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You’ll need just three ingredients to make these Lemon Oreo Truffles and they are super quick to make. They’re creamy inside with a lovely lemony sweetness.
I’m willing to bet that you can make a batch of these truffles in less time than it took me to write this post. And I’m also willing to bet that these Lemon Oreo Truffles will disappear even faster.
The centers of these Oreo truffles are made of crushed Oreos and cream cheese. That’s it.
Lemon Oreo Truffles
Cream cheese and Oreos have a magical relationship that makes them so creamy people might think you slaved over the stove with a candy thermometer.
Lemon Oreos are my new favorite Oreo. The lemon is just a perfect fit for the creamy Oreo filling. I’m not sure what I’m going to do if they’re ever discontinued!
How To Make Oreo Truffles
To make these truffles, you’ll finely crush a package of lemon Oreos in the food processor. Combine the crumbs and a package of softened cream cheese and beat together until smooth.
Roll the mixture into balls and place in the freezer. Melt white chocolate in the microwave until smooth. Dip the slightly frozen balls in white chocolate.
If desired, garnish with some white chocolate that has been tinted yellow. Store in an airtight container in the refrigerator.
If you’re looking for more great lemon desserts, try Lemon Crinkle Cookies, Classic Lemon Bars, Lemon Blueberry Sweet Rolls, or No-Bake Lemon Cheesecake!
Lemon Oreo Truffles
Ingredients
- 1 package Lemon Oreos (see note below)
- 8 oz cream cheese softened
- 3 cups white chocolate melting chips
Instructions
- Pulse Oreos, filling and cookie portions, in a food processor until finely ground. Combine the Oreo crumbs and softened cream cheese in a mixing bowl, and beat until smooth.
- Roll mixture into balls using a generous tablespoon per ball. Place the balls in the freezer for 30 minutes.
- Place white chocolate in a deep bowl. Microwave for 10 seconds at a time until smooth, stirring after each time. Dip the partially frozen balls into white chocolate and place on parchment paper to harden.
- If desired, tint some white chocolate yellow with food coloring and drizzle over the chocolate-covered truffles. Store in the refrigerator.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 6/4/14 – recipe notes and photos updated 4/7/22}
It looks so good
Enjoy the truffles!
Everything turned out great until I tried adding yellow food coloring to my melted vanilla bark and it made it harden and I couldn’t “drizzle” over each truffle. The vanilla bark is what I coated the Truffles with. What did I do wrong?
It sounds like the vanilla bark may have cooled too much in the process and the food coloring just added to that. Were you able to carefully re-warm it?
I think it’s the fact that she used regular food coloring which you can’t do, it will seize the chocolate. Need to use oil based food coloring for chocolate
These are so good! Easy to make and so delicious.
I’m so happy to hear that, Vonnie!
I have made this recipe a couple times. Each time they turn out great. But, this time I tried to add the yellow gel to the melted chips or bark and it really stiffened up pretty fast. I thought that this part of the recipe was doomed. I added a little milk and it thinnedbout some. I was then able to do the decorating on top of each ball. Do you or anyone else have a suggestion what to do about adding the food coloring and it not stiffening up?
Hmmm I’m not sure why that would have happened this time and not any other time. Was the chocolate at a different temperature?
I haven’t tried this yet, but in reaction to the startling thought of the absence of lemon oreos (as if it could ever happen) golden oreos and jello could work. I have used strawberry to make the Goodbar topping. It doesn’t take alot of jello. Just a thought.
Great ideas, Nicole!