Oreo Truffles (Heart-Shaped!)

Oreo Truffles – these heart-shaped oreo cream cheese balls are the perfect Valentine’s Day treat! 3 ingredients, no bake and super easy!

Heart shaped homemade oreo truffles drying on a baking sheet

The important part

Make sure you’ve get the right consistency before shaping the hearts. You want to Oreo mixture to be soft and easily pinched together. You don’t want it crumbly. Almost like playdoh. If the dough feels too crumbly, just keep mixing.

The other important part is refrigerating the truffles. You flattened out the whole thing in an even thickness on a sheet pan. Then refrigerate. This allows the Oreo mixture to get cold enough to use a cookie cutter and make heart shaped truffles.

How to make the oreo truffles gluten free

Just use these gluten free oreos. Trader Joe’s also has gluten free oreos. But Trader Joe’s are a little gritty. The Oreo brand ones are so good you can’t even tell they are gluten free.

Heart shaped homemade oreo truffles on a plate

Recipe modifications

You can use different shaped cookie cutters to adapt these for any holiday! Like these 4 leaf clover cookie cutters for St. Patrick’s day. Or these star cookie cutters for Memorial Day or the 4th of July. Or candy cane cookie cutters for Christmas.

Other Valentine’s day treats

Make these strawberry brownie kebabs! Or my favorite chocolate chip cookies. Homemade crepes would also be so fun for Valentine’s day!

Oreo Truffles (Heart-Shaped!)

These heart-shaped oreo cream cheese balls are the perfect Valentine's Day treat! 3 ingredients, no bake and super easy!
Print Pin Rate
Total Time: 30 minutes
Servings: 30 truffles


  • 1 (16 oz) package Oreos
  • 1 (8 oz) package cream cheese, softened
  • 16 ounces baker’s chocolate
  • optional chocolate sprinkles


  • Crush Oreos to fine crumbs using a rolling pin or a pulse in a blender; transfer to a medium bowl. Add cream cheese; mix until well blended. Spread cookie mixture onto a parchment paper lined baking sheet into an even layer, about 1-inch thick. Refrigerate until firm, about 1 hour.
  • Once cookie mixture is firm cut out hearts using a heart-shaped cookie cutter. Shape the leftover scraps into a balls, if desired.
  • Melt chocolate and dip hearts in chocolate; place on a parchment paper covered baking sheet. Sprinkle with chocolate sprinkles. Repeat with remaining hearts.
  • Refrigerate again until firm, about 20 minutes. Serve. Store leftover truffles in the refrigerator.