No-Bake Oreo Truffles
Ingredients
- Short list. Big flavor. We love to see it.
- Oreo cookies – Regular ones. No need to overthink this.
- Cream cheese softened – Full-fat, please. This is not the time for shortcuts.
- Chocolate for coating – Semi-sweet dark, or milk. Choose your fighter.
- Optional toppings – Crushed Oreos sprinkles, white chocolate drizzle, cocoa powder… go wild.
- That’s it. Seriously. No flour. No eggs. No existential baking questions.
Instructions
- Crush the Oreos.
- Toss the cookies into a food processor and pulse until they look like fine crumbs. No processor? Put them in a zip-top bag and smash them like they owe you money.
- Mix with cream cheese.
- Add the softened cream cheese to the crumbs and mix until smooth and uniform. It should look like thick cookie dough and smell dangerously good. Try not to “taste test” too much.
- Roll into balls.
- Scoop out small portions and roll them into bite-sized balls. Place them on a parchment-lined tray. Pop them into the fridge for about 20–30 minutes so they firm up.
- Melt the chocolate.
- Melt your chocolate gently—microwave or double boiler both work. Stir until smooth and glossy. Don’t rush this or you’ll scorch it.
- Dip and coat.
- Dip each chilled Oreo ball into the melted chocolate. Use a fork to lift it out and let excess chocolate drip off. Place back on the tray.
- Decorate and chill.
- Add toppings while the chocolate is still wet. Then refrigerate until the coating sets. Congratulations—you just made dessert magic.