Zesty and sweet Lemon Oreo Truffles covered in creamy white chocolate are a super easy dessert recipe that's no bake and a guaranteed hit!
Lemon Oreo Truffles
Well, it's official. Officially Spring, that is. And I wanted to start the season out right with a fresh zesty lemon dessert recipe. In the forethought (probably still fore-hope at this point...) of warm weather, this lemony delicious dessert of the day is a simple no bake recipe, too.
Let's talk about these Lemon Oreo Truffles. They're sweet, fresh, zesty, and lemony. The white chocolate coating adds just the right amount of creamy sweetness to have you begging for more.
To make this Lemon Oreo Truffles recipe, you'll want to have a food processor. We have this cheap one from Amazon for 4 years now, and it still works (plus I still love it). Once you have your handy dandy food processor, this recipe is a breeze to make. You'll throw in your lemon Oreo cookies and process until they're fine crumbs, taking out ¼ cup if you want to use it as sprinkles later. You can also sub the lemon Oreos for golden Oreos, but then you should double the amount of lemon juice and lemon zest to make sure you still have that lemon kick to your taste buds.
Once your Oreos are crumbs, add the cream cheese, lemon zest, lemon juice, and vanilla, and process again until smooth. Next you'll roll the truffle dough into balls. I use a cookie scoop to make sure all the balls are the same size. If your dough is very sticky and hard to work with, try refrigerating it for 15-30 minutes, then try again.
Once you have all of your dough rolled into balls and placed on a baking sheet on a piece of wax paper, you will need to chill it for about 30 minutes to make sure they don't melt when you dip them into the hot chocolate.
After chilling, place the white chocolate and coconut oil into a microwave safe bowl and melt in 30 second increments until totally melted and smooth. Dip each truffle ball into the chocolate, and place it back on the wax paper to set. You can sprinkle it with sprinkles or reserved cookie crumbs Be sure to add the sprinkles right away or the chocolate will set before you get a chance and they won't stick!
Enjoy these treats at a shower, party, or just because. Happy Spring!
Lemon Oreo Truffles Recipe

Lemon Oreo Truffles
Ingredients
- 1 package (14 ounces) Lemon Oreo Cookies
- 8 ounces cream cheese softened
- 2 teaspoons lemon zest
- 12 ounces white chocolate
- 1 teaspoon coconut oil or shortening
Instructions
- Line a baking sheet with parchment paper. Set aside.
- Use a food processor to process all cookies into fine crumbs.
- Add cream cheese and lemon zest to the processor and process until just combined.
- Chill for 1 hour, until easier to handle.
- Roll into 1-inch balls, and set aside onto prepared baking sheet. Freeze for 1 hour (or more).
- Place the 12-ounces of chocolate in a medium microwave-safe bowl with vegetable oil. Microwave for 45 seconds. Stir. Then microwave in 30-second intervals, stirring after each increments, until chocolate is melted and smooth.
- Remove Oreo balls from the freezer. Gently drop them into the melted chocolate, one at a time, turning to coat. Lift the truffle out of the chocolate with a fork and slide the bottom of the fork along the top of the bowl to allow excess chocolate to drip off. Then set it on the wax paper. Repeat for remaining truffles.
- Once all truffles have been coated, allow to set at room temperature or in the refrigerator until chocolate is hardened.
Did you like this Lemon Oreo Truffles recipe? Find more on my Cake Pops & Truffles, Dessert, and Spring boards on Pinterest!
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Karly says
Lemon Oreo Truffles, little balls of heaven. Same thing, amirite?! These look absolutely addictive. NEED to try them!
Michelle Luna says
I've never come across a recipe that added anything to the white chocolate coating. Does the coco oil/shortening do something like make the coating stay a bit pliable or something? I don't have shortening but I do have coco oil... but it is also summertime and if I make these for my work group I fear the coco oil will cause them to be too melty while staying out in room temp for the day. Would they fare better if I left the oil out or if I included the oil?
Michelle says
Yes. It makes it a little smoother so it doesn't firm up so fast. I find that it firms up the same once cooled, but it's so much smoother during the dipping process.
MCoppedge says
Can you make ahead and freeze?