Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Strawberry Lemonade Truffles with Golden Oreos Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 11 reviews

  • Author: Sara
  • Total Time: 1 hour
  • Yield: 36 servings
  • Diet: Vegetarian

Description

Delightful Strawberry Lemonade Truffles combine the tangy freshness of lemon with the sweet creaminess of strawberry cream cheese and white chocolate. These bite-sized treats are coated in smooth white chocolate and drizzled with pink candy melts, then finished with a bright lemon zest garnish. Perfect for summer parties, gifts, or anytime you crave a refreshing and indulgent dessert.

Ingredients

Truffle Base

  • 36 Golden Oreos (14.3 ounce package)
  • 7.5 ounces strawberry cream cheese (softened; can use 7.5 to 8 ounces)
  • 3 tablespoons lemon zest (optional garnish)
  • 3 tablespoons lemon juice (juice from 1 1/2 large lemons)

Coating & Garnish

  • 11-12 ounces white chocolate chips (1 1/2 cups)
  • 1 tablespoon coconut oil (optional, for smoother chocolate)
  • 1 cup pink candy melts (optional garnish)

Instructions

  1. Prepare the baking sheet: Line a rimmed baking sheet with parchment paper to avoid sticking and allow the truffles to set properly.
  2. Process the cookies: Place the Golden Oreos in a food processor and pulse until the cookies become fine crumbs. If you don’t have a food processor, place cookies in a zip-top bag and crush with a rolling pin until finely ground.
  3. Mix truffle dough: Zest and juice the lemons. In a bowl, combine the cookie crumbs with the lemon zest, lemon juice, and softened strawberry cream cheese. Mix gently using a silicone spatula until a dough forms; avoid using the food processor here as the mixture may become too liquid.
  4. Form truffle balls: Using a small cookie scoop or tablespoon, roll the dough into approximately one tablespoon-sized balls. Place each truffle on the prepared baking sheet, ensuring they are spaced apart so they don’t touch. Freeze the truffles for at least 15 minutes to firm up.
  5. Melt white chocolate coating: In a heatproof bowl, combine the white chocolate chips and coconut oil (if using). Microwave at half power for 1 minute, stir, then continue heating in 30-second increments, stirring after each until smooth and fully melted.
  6. Coat truffles in white chocolate: Remove the truffles from the freezer. Using a fork, dip each truffle ball into the melted white chocolate, allowing excess chocolate to drip off. Place back onto the parchment-lined baking sheet without touching.
  7. Melt pink candy melts: In a separate bowl, microwave the pink candy melts at half power for 1 minute, stir, and continue heating in 30-second intervals until smooth.
  8. Decorate and set: Drizzle the melted pink candy melts over each white chocolate-coated truffle, then immediately sprinkle with additional lemon zest for garnish.
  9. Final chilling: Place the baking sheet in the freezer for 15 minutes to allow the chocolate coatings to fully harden. Once set, the truffles are ready to enjoy or store.

Notes

  • If you don’t have a food processor, you can crush cookies in a sealed plastic bag using a rolling pin until fine crumbs form.
  • Cream cheese should be softened to room temperature for easier mixing.
  • Coconut oil is optional but helps achieve a smoother, glossier chocolate coating.
  • Store truffles in an airtight container in the refrigerator for up to 1 week or freeze for longer storage.
  • For an extra touch, you can substitute white chocolate chips with high-quality white chocolate bars chopped finely.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes (melting and coating time)
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://sarabaking.com/strawberry-lemonade-truffles-with-golden-oreos-recipe/