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No-Bake Grinch Oreo Truffles

These easy No-Bake Grinch Oreo Truffles are made with crushed Oreo cookies and cream cheese, dipped in bright green candy melts, and finished with little red heart sprinkles. They're a fun Christmas treat for parties, dessert platters, and homemade gifts.
Print Recipe
Prep Time 30 minutes
45 minutes
Total Time 1 hour 16 minutes
Course Dessert
Cuisine American
Servings 36 truffles

Equipment

  • Food processor or blender
  • Large mixing bowl
  • Electric hand mixer or spatula
  • * Baking sheet
  • * Parchment paper
  • Small cookie scoop or tablespoon
  • Microwave-safe bowl
  • Fork or dipping tool

Ingredients
  

  • 1 standard package about 405 g regular Oreo cookies, including filling
  • 225 g 8 oz full-fat block cream cheese, softened
  • 450 g 16 oz green candy melts
  • 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 until fine crumbs form.
  • Transfer the crumbs to a large mixing bowl. Add the softened cream cheese.
  • Mix until the ingredients are fully combined and form a thick dough.
  • Scoop approximately one tablespoon of the mixture at a time and roll into small balls.
  • Place 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 interval until smooth.
  • If the coating is too thick, add ½ teaspoon of coconut oil and stir. Add a little more only if needed.
  • Dip each chilled Oreo ball into the melted green candy coating, turning to cover completely.
  • Lift each truffle with a fork or dipping tool and allow excess coating to drip off.
  • Place the coated truffles back onto the parchment-lined baking sheet.
  • Immediately add one red heart sprinkle to each truffle while the coating is still wet.
  • Allow the candy coating to set completely. Refrigerate for 10–15 minutes if needed.
  • Store in an airtight container in the refrigerator until ready to serve.

Notes

Use regular Oreos rather than Double Stuf for a firmer filling.
Use the entire cookie, including the cream filling.
Full-fat block cream cheese gives the best consistency.
Crush the cookies into fine crumbs for a smooth filling.
Chill the truffles thoroughly before dipping.
Add coconut oil gradually if the candy coating is too thick.
Add the red heart sprinkles before the green coating sets.
Store in an airtight container in the refrigerator for up to one week.
Freeze for up to two months and thaw overnight in the refrigerator.
Yield will vary depending on the size of the truffles.