Mint Oreo Truffles are an effortless, no-bake dessert that looks impressive and makes a perfect holiday treat.
Christmas 2020 feels so close and, despite a year unlike any other, the season still brings reasons to celebrate. Whether your holidays look different this year or you’re adapting plans and budgets, small traditions can brighten the day.
For me, baking for friends and family is one of those comforts—especially easy, crowd-pleasing recipes like these mint Oreo truffles.
These truffles are a peppermint twist on a classic Oreo truffle recipe, perfect for the festive season.
You can keep them simple or dress them up—crushed candy canes, colored white chocolate drizzle, or alternate red and green accents all work well. These bites are versatile for other occasions too, like Valentine’s Day or Easter.
Have fun with these simple, few-ingredient, no-bake mint Oreo truffles.
I hope you enjoy making these Mint Oreo Truffles. If you try them, please leave a rating and share your results in the comments—I love reading your feedback. Tag your photos on Instagram for a chance to be featured.
Print Recipe
Mint Oreo Truffles
Ingredients
- 28 Oreos (2 packets or 266 g)
- 1 Cup Cream Cheese (250 g)
- ¾ Cup Dark Chocolate Buttons or Chips (100 g)
- 1 and ¼ Cups White Chocolate Buttons or Chips (200 g)
- 2 teaspoon – 1 Tbsp. Peppermint Extract
- 1 Candy Cane, crushed
- 1 Touch Red Food Colouring Paste
Instructions
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Crush the Oreos into a fine crumb using a food processor or by placing them in a bag and crushing by hand.
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Add the cream cheese and 1–2 teaspoons of peppermint extract, then mix until fully combined. Start with 1 teaspoon and taste the mixture before adding more if needed.
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Roll the mixture into small balls and place them on a tray lined with non-stick paper.
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Freeze the balls for 10 to 15 minutes to firm up.
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While they chill, melt the dark chocolate and stir in 1/4 teaspoon peppermint extract. Melt 150 g of the white chocolate in a separate bowl and add 1/4 teaspoon peppermint extract; adjust to taste.
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Dip the chilled Oreo balls into the melted chocolate one at a time, alternating between dark and white chocolate for variety.
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Melt the remaining 50 g of white chocolate and tint it with small amounts of red food colouring paste until you reach your desired shade. Drizzle this red chocolate over the white-covered truffles.
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Sprinkle crushed candy cane over the dark chocolate-covered truffles, then refrigerate until the chocolate sets.
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Store the truffles in an airtight container in the fridge for up to one week.
Notes
Nutrition
