Ingredients
- 1 package (14.3 oz / 405 g) Oreo cookies
- 8 oz (226 g) cream cheese, softened
- 12–16 oz (340–450 g) chocolate (milk, dark, or white), melted
Instructions
- Place Oreo cookies (with filling) in a food processor and pulse into fine crumbs. Alternatively, crush in a sealed bag using a rolling pin.
- In a bowl, mix Oreo crumbs with softened cream cheese until smooth and fully combined.
- Scoop about 1 tablespoon of mixture and roll into smooth balls. Place on a parchment-lined baking sheet.
- Refrigerate 30 minutes or freeze 15 minutes until firm.
- Melt chocolate in 20–30 second microwave intervals, stirring until smooth.
- Dip each chilled ball into melted chocolate, coating fully. Tap off excess.
- Return to parchment paper and add toppings if desired.
- Refrigerate 20–30 minutes until chocolate is fully set.
Notes
- Use full-fat cream cheese for best texture.
- Ensure truffles are cold before dipping for smooth coating.
- Store refrigerated up to 1 week.
- Freeze up to 2 months in airtight container.
- Best served chilled; do not reheat.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 truffle
- Calories: 140 kcal
- Sugar: 12 g
- Sodium: 95 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 10 mg
