No-Bake Christmas Oreo Truffles (Easy Holiday Dessert Bites) – A Fun, Festive Treat
These Oreo truffles check all the holiday boxes: rich, creamy, and surprisingly simple. You only need a handful of ingredients and no oven time at all. They look fancy on a cookie platter but come together in minutes.
Make them ahead for parties, gifting, or a low-stress dessert. Kids can help with rolling and decorating, and you can customize the toppings to match your holiday style.
What Makes This Special
These truffles are no-bake, so they’re perfect when your oven is already busy with other holiday recipes. They’re also budget-friendly, using easy-to-find ingredients you may already have.
The texture is creamy inside with a crisp chocolate shell, giving you that classic cookies-and-cream flavor in one bite. Plus, you can dress them up with sprinkles, crushed candy canes, or colored drizzle for an instant Christmas look.
Shopping List
- Oreo cookies (36 standard cookies, about 1 regular 14.3 oz package)
- Cream cheese (8 oz block, full-fat for best texture, softened)
- Chocolate coating:
- 12 oz semisweet or dark chocolate chips or melting wafers
- 8 oz white chocolate chips or white candy melts (for coating or drizzle)
- 1–2 teaspoons coconut oil or vegetable shortening (optional, for smoother melting)
- Decorations:
- Holiday sprinkles
- Crushed candy canes
- Extra Oreo crumbs
- Red and green sanding sugar
- Optional flavor boosts:
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract (use sparingly)
- Sea salt flakes, a pinch, for finishing
- Supplies: parchment paper, baking sheet, microwave-safe bowls, fork or dipping tool
How to Make It
- Crush the Oreos: Add the cookies to a food processor and pulse into fine crumbs. If you don’t have one, place cookies in a zip-top bag and crush with a rolling pin until sandy.Set aside 2 tablespoons of crumbs for topping if desired.
- Mix with cream cheese: In a bowl, combine Oreo crumbs and softened cream cheese. Add vanilla or peppermint extract if using. Stir or mix until a thick, uniform dough forms with no visible streaks of cream cheese.
- Chill briefly: Cover and refrigerate the mixture for 15–20 minutes.This makes it easier to roll and helps the truffles hold their shape.
- Roll the truffles: Scoop about 1 tablespoon per truffle and roll into smooth balls. Place on a parchment-lined baking sheet. You should get roughly 24–30 truffles, depending on size.
- Freeze to set: Freeze the rolled balls for 15–30 minutes.Slightly firm centers make dipping cleaner and faster.
- Melt the chocolate: In microwave-safe bowls, melt dark and white chocolate in 20–30 second bursts, stirring between each round. Add a teaspoon of coconut oil if the chocolate seems thick. Avoid overheating.
- Dip and decorate: Using a fork, dip each chilled truffle into the chocolate, letting excess drip through the tines.Place back on parchment. While the coating is still wet, add sprinkles, crushed candy cane, or Oreo crumbs. For drizzle, let the base coat set, then drizzle melted white or colored chocolate over the top.
- Set and serve: Let truffles firm up at room temperature for 20–30 minutes, or chill for 10 minutes.Finish with a tiny pinch of sea salt if you like. Serve on a festive platter.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 1 week. Separate layers with parchment to prevent sticking.
- Freezer: Freeze for up to 2 months.Thaw in the refrigerator for a few hours before serving for best texture.
- Make-ahead: You can roll the centers and freeze them (undipped) for up to 1 month. Dip the day you plan to serve.
Health Benefits
These are treats, but there are a few small wins. Portion control is built in—each truffle is a single bite, which makes it easier to enjoy without overdoing it. They’re also no-bake, so there’s no added oils or butter for baking.
If you use dark chocolate, you’ll get a little boost of antioxidants compared to milk chocolate. For a lighter option, you can use reduced-fat cream cheese and stick to smaller portions.
Pitfalls to Watch Out For
- Overheating chocolate: Chocolate can seize or burn in the microwave. Heat in short bursts and stir often.
- Skipping chill time: Warm centers fall apart when dipped.Chilling keeps the truffles round and neat.
- Watery decorations: Avoid adding liquid food coloring directly to melted chocolate—it can cause it to seize. Use oil-based candy coloring if tinting chocolate.
- Too much extract: Peppermint is strong. Start with 1/8 teaspoon, taste the mixture, and adjust.
