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A close-up photo of freshly made Mint Oreo Truffles on a decorative plate.

Easy Mint Oreo Truffles

These no-bake Mint Oreo Truffles are a cool, creamy, and decadent treat. With just a few core ingredients, they feature a mint-chocolate center made from crushed Oreos and cream cheese, all coated in a crisp chocolate shell. Perfect for holidays, gifts, or a simple yet impressive dessert.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 24
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 6 ounces full-fat brick cream cheese, softened to room temperature
  • 1/4 teaspoon pure peppermint extract optional
  • 16 ounces high-quality chocolate melting wafers dark, semi-sweet, or white
  • 1 tablespoon refined coconut oil or vegetable shortening
  • Optional for garnish: Crushed candy canes, sprinkles, or drizzled contrasting chocolate

Equipment

  • Food processor
  • Stand mixer or hand mixer
  • Mixing bowls
  • Rimmed baking sheet
  • Parchment paper
  • Small cookie scoop (about 1 tablespoon)
  • Heatproof bowls
  • Fork or dipping tools
  • Spatula

Method
 

  1. Place the entire package of Mint Oreos (including the creme filling) into a food processor. Pulse until you have uniform, fine crumbs with no large pieces.
  2. In a mixing bowl using a stand mixer or hand mixer with a paddle attachment, beat the softened cream cheese until completely smooth and creamy.
  3. Add the Oreo crumbs and the optional peppermint extract to the cream cheese. Mix on low speed until fully combined and the mixture holds together firmly when pinched.
  4. Using a small cookie scoop (about 1 tablespoon), portion the mixture. Roll each portion between your palms to form a smooth, round ball.
  5. Place the shaped truffle balls on a parchment-lined baking sheet. Freeze for at least 30 minutes, or refrigerate for 2 hours, until they are very cold and firm.
  6. Combine the chocolate melting wafers and coconut oil (or shortening) in a heatproof bowl. Melt in the microwave in 20-second intervals, stirring thoroughly after each, until completely smooth. Keep the chocolate warm but not hot.
  7. Remove only a few truffle balls from the freezer at a time. Using a fork or dipping tool, submerge a frozen ball in the melted chocolate, tap off the excess, and place it back on the parchment paper.
  8. If using, immediately sprinkle the wet chocolate with garnishes like crushed candy canes or sprinkles before the shell sets.
  9. Allow the chocolate coating to set fully at room temperature, or refrigerate for about 10 minutes for a quicker set.
  10. Store the finished truffles in an airtight container in the refrigerator for up to 2 weeks.

Notes

For best results, ensure your cream cheese is truly softened to room temperature (65-70°F) to avoid lumps. Do not substitute peppermint extract with peppermint oil, as it can break the emulsion. The deep freeze of the truffle centers is critical to prevent the chocolate shell from cracking. Adding coconut oil or shortening to the chocolate creates a smoother, more flexible coating. Work in small batches while dipping to keep the centers cold.