Valentine’s Day–or any special occasion–calls for desserts that are quick, indulgent, and totally irresistible. These strawberry truffles fit the bill perfectly: soft, creamy, and bursting with fresh strawberry flavor. Made with just six simple ingredients, including crushed Oreos, cream cheese, fresh strawberries, and a hint of strawberry Jell-O, these no-bake truffles come together in minutes and are dipped in rich chocolate for the ultimate treat.
Strawberry Chocolate Truffles with Oreos
I love these strawberry chocolate truffles because they combine the natural sweetness of fresh strawberries with the indulgence of chocolate and the satisfying crunch of Oreos. They’re easy enough for a last-minute treat, perfect for making ahead for parties, and impressive enough to serve at a celebration. My kids especially adore these strawberry Oreo truffles, so they disappear faster than anything else in my house!
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Pro Tip: Perfect Chocolate Coating
For a smooth, professional-looking finish, pat your strawberries completely dry before mixing, and chill the truffle balls before dipping. This prevents the chocolate from seizing or sliding off and ensures every bite is firm, creamy, and melt-in-your-mouth delicious.
Strawberry Truffles Recipe
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Hand Mixer
- 2-Tablespoon Cookie Portion Scoop
Ingredients
- 9.5 ounces Oreo cookies finely crushed (1 package)
- 3 ounces cream cheese room temperature (⅜ brick)*
- 1 cup finely diced fresh strawberries **
- ¼ cup chocolate frosting store-bought or homemade
- 1 teaspoon strawberry Jell-O mix
- 2½ cups semisweet chocolate chips ***
- Sprinkles optional, for topping
Instructions
- Line a baking sheet with parchment paper. Set aside.
- In a large bowl, using a hand mixer, beat the crushed Oreos, cream cheese, strawberries, chocolate frosting, and Jell-O powder together until smooth.9.5 ounces Oreo cookies, 3 ounces cream cheese, 1 cup finely diced fresh strawberries, ¼ cup chocolate frosting, 1 teaspoon strawberry Jell-O mix
- Use a 2-tablespoon-sized cookie scoop to portion the batter into balls. Place the balls on the prepared baking sheet, and freeze for at least 2 hours to set.
- Melt the chocolate chips in the microwave starting with 1 minute, then stirring well. Continue heating in 30-second intervals until fully melted.2½ cups semisweet chocolate chips
- Working one at a time, use a fork or toothpick to dip each truffle into the melted chocolate. Place back on the baking sheet, and top with sprinkles if desired. Place the baking sheet back into the freezer to harden for at least 30 minutes before serving.Sprinkles
Notes
- Pat strawberries dry before mixing.
- Use softened (not melted) cream cheese.
- Freeze truffles before dipping in chocolate.
- Dip only a few truffles at a time to prevent melting.
- Let melted chocolate cool slightly for smoother coating.
- Tap off excess chocolate for a clean finish.
- Serve truffles slightly chilled, not frozen.
- These truffles make great decorations for chocolate strawberry cake or chocolate covered strawberry cupcakes.
- Nutritional information does not include optional ingredients.
How to Make Strawberry Truffles Step-by-Step
Prep: Start by gathering everything you’ll need. Line a baking sheet with parchment paper–this makes cleanup a breeze. Bring your cream cheese to room temperature for 15–30 minutes; this helps it mix smoothly without lumps. Finely crush the Oreos and dice the strawberries small. If you’re using frozen strawberries, make sure to thaw and pat them dry to avoid extra moisture that can make the truffles too soft.
Mix the Truffles: In a large bowl, use a hand mixer to combine 9.5 ounces (1 package) of crushed Oreos, 3 ounces (⅜ brick) of room-temperature cream cheese, 1 cup of finely diced strawberries, ¼ cup of chocolate frosting, and 1 teaspoon of strawberry Jell-O powder together until smooth. Mix until everything is smooth and fully combined. The frosting adds extra sweetness and creaminess, while the Jell-O powder gives a subtle, fruity pop of flavor. Be gentle if you want to keep some small strawberry pieces for texture.
Shape and Chill the Truffles: Use a 2-tablespoon-sized cookie scoop to form truffle balls–uniform sizes help them chill evenly and dip neatly. Place them on your lined baking sheet. Pop the tray into the freezer for at least 2 hours. Chilling them first is key: cold truffles hold their shape when you dip them in chocolate and prevent melting.
Melt the Chocolate: Melt 2½ cups of semisweet chocolate chips in the microwave for 1 minute, stirring well. Continue microwaving in 30 second increments, stirring between, until melted. Alternatively, place the chocolate in a heatproof bowl over simmering water (bowl shouldn’t touch water), and tir until fully melted. Let the chocolate cool slightly before dipping–too hot and it can slide off or crack once hardened.
Dip the Truffles: Remove only a few truffles from the freezer at a time. Using a fork or toothpick, dip each truffle in chocolate, making sure it’s fully coated. Tap off excess chocolate for a clean finish. If you like, sprinkle on decorations while the chocolate is still soft. Return the truffles to the cold baking sheet in the freezer to set for at least 30 minutes.
How to Store and Freeze
Serve your strawberry truffles slightly chilled, not frozen, for the perfect bite. Store extras in an airtight container in the refrigerator up to 1 week, or in the freezer up to 1 month. Let thaw at room temperature for 5-10 minutes before serving.
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