Lemon Oreo Truffles

Lemon Oreo Truffles are smooth and creamy, with zesty lemon flavor and an irresistible crunch of Oreo cookies.

Lemon Truffles With Golden Oreos

Our Lemon Oreo Truffles are easy to make simply by combining crushed OREO cookies with softened cream cheese and fresh lemon, rolling them into balls, coating them in melted chocolate, and decorating them with a drizzle of more candy.

With their soft and creamy texture and sweet and tangy taste, these Oreo balls are filled with fresh lemon flavor packed into small size packages.

It’s always fun to bite through the hard candy-coated shell into the soft cake-like center; these bite- sized lemon Oreo balls taste like cake pops that are prepared without a stick.

Why We Love Lemon Oreo Truffles

Quick and easy to make, especially because it’s no bake.
Uses a handful of simple ingredients.
Hardened exterior shell with a soft, moist interior makes them a great finger food and single-serving snack.
Deliciously decadent mini-desserts that are perfectly portioned and portable.
Perfect for gift-giving, holiday parties, or placing on a dessert tray.

Lemon Truffles Ingredients

Golden Oreo cookies
Cream cheese
Fresh lemon juice
Zest from one lemon
Yellow melting wafers
White chocolate melting wafers: I used white chocolate ghirardelli melting wafers for this recipe.
Crisco shortening

Substitutions and Additions

Create Your Cookie Crumbs: Feel free to replace the Golden Oreos with Lemon Oreo cookies. You can also use your favorite vanilla sandwich cookies, lemon sandwich cookies or butter cookies instead of the name brand.
Decorate Your Desserts: Before the chocolate coating begins to set, you can top your lemon Oreo cookie balls with a drizzle of chocolate, more cookie crumbs, sprinkles, crushed candy, or chopped nuts.

Recommended Tools

Large cookie sheet
Parchment paper
Mixing bowl
1 inch cookie scoop
Double boiler or bowl and pot
Forks or dipping tools
Piping bag or Ziploc bag

How to Make Lemon Oreo Truffles

Make The Middle Mixture: Cream together the crushed Oreos, cream cheese, lemon juice, and lemon zest until smooth.
Roll Round Balls: Scoop the mixture and roll into balls. Use the palms of your hands to smooth and round each ball. Chill in the refrigerator for 1 hour.
Melt The Chocolate: Melt the yellow wafers in a double boiler, stirring frequently. Add crisco and stir until the chocolate is smooth, silky and fully melted. Remove from heat.
Cover In Chocolate: Dip each truffle ball into the melted chocolate to cover completely. Cool in the fridge for an additional 20 minutes.
Melt More Chocolate: Repeat the double boiler process for the white chocolate melting wafers. Melt the chocolate, adding more crisco, and mix until silky smooth. Remove from heat.
Decorate: Pipe white chocolate lines over each truffle and top with Oreo Crumbs. Place in the refrigerator to chill for an additional 20 minutes.
Serve: Serve chilled and enjoy!

Melting Chocolate In The Microwave

You can use the microwave method to melt the chocolate, although the double boiler seems to melt the chocolate better. If you use the microwave, microwave first on 50% power of defrost mode for 1 minute. Stir the wafers, add in the crisco, and microwave for 30 second intervals stirring in between until the chocolate is silky smooth. Do not microwave utensils.

a couple of lemon oreo truffles in a bowl

Tips For Making The Best Lemon Oreo Truffles

You can find coloring melting wafers at a local craft store. If you cannot find them, use 1-½ cups white chocolate melting wafers with yellow food coloring gel, not drops.
Pack the cookie scoop tight with the cookie dough mixture.
Use an electric hand mixer or stand mixer to blend the truffle mixture together. This will produce the best results versus mixing by hand alone.
This recipe uses white chocolate Ghirardelli melting wafers. Ghirardelli melting wafers are the easiest to work with and yield a smooth finish!
Use the smallest attachment you have for your pipe bag. The attachment should not have any lines or decorative shapes.
You can substitute Crisco for vegetable oil. If you do use vegetable oil, use slightly less.
You can crush your Oreo cookies in a blender or food processor or place them in a Ziploc bag and crush them with a rolling pin.
When dipping the truffles, carefully sling them from side to side to remove any excess melted chocolate from the bottom.

How to Store Lemon Oreo Truffles

To Store: Keep truffles stored inside the refrigerator for up to 5 days to avoid sweating or cracking.
To Freeze: You can freeze and store the uncoated truffles for up to 2 months. You will need to thaw them overnight in the refrigerator before coating them.

More Easy Truffle Recipes

Rainbow Cake Truffles

Baby Shower Truffles

Brownie Truffles

Chocolate Covered Cherry Brownie Bombs

Frequently Asked Questions

What is the consistency of the melted chocolate?

