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!

Stack of strawberry lemonade truffles stacked on a plate with the top truffle missing a bite. Fresh lemon and white chocolate in the background

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Table of Contents

Why We Love Strawberry Lemonade Truffles (With Golden Oreos

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!

Easy No Bake Treat– These easy strawberry lemonade treats look so impressive, but are pretty easy for a beginner to make.
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.

Ingredients For Strawberry Lemonade Truffles

36 Golden Oreos – 14.3 ounce package
7.5 ounces strawberry cream cheese – softened
3 tablespoons lemon zest – optional garnish
3 tablespoons lemon juice – juice from 1 1/2 lemons large lemons
11-12 ounces white chocolate chips 1 1/2 cups
1 tablespoon coconut oil – optional- See notes in the full recipe at the bottom
1 cup 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.

vanilla sandwich cookie crumbs in a food processor from overhead with lemons, a lemon zester and strawberry cream cheese nearby

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.

Strawberry lemonade truffles being scooped from a bowl onto a pan with bowls of white chocolate and pink chocolate nearby

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.

Dipping strawberry lemonade truffles in a bowl of melted white chocolate with a fork. A pan of more truffles and a bowl of pink candy melts sit nearby

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.

strawberry lemonade truffles dipped in white chocolate on a pan being drizzled with melted pink chocolate and lemon zest from nearby bowls.

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.

Side view of finished scattered strawberry lemonade truffles on a table with fresh strawberries and lemon nearby

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

No Bake Strawberry Shortcake Cheesecake Dip– Need a fast dessert for a party? This Strawberry Shortcake Dip is a fast, sweet dessert dip that’s easy to make and fun to eat!

Strawberry Shortcake Cupcakes– One of my favorite cupcakes! Moist vanilla cupcake topped with cream cheese frosting and fresh strawberries, delicious!

“Fruit Pizza” Cookie Cups– Buttery sugar cookie cups filled with sweet cheesecake and fresh fruit on top! These taste just like a bite-sized fruit pizza, and can be made with storebought cookie dough.

No Churn Strawberry Swirl Ice Cream– No special ice cream machine needed for this delicious strawberry swirl ice cream! Creamy vanilla ice cream swirled with a strawberry sauce and strawberry pieces, it’s absolutely delicious for any hot day.