No Bake Oreo Mummy Truffles

Whisking Wolf
by Whisking Wolf
19 servings
15 min

Will you love these Oreo Mummy Truffles? Of corpse you will! Dress up your truffles as a Halloween party favor for a fun and festive time. With only three simple ingredients, these no bake confections are no tricks and all treats.

Not to brag or anything but I’ve been wearing a mask and eating candy since March. Seven months is a long time to prep for spooky season, even for a sugar addict like me. But just when I thought my tolerance for Halloween treats had maxed out, I found a brick of cream cheese and a half eaten bag of Oreo cookies begging to be made into something creep-tacular.

And what’s more creepy than mummified bodies that don’t decay? Mummified bodies that have their brains removed through their noses, that’s what. By the way, I’m pretty sure Egyptians weren’t wrapping mummies in linen for corpse couture. Instead, they were using the absorbent strips like a body-sized tissue in case brain matter leaked out in the afterlife.

It sounds like a haunt mess.

Thankfully we live in a millennium where mummy heads are only incased in white chocolate. And with these embalmed truffle confections, there’s no cerebral cortex inside only crushed Oreo cookies and cream cheese. Three ingredients and no baking make these Halloween treats frighteningly simple.

For a fun and festive time at this year’s costume party, dress up yourself then dress up your truffles. No trick and all treat, they’re so rich and delicious that of corpse you’ll love every bite.

No Bake Oreo Mummy Truffles
Recipe details
  • 19  servings
  • Prep time: 15 Minutes Cook time: 0 Minutes Total time: 15 min
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  • 18 Oreo cookies
  • 4 ounces full fat cream cheese softened
  • 10 ounces white chocolate
  • red food coloring gel

Line a baking sheet with parchment paper and set aside.
Place Oreo cookies in food processor, including filling, and pulse until fine crumbs form.
Add softened cream cheese and pulse until mixture is evenly combined.
Scoop mixture 1 Tablespoon at a time and roll into balls with your hands.
Place truffle balls on prepared baking sheet and freeze for 30 minutes.
After removing truffles from the freezer, melt white chocolate in a heat safe bowl for 30 seconds. Stir and return to microwave in 15 second increments, stirring until smooth and completely melted. Cool slightly before dipping truffles.
Using a fork, dip truffles one at a time into melted chocolate. Spoon extra chocolate over the top to ensure even coverage. Gently tap off excess chocolate and place truffle on baking sheet. To avoid black cookie crumbs from soiling the white chocolate, use a clean fork for each truffle.
Drizzle truffle balls with remaining white chocolate to resemble a wrapped mummy.
Use red food coloring gel to dot eyes on the mummy truffles.
Freeze mummy truffles for 5 minutes to set.
Place truffles in an airtight container then store in the refrigerator up to 2 weeks.
  • Choose a quality white chocolate for these truffles. I used Ghirardelli. No matter which brand you choose, do not substitute white chocolate chips because they are too waxy to melt properly.
  • When pulsing Oreos in the food processor use the entire cookie, filling and all.
  • In truth, rolling the truffle mixture into balls is a bit of a messy situation. To minimize the fudgy fallout, dust the palms of your hands in cocoa powder before beginning.
  • If you do not have a proper dipping tool, dip truffles into melted white chocolate with a fork. Use a clean fork for each truffle to avoid getting black cookie crumbs in the white chocolate.
Whisking Wolf
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