No Bake White Chocolate Peppermint Oreo Truffles

No bake White Chocolate Peppermint Oreo Truffles are only 4 ingredients and SO easy! Perfect for your Christmas baking.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 24 balls
Calories 125kcal
Author Ashley Fehr


  • 300 grams package Golden Oreos 27 regular sized
  • 2 peppermint candy canes
  • 4 oz 1/2 package cream cheese
  • 226 grams good white chocolate about 1.5 cups, just enough to coat your truffles
  • Garnish: 3 crushed peppermint candy canes


  • In a food processor, process Oreos and candy canes until fine crumbs. Add the cream cheese and process until the dough comes together (it will form a large ball).
  • Line a baking sheet with plastic wrap or foil. Roll Oreo mixture into balls and place on the baking sheet. Freeze at least 2 hours or until solid.
  • In a double boiler (a small pot with a glass bowl sitting on top will work just fine, as long as it is far off the bottom of the pot), melt the chocolate: add 1 inch of water in the bottom and bring to a simmer. Place bowl on top and add the chocolate to the bowl. Simmer over low heat, stirring constantly, until white chocolate is melted and smooth.
  • Dip Oreo balls in white chocolate, sprinkle with crushed candy canes and set back on baking sheet to set up. Store in the refrigerator until ready to serve, or freeze for up to 6 months. (Truffles will be fine out at room temperature for quite some time, but for longer storage I would store in the refrigerator)


* The number of balls you get will only be dependent on how big you roll them. Mine were about 1" in diameter.
* Do not add anything to the chocolate while melting it! If you do, it will not firm up and coat the balls. Chocolate melting wafers would also work well.


Calories: 125kcal | Carbohydrates: 16g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 74mg | Potassium: 49mg | Sugar: 11g | Vitamin A: 30IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 0.3mg