Easter Egg Oreo Truffles are no-bake, made with just five ingredients, fun for kids to decorate, and the perfect addition to an Easter sweets table.
Easter Egg Oreo Balls
I find Easter recipes to be really fun. My Easter Egg Fruit Pizza is super popular each year so I wanted to add some more Easter sweets to the site.
I’ve made Ghost Oreo Balls for Halloween and Christmas Oreo Bon Bons and now, Easter Egg Oreo Truffles.
Call them balls, truffles, bon bons, or in this case, eggs, but they’re all very similar and all very delicious. No-bake and made with just a few ingredients, these are fun to have the kids help decorate.
Why you’ll love these Easter Oreo Cookie Balls
- They’re easy – no bake truffles made with only five ingredients and one of those is sprinkles!
- They’re fun – decorating cookie ball eggs might be even more fun that decorating real eggs.
- They’re delicious – kids and adults love them.
Equipment needed to make Easter Oreo Truffles
- Food processor – I have this mini food processor and it has served me well. You can also crush the cookies with a rolling pin in a zip top bag if you don’t have a food processor.
- Cookie scoop – I have all sizes and they’re great for portioning out dough or truffles.
- Hand mixer – You’ll need to mix the cookie crumbs with cream cheese and a hand mixer fully incorporates the two.
Ingredients you’ll need
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.
- Oreo Cookie – Oreos come in so many flavors now – you can use whichever you want. Some of the special edition come in smaller packages but for this recipe you’ll want 19.1 oz so keep an eye out for the size.
- Cream Cheese – One brick of cream cheese, softened to room temperature. I use full fat but reduced will work.
- White Almond Bark– You can use something like CandiQuik or I like Ghirardelli white vanilla melts.
- Colored Candy Melts – I picked up several Wilton colors at Meijer but Michaels and JoAnn usually have a good selection. Or you can order a variety pack on Amazon.
- Sprinkles – Optional to some, required by me. I like the pastel Easter colors.
How to make Easter Egg Oreo Truffles
- STEP ONE: First, crush the Oreos either in a food processor or in a large zip top bag with a rolling pin. I like to use the food processor for an even crumb.
- STEP TWO: Then, move the crumbs to a large mixing bowl with the softened cream cheese. Use a hand mixer to blend the two together. Use a medium cookie scoop to scoop approximately 1.5 TB of the mixture and gently shape it into an egg shape. Lay the eggs onto a baking sheet lined with parchment paper. Repeat until out of mixture and then move the tray to the freezer for approximately 30 minutes.
- STEP THREE: While the eggs are chilling, you can melt the almond bark and candy melts so they’ll be ready. Add the almond bark to a microwave safe bowl, heat for 30 seconds, stir, and repeat until smoothly melted.
- STEP FOUR: Finally, once chilled, remove the eggs from the freezer and use two forks to dip each egg into the melted candy or almond bark, letting the excess drip off. Place back onto a parchment lined baking sheet and immediately drizzle designs onto the eggs and top with sprinkles.
What to serve with Easter Egg Oreo Truffles
After a savory Easter dinner of ham, potato salad (put those dyed eggs to good use), roasted carrots, and some garlic knots, set up a dessert table with some fun Easter themed treats.
Alongside the Oreo egg truffles, some cream cheese funfetti bars, a strawberry shortcake cake, a bunny butt dessert cheese ball, and some spring chick cupcakes will round out the Easter sweets table nicely.
Possible Substitutions/Additions
- You can use white almond bark or chocolate candy melts. The eggs are just as pretty in chocolate.
- Use various colored candy melts both for dipping and for drizzling.
- Sprinkles should be added before the candy hardens so work quickly.
- If you don’t have a food processor, you can crush the Oreos with a rolling pin in a large zip top bag.
- Use any flavor of Oreos you like. The “Easter” edition is cute but you’ll be crushing them and won’t see the cute designs.
How to store leftovers
Leftover eggs should be stored, covered, in the refrigerator. They will keep up to 4 weeks.
Easter Egg Oreo Truffles FAQs
How many does it make?
