Carrot Cake Oreo Truffles

These carrot cake Oreo truffles are SO good and SO easy to make! Make them for Easter or for the carrot cake lover in your life. Either way–you can’t beat a no bake recipe with only three ingredients!

If you’ve ever made oreo “truffles” then you know it is the easiest recipe ever! There are only three ingredients–oreos, cream cheese and almond bark– AND they are no bake! This carrot cake version uses the same easy ingredients, you just need to swap out regular Oreos for the new carrot cake flavored ones and chocolate almond bark for vanilla! Easy peasy.

Since carrot cake is traditionally topped with cream cheese frosting, the cream cheese in these truffles works perfectly! Top them with chopped nuts for a more traditional flavor combination or with sprinkles or carrot decoration for a more festive flair. Or you can make them super easy and leave them plain!

Here is how you make carrot cake Oreo truffles (scroll down for a printable version):

Start by pulsing the whole package of carrot cake oreos in a food processor (or blender!) until the cookies have turned into a crumbly mixture. You can add in a teaspoon of cinnamon at this step, but it tastes good either way 🙂

Add 6 ounces of softened cream cheese to the cookies. Use a stand mixer or your hands to knead the cream cheese and cookies together until combined.

Roll the dough into ~1.5″ balls and place on a cookie sheet lined with parchment or wax paper.

Place the cookie sheet in the refrigerator or freezer until the dough is chilled. I usually leave them in the refrigerator for an hour or so–you want them to be really cold so they don’t fall apart during the next step!

Once they are cold, use a toothpick to dip them into melted vanilla almond bark. Place them back on the lined cookie sheet and immediately top with carrot decoration or chopped walnuts. After the almond bark hardens, store in the refrigerator.

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