Name: Strawberry Shortcake Oreo Truffles
Prep time: 15 min
Total time: 45 min
Ingredients: 1 lb Golden Oreos (about 35 Oreos); 1 (1 oz) package freeze-dried strawberries (about 1 cup, divided); 1 (8 oz) block cream cheese (softened); 3 cups white chocolate chips; 2 tbsp vegetable oil

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Strawberry Shortcake Oreo Truffles are a bite-sized, indulgent treat that combines the flavors of Golden Oreo cookies, freeze-dried strawberries, and creamy white chocolate!

Oreo cookies are my weakness! If you like Oreos as much as I do, check out a few of my favorite Oreo desserts like this Oreo Dip, Oreo Truffle Stuffed Strawberries, Cookies and Cream Popcorn, and Peanut Butter Dipped Oreos!

Why you’ll love this recipe:

Strawberry Shortcake Oreo Truffles are made in just a few minutes with dried strawberries and Golden Oreo cookies! These little bites make for the perfect summer treat because they’re fun, fruity, and a completely no-bake dessert.

Strawberry Shortcake Oreo Truffles are a fun twist on a classic favorite. These delicious bite-sized treats are made with crushed Golden Oreo cookies and freeze-dried strawberries that are mixed with cream cheese.

The Oreo balls are dipped in a creamy white chocolate coating and are much easier to make than traditional strawberry shortcake!

Ingredients you’ll need:

Golden Oreos
Freeze-dried strawberries
Softened cream cheese
White chocolate chips
Vegetable oil

These strawberry shortcake balls are a fun variation on a regular Oreo truffle! Traditional Oreo truffles are made with cream cheese, Oreo cookies and some type of chocolate coating. Only a few ingredients for an amazing bite sized, no-bake dessert!

All you have to do is crush up the Oreo cookies and mix them with the cream cheese and then shape the mixture into balls. Freeze the balls for about 15 minutes and then coat them in melted chocolate!

These little truffles are so creamy and always look impressive on a party platter, especially for the holidays like Valentine’s Day, Easter, or special occasions like baby showers and summer parties!

How to make the best Strawberry Shortcake Truffles:

Add your Oreos into the bowl of a food processor and pulse them into fine crumbs. Pour the Oreo crumbs into a large mixing bowl and set aside.
Add the freeze-dried strawberries into the bowl of your food processor and pulse a few times to crush them into smaller pieces. Add ½ cup of the crushed strawberries into the bowl of Oreo crumbs and reserve the rest for later.
Mix the Oreo crumbs and freeze-dried strawberries together, then add in your softened cream cheese. Using an electric mixer, mix to incorporate the cream cheese and form a dough consistency.
Line a baking pan with parchment paper or a silicone baking mat, then roll the mixture into balls roughly 1 inch in size, placing them on your prepared pan as you go. Transfer to the freezer to chill for 15 minutes.
In a microwave safe bowl, combine white chocolate chips and vegetable oil. Microwave in 30 second intervals, stirring in-between, until melted and smooth.
Working one by one, coat each strawberry Oreo truffle in melted chocolate, let any excess chocolate drip off, then return to the baking sheet.
Immediately sprinkle with the remaining freeze-dried strawberries from earlier, then transfer to the fridge for 15 minutes to let the chocolate coating set.

The trick to getting the best strawberries and cream flavor here is in the freeze-dried strawberries! They’re shelf stable, available any time of the year, and being that all the moisture has been removed, they have an intense and concentrated strawberry flavor!

I like to think of these truffles as a mashup of strawberry shortcake and strawberry cheesecake packed into a perfectly bite-sized treat!

Afterall, who doesn’t like bite-sized desserts?! They’re a tasty way to satisfy a sweet tooth without overindulging in a big slice of cake. Of course, these strawberry ‘cake’ balls are so irresistible, don’t be surprised if after that first bite, you find yourself going back for a second one…or a third…. maybe even a fourth (I promise I won’t tell!).

My top tips:

FOOD PROCESSOR: No food processor? No problem! Using a food processor ensures even, fine crumbs, but if you don’t have one, you can put the Oreos in a large resealable bag and crush with a rolling pin, mallet, or something similar. Just be sure that there aren’t any large chunks of cookies left when you’re done.
SOFTENED CREAM CHEESE: Softened cream cheese is key in this recipe! It’s super important to make sure your cream cheese is fully softened so that it incorporates into the other ingredients easily and ensures your filling will be super smooth rather than lumpy.
ELECTRIC MIXER: I find it helpful to use an electric mixer when incorporating the cream cheese to ensure its combined thoroughly. If you don’t have one, I recommend using clean hands to work the cream cheese into the Oreo crumbs.
FREEZING: Placing the rolled truffles into the freezer for a few minutes helps them firm up and ensures they will hold their shape while being coated in chocolate.
VEGETABLE OIL: Adding a little vegetable oil to the chocolate chips is my secret trick for silky smooth chocolate every time! The vegetable oil thins out the chocolate and makes it much easier to coat the truffles.
MELTING: I recommend microwaving the chocolate in 30 second intervals to prevent any burning. White chocolate can be especially temperamental and prone to clumping, so it’s important to melt it down slowly.
COATING: I find a fork is a great tool to use to coat the truffles in the melted chocolate, as the chocolate can drip off through the prongs of a fork. After you coat the Oreo truffles, tap the fork against the bowl so the excess chocolate drips off. You’ll want to scrape all the excess chocolate off the bottom of your truffles so that it won’t create a pool or “foot” at the bottom.
TOPPING: The wet chocolate acts as a glue for the freeze-dried strawberries to stick to, so it’s important to top these with the remaining crushed strawberries before the white chocolate has set.
CHILLING: You can let these set at room temperature, but depending on the temperature in your kitchen, it will take about an hour for the chocolate to fully harden. To speed up the process, feel free to place these bites in the fridge for 15 minutes to set the chocolate.
STORING: Any leftover truffles can be transferred into an airtight container and stored in the fridge for up to 1 week. You can also freeze these for up to 2 months! To thaw frozen truffles, move them to the refrigerator overnight or for a few hours.

Looking for more no bake desserts? Try these out!

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