No-Bake Grinch Oreo Truffles
These No-Bake Grinch Oreo Truffles are festive Christmas treats made with crushed Oreo cookies, cream cheese, and a bright green candy coating. Finished with little red heart sprinkles, they're perfect for Christmas parties, holiday dessert platters, and gifting.
Equipment
- Food processor
- Large mixing bowl
- Electric hand mixer or spatula
- * Baking sheet
- * Parchment paper
- Microwave-safe bowl
- Fork or dipping tool
Ingredients
- 1 standard package about 405g regular Oreo cookies, including filling
- 225 g full-fat block cream cheese softened
- 450 g green candy melts approximately; extra may be needed for dipping
- ½ –1 teaspoon coconut oil optional
- 36 small red heart sprinkles
Instructions
- Place the Oreo cookies, including the cream filling, in a food processor and pulse into fine crumbs.
- Transfer the crumbs to a mixing bowl. Add softened cream cheese and mix until fully combined.
- Scoop approximately 1 tablespoon of mixture at a time and roll into small balls.
- Arrange the balls on a parchment-lined baking sheet.
- Refrigerate for about 30 minutes until firm, or freeze for 15–20 minutes.
- Place the green candy melts in a microwave-safe bowl. Microwave in 20–30-second intervals, stirring between each until smooth.
- If the coating is too thick, add ½ teaspoon coconut oil and stir. Add a little more only if needed.
- Dip each chilled Oreo ball into the melted green coating, turning to cover completely.
- Lift with a fork or dipping tool and allow excess coating to drip off.
- Place the coated truffles back on the parchment-lined baking sheet.
- Immediately add one red heart sprinkle to each truffle while the coating is still wet.
- Allow the coating to set at room temperature or refrigerate for 10–15 minutes before serving.
Notes
- Use full-fat block cream cheese rather than spreadable cream cheese.
- Crush the Oreos into fine crumbs for a smooth truffle mixture.
- Chill the balls thoroughly before dipping.
- Add coconut oil gradually if the candy coating is too thick.
- Decorate with red hearts before the coating sets.
- Store in an airtight container in the refrigerator for up to one week.
- Freeze for up to two months.
- Yield is estimated at 30–36 truffles depending on their size.
- Crush the Oreos into fine crumbs for a smooth truffle mixture.
- Chill the balls thoroughly before dipping.
- Add coconut oil gradually if the candy coating is too thick.
- Decorate with red hearts before the coating sets.
- Store in an airtight container in the refrigerator for up to one week.
- Freeze for up to two months.
- Yield is estimated at 30–36 truffles depending on their size.