Strawberry Lemonade Truffles (With Golden Oreos)
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Sweet creamy strawberry lemonade truffles start with Golden Oreos and a strawberry cream cheese combined with fresh lemon juice to make a creamy filling. Then wrap these flavorful Golden Oreo truffles in white chocolate and drizzle to decorate! These easy truffles are sweet, creamy and delicious!
Table of Contents
Why We Love Strawberry Lemonade Truffles (With Golden Oreos
- Easy No Bake Treat– These easy strawberry lemonade treats look so impressive, but are pretty easy for a beginner to make. They taste just like you are drinking a glass homemade strawberry lemonade of but in a creamy sweet bite.
- Perfect For Parties- These bite-sized treats look so pretty on the table! Perfect for spring parties, graduation, Mother’s Day, baby showers summer parties and more!
- Packed With Flavor- These Golden Oreo balls are really packed with flavor into a small bite, and feel like an extra special dessert.
My lemon truffles made with Golden Oreos were so delicious, I had to try to make more flavors! This strawberry lemonade version is creamy, bright and fresh with the perfect balance of sweetness. It was so much fun to make these strawberry lemonade truffles, I made a strawberry shortcake truffle with real bits of strawberry inside and an orange creamsicle truffle that is so delicious!
Ingredients For Strawberry Lemonade Truffles
Find the full printable recipe with specific measurements and directions below in the recipe card.
- Golden Oreos
- strawberry cream cheese – softened
- lemon zest – optional garnish
- lemon juice
- white chocolate chips
- coconut oil – optional- See notes in the full recipe at the bottom.
- pink candy melts optional decoration, these are pre-colored chocolate and can often be found in the baking section of craft stores.
How To Make Strawberry Lemonade Truffles
- Line a rimmed baking sheet with parchment paper.
- Place cookies in a food processor and mix until cookies turn into fine crumbs. See notes in the recipe card at the bottom if you don’t have a food processor.
- Place the cookie crumbs in a large mixing bowl. Zest then juice the lemons. Add lemon juice, lemon zest, and cream cheese to the cookie crumbs. Mix with a silicone spatula until a dough forms. Do not mix the mixture in the food processor as the cream cheese mixture can become too liquidy.
- Roll the lemon truffle doughballs, about one tablespoon per truffle. I like to use this cookie scoop set, for this recipe you’ll need the small cookie scoop. Place each truffle on the parchment paper-lined baking sheet so they are not touching. Freeze the truffles for at least 15 minutes.
- Add the white chocolate and coconut oil (optional) to a heatproof bowl. Place the bowl in the microwave and heat for a minute at half power, then stir. Continue heating the white chocolate in thirty-second increments until it forms a smooth white chocolate sauce.
- Remove truffles from the freezer. Place truffle balls into the white chocolate one at a time to coat, using a fork so excess chocolate can drip off.
- Place each white chocolate-coated ball on parchment paper so they are not touching each other.
- Melt the pink candy melts in the microwave for a minute at half power, then stir. Continue heating the pink candy melts in thirty-second increments until it forms a smooth pink chocolate sauce
- Drizzle the top of each truffle with the pink chocolate candy melts, then top with lemon zest immediately.
- Place the pan in the freezer for 15 minutes to help the chocolate to fully harden, then enjoy!
WHAT CAN I USE IN PLACE OF GOLDEN OREO COOKIES?
You can use any hard vanilla or lemon cookie in this recipe. Shortbread, vanilla sandwich cookies, lemon sandwich cookies or butter cookies can all be substituted for the Golden Oreos.
The Golden Oreos make about 2 1/2 cups of crumbs after you crumble them. You may need to add a few extra cookies to the food processor to make sure you have enough cookie crumbs depending on the size of the cookies you use.
WHAT CAN I USE IN PLACE OF WHITE CHOCOLATE?
White chocolate comes in a couple of different varieties at the grocery store. Try a couple of these options:
- Candy melts– These come in white with a vanilla flavor, but you can also find them in yellow, pink and a bunch of other colors. I’ve also seen lemon-flavored candy melts. I’ve not seen strawberry-flavored candy melts, but it’s possible they exist.
- Almond Bark– Almond bark is a type of white melting chocolate you often find at the grocery stores near the holidays but can be seen year-round. You can use almond bark in place of white chocolate in this recipe. Almond bark tastes best when you use it to give a sweet a chocolate coating, like in this dessert.
- Dark Chocolate– Dark chocolate and lemon go together so deliciously well! For a super chocolatey taste, skip the milk chocolate and go for the dark chocolate. You can use milk chocolate also, but dark chocolate really shines with lemon.
CAN I ADD LEMON JUICE STRAIGHT TO THE CHOCOLATE?
You can’t add lemon juice directly to the chocolate. The liquid will cause the chocolate to seize. This means the chocolate will become hard and grainy.
Lemon juice can be added to ganache though which is chocolate melted into warm cream, which you may have seen in other lemon and chocolate dessert recipes.
CAN I SUBSTITUTE LEMON EXTRACT FOR LEMON JUICE?
You can use lemon extract as a substitute for lemon juice, but I find that it is tougher to get a good sweet lemon taste. Lemon extract will taste slightly more artificial than fresh lemon does.
For the three tablespoons of lemon juice, substitute a full tablespoon of lemon extract.
The lemon zest gets trickier because it provides a lot of flavor. I recommend starting with an extract teaspoon of lemon extract in place of the zest, then taste the mixture. Add more lemon extract as needed.
