Lemon Oreo Truffles

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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.

Lemon Oreo Truffles are a 3 ingredient treat that you're going to love.

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.

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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.

Lemon Oreo Truffles are an awesome 3 ingredient treat!

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!

These lemon Oreo truffles are use just three ingredients and are super quick to make. They're super creamy inside with lovely lemony sweetness.

Lemon Oreo Truffles

5 from 5 votes
These lemon Oreo truffles use just three ingredients and are super quick to make. They’re super creamy inside with lovely lemony sweetness.
Prep Time: 30 minutes
Additional Time: 1 hour
Total Time: 1 hour 30 minutes
Course: Dessert
Cuisine: American
Servings: 24 truffles


  • 1 package Lemon Oreos (see note below)
  • 8 oz cream cheese softened
  • 3 cups white chocolate melting chips


  • 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.


I am not sure what I am going to do if they ever stop making lemon Oreos. I’m thinking that lemon extract with golden Oreos may result in the same flavors for this recipe. If you want to try this, you’ll want to adjust the extract to taste. And don’t forget to let me know how it turns out!


Serving: 1ball
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{originally published 6/4/14 – recipe notes and photos updated 4/7/22}

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    • Mallory says

      Me too! I think the lemon Oreos are my favorite. It will be a tragic day when they stop making them!

  1. Kathy says

    I have not seen lemon Oreo’s here in CT & I scan the Oreo display a couple of times a month! Lemon would be so nice for a summertime lunch. I have been making these ‘truffles’ for several years now & use whatever flavor fits the mood. Always on my Xmas cookie platter, using red & green melts as well. I think the mint & the peanut butter flavors are the family’s favorites.

    • Mallory says

      I haven’t seen them for awhile either. I’m wondering if I could use golden Oreos and lemon extract to get the same flavors. I’ll have to try it sometime and report back.

      • Michelle Luna says

        Did you ever try that? I am very curious to know if plain golden oreos plus any liquid flavor/extract could mean opening the truffle door to WAY more flavors than we all thought possible!

        • Mallory says

          I haven’t tried it, but I don’t see why it wouldn’t work as long as you don’t add more than a teaspoon of liquid or so to the mix.

  2. Maddie Cope says

    Well I made these and I had a terrible time trying to get the chocolate as nice as yours, and when I first melted it it took 1 minute, the 10 second thing didn’t work, I haven’t ate any of them yet but aesthetically they don’t look the same. Any tips on doing the chocolate part?

    • Mallory says

      Hi Maddie, Here is what I do. I use a deep container and melt the chocolate in the microwave in 10 second intervals. Make sure it it completely melted. Then, I dunk the balls in and lift them out with a fork and tap it on the edge to let the excess drip off. Getting the off the fork onto the parchment paper is the trickiest part. I usually shake the ball to the end of the tines and then push it off with another for. Good luck and happy dipping!

  3. Kayla Barnes says

    5 stars
    I made these tonight with the golden oreos! I had to add about 2 tsp. of lemon extract to make them lemony enough, but they turned out well! I also added some lemon extract to the yellow chocolate drizzled on top. Mine were definitely not as pretty as yours, but they taste great!

  4. Amy Bullock says

    I made these lemon Oreos truffles. I didn’t use white chocolate I use the candy wafer. Some turn out ok. But some didn’t. Could I have use white chocolate.

  5. Pam S says

    Went to get lemon Oreos none at 3 stores. Used to have then. I got generic lemon duplex. I’m planning on reducing a little cream cheese and replacing with lemon curd.

  6. Nicole says

    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.

  7. Jane says

    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?

    • Mary says

      Hmmm I’m not sure why that would have happened this time and not any other time. Was the chocolate at a different temperature?


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