Nutella Truffles are a quick and easy twist on a traditional Oreo truffle: it adds a chocolate-hazelnut spread to the crushed cookies and cream cheese mixture to create melt-in-your-mouth bite-sized balls. This no-bake recipe uses only 4 ingredients to form a rich and fudgy filling that is chilled and coated in chocolate.
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No-Bake Nutella Oreo Truffles
Nutella Truffles easily upgrade a classic sandwich cookie into an indulgent chocolate candy-coated confection. This simple recipe combines the best of my Birthday Cake Oreo Balls with my Chocolate Cheesecake Bites and transforms it into a deliciously decadent sweet treat with a distinct Nutella taste.
With a few basic ingredients and a food processor or blender, the truffle filling can be prepared in 10 minutes, simply by pulsing the cookies into crumbs, binding them with cream cheese and Nutella, then rolling them into perfectly portioned bite-sized balls.
Once chilled, the soft and creamy centers are covered in a hard chocolate coating; while I love eating spoonfuls of Nutella straight from the jar, these handheld truffles are a fun way to serve finger food at any celebration!
If you like these tasty, no-bake treats, you will love my Lemon Truffles, Peanut Butter Truffles, and Peppermint Oreo Truffles!
Why We Love This Nutella Truffles Recipe
- Quick and easy to make, especially because they are no-bake!
- Combines only 4 ingredients to create the filling, then they’re coated in chocolate–so simple!
- Deliciously decadent mini-desserts that are perfectly portioned and portable.
- Fun to decorate and customize for any holiday or special occasion.
- Classic flavors of toasted hazelnut and rich chocolate formed into a tasty truffle.
- Perfect for gift-giving and great additions to any cookie or dessert tray.
- OREO THINS cookies
- Cream cheese
- Milk chocolate melting wafers: I used Ghirardelli brand but you can use whatever you prefer.
- Chocolate sprinkles for garnish
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Substitutions and Additions
- Choose Your Chocolate: If you want a more decadent Nutella truffle, you can swap out the milk chocolate melting wafers for semi-sweet or dark chocolate. Make sure you follow the package instructions for melting. Chocolate almond bark or vanilla almond bard can be used as well to coat the truffles.
- Try Fun Toppings: Try rolling these truffles in different toppings before allowing them to set. You could use rainbow jimmies, nonpareils, coconut, crushed nuts. or even add a drizzle of chocolate.
- Customize Your Colors: You can coordinate the color of sprinkles to match a favorite holiday, bridal or baby shower, or even a sports team event. Have fun and get creative with these. Add rainbow sprinkles for a birthday-themed party; red and green sprinkles for Christmas; pink and red sprinkles for Valentine’s Day; pretty pale colors for Easter.
- Rimmed baking tray
- Parchment paper
- Food processor
- Mixing bowl
- Measuring tools
- Cookie scoop (1 ½ in. or 1 tablespoon size)
How to Make Nutella Truffles
Nutella Oreo Truffles are quick and easy to prepare in the food processor in 10 minutes. These deliciously decadent sweet treats have a soft and creamy crushed Oreo and toasted hazelnut flavored-filling that’s coated in chocolate and decorated to look fancy!
- Make The Filling Mixture: Pulse the OREO THINS in a food processor, until you have very fine cookie crumbs and then add the cream cheese, Nutella, and salt. Pulse until a ball forms in the bowl, 1-2 minutes.
Pro Tip: All the ingredients should be completely combined and smooth
- Chill the mixture in the refrigerator for 30 -45 minutes.
Pro Tip: It should be firm enough to hold the shape of a ball.
- Roll Into Balls: Scoop the truffle mixture with a cookie scoop, roll it into a ball with your hands, and place it onto the prepared baking tray. Repeat until all the truffles have been made. Chill for 1 – 1 ½ hours or until the balls are firm and hold their shape.
- Coat The Truffles: Place 1 truffle onto the prongs of a fork and dip it into the melted chocolate. Lift the fork and allow any excess chocolate to drip back into the bowl. Place it on the parchment lined baking tray, sprinkle with chocolate sprinkles, and repeat for all truffles.
Pro Tip: You can place your tray of coated truffles back into the refrigerator to harden for an additional 5-10 minutes or they can sit at room-temperature until they are hard.
- Make sure that your cream cheese is very soft and room-temperature so that it mixes in very smoothly to the cookie crumbs and Nutella.
- Use a food processor to crush the Oreos into fine crumbs.
