Heart Oreo Truffles are a sweet mash-up of Oreos, creamy filling, and rich chocolate—perfect for Valentine’s Day or just because!
Add some Valentine Snack Mix and Valentine’s Popcorn for a fun festive spread!
Heart Oreo Truffles Are…
- Easy to make: No baking required!
- Customizable: Mix and match chocolates and toppings.
- Perfect for sharing: Great for parties or gifting.
- No special equipment needed: Basic kitchen tools get the job done!
- So tasty: Oreo, cream cheese, and chocolate — what’s not to love?!
Note: Oreos are a trademarked brand of chocolate sandwich cookies. Other brands will work just as well.
Heart Oreo Truffle Ingredients
- Oreo cookies: Regular Oreos; don’t use Double-Stuf.
- Cream cheese: Full-fat, brick-style here.
- Chocolate: High-quality bars or melting wafers for smooth melting.
- Coconut oil: The oil thins the chocolate; vegetable oil works too.
- Optional toppings: Oreo crumbs for texture, white chocolate for a drizzle.
How To Make Heart Oreo Truffles
- Blend: Process Oreos into crumbs.
- Mix: Combine crumbs and cream cheese.
- Chill: Press into pan; chill.
- Cut: Into hearts.
- Melt: Chocolate + oil, microwave, cool.
- Dip: Coat hearts in chocolate.
- Decorate: Sprinkle crumbs or drizzle white chocolate.
- Finish: Let set and enjoy!
Heart Cookie Cutter
For these truffles, aim for a 1-inch (or similar size) heart-shaped cookie cutter. Here are a few options to consider:
Tips For Making Heart Oreo Truffles:
- Cream cheese: Soften to room temperature for smooth mixing.
- Press evenly: Compress and flatten the mixture in a pan with a measuring cup.
- Chill well: Proper chilling keeps shapes firm during cutting and dipping.
- Hot cookie cutter: Run the cutter under hot water and dry quickly for clean edges.
- Work in batches: Dip in batches, keeping others chilled.
Storage
Store truffles in an airtight container in the fridge, separating layers with parchment paper, for up to 2 weeks.
For longer storage, freeze them for up to 2-3 months and thaw overnight in the fridge before serving.
More Valentine’s Day Treats:
- Valentine Muddy Buddies
- Valentine’s Pretzels
- Crème Brûlée
- Valentine Cookies
- Chocolate-Covered Wafers
Heart Oreo Truffles
Heart Oreo Truffles combine Oreos, creamy filling, and rich chocolate for the perfect Valentine’s Day treat—or make them any time you want something cute and sweet!
Equipment
- Baking pan 8 x 8-inch
- Parchment paper
- large sheet pan,
- Food Processor or blender
- stand mixer or hand mixer
- Heart-shaped cookie cutter
Ingredients
- 36 regular Oreo cookies leave in creme
- 8 ounces cream cheese full-fat, brick-style, softened
- 2 cups (12 ounces) chocolate melting wafers milk, semi-sweet, or dark chocolate; see note 1
- 2 teaspoons coconut oil
- Oreo crumbs optional, for topping
- White chocolate optional, for drizzling on top
Instructions
- Line an 8x8-inch pan with parchment paper or foil, ensuring an overhang for easy removal. Set aside. Line a large sheet pan with a silicone liner or parchment paper. Set aside.
- Place the whole Oreos (cookie and filling) in a food processor or blender. Pulse until you achieve a fine crumb. Re-process any large pieces. Transfer crumbs into a large mixing bowl.
- Combine the Oreo crumbs with softened cream cheese. Use a stand mixer or a hand mixer to beat until well combined.
- Press the mixture into the prepared pan, compressing to an even layer. Cover and refrigerate for at least 2 hours, or freeze for 1 hour if short on time.
- Once chilled, lift the mixture from the pan using the overhang. Use a heart-shaped cookie cutter to cut out shapes. (You can reroll any leftovers into small balls.)
- Combine the chocolate and oil in a glass bowl. Microwave in 15-second increments, stirring between each, until melted and smooth. Allow to cool for about 5 minutes to prevent melting the truffles when dipping.
- Dip each heart truffle into the melted chocolate, ensuring an even coat. Lift out with a fork, tap to remove excess chocolate, and use a toothpick to eliminate any bubbles. Use a table knife to gently slide the truffle onto a lined sheet to set.
- Optional: Immediately sprinkle with Oreo crumbs if desired, or let the chocolate set slightly before drizzling with melted white chocolate.
- Refrigerate for at least 1 hour to allow the chocolate to set.
Recipe Notes
Note 1: I recommend chocolate made for melting like good quality baking bars (such as Baker’s, Lindt, or Ghiradelli) or good quality melting wafers (such as Ghiradelli) for best results. (Both bars and melts are found in the baking aisle of the store—I like using melts best for ease!). Use whatever flavor of chocolate you like best!
Make Ahead and Freeze: You can prepare the shaped balls a couple of days in advance (store in an airtight container). Freeze the finished truffles for 2–3 months and thaw overnight in the fridge.
Storage: Store in an airtight container, separated by parchment or wax paper, in the fridge for up to 2 weeks. (Due to the cream cheese, these truffles must be refrigerated.)
Nutrition
Serving: 1serving | Calories: 100kcal | Carbohydrates: 7g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 8mg | Sodium: 30mg | Potassium: 77mg | Fiber: 1g | Sugar: 5g | Vitamin A: 107IU | Calcium: 15mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
