Oreo Truffles

No Bake Oreo truffle have a delicious chocolate shell that is full of creamy Oreo cookies that are so sweet you must have water or milk at the ready to wash these sinfully delicious treats down. They are so good the candy snatchers will be making them disappear faster than you can plate them up. These treats are fun to make as you get to play with all the good ingredients when prepping them.  Serve these up as a finger food snack or put them out as a kid of all ages friendly dessert. These delights are worth the time and will leave you satisfied you gave them a try.

Watch the video and follow the instructions below to have Oreo Truffles ready to serve in no time. Like and share this or any of my recipes you find interesting from the growing catalog of menu selections. Treat those you love with something homemade that is a true contender for complete sweet tooth satisfaction. Enjoy with coffee in the mornings if you want a fabulous jolt to start your day. Give as a gift to anyone that you would like to show some appreciation for, but be sure to save a few for the cook.

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Oreo Truffles

Rich tasting succulent bombs of Oreo delight.
No ratings yet
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings 24


  • 36 oreos
  • 8 oz cream cheese softened
  • 1 ½ cups milk chocolate melting wafers


  • Place oreos in a food processor or blender (do not remove the filling). Pulse until fine crumbs. Add softened cream cheese and pulse until well combined or smooth.
  • Scoop about 1 tbsp of the filler mixture and form into a ball. Then place on a baking sheet with parchment paper. Continue with the rest until you get about 24-30 truffles. Refrigerate at least 30 minutes or until firm.
  • Meanwhile melt chocolate. Stovetop: Fill the saucepan with 2 cups of water, fit a glass heat proof bowl atop the pan and steam/simmer over the water on a medium heat. Add the chocolate wafers and coconut oil to the glass bowl. Stir until smooth. Remove from stovetop. Microwave: In a glass heat proof bowl: add chocolate wafers and coconut, cook for 1 minute at half power. Stir and cook for another minute until melted. Instant Pot: Pour 2 cups of water into the cooker. Set to saute on low or normal (not high) for 20 minutes. Place a glass heat proof bowl that fits inside the liner. Add chocolate wafers and coconut oil to the glass bowl. Stir until smooth. 
  • Dip Oreo truffles into the chocolate. Swirl around until almost completely covered with a nice thick coat. Place the truffles on a parchment paper or baking sheet. Optional: sprinkle crushed Oreo on top before they dry.
  • Place truffles in the refrigerator for 15 minutes or let them sit at room temperature or until hardened. Optional: drizzle with additional white or dark chocolate.

Enjoy! Store using an air tight container in the refrigerator.


    Keyword best oreo truffles recipe, easy oreo truffles recipe, no baked oreo truffles, oreo truffles
    Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

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    For this weekend, I created from scratch these vanilla cupcakes with buttercream icing. You will enjoy the fluffy, moist and gently sweet cake as the sinfully delicious buttercream topping melts smoothly in your mouth.

    1 2/3 cup all-purpose flour
    1      cup granulated sugar
    1 ¼  tsp baking soda
    1 ½  tsp baking powder
    ¼     tsp salt
    ¾     cup unsalted butter (melted)
    1      Tbsp vanilla extract
    3      egg whites (room temperature)
    ½    cup sour cream (room temperature) 
    ½    cup milk (room temperature)

    Buttercream Icing
    4    cups confectioners’ sugar
    2    sticks unsalted butter (room temperature)
    1    tsp vanilla extract
    ½   Tbsp heavy cream
    ½   Tbsp milk
    Pinch of salt

    1. Preheat the oven at 350° degrees.
    2. Combine all dry ingredients together and sift. Set aside.
    3. Combine all wet ingredients together in a mixer and mix.
    4. Combine the dry and wet ingredients in the mixer. Mix until relatively smooth, a few small lumps are acceptable,
    5. Pour the batter into the cupcake papers, fill them up to 2/3 of the way.
    6. Bake for 16-18 minutes or until a toothpick placed in the center comes out clean. Remove from oven before the tops of the cupcakes start to get brown. 

    Buttercream icing:
    Mix all the ingredients together and whip in the mixer until it looks fluffy and smooth.

    Tip: follow directions and enjoy

    Thai Mango Sticky Rice

    Thai Mango Sticky Rice Dessert (#Khao Niaow Ma Muang). The ingredients for this traditional dessert normally consist of ripe mango, coconut milk, sugar, toasted sesame seeds, salt and white sweet rice (aka, sticky rice). As you can see from my posts these last few weeks; I need to start eating a bit healthier. For those of us feeling guilty and trying to get back on the right path, I recommend substituting traditional rice with sweet black rice. This nontraditional substitute has a higher content of antioxidants, vitamins and minerals that we all need in our diet. This sweet dish tastes just as good as the original without the guilt.

    Thai Mango Sticky Rice Dessert

    No ratings yet
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Dessert, Snack
    Cuisine Asian, Thai
    Servings 4


    • Rice Cooker


    • 1 cup black rice
    • 1 can coconut milk
    • cup granulated sugar
    • ½ tsp salt
    • 2 tsp cornstarch
    • 2 tsp water
    • 1 tsp toasted sesame seed


    • Soak black rice overnight.
    • Rinse rice the next day. Place the rice in a rice cooker and add 2 ¼ water; then cook.
    • Once the rice is done, prepare the coconut sauce.
    • Ina sauce pan, mix coconut milk, salt and sugar. Simmer until the sugar dissolves.
    • Pour about half of the coconut sauce in with the cooked rice and mix. Let stand for 10 minutes.
    • Using a small bowl mix the cornstarch with 2 tsp of water. Add this thickening agent to the coconut sauce and simmer until thick looking.
    • Scoop and place rice on a plate then drizzle the thickened sauce over the rice. Sprinkle with sesame seeds.
    Keyword black sweet rice, khao niaow ma muang, summer dessert, thai mango rice dessert
    Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

    Lemon Blueberry Bread with Lemon Glaze Icing

    This recipe was a hit with my family. It goes great with your morning coffee or as a cheat snack anytime. When it is fresh out of the oven it makes the entire house aromatic with thoughts of delectable anticipation.

    Lemon Blueberry Bread with Lemon Icing

    So good and easy to bake.
    No ratings yet
    Prep Time 10 mins
    Cook Time 55 mins
    Total Time 1 hr 5 mins
    Course Dessert
    Cuisine American
    Servings 12


    • 9" x 5" Loaf Pan



    • ½ cup oil
    • ¾ cup sugar
    • 2 eggs room temperature
    • ½ cup milk
    • 1 whole lemon plus ½ tbsp lemon juice juice & zest
    • 1 ½ cup all purpose flour
    • 1 tsp baking powder
    • ½ tsp salt
    • 1 cup blueberries 


    • ½ cup confectioners' sugar
    • ½ lemon juice



    • Preheat the oven to 350 degrees and line 9”x 5” loaf pan with parchment paper. 
    • Put all the dry ingredients together in a bowl and mix. In a separate bowl put all the wet ingredients together and mix until it looks smooth. Add the dry ingredients to the wet ingredients bowl and mix until no lumps.  Gently fold in the blueberries. Put the batter into loaf pan and place some blueberries on top.
    • Bake for 55-60 minutes. Let the bread cool for 10 minutes before putting the icing on top.


    • Mix the ingredients together until it smooth and set aside. 


    Keyword Homemade Lemon Blueberry Bread, Lemon Icing
    Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!