Have you tried the new Lemon Oreos? Oh my goodness, they are SO yummy! I’m just slightly obsessed with all things lemon, so I was really excited to see them. My favorite way to eat Oreos is actually when I make them into Oreo Truffles! When I saw the new lemon flavor, I knew exactly what I wanted to make…Lemon Oreo Truffles. They did not disappoint! Dipped in white chocolate and sprinkled with lemon zest, they’re perfect for spring and Easter!
They really could not be any easier to make, and they have just three ingredients! Oreos (yummy), cream cheese (yummy), and white chocolate (yummy). See where I’m heading with this? How could they NOT be good?
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?
Tip: To dip the oreos in chocolate, using two forks works really well, or I love this (*affiliate link) Wilton Dipping Scoop
!!
Lemon Oreo Truffles
Ingredients
- 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.
Maggie @ The Love Nerds says
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!
Simply Kierste says
Thank you so much!! xoxo
Jessica says
Do these need to be refrigerated after they’re set?
Simply Kierste says
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!
Julie says
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!!
Simply Kierste says
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
kim says
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.
Old Salt Farm says
That’s a great idea, Kim, thank you for sharing!
Lori says
Approx. how many truffles does 1 batch make?
Simply Kierste says
It really depends on how big you make your truffles–small, medium, or large. I can usually get between 15-20 truffles per batch.
Tami says
Do they need to be refrigerated?
Simply Kierste says
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.
Ginnybug says
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?
Simply Kierste Design Co. says
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!
Ginnybug says
Thank you so much, I will try that. Everybody loved them!
MaryLouise Mather says
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!
Simply Kierste Design Co. says
Hi! Mine was pretty moist, but still held together. I would add more crumbs to your mix–that will thicken it.
Vera says
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
Old Salt Farm says
Hi, Vera! The most I’ve stored them in the refrigerator is about 5 days, but I think you could squeeze a week!