Vegan Oreo Truffles
These vegan Oreo truffles are coated in chocolate and taste just like mini cheesecake bites! They’re made with dairy-free cream cheese and Oreo cookie crumbs and are perfect for a super easy, no-bake dessert!
I know I say this in practically every post I write, but this recipe is one of my new favourites!
Usually, I share my sweet treats with friends and family but I honestly ate almost all of these in 1 day (delicious but do not recommend).
My partner was lucky that he got to taste one…
It wasn’t my intention to eat them all but they are SO addictive! Especially the ones that are coated in white chocolate.
Want more no-bake vegan desserts?
Sometime last year, I made some Biscoff cheesecake truffles and they were an absolute hit! Especially with my dad, who makes them often. I’ve been meaning to create an Oreo version since last year and have only just gotten round to it now.
My dad made these with mint Oreos at Christmas time. They sounded and looked amazing! My next idea is to make them using golden Oreos so I’ll let you know how that goes!
My favourite chocolate for coating these truffles
If you like, you can leave these truffles uncoated but I highly recommend covering them in chocolate to make them extra tasty.
When they’re coated in chocolate, they taste very much like store-bought truffles!
I used a mix of dark and white chocolate to coat mine, not only to add a variety in taste but also to create a contrast! I’ve written an extensive list of vegan chocolate options in my UK vegan chocolate guide.
For the dark chocolate, I used Tesco classic 74% chocolate. It’s a little more bitter than typical vegan chocolates but it’s not overwhelming because the truffles themselves are quite sweet anyway.
When it comes to baking with white chocolate I almost always use The Free From Kitchen Co. these days. There are a few other brands I like though, such as Tesco Free from, Sainsbury’s free from and iChoc.
I just always tend to stick to the Free From Kitchen Co. because it’s the most reasonably priced one at Tesco, where I typically shop.
How to make vegan Oreo truffles
The first step is to weigh out 250g of Oreo biscuits. If you don’t have a scale, this is equal to around 23 regular-sized Oreos.
There are 14 biscuits in each standard-sized pack so you’ll need to buy 2 packs to make this recipe.
Place the Oreos into a food processor or high-power blender and blend them up into fine crumbs. Run your fingers through afterwards to make sure there are no sneaky lumps in there!
If you don’t have a food processor or blender, you can pop the Oreos into a large bowl and use the end of a rolling pin to crush the cookies. It will take a lot longer but will do the job just the same!
Place the biscuit crumbs into a large bowl with 120g of vegan cream cheese (4oz). I recommend using Violife for best results. I think it has the best flavour the best and it doesn’t end up watery like some other brands I’ve tried.
Mix the crumbs and the cream cheese together until it starts to stick together. Then use your hands to press it into a big ball.
Cover it with clingfilm or put it in an airtight container, then pop it into the fridge for 30 minutes to help it stiffen a little.
After the 30 minutes is up, remove the mixture from the fridge. Divide it up into 15 equal-sized pieces, roll them into balls and place them on a tray lined with baking paper.
I usually weigh mine out so they’re all exactly the same size and weight but if you prefer to just eyeball it, around 1 tablespoon of the mixture should make up 1 truffle.
Once you’ve made up all of your truffles, put them back into the fridge while you melt the chocolate.
Melt the chocolate over a low heat until there are no lumps left.
I used 100g of dark chocolate and 100g of white to coat my truffles. I also had an extra 20g of each for drizzling over the truffles once they’d set but this is optional.
If you’re using white chocolate, you might want to have some more on hand in case you want to add a second coating. It’s more see-through than the dark chocolate so it’s nice to add a little extra to cover them.
Dip each truffle ball into the melted chocolate and gently press the spoon against the side of the bowl to let any excess drip off.
Transfer the coated truffles to a wire rack with a lined baking tray underneath. This will allow any excess chocolate to drip off and make for easy clean up.
Just make sure that the gaps in your wire rack are not too large, otherwise the truffles will start to fall through. (Speaking from experience!)
Place the coated truffles into the fridge for 1 hour until the chocolate is firm.
Once the chocolate coating has set, you can drizzle over some extra chocolate for decoration if you wish.
I used a white chocolate drizzle on the dark chocolate coated truffles and vice versa, to create contrast. I also sprinkled over some Oreo crumbs to finish.
Pop the truffles back in the fridge until the drizzle has set and enjoy! (And share them with your friends and family!!)
If you use a tablespoon to measure them out before rolling them, the recipe will make around 15 truffles.
Of course, you can make them bigger or smaller, depending on your preference, or you can multiply or divide the recipe to get more or less. It’s totally up to you!
In an airtight container in the fridge.
If stored in the fridge, they’ll last at least 1 week but probably longer. I don’t know how long exactly because we always eat them much quicker than that!
Yes, these truffles can be frozen. Just pop them into an airtight container and freeze for up to 2 months.
To defrost, just transfer them to the fridge until they’re completely thawed and enjoy!
Vegan Oreo Truffles
3 Ingredient Oreo cheesecake truffles made with dairy-free ingredients. No baking required!
- 250 g Oreo biscuits (23 regular-sized Oreos)
- 120 g Vegan cream cheese* (4 oz)
- 200 g Vegan chocolate of choice** (7oz)
To top (optional):
- Few blocks of extra chocolate for drizzling
- 1 Oreo, crushed into crumbs
Place the Oreos into a food processor or high-power blender and crush them into fine crumbs. If you don't have a processor or blender, you can crush them in a bowl using the end of a heavy rolling pin.
Add the Oreo crumbs to a large bowl with the cream cheese. Mix it until it starts to stick together then use your hands to press it into a large ball. Cover and place in the fridge for 30 minutes.
After the 30 minutes are up, divide the mixture into 15 equal-sized pieces. You can weigh them out for accuracy or use roughly 1 tablespoon per truffle.
Roll each piece into a ball and place it on a lined baking tray. Pop them back in the fridge in the meantime.
Melt the chocolate over a low heat until there are no lumps left. Dip 1 truffle at a time into the chocolate, using a spoon to coat it evenly. Place the truffles onto a wire rack with a lined baking tray underneath. This will allow any excess to drip off and prevent the chocolate from pooling under the truffles.
Once all of the truffles are coated, place them in the fridge for around an hour, or until the chocolate coating has set.
Drizzle some extra chocolate over each truffle and top with a sprinkling of Oreo crumbs. Place them back in the fridge until the drizzle has set and enjoy!
- *I recommend Violife for best results
- **If using vegan white chocolate, you may want to use extra so you can get a second coating. It can be a little see-through otherwise.
- Store in an airtight container in the fridge for up to 1 week.