- I do not recommend using homemade Nutella in this recipe because it tends to be softer than its commercial sister. You need the texture of store-bought Nutella for these truffles.
- To Store: You can store your Nutella truffles in an airtight container, in the refrigerator, for 7-10 days.
Frequently Asked Questions
You can really up the Nutella flavor by using the specialty Oreo cookies with the chocolate Nutella flavored creme filling.
They may be seasonal or you may have to order them if your local store does not sell them. If you use this substitute, you will cut back the amount of cookies to 20 as they are thicker than the OREO THINS I used for this recipe.
You should use full-fat cream cheese for this recipe. The low and nonfat varieties do not mix in as well as they have a bit more liquid to them so it makes the mixture too soft to set up.
Nutella Truffles 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 for a few hours. According to the FDA, cream cheese can be left out at room temperature for up to 2 hours.
The best method to coat these balls in chocolate is to use a fork and gently tap any excess on the side of the bowl. I like to use a toothpick to remove excess melted chocolate from the bottom of the fork and then to gently push the truffle onto the baking sheet.
Yes, you do need a food processor to crush the cookies into fine crumbs, although you could probably also a blender. Crushing the cookies by hand isn’t going to get the crumbs small enough to combine with the other ingredients and form the right consistency.
Other Easy Truffle Recipes
- Cookie Dough Truffles
- Strawberry Shortcake Truffles
- Peppermint Oreo Truffles
- Pumpkin Truffles
- Pumpkin Spice Truffles
- Grinch Christmas Truffles
- Brownie Truffles
- 25 OREO THINS cookies (half of a 13.1 oz. package)
- 4 ounces cream cheese room-temperature
- ⅔ cup Nutella
- ¼ tsp salt
- 10 ounces milk chocolate melting wafers (I used Ghirardelli brand)
- Chocolate sprinkles for garnish
- Line a small rimmed baking tray with parchment paper. Set aside.
- In the bowl of a food processor add the OREO THINS cookies and pulse until you have very fine cookie crumbs. This will take 1-2 minutes.
- To the cookie crumbs add the cream cheese, nutella and salt. Pulse an additional 1-2 minutes or until a ball forms in the bowl of your food processor. All the ingredients should be completely combined and smooth.
- Carefully remove the bowl, and blade from your food processor and place the nutella truffle mixture into the refrigerator to chill for 30 -45 minutes. It should be firm enough to hold the shape of a ball.
- Using a small 1 ½ in., or 1 tablespoon sized, cookie scoop you will scoop out a leveled amount and roll it in the palm of your hand to form a ball. Place the ball of nutella truffle onto the prepared baking tray. Repeat until all the truffles have been made.
- Place the tray of nutella truffles into the refrigerator to chill for an additional 1 – 1 ½ hours or until they are firm and hold their shape.
- Once your nutella truffles have chilled you can make the chocolate coating by melting the milk chocolate wafers, in a small bowl, according to your package directions.
- Using a large fork you will place 1 truffle onto the prongs of the fork and gently dip the truffle into the melting chocolate. Evenly coat the truffle with the chocolate then using the fork, lift it out of the chocolate allowing any excess chocolate to drip back into the bowl.
- Place the chocolate coated truffle back onto the parchment lined baking tray and sprinkle a few of the chocolate sprinkles onto the top as a garnish. Repeat until all the truffles are coated and garnished. You can place your tray of milk chocolate coated nutella truffles back into the refrigerator to harden the outer coating for an additional 5-10 minutes or they can sit at room-temperature until they are hard.
- If you want a more decadent nutella truffle you can swap out the milk chocolate melting wafers for semi-sweet or dark chocolate. You will want to make sure you follow the package instructions for melting. Alternatively, chocolate almond bark can be used as well to coat the truffles.
- If you change the type/colors of your sprinkles you use for garnish, you can coordinate them to match a favorite holiday, bridal or baby shower or even a sports team event. Have fun and get creative with these.
- You can really amplify the nutella flavor by using the specialty Oreo cookies with the chocolate nutella flavored creme filling. They may be seasonal or you may have to order them if your local store does not sell them. If you use this substitute you will cut back the amount of cookies to 20 as they are thicker than the OREO THINS I used for this recipe.
- Make sure that your cream cheese is very soft and room-temperature so that it mixes in very smoothly to the cookie crumbs and nutella. You will also want to use full-fat cream cheese for this recipe. The low, and nonfat, varieties do not mix in as well as they have a bit more liquid to them so it makes the mixture too soft to set up.
Can these be frozen? I’d like to try to make these for Christmas this year.