Description
These Lemon Truffles combine the tangy zest of lemon Oreos with creamy white chocolate and smooth cream cheese, creating a delightful bite-sized treat perfect for any occasion. Coated in melted white chocolate and adorned with colorful sprinkles or cookie crumbs, these no-bake truffles offer a luscious blend of flavors and textures in every bite.
Ingredients
Truffle Base
- 36 lemon Oreo cookies (18 ounce package)
- 8 oz cream cheese, softened or at room temperature
Chocolate Coating
- 10 oz (2 cups) white chocolate chips, divided
- 2 teaspoons oil, divided
Toppings
- Sprinkles or reserved cookie crumbs (2 Tablespoons reserved from cookie mixture)
Instructions
- Prepare Baking Sheet: Line a baking sheet with wax paper or parchment paper and set it aside to place the truffles after dipping.
- Crush Cookies: Place the entire package of lemon Oreos into a food processor and pulse on high until the cookies are crushed into a coarse sand-like texture.
- Combine with Cream Cheese: Transfer the crushed cookies into a large bowl, reserving 2 tablespoons for topping. Add the softened cream cheese to the bowl, and mix thoroughly until the mixture is well combined and holds together.
- Form Truffles: Using a 1 ½ inch cookie dough scoop or spoon, portion out the mixture and roll into balls. Arrange these on the prepared baking sheet and freeze for 30 minutes to firm up.
- Melt Chocolate: Place half of the white chocolate chips (1 cup) into a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until melted completely (about 1 minute). Stir in 1 teaspoon of oil to smooth the chocolate and set aside.
- Dip Truffles Part One: Remove half of the frozen truffles from the freezer. Dip each truffle into the melted white chocolate using a fork to hold it, allowing excess chocolate to drip off by tapping the fork handle on the bowl’s side. Place dipped truffles back on the lined baking sheet and immediately sprinkle with reserved cookie crumbs or sprinkles before the chocolate sets.
- Melt Remaining Chocolate: Repeat the melting process with the remaining white chocolate chips and oil.
- Dip Truffles Part Two: Remove the rest of the frozen truffles and dip them into the second batch of melted white chocolate. Place them on the baking sheet and garnish with cookie crumbs or sprinkles as before.
- Store: Once all truffles are coated and decorated, store them in an airtight container in the refrigerator for up to one week.
Notes
- Freezing the truffles before dipping helps them hold their shape and prevents the chocolate from melting too quickly.
- Use room temperature cream cheese for easier mixing and a smoother truffle consistency.
- Be careful not to burn the white chocolate while melting; melt slowly and stir often.
- Sprinkles add a fun decorative touch, but you can also use extra crushed lemon Oreos for a more uniform look.
- For easier dipping, work quickly once the chocolate is melted to prevent it from hardening before you finish coating.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American