This recipe will make around 20 Easter egg truffles, depending on how large you shape them. I recommend using approximately 1.5 tablespoons for each egg.
Can I freeze Oreo balls?
Yes, you can freeze these Oreo balls (eggs) for up to three months when stored in an airtight container. They’re actually really good frozen.
Do you have to refrigerate Oreo truffles?
Yes, because Oreo balls are made with cream cheese, they need to be stored in the fridge. They also tend to soften when left at room temperature, which isn’t ideal. They will last 3-4 weeks when stored in an airtight container in the fridge.
What is the easiest way to dip truffles in chocolate?
I find it easiest to rest the truffles on a fork to dip, letting the excess drip off. The egg shape with the flat bottom works in our favor in these – they’re easier to dip than the ball shape.
When making traditional Oreo balls, I like to poke them with a toothpick for dipping, but that doesn’t work well this this shape.
I haven’t ordered this candy dipping tool kit yet but I have my eye on it!
Need more fun Easter recipes? Try these:
Cadbury Mini Egg Cookie Bars
Spring Chick Easter Cupcakes
Cream Cheese Funfetti Bars
Kool-Aid Easter Eggs
Need more no bake Easter desserts? Try these:
Easter Bunny Pudding Cups
Slow Cooker Easter Candy
Spring Chick Dipped Wafers
Gummy Surprise Eggs
Puffed Rice Egg Treats
Easy Oreo Dip
Click here for my entire collection of Easter recipes.
Easter Egg Oreo Truffles
Ingredients
- 8 ounce cream cheese softened
- 19.1 ounce Oreo cookies
- White almond bark
- Colored Candy Melts
- Easter Sprinkles
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a food processor finely crush the Oreo cookies.
- To a large mixing bowl, add the cookie crumbs and cream cheese and use a hand mixer to blend together until well combined.
- Use a cookie scoop to portion out approximately 1.5 TB of cookie mixture and gently shape into an egg shape. Place onto the prepared baking sheet. Repeat until out of mixture. It should make approximately 20 eggs.
- Cover with plastic wrap and place the entire baking sheet into the freezer for approximately 30 minutes.
- Meanwhile, melt your chocolates/candy melts by adding them to microwave safe bowls and heating in the microwave for 30 second increments, stirring in between, until fully melted and smooth.
- Use 2 forks to dip each egg into the chocolate and then let any excess drip off.
- Place the egg on parchment paper and immediately top with sprinkles and/or drizzle with more colors.
- Repeat with all the eggs.
Video
Notes
- You can use white almond bark or chocolate candy melts. How many you need depends on how many colors you want to do. Almond bark generally comes in 24 oz packs and colored melts come in 8 oz bags. You’ll need at least 32 ounces total.
- Use various colored candy melts both for dipping and for drizzling.
- Sprinkles should be added before the candy hardens so work quickly.
- If you don’t have a food processor, you can crush the Oreos with a rolling pin in a large zip top bag.
- Use any flavor of Oreos you like. The “Easter” edition is cute but you’ll be crushing them and won’t see the cute designs.
- Store leftovers covered in the fridge for up to 4 weeks. Truffles may be frozen in a freezer safe container for up to 3 months.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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Overall very easy- but after combining about 19.1 oz of oreos (almost 2 party sized packages), to only 1 cream cheese, the ratio seemed off. I ran with what I had and it seems to have been okay, but ended up wasting some due to not sticking or working out. Mo idea how the chocolate was so pretty on these, but they’re getting ate, so as long as they’re tasty, & they are! Thanks!!
19.1 oz isn’t two party size, it’s one family size 🙂
How much of the almond bark and the candy melts would be needed if making one batch? I’ve never made anything like this.
The full recipe card with measurements is just above this comment box 🙂
I’m wondering the same thing but the recipe card just says almond bark without a measurement 🙂
How many you need depends on how many colors you want to do. Almond bark generally comes in 24 oz packs and colored melts come in 8 oz bags. I’d say you need at least 32 ounces total 🙂
Do you use the cookies and cream or just the cookies and remove the cream?
The whole cookie 🙂