This post may contain affiliate links. Please read our disclosure policy.
These Easter egg truffles are made with blended golden oreos and cream cheese, dipped in melted chocolate, then decorated to look like beautiful Easter eggs.
Just like everyone’s favorite oreo balls, but Easter themed!
Oreo cookie balls are one of my personal favorite desserts for special occasions. The base recipe I use is the same, and they are so easy to customize by changing the shape of the truffle, the toppings, and the color of the chocolate.
I make a version of these for game days, Christmas, Fall, and New Year’s!
Did you know that you can make cookie dough truffles in any shape? That’s another reason these make such a fun holiday treat!
You can use your hands to shape them or even use cookie cutters as I do for my candy cane oreo balls. For these Easter egg cookie dough truffles, we’re forming them into the shape of eggs using our hands, which is easier than you may think – don’t worry, I’ll walk you through it below!
Why You’ll Love These Easter Egg Truffles
- No baking required
- Simple ingredients
- An Easter treat the whole family can help make and decorate
- Perfect for Easter gifts
- Easily customizable to your preferences
What You’ll Need for Easter Egg Oreo Truffles
Your family can help you make and decorate this Easter homemade candy! The full measurements are detailed below in the recipe card.
- Golden Oreos
- Cream cheese – Don’t forget to let it soften!
- Vanilla extract
- Salt
- White candy wafer melts – or white almond bark
- Shortening
- Easter colored gel food coloring – think pastels!
- Easter colored sprinkles of your choice
How to Make Easter Oreo Balls
This no bake recipe makes 20 Easter white chocolate truffles and only takes 30 minutes to prepare before chilling. Get the full directions in the recipe card below.
Blend into cookie crumbs. Using a blender or food processor, pulse the oreo cookies into crumbs.
Make the cookie mixture. Add Oreo crumbs to a large mixing bowl. Add in the softened cream cheese, vanilla and salt. Using an electric hand or stand mixer, blend the mixture until smooth.
Prepare baking sheet. Prepare a large baking sheet with a silicone baking mat or parchment paper.
Form mixture into balls. Use a small cookie scoop to scoop the cookie mixture from the large bowl and form it into tight, round, smooth balls. Place the balls on the prepared baking sheet and continue until the mixture is gone.
Create egg shapes. Use your fingers to create the small egg-shaped balls. Flatten the ball slightly. Then pinch the top of the ball into a rounded point. Gently pinch the bottom of the ball into a less rounded point (this will be the larger, bottom portion of the egg). Then pinch and shape the top and sides of each ball, refining your egg shape.
Chill the eggs. Place the baking sheet in the refrigerator to chill for 1 hour. Alternatively, you can put them in the freezer for 30 minutes.
Melt candy wafers. Near the end of the chill time, begin to prep your candy wafers. Add all of the wafers to a large bowl. Microwave on 50% power / medium heat for 1 minute. After, stir gently and add shortening to thin the mixture. Return to the microwave and heat on 30-second bursts, stirring in between, until silky smooth. Add more shortening if needed to create a soup-like mixture.
Color the chocolate. Divide the melted chocolate into 4 even bowls. Add food coloring gel to three of the bowls and mix until you have the desired color.
Dip eggs in chocolate. Using two forks or dipping tools, dip each truffle into the melted chocolate, covering completely. Work one truffle at a time, placing it back on the baking sheet after it’s covered.
Top with sprinkles. Immediately top each dip truffle with sprinkles. Drop the sprinkles onto the truffles in a line formation from side to side, creating a decorated Easter Egg look.
Dip, top and repeat. Repeat the process, working one truffle at a time and alternating chocolate colors and sprinkle combinations.
Let chocolate set. Allow the chocolate to set completely.
Enjoy your Easter candy!
Tips for the Best Golden Oreo Truffles
Choose nonpareils sprinkles. Nonpareils sprinkles work best with this recipe.
For best results, do one color at a time. The candy wafers work best when silky smooth, very warm, and soup-like. It’s easier to keep them this way when you are only working with one color at a time, rather than alternating between different colors.
