Name: Carrot Cake Oreo Truffles
Prep time: 10 min
Total time: 10 min
Ingredients: 24 Cookies Carrot Cake Oreos (1 package); 6 ounces softened cream cheese; 1 package vanilla almond bark; chopped walnuts, sprinkles, carrot decorations; cinnamon

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 🙂

Carrot cake oreo truffles are an easy dessert for Easter--or anytime! These carrot cake oreo cookie balls only have three ingredients and are a no bake recipe. #Carrotcakeoreos #carrotcake #easter #easterdessert #cookieballs

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.

Carrot Cake Oreo Truffles

Course Dessert

Prep Time 10 minutes

Cooling time 1 hour

Total Time 10 minutes

Servings 16 truffles

Ingredients

24 Cookies Carrot Cake Oreos (1 package)
6 ounces softened cream cheese
1 package vanilla almond bark

Optional

chopped walnuts, sprinkles, carrot decorations
cinnamon

Instructions

Place Oreos in food processor and pulse until the Oreos have turned into crumbs. Pour the crumbled Oreos into a mixing bowl. (If you want to add cinnamon, stir in 1 teaspoon at this step)
Add softened cream cheese into Oreo crumbs. Use a mixer or your hands to combine the Oreos and cream cheese.
Once combined, roll the mixture into ~1.5″ balls. Place on cookie sheet lined with wax paper.
After you have formed the truffles, place the cookie sheet in the refrigerator for at least one hour to chill.
When the truffles are cold, melt almond bark according to the package. Use a toothpick to dip each ball into the almond bark. After dipping, immediately place toppings on each truffle before the almond bark hardens.
Store carrot cake Oreo truffles in the refrigerator. Enjoy!