These No-Bake Oreo Ghost Truffles are the perfect blend of spooky and sweet. Made with just a handful of ingredients, these Halloween-ready treats are rich, creamy, and irresistibly chocolatey—with a hauntingly cute ghostly finish. Crushed Oreo cookies are blended with cream cheese, rolled into truffle balls, dipped in white chocolate, and decorated with candy eyes or melted chocolate to bring each ghost to life.
Ideal for Halloween parties, fall bake sales, or an afternoon of spooky baking with kids, these ghost truffles require no oven, no complicated techniques, and no chilling between every step. They’re easy, fun, and make a big impression on the dessert table.
Ingredients Overview
These spooky treats are built on just a few pantry staples but offer maximum flavor and festive fun.
1. Oreo Cookies
The base of the truffle. Classic Oreos are crushed into fine crumbs and provide that deep, rich chocolate flavor. Use the whole cookie—filling and all—for maximum moisture and sweetness.
2. Cream Cheese
The binder that turns Oreo crumbs into a smooth, fudge-like truffle dough. Softened full-fat or light cream cheese both work. Adds creaminess and structure without needing additional sugar.
3. White Chocolate or Candy Melts
Used for coating and ghost decoration. White chocolate chips, almond bark, or white candy melts give that spooky-white finish. Candy melts are easiest to work with if you’re decorating with kids, as they’re more forgiving during melting.
4. Candy Eyes or Mini Chocolate Chips
To bring your ghost faces to life! Candy eyes are adorable and ready-made. Alternatively, use melted dark chocolate or mini chocolate chips for the eyes.
5. Coconut Oil (Optional)
Helps thin the white chocolate for smoother coating and prevents clumping during melting.
Step-by-Step Instructions
1. Crush the Oreos
Place 36 Oreo cookies into a food processor and pulse until they form fine crumbs. No processor? Put the cookies in a zip-top bag and crush with a rolling pin.
2. Make the Truffle Mixture
Add 8 oz softened cream cheese to the crumbs and pulse or mix until fully combined. The mixture should be soft but firm enough to roll.
Chill for 10–15 minutes if it’s too soft to handle.
3. Roll Into Balls
Scoop out about 1 tablespoon of dough and roll into smooth balls. Place on a parchment-lined tray. You’ll get about 24 truffles.
Freeze for 15–20 minutes while you prep the coating.
4. Melt the White Chocolate
In a microwave-safe bowl, melt:
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12 oz white chocolate chips or candy melts
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Optional: 1 tsp coconut oil to thin
Microwave in 20–30 second bursts, stirring in between, until smooth.
5. Dip and Decorate
Using a fork or dipping tool, lower each truffle into the melted white chocolate. Tap off excess and place on parchment paper.
While the coating is still wet:
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Add candy eyes or
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Dot on melted dark chocolate for eyes using a toothpick or piping bag.
Optional: Add a little extra white chocolate on top and drag it down to create a ghostly tail or drip effect.
6. Chill to Set
Place the decorated truffles in the fridge for 15–20 minutes, or until the coating is fully set.
Store in an airtight container in the refrigerator for up to 7 days or freeze for up to 2 months.
Tips, Variations, and Substitutions
Pro Tips
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Use a fork to dip truffles easily and tap off excess coating.
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Freeze before dipping: This keeps the truffles from falling apart in the warm chocolate.
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Use high-quality white chocolate if skipping candy melts—it tastes better but can be harder to work with.
Variations
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Pumpkin Spice Ghosts: Add ½ tsp pumpkin spice to the Oreo filling for a fall twist.
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Peanut Butter Ghosts: Swap ¼ of the cream cheese with peanut butter for added flavor.
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Minty Monsters: Use mint Oreos and green candy melts for a fun Frankenstein version.
Substitutions
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Dairy-Free: Use vegan cream cheese and dairy-free white chocolate.
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Gluten-Free: Use gluten-free chocolate sandwich cookies.
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No Candy Eyes? Dot melted chocolate or use chocolate chips for the eyes.
Serving Ideas & Occasions
These ghostly bites are perfect for more than just Halloween:
Fun Ways to Serve:
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On a Halloween dessert board with candy corn and popcorn balls
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Packaged in cellophane bags as party favors
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Arranged on skewers or sticks as cake pops
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At school parties or classroom events
Occasions:
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Trick-or-Treat gatherings
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Spooky movie nights
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Kid-friendly baking days
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Fall bake sales or potlucks
Nutritional & Health Notes
These no-bake treats are indulgent but portion-controlled:
Per Truffle (approximate):
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Calories: 110–130
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Fat: 6–7g
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Carbs: 13–15g
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Sugar: 9–11g
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Protein: 1–2g
You can make them lighter by:
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Using reduced-fat cream cheese
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Swapping some white chocolate with yogurt chips
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Making mini truffles (½ tablespoon size)
FAQ
1. Can I make Oreo truffles without a food processor?
Yes! Place cookies in a heavy-duty zip bag and crush with a rolling pin until very fine. Then mix with softened cream cheese by hand or with a mixer.
2. Why is my coating clumpy?
White chocolate can seize or overheat. Add 1 tsp coconut oil and microwave slowly in short bursts, stirring well. Candy melts are more forgiving for beginners.
3. Can I use flavored Oreos?
Absolutely. Try mint, golden, or pumpkin spice Oreos for seasonal variations. Just keep the quantity the same (36 cookies).
4. How far ahead can I make these?
They keep well in the fridge for up to 7 days or freeze beautifully for up to 2 months. Decorate after thawing for best appearance.
5. Do I have to chill the dough before dipping?
Yes. Chilling firms up the truffles and prevents them from falling apart when dipped in warm chocolate.
6. What’s the best way to dip truffles without a mess?
Use a fork to lower and lift the truffle, tapping gently on the side of the bowl to remove excess. A toothpick can help nudge them onto parchment without smearing.
7. Can I make these vegan?
Yes—use vegan sandwich cookies, dairy-free cream cheese, and dairy-free white chocolate (such as Enjoy Life). Use melted dark chocolate to draw on faces.