Use 4 sets of tools. If you do alternate between colors, be sure to have 4 dipping tool sets out or 4 sets of forks for each color.
Top with sprinkles immediately. Be sure to top the Easter egg truffles with sprinkles immediately after each truffle is dipped. Do not wait longer than 2-3 minutes.
Use a silicone mat. I love using silicone mats for oreo balls because they are easy to remove. Place your oreo truffles on a silicone mat to chill in the fridge before dipping. Then return the balls to the mat after you dipped them. Once the chocolate sets, they are easy to remove!
Substitutions & Variations
- Vanilla Almond Bark. You can use vanilla almond bark in place of the candy-melting wafers.
- Colored candy melts. You can buy colored candy melts instead of dying the chocolate yourself.
- Different flavored Oreos. Change up the flavor of Oreos. There are so many flavors!
- Use frosting. You can sub 8 oz of frosting for the cream cheese.
FAQs
Store the golden oreo truffles in an airtight container in the refrigerator for up to 4 days.
Oreo balls should be kept in the fridge until you serve them. Plus, most people think oreo balls taste best when cold. However, oreo balls can be left at room temperature. According to the FDA, cream cheese can be left at room temperature for up to 2 hours.
If your Easter oreo balls are falling apart, you may have used too many oreos or too little cream cheese. You can adjust by adding a little more cream cheese to the mixture.
If your oreo balls become oily, it may be because they have been left out at room temperature for too long, allowing the oils from the cream cheese to seep out. Simply put them back in the refrigerator or freezer to cool for a few minutes.
More Easter Recipes
Tap stars to rate!
Easter Egg Truffles
Ingredients
- 14.3 oz box Golden Oreos, 32 golden oreos
- 8 oz cream cheese, softened
- 1 tsp vanilla
- ½ tsp salt
- 4 cups white candy wafer melts, divided, can use vanilla almond bark
- 2-3 tbsp shortening
- 3 Easter colored gel food coloring
- 3-4 Easter colored sprinkles of your choice
Instructions
- Using a blender or food processor, pulse the Oreos into crumbs.
- Add Oreo crumbs to a large mixing bowl. Add in the cream cheese, vanilla and salt. Using an electric hand or stand mixer, blend the mixture until smooth.
- Prepare a large baking sheet with a silicone baking mat or parchment paper.
- Use a cookie scoop to scoop the mixture from the bowl and form it into tight, round, smooth balls. Place the balls on the baking sheet and continue until the mixture is gone.
- Use your fingers to create the egg shape. Flatten the ball slightly. Then pinch the top of the ball into a rounded point. Gently pinch the bottom of the ball into a less rounded point (this will be the larger, bottom portion of the egg). Then pinch and shape the top and sides of each ball, refining your egg shape.
- Place the baking sheet in the refrigerator to chill for 1 hour. Alternatively, you can put them in the freezer for 30 minutes.
- Near the end of the chill time, begin to prep your candy wafers. Add all of the wafers to a large microwave safe bowl. Microwave on 50% power for 1 minute. After, stir gently and add shortening to thin the mixture. Return to the microwave and heat on 30-second bursts, stirring in between, until silky smooth. Add more shortening if needed to create a soup-like mixture.
- Divide the melted chocolate into 4 even bowls. Add food coloring gel to three of the bowls and mix until you have the desired color.
- Using two forks or dipping tools, dip each truffle into the melted chocolate, covering completely. Work one truffle at a time, placing it back on the baking sheet after it’s covered.
- Immediately top each dip truffle with sprinkles. Drop the sprinkles onto the truffles in a line formation from side to side creating a decorated Easter Egg look.
- Repeat the process, working one truffle at a time and alternating chocolate colors and sprinkle combinations.
- Allow the chocolate to set completely.
Notes
- Use vanilla almond bark in place of the candy melting wafers.
- Buy colored candy melts instead of dying the chocolate yourself.
- Change up the flavor of Oreos. There are so many flavors!
