for some inspiration!

  • Reply
    May 24, 2018 at 1:45 pm

    Do you take the filling out of the Oreos first?

    • Reply
      May 25, 2018 at 3:49 pm

      No because they add great flavor and texture.

  • Reply
    November 10, 2018 at 2:03 am

    איזו גבינה להשתמש במילוי ?

    • Reply
      November 10, 2018 at 4:28 am

      Hi Ofir, you can use any cream cheese that contains about 30% fat.

    • Reply
      June 30, 2019 at 9:38 pm

      Philadelphia cream cheese

  • Reply
    December 18, 2018 at 6:26 pm

    Love this! Made it for the animal organization I volunteer at!

  • Reply
    nancy blaski
    December 21, 2018 at 2:45 pm

    melting white chocolate. can be tricky. I need directions.

    • Reply
      December 22, 2018 at 6:01 pm

      I melt my white chocolate either over low heat in a small pot over the stove, or in 30 second increments in the microwave in small amounts.

  • Reply
    February 16, 2020 at 7:02 pm

    How many do these make it must make more than 28?

    • Reply
      March 16, 2020 at 11:53 am

      40 truffles.

  • Reply
    June 2, 2020 at 7:11 am

    tried it and turned out amazing

  • Reply
    December 5, 2020 at 5:25 pm

    Easy to make. I melt my chocolate in a pan that will fit over the top of another pan. Bottom pan has water, top pan the chocolate. Melts like a dream to perfection. Doesn’t overcook. Can these be frozen?

    • Reply
      December 6, 2020 at 8:41 am

      They can stay fresh in the freezer, the only issue is that as they thaw, the chocolate coating can look wet.

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