vThese colorful truffles are creamy, sweet, and topped with rainbow sprinkles for a cheerful crunch. Perfect for birthday parties, Easter, or anytime you want a no-bake dessert that looks as good as it tastes.

Ingredients

1 package chocolate sandwich cookies, finely crushed
8 oz cream cheese, softened
12 oz white chocolate, melted
½ cup rainbow sprinkles

Instructions

Crush cookies in a food processor.
Mix with softened cream cheese until a dough forms.
Roll into 1-inch balls and chill for 30 minutes.
Dip balls into melted white chocolate.
Place on parchment paper and top with sprinkles.
Chill until firm before serving.

Notes

Swap sprinkles for holiday colors.
Keep chilled until serving.

FAQs

Can I make these without cream cheese? Yes, substitute with mascarpone or frosting.
Can I freeze them? Yes, up to 3 months in airtight containers.
Do they taste like Oreos? Yes, the base is made from sandwich cookies.
Can I use milk or dark chocolate coating? Absolutely, both work well.
How long do they last in the fridge? Up to 1 week.
Do I need a food processor? A rolling pin and bag also work.
Can I make them gluten-free? Use gluten-free sandwich cookies.
Can I add flavor extracts? Yes, peppermint or almond add variety.
Do kids enjoy making these? Yes, it’s a great no-bake kids’ activity.
Can I gift them? Yes, package in festive boxes for parties.

Conclusion

White Chocolate Sprinkle Truffles are the ultimate no-fuss treat. They’re creamy, colorful, and customizable for any occasion—making them a must-have in your dessert rotati

White Chocolate Sprinkle Truffles

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These White Chocolate Sprinkle Truffles are creamy, sweet, and fun bite-sized treats coated in colorful sprinkles—perfect for holidays, parties, or gifting.

Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 3 hours 20 minutes (includes chilling time)
Yield: 20–24 truffles 1x
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

12 oz (340g) white chocolate, finely chopped
1/4 cup (60ml) heavy cream
2 tbsp unsalted butter
1/2 tsp vanilla extract
Pinch of salt
1/2 cup rainbow sprinkles (for coating)

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Instructions

In a heatproof bowl, combine the white chocolate, heavy cream, and butter.
Heat the mixture in the microwave in 20-second intervals, stirring between each, until smooth and fully melted.
Stir in the vanilla extract and a pinch of salt.
Cover and refrigerate the mixture for 2-3 hours or until firm enough to scoop.
Once chilled, scoop out small portions and roll into 1-inch balls using your hands.
Roll each truffle in the rainbow sprinkles to coat evenly.
Place truffles on a parchment-lined tray and refrigerate for another 30 minutes to set.
Store truffles in the refrigerator until ready to serve.