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Golden Oreo Truffles (Birthday Cake Truffles)

These delicious, easy, no bake Golden Oreo birthday cake truffles taste just like having a birthday cake in bite sized form. SO easy and so good!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 0 minutes
Resting Time 20 minutes
Servings 36
Calories 132kcal


For the filling:

  • 36 Golden Oreo cookie 15oz or 400g
  • 8 oz Philadelphia cream cheese, softened 225g
  • 3 tablespoon rainbow sprinkles 45 g

For topping:

  • 12 oz white chocolate buttons, chips, or melts 300g
  • 1 tablespoon vegetable oil
  • 6 Golden Oreo cookies, crushed
  • extra rainbow sprinkles


  • Place all the Oreo cookings for the filling, creme center and all, into the bowl of a food processor. Process until fine crumbs form.
  • Add the softened cream cheese to the Oreo crumbs, and pulse until combined and smooth.
  • Add the sprinkles and use a spatula to fold them in. Scoop out little 1 tablespoon size balls of this mixture, and place on a parchment paper lined baking sheet. You can use your hands, a spoon, or a small cookie scoop.
  • Freeze these Oreo balls for 15 minutes or until set and hard, this will make it much easier to coat them.
  • Meanwhile, while the Oreo truffles are in the freezer, melt the white chocolate in a double boiler until smooth. Stir constantly to avoid it burning. Off the stove, mix the vegetable oil into the white chocolate until smooth.
  • Remove the Oreo truffles from the freezer, and dip in the melted chocolate using a spoon or fork until completely coated, then remove and let the excess chocolate drip off. Return to the parchment paper lined baking sheet, and immediately sprinkle some Oreo crumbs and sprinkles on top.
  • Allow the chocolates to set on the baking sheet before enjoying. Store any leftovers in the fridge!



You can of course use regular Oreos for standard Oreo truffles. I do highly recommend you giving the Golden Oreos a shot though!
It'll be a lot easier to mix if the cream cheese is at room temperature, so take out your cream cheese about 30 minutes before starting the recipe.
You can melt the white chocolate in a microwave instead of over a double boiler. Just microwave on low speed, stirring every 30 seconds or so, until white chocolate is starting to melt. Keep stirring after this happens until white chocolate has completely melted. Be careful and keep checking!
Making ahead: You can make the Oreo/cream cheese mixture the day before and store in the fridge in a tightly covered container. Bring to room temperature before rolling into balls and coating into chocolate to make it easier to roll.
Storing leftovers: Leftover Oreo truffles will last in an airtight container in the fridge for up to 2 weeks, or can be frozen for up to 3 months. Thaw overnight or thaw individually pieces at room temperature for 20-30 minutes before enjoying.


Calories: 132kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 107mg | Potassium: 57mg | Fiber: 1g | Sugar: 12g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg