Lemon Oreo Truffles
Dipped in white chocolate and sprinkled with lemon zest, Lemon Oreo Truffles are perfect for spring and Easter. With only three ingredients, they’re an easy and fun dessert.
Have you tried Lemon Oreos? They’re so good! If you’re a lemon fan, they are must try. My favorite way to eat Oreos is actually when I make them into Oreo Truffles. While I love chocolate, the lemon version is especially fun this time of year. Dipped in white chocolate and sprinkled with lemon zest, they’re a wonderful addition to your spring and Easter menu and table. And best of all, they look fancy, but are so easy to make!
Affiliate links are included for your convenience. Please see my full disclosure.
With spring and Easter just right around the corner, I’ve been ready to make some of my favorite recipes for this time of year. I can’t wait to make Cadbury Rice Krispie Treats, Easy Easter Bunny Cookies, and Lemon Lush Dessert! But these Lemon Oreo Truffles are another must make at our house. I love so many things about them, but they’re super easy (just a few ingredients), require no baking time, and look so fancy.
These are perfect for all spring menus, parties, and gatherings, including Easter. Wrap them up in cute packaging and give to friends and neighbors–who wouldn’t love to find these on their porch?
Table of contents
Ingredients
- Lemon Oreos (not double stuff)
- Cream cheese
- White chocolate chips
- Lemon
Equipment
- Glass bowl
- Wax paper
- Cookie sheet (my favorite half sheet pan is what I use!)
- Two forks or a Wilton Dipping Scoop
How to make
Combine the cream cheese and crushed Oreos, then roll into balls and place onto a cookie sheet lined with wax paper. Freeze for 10 minutes.
Tip: I highly recommend using the regular filled Oreos, not double stuff. If you have too much filling, it doesn’t work quite as well.
Melt the white chocolate chips in a microwaveable glass bowl for 30 seconds, then stir. Continue in 10 second intervals, stirring each time, until the chocolate can be stirred smooth.
Dip the oreo balls into the chocolate using two forks, shaking off the excess chocolate. Lay them back on the wax paper, and immediately sprinkle with lemon zest. Let stand until firm.
Tip: To dip the oreos in chocolate, using two forks works really well, or I love this Wilton Dipping Scoop!
FAQ
Yes! Any Oreos or sandwich cookies will work in this recipe.
Absolutely. Just use gluten-free Oreos. As of now they don’t have a lemon version, but the chocolate and mint chocolate are really good.
More spring recipes
I’m so glad you stopped by! Follow me on Instagram and Facebook for even more inspiration and ideas. I’d love to see you there!
Lemon Oreo Truffles
PIN RECIPE PRINT RECIPEIngredients
- 1 package Lemon Oreos, finely crushed
- 1-8 oz. cream cheese, softened
- 1-12 oz. package white chocolate chips
- zest of 2 lemons
Instructions
- Combine the cream cheese and crushed Oreos, then roll into balls and place onto a cookie sheet lined with wax paper. Freeze for 10 minutes.
- Melt the white chocolate chips in a microwaveable glass bowl for 30 seconds, then stir. Continue in 10 second intervals, stirring each time, until the chocolate can be stirred smooth.
- Dip the oreo balls into the chocolate using two forks, shaking off the excess chocolate. Lay them back on the wax paper, and immediately sprinkle with lemon zest. Let stand until firm.
Recipe Equipment
*Originally posted 2015
Oh my goodness!! These look absolutely amazing. I am such a huge lemon fan and of course I can never say no to oreos! Sharing on social media!
Thank you so much!! xoxo
Do these need to be refrigerated after they’re set?
They don’t have to be if you’re eating them right away. I would keep them in the fridge until serving or taking them to someone!
I’ve wanted to try Oreo truffles for a long time and finally attempted today! How do you crush your oreos? I tried the blender but it didn’t work so well (maybe because my blender is really old!). And what do you use to mix in cream cheese. I have a KitchenAid…maybe that would have worked better? Thanks!!
I know a lot of people that use a food processor, but I actually use a rolling pin. Lol. I don’t mind if my pieces aren’t super tiny, because when I add the cream cheese, they get pretty smooshed. I think a KitchenAid could work to mix them–I need to try it too. :) I actually go the old-fashioned route here as well, and just use a fork. I always make sure my cream cheese is soft, and it makes it much easier. If you try the KitchenAid, let me know how it goes! xoxo
I use a food processor to grind up the oreos fine. Then I put the cream cheese right in with the oreos and process again. Works perfectly.
That’s a great idea, Kim, thank you for sharing!
Approx. how many truffles does 1 batch make?
It really depends on how big you make your truffles–small, medium, or large. I can usually get between 15-20 truffles per batch.
Do they need to be refrigerated?
They don’t have to be for small amounts of time (during a party, while you’re serving, packaging and delivering, etc.) but I usually do just to be on the safe side.
These are wonderful. I did have a problem with the white chocolate hardening up after coating only about six balls. Reheating didn’t help. Any suggestions?
yes! If you add a tiny bit of vegetable oil (ONLY if you’re using white chocolate chips, not melting chocolate), it prevents the chocolate from hardening as quickly. Start with about 1 tsp per cup of chocolate. It will make the chocolate take a little longer to harden, but it really helps to get through the dipping process!
Thank you so much, I will try that. Everybody loved them!
These were awesome! I did find the batter to be quite moist and when I took them out of the freezer, they got very soft soon after I started dipping. They taste great, but the filling is very very moist. Is that the way they should be? Thanks!
Hi! Mine was pretty moist, but still held together. I would add more crumbs to your mix–that will thicken it.
Hi I’m getting ready to make a double batch of these and was wondering how long I can store them in the refrigerator – a week or less time ??? My party is Saturday and today is Sunday – thank you
Hi, Vera! The most I’ve stored them in the refrigerator is about 5 days, but I think you could squeeze a week!