Lemon extract and lemon oil are not the same product, and lemon oil should not be substituted.
Can I Use Lemon Oreos?
I have had a lot of people reach out to me wanting to use lemon Oreos in my truffle recipes! Yes, there have been many readers who have made these with lemon Oreos successfully and skipped the lemon juice in the mixture.
I have not made these truffles with lemon Oreos. When I created this recipe I wanted to make sure everyone could make them. Most people can find Golden Oreos or a similar vanilla sandwich cookie to use in this recipe.
I did not realize Lemon flavored Oreos were quite so well-loved in the On My Kids Plate community, but yes you should be able to use them in this recipe. I am not sure as to how much lemon flavor this recipe will have when using lemon Oreos, but again readers have assured me it works well. You may still want fresh lemon zest to decorate the tops of the truffles.
DO TRUFFLES NEED TO BE REFRIGERATED?
Yes, these simple lemon truffles do need to be refrigerated because of the cream cheese in the center. Lemon truffles will easily last a week in the refrigerator. Store truffles in an airtight container with layers of freezer paper, wax paper or parchment between the truffles.
CAN LEMON TRUFFLES BE FROZEN?
Yes you can freeze these no-bake truffles. Freeze between layers of freezer paper in a freezer-safe zip-top bag. I like to freeze desserts on a cookie sheet first so they don’t stick together, and then place them in a bag.
Lemon truffles can be stored in the freezer for up to a month for the best freshness.
To eat the truffles, let them defrost on the counter or overnight in the refrigerator before serving and they are ready for any special occasion. These truffles defrost pretty quickly. Sometimes we eat them straight from the freezer.
Other Recipes You Will Love
Strawberry Cheesecake Dip
Sweet Strawberry Shortcake Cupcakes
Cheesecake Sugar Cookie Cups (Fruit Pizza!)
Strawberry Swirl Ice Cream (No Churn!)
Strawberry Lemonade Truffles (With Golden Oreos)
Ingredients
- 36 Golden Oreos 14.3 ounce package
- 7.5 ounces strawberry cream cheese softened, you can use 7.5 to 8 ounces strawberry cream cheese
- 3 tablespoons lemon zest optional garnish
- 3 tablespoons lemon juice juice from 1 1/2 large lemons
- 11-12 ounces white chocolate chips 1 1/2 cups
- 1 tablespoon coconut oil
- 1 cup pink candy melts optional garnish
Instructions
- Line a rimmed baking sheet with parchment paper.
- Place cookies in food processor and mix until cookies turn into fine crumbs. See notes if you don’t have a food processor.
- Zest then juice the lemons. Add lemon juice, lemon zest and cream cheese to the cookie crumbs. Mix with a silicone spatula until a dough forms. Do not mix the mixture in the food processor as the cream cheese mixture can become too liquidy.
- Roll the lemon truffle doughballs, about one tablespoon per truffle. I like to use this cookie scoop set, for this recipe you'll need the small cookie scoop. Place each truffle on the parchment paper lined baking sheet so they are not touching. Freeze the truffles for at least 15 minutes.
- Add the white chocolate and coconut oil (optional) to a heatproof bowl. Place the bowl in the microwave and heat for a minute at half power, then stir. Continue heating the white chocolate in thrity second increments until it forms a smooth white chocolate sauce.
- Remove truffles from the freezer. Place truffle balls into white chocolate one at a time to coat, using a fork so excess chocolate can drip off.
- Place each white chocolate-coated ball on parchment paper so they are not touching each other.
- Melt the pink candy melts in the microwave for a minute at half power, then stir. Continue heating the pink candy melts in thirty-second increments until it forms a smooth pink chocolate sauce
- Drizzle the top of each truffle with the pink chocolate candy melts, then top with lemon zest immediately. Place the pan in the freezer for 15 minutes to help the chocolate to fully harden, then enjoy!
Notes
- Making Cookie Crumbs Without a Food Processor
- If you don’t have a food processor, you can place the cookies in a gallon size strong zip-top bag. Use a rolling pin or even a full canned good to crush the cookies into crumbs inside the bag.
- After the cookies have become crumbs, you can mix in the rest of the ingredients with the cookie crumbs with an electric mixer. If you don’t have an electric mixer you can mix them together by hand but it may take a little longer and the cream cheese needs to be well softened.
- Using Oil In The Chocolate– Adding a little bit of oil to the chocolate will help create a smooth white chocolate coating. I prefer to use a tablespoon of coconut oil but you can use a tablespoon of any of these oils.
- Coconut Oil
- Vegetable Shortening
- Vegetable Oil
- Lemon Extract Substitute
- You can use lemon extract as a substitute for lemon juice, but I find that it is tougher to get a good sweet lemon taste. Lemon extract and lemon oil are not the same product, and lemon oil should not be substituted.
- For the three tablespoons of lemon juice, substitute a full tablespoon of lemon extract.
- The lemon zest gets trickier because it provides a lot of flavor. I recommend starting with an extract teaspoon of lemon extract in place of the zest, then taste the mixture. Add more lemon extract as needed.
- Lemon Oreos Substitute– I have had readers reach out about this recipe and my lemon Oreo truffles recipe saying they used lemon flavored Oreos and skipped the fresh lemon juice in the recipe. I have not tried this method and can’t attest to the amount of lemon flavor this makes, but have had multiple readers tell me it’s delicious this way. If you make this recipe with Lemon Oreos, let us know how it went in the comments!
Nutrition
Did You Make This?
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