Lemon Truffles (with Lemon Oreos)

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Make these easy white chocolate Lemon Truffles with just five ingredients! Sweet, creamy, and easy to make, they’re the perfect dessert recipe for spring. 

A bite taken out of a truffle sitting on top of lemon truffles.

What Are Lemon Truffles? 

This lemon truffle recipe is a sweet, spring-inspired dessert that features crumbled cookies and cream cheese rolled into a ball. There are many variations. However, lemon truffles are always bite-sized and infused with a bright citrus flavor! 

This recipe is super simple with no heavy whipping cream or complicated ingredients in the truffle mixture. As a result, it’s quick, easy to make, and perfect for spring. I love to make a big batch for Easter celebrations but also keep them on hand all season long. Seriously addicting, they never last long. 

A woman's fingers holding a lemon truffle with a bite taken out.

Ingredients You Need

Below is an overview of the ingredients and instructions for this recipe. Be sure to scroll down to the recipe card below for the complete details and nutrition information! 

A container of lemon Oreos, block of cream cheese, white chocolate chips and spring sprinkles.
  • Lemon Oreo Cookies – These form the base of the truffles. Feel free to use any similar lemon cookie you like best. Or, opt for Golden Oreos instead. 
  • Cream Cheese – For easy mixing, make sure to use block-style cream cheese, not the varieties from the tub! 
  • White Chocolate Chips – Use any kind of white chocolate chips, white chocolate melting wafers, or white chocolate bark you like best. 
  • Oil – Choose a fairly neutral-tasting oil such as avocado oil, melted coconut oil, or vegetable oil to avoid altering the flavor of the truffles. 
  • Sprinkles – These are technically optional but highly recommended because they make this recipe so much fun! I even love to use Easter sprinkles to make this treat extra festive in the spring. 

Do I Need to Add Lemon to this Recipe?

Nope! We use lemon Oreos to eliminate the need for lemon juice, lemon zest, or lemon extract. We think there’s plenty of lemon flavor without it.

However, feel free to mix lemon juice in with the truffle batter. Or, stir it into the creamy white chocolate before coating the truffles.

Up close photo of a lemon truffle covered in white chocolate with a bite removed.

How to Make This Easy Lemon Truffle Recipes

Before you begin, line a baking sheet with wax paper or parchment paper, and set it aside. 

  1. Crumble the cookies. Add an entire package of Oreo cookies to the bowl of a food processor. Pulse until a coarse sand-like texture forms. 
  2. Combine. Transfer the cookie crumbs to a large bowl, reserving about two tablespoons in a separate small bowl. Add the cream cheese, and mix until well combined. 
  3. Portion. Divide the “batter” into bite-sized pieces, rolling each portion into a ball between your palms. 
  4. Freeze. Arrange the truffles on the prepared baking sheet, leaving space between each piece. Then, transfer them to the freezer until solid. 
  5. Melt the chocolate. Working in batches, add the white chocolate to a bowl, and microwave in 30-second intervals, stirring frequently until melted. Then, stir in part of the oil. 
  6. Dip the truffles. Using half of the frozen truffles, dunk each piece in the melted chocolate, and coat them completely. Transfer the pieces back to the baking dish, and repeat coating each truffle. 
  7. Melt the remaining chocolate. Heat what’s left of the chocolate in the microwave. Then, stir in the remaining oil. 
  8. Dunk. Dunk all the truffles again, coating them completely. 
  9. Decorate. Add your sprinkles and leftover cookie crumbles. Then, set the lemon truffles aside to harden and set.
Overhead photo of twenty four lemon truffles decorated with pastel sprinkles and lemon Oreo crumbs.

Tips and Tricks 

  • Skip the Food Processor. If you don’t have a food processor, no worries! Add all the Oreos to a sealable bag, and use a rolling pin or something similar to crush them into pieces. 
  • Use a Cookie Dough Scoop. For equal-sized truffles (and to keep your hands clean), use a cookie scoop to portion the cookie batter. 
  • Avoid Burning the Chocolate! Be sure to keep a close eye on your chocolate as it melts, and stir frequently. Otherwise, it’s likely to seize up and burn, and we don’t want that! 
  • Use a Fork. Use a fork to roll the truffle balls in the melted white chocolate, and transfer them to the baking sheet. This makes it easy to coat them completely and allows for any excess chocolate to drip off. 
  • Don’t Rush the Cooling Time. Make sure to allow plenty of time for the truffles to freeze completely. Then, set them aside until the chocolate is hard and fully set. Otherwise, they’ll just crumble and fall apart! 
Up close photo of a lemon truffle covered in white chocolate topped with Oreo crumbs.

How to Store

Transfer leftovers to an airtight container, and store them in the fridge for up to seven days. Or, freeze them for up to one month! Then, let them sit out at room temperature to thaw slightly before serving. 

Lemon Truffles (with Lemon Oreos)

Make these white chocolate lemon truffles with just five ingredients for an easy treat perfect for all your springtime needs! 
Prep Time10 minutes
Cook Time2 minutes
Chill Time40 minutes
Total Time52 minutes
Course: Dessert
Cuisine: American
Keyword: lemon truffle recipe, lemon truffles
Servings: 24 truffles
Calories: 175kcal
Cost: $9.00



  • 36 lemon Oreo cookies (18 ounce) package
  • 8 oz cream cheese softened or room temperature
  • 10 oz (2 cups) white chocolate chips, divided
  • 2 teaspoons oil divided
  • Sprinkles


  • Line a baking sheet with wax paper or parchment paper. Set aside.
  • Place the entire package of Oreos in a food processor.
    36 lemon Oreo cookies
  • Process the cookies on high until the mixture resembles course sand.
  • Pour cookie mixture into a large bowl (reserving 2 Tablespoons for topping and placing in a small bowl, if desired) with the softened room temperature cream cheese.
    8 oz cream cheese
  • Mix until combined.
  • Using a 1 ½ inch cookie dough scoop or a spoon take the mixture and roll into balls. Place on the prepared baking sheet. Freeze for 30 minutes.
  • Once the unfinished truffles are frozen, pour half the chocolate chips (1 cup) into a microwave-safe bowl. Microwave in 30 second intervals and stir often until all the chocolate chips are melted (about 1 minute). Be watchful to not burn the chocolate! Stir in 1 teaspoon oil until combined.
    10 oz (2 cups) white chocolate chips, divided, 2 teaspoons oil
  • Remove half the truffles from the freezer and dip one by one into the melted chocolate. Using a fork, set the truffle on the tines to let the chocolate drip off while lightly tapping the side of the bowl with the handle to remove the excess chocolate. Place the finished truffles on the lined cookie sheet and sprinkle immediately with sprinkles or cookie crumbs before the chocolate hardens.
  • Melt the remaining white chocolate and oil. Remove the rest of the truffles from the freezer and continue coating the truffles in white chocolate and topping with cookie crumbs or sprinkles.
  • Store in an airtight container in the refrigerator for up to a week.



I prefer to melt only half the chocolate and remove half the truffles from the freezer at a time so the chocolate doesn’t harden too quickly before dipping all the truffles and so the truffles don’t get too soft. The harder the truffles are before you dip them in the melted chocolate the easier they are to work with.


Calories: 175kcal


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