Wow, these Strawberry Cheesecake Oreo Truffles are an amazing no-bake dessert. Perfect for a bridal shower, baby shower, Easter dessert, or spring treat. They are beautiful to gift and not hard to make.
Why We Love These Strawberry Cheesecake Oreo Truffles
First, they are gluten-free, dairy-free, nut-free, egg-free, and vegan! Wahoo! I love a dessert that works for so many dietary needs. A great treat to bring to the office or a party where you have someone needing those options.
Second, they are no bake and easy to make. I have a friend who DOES NOT BAKE and she even agreed these are her level of easy. The hardest part is dipping them in chocolate, so see my tips to make that smooth and simple.
Third, they are fancy and festive. They look beautiful and are a great one to gift or bring the wow to a party. Excellent for any bridal shower, baby shower, Easter brunch, or party.
Plus, they only use four ingredients! Cream cheese, freeze-dried strawberries, Golden Oreos, and white chocolate. See the Ingredients section below for my favorite products and how to make them fit your dietary needs.
Finally, they freeze wonderfully and ship great! Make ahead and stick in the freezer for any big event or holiday on the horizon.
I also ship these all the time to friends and family. When I gift them or ship them, I put 3 truffles in mini cupcake wrappers and then put them in these candy boxes from Amazon. See below – the perfect fit! Looks beautiful but is budget-friendly.
Strawberry Cheesecake Oreo Truffles Ingredients
- Gluten-free Golden Oreos – These are NEW-ish on the gluten-free block and I was thrilled to see them. I find mine at Winco or Walmart. Yes, they do need to be the golden ones for this recipe. Let me know in the comments if you find any other gluten-free + dairy-free golden Oreo like brand out there!
- Dairy-free Cream Cheese – I love using Violife, as it’s also nut-free. It does have lentil protein. If you need a cream cheese with Paleo ingredients, use Kitehill Cream Cheese, which is Whole30 Approved (but is nut-based). Both of these brands have the best flavor, IMO.
- Dairy-free White chocolate chips – My go-to brand for Dairy-free chocolate chips is Enjoy Life. I prefer the White Chocolate, as it pairs best with the Strawberry Cheesecake Oreo Truffle flavor. But, I can only find the dairy-free Enjoy Life White Chocolate on Amazon, and it’s cheapest in bulk, though you can find a single bag here or at a great price currently on Vitacost here. Please note you will need 1 1/2 bags of white chocolate chips to make this full recipe.
- Freeze Dried Strawberries – You can usually find these in the dried fruit aisle of many grocery stores. My local Target and Walmart both sell them, or they are on Amazon as well. My local Dollar General sells them too!
Dipping Tips
Dipping things in chocolate sounds simple but can sometimes be frustrating. Here are some tips for dipping these Strawberry Cheesecake Oreo Truffles from someone who has done it thousands of times.
- First, the chocolate consistency should be thin and smooth. If you burn chocolate, it gets thick and lumpy, and there’s no going back. For most consistent results, melt your chocolate on low heat on the stove instead of the microwave. If the chocolate isn’t burned but is still too thick, you can add 1 tablespoon melted coconut oil to thin it out.
- Second, make sure the truffles are frozen solid before dipping. This allows them to dip into the hot chocolate without falling apart or sliding off the toothpick.
- Thrid, use the toothpick method. Many people use two forks when dipping. Which works, but is finicky IMO. I just insert a toothpick into each frozen truffle and dip them into the melted chocolate. Once the chocolate is cooled and solid, then remove the toothpick and cover the hole with a dab of leftover melted chocolate with the back of a spoon or clean finger.
- Finally, use the cup method. (below) Once the chocolate is melted, I line a mug with a sandwich-sized ziplock bag (see below!). Pour the melted chocolate into the bag. This creates a nice deep well to dip your truffles into. Plus, when you are done dipping, you can use the leftover chocolate to create decorative squiggles on top.
How to Make These Strawberry Cheesecake Oreo Truffles
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Pulse cookies in a food processor until just crumbs. Add cream cheese, cut into smaller cubes, and extract (if using) in the food processor. Pulse until mixture is combined and forms a large ball. Mixture should not be crumbly and hold together, but not be too sticky to form into balls. See notes if not the case.
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Form small balls of cookie mixture (*a great part to let kids help with!) and place them on a tray sprayed with cooking spray to prevent sticking. Freeze until hard, 30 min-hour.
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Remove from freezer. Melt chocolate chips in the microwave or on the stove. Dip each frozen cookie ball in the melted chocolate and place back on tray. We make this process easier by stabbing each frozen ball with a toothpick for dipping, then removing once placed on tray and covering up the hole with a small dab of melted chocolate.
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Repeat with all frozen cookie balls. Top with decorative chocolate, nuts, or melted chocolate squiggles. Store in the freezer or fridge.
Strawberry Cheesecake Oreo Truffles (gluten-free + dairy-free)
A no-bake allergen-friendly dessert you can make with 4 ingredients.
Prep Time 30 minutes
Freeze Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 24 truffles
Calories 136 kcal
1/2x1x2x3x
- 1 12-oz package Gluten-free Golden Oreos about 30 cookies
- 1 cup freeze-dried strawberries
- 3.5 ounces dairy-free cream cheese
- 15 ounces dairy-free white chocolate chips
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Pulse cookies and freeze-dried strawberries in a food processor until just crumbs. Set aside 2 tablespoons of this mixture.
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Add cream cheese, cut into smaller cubes, in the food processor. Pulse until mixture is combined and forms a large ball. Mixture should not be crumbly and hold together, but not be too sticky to form into balls. See notes if not the case.
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Form 1 tablespoon small balls of cookie mixture (*a great part to let kids help with!) and place them on a tray sprayed with cooking spray to prevent sticking. Freeze until hard, 30 min-hour.
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Remove from freezer. Melt chocolate chips in the microwave or on the stove. Dip each frozen cookie ball in the melted chocolate and place back on tray. See dipping tips section of the blog post above for the cup method to make dipping easy! We also make this process easier by stabbing each frozen ball with a toothpick for dipping, then removing once placed on tray and covering up the hole with a small dab of melted chocolate.
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Repeat with all frozen cookie balls. Drizzle with leftover chocolate and sprinkle immediately with set aside crumb and strawberry mixture. Let outer chocolate set before eating. These can stay good on the counter for a few days or store in the fridge for up to 2 weeks or freezer for up to 3 months in a sealed container.
If you have mixed the cream cheese and crumbs in the food processor and it’s dry, add a little more cream cheese. If it’s too moist (not clumping into a non-sticky ball), add more cookie crumbs.
For details on the Ingredients, including links to favorite products, see Ingredients section of blog post above!
Calories: 136kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.003gMonounsaturated Fat: 0.003gSodium: 25mgPotassium: 140mgFiber: 2gSugar: 15gVitamin C: 120mgCalcium: 29mgIron: 3mg
Keyword dairy-free, dessert, easy, egg-free, gluten-free, kid-friendly, nut-free