The melting wafers should have the consistency of dressing when they are melted! If this mixture is too thick and is very slow to fall off your spoon, add slightly more crisco and heat for another rotation. However, it also should not be too soupy.

Do my Oreo Balls need to be refrigerated?

Oreo balls should be kept in the fridge until you serve them. I personally think they taste best when cold. However, they can be left at room temperature. According to the FDA, cream cheese can be left out at room temperature for up to 2 hours.

Can I use chocolate chips instead of candy melts to coat my bites?

Either candy wafer melts or almond bark is the best options to coat your truffle bites because they create a smooth texture. However, if you choose to use chocolate chips, you will need to add 1 tbsp of coconut oil to each 8 oz of chocolate chips you’re melting for a smooth finish.

What is the best way to dip truffles in melted chocolate?

The best method to coat these balls in chocolate is to use a fork and gently tap any excess chocolate on the side of the bowl. I like to use a toothpick to remove the excess melted wafer from the bottom of the fork and then gently push the ball onto the baking sheet.

Other Easy Truffle Recipes

5 from 1 vote

Lemon Golden Oreo Truffles

Author — Jennifer Fishkind

Serves —

Lemon Oreo Truffles are soft and moist and loaded with fresh lemon flavor.

Print Rate Pin Save

Prep Time 25

Chill Time 1 20

Total Time 1 45

Ingredients

▢ 36 finely crushed golden Oreo cookies
▢ 8 ounce block of cream cheese softened at room temperature
▢ ¼ cup fresh lemon juice
▢ Zest from one lemon
▢ 1½ cups yellow melting wafers
▢ ½ cup white chocolate melting wafers
▢ 1½ tablespoons of crisco shortening

Instructions

Prepare a large cookie sheet with parchment paper and set aside.
In a small mixing bowl cream together the crushed Oreos, cream cheese, lemon juice, and lemon zest until smooth. Reserve a handful of the crumbs for garnishing the final truffle.
Using a 1 inch cookie scoop, scoop the cookie dough mixture and roll into 1 – 1-½ inch balls. Use the palms of your hands to smooth and round each ball. Do this until the mixture is completely used.
Place each truffle ball on the sheet of parchment paper and place inside the refrigerator for 1 hour.
About 5-10 minutes before the chilling time is complete, begin to prepare your melting chocolate by first adding the yellow wafers to a large bowl.
Next, place that bowl over a stovetop pot containing 3-4 inches of water. Bring water to a boil, creating a double boiler.
Stir the wafers frequently using a rubber spatula as the chocolate melts. Add 1 tablespoon of the crisco and continue to stir until the chocolate is smooth, silky and fully melted. When done, remove from heat.
Using two forks or dipping tools, dip each truffle ball into the melted chocolate, covering it completely. Roll the ball, working it into the chocolate to cover it completely.
Place each chocolate covered truffle on parchment paper and repeat the process for all truffles.
Place inside the refrigerator and allow to cool for an additional 20 minutes.
When the truffles have almost finished chilling, repeat the double boiler process for the white chocolate melting wafers. Melt down the chocolate, adding the remaining crisco and mix until silky smooth. When done, remove from heat.
Using a piping bag or small plastic Ziploc bag, pipe white chocolate lines over each truffle, immediately top with Oreo crumbs.
Repeat this process for all truffles one at a time before placing in the refrigerator to chill for an additional 20 minutes before serving.

Jenn’s Notes

Storage:

To Store: Keep truffles stored inside the refrigerator for up to 5 days to avoid sweating or cracking.
To Freeze: You can freeze and store the uncoated truffles for up to 2 months. You will need to thaw them overnight in the refrigerator before coating them.

Tips:

You can find coloring melting wafers at a local craft store. If you cannot find them, use 1-½ cups white chocolate melting wafers with yellow food coloring gel, not drops.
Pack the cookie scoop tight with the cookie dough mixture.
Use an electric hand mixer or stand mixer to blend the truffle mixture together. This will produce the best results versus mixing by hand alone.
This recipe uses the white chocolate Ghirardelli melting wafers. Ghirardelli melting wafers are the easiest to work with and yield a very smooth finish!
Use the smallest attachment you have for your pipe bag. The attachment should not have any lines or decorative shape.
You can substitute crisco for vegetable oil. If you do use vegetable oil, use slightly less.
You can crush your Oreo cookies in a blender or food processor or you can place the cookies in a Ziploc bag and crush them with a rolling pin.
When dipping the truffles, carefully sling them from side to side to remove any excess melted chocolate from the bottom.

Nutrition Info