Just three ingredients is all it takes to make these super simple lemon truffles! Rich, full of citrus flavor, and covered in white chocolate. The perfect easy dessert recipe.
Easy Lemon Truffles
These truffles have been made in our home for years. When I saw that Oreo released a lemon version of their golden cookies, I KNEW I had to give this a try. Our classic Oreo Truffles are always a hit at parties. A lemon version gives a refreshing citrus twist to the easy dessert!
Did I also mention these are my dad’s all-time favorite?? He was blown away when I told him they are only made with three ingredients!
Lemon Cookie Truffle Ingredients:
- Lemon Sandwich Cookies- I always use lemon Oreo cookies. They have the perfect balance of lemon flavor to shine in these easy truffles.
- Cream Cheese- Stick with the name brand if you can. Philadelphia cream cheese is our favorite. This is the part of the recipe that holds things together.
- Chocolate or Almond Bark- White chocolate is preferred, but it can be tricky to melt. It is a little more sensitive so I always go with almond bark. It is easy to use and has the perfect consistency.
How to make truffles with Oreo’s and cream cheese:
- Start by blending or processing all of your cookies (I use my Blendtec) and until they are fine crumbs. You add the whole cookie into the blender. The filling will start to crumble right along with the cookie.
- Once the cookies reach a fine crumb consistency, place in a mixing bowl with the cream cheese. Mix together until a dough forms. This process is made much easier if you use a hand mixer!
- The secret to perfect sizing is using a cookie scoop. I prefer the small version since these are incredibly sweet and decadent, but you definitely could use the larger version if you have got a serious sweet tooth. Roll the dough out and place on a parchment lined pan. Chill or freeze for an hour. They will be pretty soft and we need them to stiffen up just a bit before we move on to decorating!
- Melt white chocolate, or white almond bark, according to the package directions. Working quickly, dip each truffle in chocolate. Place on a parchment lined sheet and allow to set before serving.
Tips for this recipe:
- Use a high powered blender or food processor to get fine crumbled cookies. You do not want large pieces.
- A cookie scoop will help make sure that your truffles are even in sizes.
- To keep the dough from sticking to your hands, wet your hands slightly.
- If the chocolate is too thick, add a small spoon full of shortening to the melted chocolate. Stir until dissolved.
- Craving more lemon? Try my Lemon Coconut Cupcakes!
Easy truffle decorating ideas:
Truffles are SO fun to decorate. Once you have made them a time or two, you are going to find that they are your favorite impressive treat to make! Here are some fun ways to decorate your dessert. Be sure to sprinkle on top of your truffles immediately after you dip into melted chocolate.
- Sprinkles
- Drizzled Chocolate- in the same color or alternate!
- Cookie crumbs
- Dried Fruit
How long are Oreo truffles good for?
If stored properly, Oreo truffles can last up to one week! I suggest keeping them in an air tight container in the refrigerator.
Can you make Oreo truffles ahead of time?
Yep! You can make them up to one week in advance. I suggest only making them five days in advance so you can save any leftovers for a few more days.
More Lemon Recipes:
More Truffle Recipes:
3 Ingredient Lemon Truffles
Just three ingredients is all it takes to make these super simple lemon truffles! Rich, full of citrus flavor, and covered in white chocolate. The perfect easy dessert recipe.
Ingredients
- 36 Lemon Oreo Cookies
- 8 oz cream cheese, softened
- White chocolate or white almond bark
Instructions
Start by blending or processing all of your cookies (I use my Blendtec) and until they are fine crumbs. You add the whole cookie into the blender. The filling will start to crumble right along with the cookie.
Once the cookies reach a fine crumb consistency, place in a mixing bowl with the cream cheese. Mix together until a dough forms. This process is made much easier if you use a hand mixer!
The secret to perfect sizing is using a cookie scoop. I prefer the small version since these are incredibly sweet and decadent, but you definitely could use the larger version if you have got a serious sweet tooth. Roll the dough out and place on a parchment lined pan. Chill or freeze for an hour. They will be pretty soft and we need them to stiffen up just a bit before we move on to decorating!
Melt white chocolate, or white almond bark, according to the package directions. Working quickly, dip each truffle in chocolate. Place on a parchment lined sheet and allow to set before serving.
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