- Humidity issues: In very warm kitchens, condensation can form.Keep truffles chilled and avoid handling too much after dipping.
Recipe Variations
- Peppermint Bark Truffles: Add 1/4 teaspoon peppermint extract to the filling and roll in crushed candy cane after dipping in dark chocolate.
- Red Velvet Version: Use red velvet sandwich cookies and white chocolate coating, finished with red and green sprinkles.
- Salted Caramel Drizzle: Drizzle with warmed caramel sauce and sprinkle a few sea salt flakes before the caramel sets.
- Nutty Crunch: Mix 1/4 cup finely chopped toasted almonds or pecans into the filling or sprinkle on top of the wet chocolate.
- Holiday Colors: Tint white chocolate with oil-based red and green coloring and drizzle over dark-coated truffles for a festive look.
- Gluten-Free Swap: Use gluten-free chocolate sandwich cookies and ensure all toppings are certified gluten-free.
- Lightened-Up: Use reduced-fat cream cheese and a thinner drizzle of dark chocolate instead of a full dip.
FAQ
Do I need a food processor?
No. A zip-top bag and rolling pin work fine. Just crush the cookies until very fine so the filling turns smooth and creamy.
Why is my chocolate thick or clumpy?
It may be overheated or in contact with water.
Melt slowly and stir often. Add 1 teaspoon of coconut oil or shortening to thin it out.
Can I use flavored Oreos?
Yes. Mint, peppermint bark, or golden Oreos are great.
Flavored varieties will change the taste, so pick ones that match your holiday theme.
How do I keep the bottoms from pooling or getting messy?
Let excess chocolate drip off the truffle before placing it on parchment. You can also transfer set truffles to a new sheet to remove any pooled edges.
Can I make these ahead for gifting?
Absolutely. Chill overnight for best flavor and texture.
Pack in mini cupcake liners inside a tin and keep cold until gifting.
What if I don’t like cream cheese?
Try a swap with 1/2 cup chocolate hazelnut spread or 1/2 cup thick cookie butter. The texture will be softer, so chill longer before dipping.
How many truffles does this make?
About 24–30 truffles, depending on how large you roll them. A 1-tablespoon scoop gives consistent portions.
Do they need to be refrigerated?
Yes, because of the cream cheese.
Keep them chilled and take them out 10–15 minutes before serving for the best texture.
In Conclusion
No-Bake Christmas Oreo Truffles are the kind of holiday treat that looks impressive but takes almost no effort. With a creamy center, crisp shell, and festive toppings, they’re crowd-pleasers every time. Keep a batch in the fridge for parties and last-minute gifting.
Simple, fun, and delicious—exactly what you want this time of year.
No-Bake Christmas Oreo Truffles (Easy Holiday Dessert Bites) - A Fun, Festive Treat
Ingredients
Method
- Crush the Oreos: Add the cookies to a food processor and pulse into fine crumbs. If you don’t have one, place cookies in a zip-top bag and crush with a rolling pin until sandy. Set aside 2 tablespoons of crumbs for topping if desired.
- Mix with cream cheese: In a bowl, combine Oreo crumbs and softened cream cheese. Add vanilla or peppermint extract if using. Stir or mix until a thick, uniform dough forms with no visible streaks of cream cheese.
- Chill briefly: Cover and refrigerate the mixture for 15–20 minutes. This makes it easier to roll and helps the truffles hold their shape.
- Roll the truffles: Scoop about 1 tablespoon per truffle and roll into smooth balls. Place on a parchment-lined baking sheet. You should get roughly 24–30 truffles, depending on size.
- Freeze to set: Freeze the rolled balls for 15–30 minutes. Slightly firm centers make dipping cleaner and faster.
- Melt the chocolate: In microwave-safe bowls, melt dark and white chocolate in 20–30 second bursts, stirring between each round. Add a teaspoon of coconut oil if the chocolate seems thick. Avoid overheating.
- Dip and decorate: Using a fork, dip each chilled truffle into the chocolate, letting excess drip through the tines. Place back on parchment. While the coating is still wet, add sprinkles, crushed candy cane, or Oreo crumbs. For drizzle, let the base coat set, then drizzle melted white or colored chocolate over the top.
- Set and serve: Let truffles firm up at room temperature for 20–30 minutes, or chill for 10 minutes. Finish with a tiny pinch of sea salt if you like. Serve on a festive platter.
