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Lemon Oreo Truffles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 198 reviews
  • Author: Emily
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour
  • Yield: 36 truffles 1x
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

These Lemon Truffles with Golden Oreos are a delightfully tangy and creamy treat combining the crunch of vanilla cream cookies with fresh lemon zest and juice, all coated in smooth white chocolate. Perfect for a refreshing dessert or a sweet snack, these no-bake truffles offer a burst of citrus flavor wrapped in a luscious white chocolate shell.

Ingredients

Scale

Main Ingredients

  • 36 Golden Oreos (or other crunchy vanilla cream cookies), 14.3 ounce package
  • 8 ounces cream cheese, softened
  • 1 tablespoon lemon zest (plus more for garnish)
  • 3 tablespoons lemon juice (juice from 1 1/2 large lemons)

Coating

  • 18 ounces white chocolate chips (3 1/4 cups)
  • 1 tablespoon coconut oil (optional, for smoother coating)

Instructions

  1. Prepare the baking sheet. Line a rimmed baking sheet with parchment paper to prevent the truffles from sticking after coating.
  2. Make cookie crumbs. Place the Golden Oreos in a food processor and pulse until they become fine crumbs. If you don’t have a food processor, crush cookies in a sealed gallon zip-top bag with a rolling pin or canned good.
  3. Mix truffle base. In a bowl, zest and juice the lemons. Add lemon zest, lemon juice, and softened cream cheese to the cookie crumbs. Mix gently by hand with a silicone spatula to combine without making the mixture too liquid.
  4. Form truffles. Using a small cookie scoop or tablespoon, roll the mixture into balls about 1 tablespoon each. Place the dough balls on the prepared baking sheet, spacing them apart so they don’t touch. Freeze for at least 15 minutes to firm up.
  5. Melt white chocolate coating. Place white chocolate chips and coconut oil (if using) in a heatproof bowl. Microwave at half power for one minute, stir, then continue heating in 30-second increments, stirring until smooth and fully melted.
  6. Coat the truffles. Remove truffles from the freezer. Using a fork, dip each truffle into the melted white chocolate, allowing excess to drip off. Place coated truffles back on parchment paper without touching.
  7. Decorate. Drizzle additional white chocolate over each truffle and immediately sprinkle with extra lemon zest for garnish.
  8. Set the coating. Return the truffles to the freezer for 15 minutes to allow the white chocolate to harden completely before serving.

Notes

  • If you lack a food processor, crush cookies manually using a zip-top bag and rolling pin or canned good.
  • You can mix the cream cheese, lemon juice, and zest into the cookie crumbs by hand or with an electric mixer; just ensure the cream cheese is well softened.
  • Adding a tablespoon of coconut oil to the melted white chocolate creates a smoother, shinier coating; vegetable shortening or vegetable oil can also be used.
  • Lemon extract can substitute for lemon juice and zest: 1 tablespoon lemon extract for 3 tablespoons lemon juice, and about 1 teaspoon of lemon extract for the zest, adjusting to taste.
  • Using Lemon Oreos and skipping fresh lemon juice is an alternative; the lemon flavor might differ but reportedly tastes delicious.

Nutrition

  • Serving Size: 1 truffle
  • Calories: 120
  • Sugar: 14g
  • Sodium: 55mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 0.5g
  • Protein: 1g
  • Cholesterol: 10mg

Find it online: https://emilyquickdinners.com/lemon-oreo-truffles-recipe/