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Mardi Gras King Cake Oreo Truffles

The delicious flavors of sweet cream cheese and cinnamon king cake in a No Bake Oreo Truffle.

It is February 1st which makes it official — It is Mardi Gras Month!

Last Christmas I made a more traditional Oreo Truffle made with Oreo cookies and cream cheese. This time around I wanted to have a king cake spin on them, so I made a Golden Oreo truffle with a brown sugar and cinnamon cream cheese. Delish!

Mardi Gras King Cake Oreo Truffle No Bake

King Cake Oreo Truffle Notes

  • If you prefer white chocolate chips rather than almond bark, heat up a ratio of one cup of chips to 1 tablespoon shortening to create a smooth chocolate glaze. For this recipe you will need 2 cups of chips + 2 Tablespoons shortening.
  • For the cream cheese, at Walmart I’ve seen the store brand (Great Value) of the brown sugar cinnamon cream cheese. Philadelphia also makes a similar style as well.
Mardi Gras King Cake Oreo Truffle No Bake

Mardi Gras King Cake Oreo Truffles Recipe (No Bake)

The delicious flavors of sweet cream cheese and cinnamon king cake in a No Bake Oreo Truffle!
5 from 3 votes
Prep Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 18 truffles
Calories 154 kcal

Equipment

  • Medium Cookie Scoop (2 Tbsp.)
  • Parchment Paper Sheets
  • Baking Sheet

Ingredients
  

  • 1 package Golden Oreos 14 oz or 16 oz, either is fine
  • 8 oz. container Brown Sugar & Cinnamon cream cheese see notes for more info
  • 12 ounces white almond bark 6 (2-ounce) blocks, see notes for using white chocolate chips instead

Instructions
 

  • Blitz the Oreos in a food processor until they are fine crumbs. Add the cream cheese and process until it comes together and forms a large ball. Transfer to a bowl.
  • Scoop with a medium cookie scoop (1.5-2 Tablespoons) into balls and set on a plate. Once finished, transfer to the fridge to chill. The reason to chill them is so that they don’t release a bunch of crumbs into the melted almond bark later.
  • After the cookie balls have chilled, melt the almond bark according to package directions. Stir well so it is nice and smooth. Dip the cookie balls into the melted almond bark and coat thoroughly, tapping your fork to get excess off. Place onto a piece of parchment paper, add sprinkles to top and allow the coating to set up. I did about 3 at a time then sprinkled. By the time you finish all the balls, the coating should be pretty much set up.
  • Transfer to a covered container and keep in the fridge until ready to eat.

Notes

If you prefer white chocolate chips rather than almond bark, heat up a ratio of one cup of chips to 1 tablespoon shortening to create a smooth chocolate glaze. For this recipe you will need 2 cups of chips + 2 Tablespoons shortening.
For the cream cheese, at Walmart I’ve seen the store brand (Great Value) of the brown sugar cinnamon cream cheese. Philadelphia also makes a similar style as well. If you had to make your own, blend softened cream cheese with sugar and cinnamon to your taste preferences.

Nutrition

Calories: 154kcalCarbohydrates: 14gProtein: 1gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 14mgSodium: 48mgPotassium: 18mgFiber: 1gSugar: 14gVitamin A: 169IUCalcium: 13mgIron: 1mg
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Recipe by Jam Hands.

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Recipe Rating




2 Comments

  1. 5 stars
    I didn’t make these but a friend did and I had to come review the recipe. These are the best! Not overly sweet. Just perfect! SO GOOD!!!