Lemon Oreo Truffles
Ingredients
- 36 Golden Oreos or Lemon Oreos
- 8 oz cream cheese fully softened
- 1 tablespoon lemon zest
- 1½ tablespoons fresh lemon juice
- ½ teaspoon vanilla extract
- 2 cups white chocolate chips
- 1 tablespoon coconut oil or vegetable shortening
- Optional toppings: crushed Golden Oreos lemon zest, white chocolate drizzle, sanding sugar
Instructions
- Crush Oreos into very fine crumbs using a food processor or rolling pin
- Mix Oreo crumbs, cream cheese, lemon zest, lemon juice, and vanilla until smooth
- Chill mixture for 30–45 minutes until firm enough to roll
- Scoop about 1 tablespoon and roll into balls; place on parchment-lined tray
- Chill rolled truffles for 30 minutes or freeze for 15 minutes
- Melt white chocolate chips with coconut oil in short intervals, stirring until smooth
- Dip each truffle in melted chocolate, tap off excess, and place back on parchment
- Add toppings immediately, then chill 20–30 minutes until set
Notes
Use fully softened cream cheese for a smooth center
Add lemon juice gradually to avoid overly soft mixture
Chill between steps for clean dipping
Store refrigerated up to 5 days or freeze up to 2 months