Lemon Oreo Truffles

A lemon Oreo truffle with a bite taken out sitting on top of a bowl of other truffles, all coated in white chocolate and topped with pink and yellow sprinkles.

Lemon Oreo truffles are sweet, tangy no-bake treats made with crushed lemon Oreos and cream cheese, dipped in white chocolate. Bright, creamy, and perfect for spring or summer snacking!

Course Dessert

Cuisine American

Keyword Lemon Oreo Trufles

Prep Time 30

Chill Time 2

Total Time 30

Servings truffles

Calories 176kcal

Author Michelle

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.

Video

Notes

Storage: Store covered in the refrigerator for up to a week.
Make Ahead: The shaped balls can be chilled in the refrigerator for up to 3 days before coating with chocolate.
Freezer: You can freeze uncoated or finished Oreo truffles for up to 2 to 3 months. Thaw overnight in the refrigerator.

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