Gluten-Free Dairy-Free Lemon Oreo Truffles (No-Bake & Vegan!)

A light and easy spring treat—these Gluten-Free Dairy-Free Lemon Oreo Truffles are a simple no-bake dessert! Made with just five ingredients, these plant-based truffles have a creamy, lemon center with a dairy-free white chocolate shell. If you love lemon-flavored treats but need a gluten-free, dairy-free, nut-free, and egg-free option, this recipe is for you!

Perfect for parties, meal prep, or a fun treat for the family, these no-bake truffles come together in minutes. Plus, they taste like a fancy bakery dessert without any complicated steps. Keep them chilled for a refreshing bite of lemony goodness anytime!

Why You’ll Love This Recipe

• Allergy-friendly – No gluten, dairy, eggs, or nuts!

• Easy – Just mix, roll, freeze, and dip. No baking required!

• Perfectly sweet & tangy – The lemon extract and zest add a lovely lemon kick.

• Great for any occasion – A simple but elegant treat for baby showers, Easter, birthdays, holidays, or gifts.

• Kid-approved – Even picky eaters love these soft, creamy truffles!

Ingredients You’ll Need

• Gluten-free Golden Oreos – The sweet cookie base of these truffles. These are NEW-ish on the gluten-free block and I was thrilled to see them. I find mine at Winco, Target, or Walmart. Yes, they do need to be the golden ones for this recipe. Let me know in the comments if you find any other gluten-free + dairy-free golden Oreo like brand out there!

• Dairy-free cream cheese – Gives the filling a creamy, cheesecake-like texture. I love using Violife, as it’s also nut-free. It does have lentil protein. If you need a cream cheese with Paleo ingredients, use Kitehill Cream Cheese, which is Whole30 Approved (but is nut-based). Both of these brands have the best flavor, IMO. The Daiya brand I can find at Walmart works as well. I did NOT like the flavor of the Miyokos dairy-free cream cheese. 

• Lemon extract – Boosts the bright citrus flavor. I find this in the baking aisle of most grocery stores by the vanilla extract and other spices. Here is an example, one that is available at Walmart. 

• Lemon zest – Adds natural freshness and an extra zing. Lemon zest is literally just finely grated lemon peel. Grate or zest the lemon until you reach the white part of the lemon. I used to do this with a fine cheese grater, which works. But, I highly recommend getting a zester like this one from Amazon – makes the job SO much easier and isn’t expensive.

• Dairy-free white chocolate – Melts into a smooth, sweet coating for the perfect finish. My go-to brand for Dairy-free chocolate chips is Enjoy Life. I prefer the White Chocolate, as it pairs best with the Lemon Cheesecake Oreo Truffle flavor. But, I can only find the dairy-free Enjoy Life White Chocolate on Amazon, which you can find a single bag here or at a good price on Vitacost here. Please note you will need 1 1/2 bags of white chocolate chips to make this full recipe.

How to Make Gluten-Free Dairy-Free Lemon Oreo Truffles

1. Pulse the cookies in a food processor until just crumbs. Add cream cheese, cut into smaller cubes, lemon extract, and 1 tablespoon lemon zest in the food processor. Pulse until mixture is combined and forms a large ball. Mixture should not be crumbly and hold together, but not be too sticky to form into balls. See notes if not the case.
2. Form 1 tablespoon small balls of cookie mixture (*a great part to let kids help with!) and place them on a tray sprayed with cooking spray to prevent sticking. I use a tablespoon cookie scoop for this. Freeze until hard, 30 min-hour.
3. Remove from freezer. Melt chocolate chips on the stove in a small pot over low heat, stirring continually until melted (about 3-4 minutes). Do NOT over cook the chocolate – once burnt, it can’t go back!.
4. Dip each frozen cookie ball in the melted chocolate and place back on tray. We make this process easier by stabbing each frozen ball with a toothpick for dipping, then removing once placed on tray and covering up the hole with a small dab of melted chocolate.
5. Repeat with all frozen cookie balls. Top with decorative topping, if desired. Store in the freezer or fridge.

Dipping Tips

Dipping things in chocolate sounds simple but can sometimes be frustrating. Here are some tips for dipping these Lemon Oreo Truffles from someone who has done it thousands of times.

1. First, the chocolate consistency should be thin and smooth. If you burn chocolate, it gets thick and lumpy, and there’s no going back. For most consistent results, melt your chocolate on low heat on the stove instead of the microwave. I have NOT had success adding coconut oil to thin out dairy-free white chocolates. Though that works for semi-sweet to get a thinner consistency, it will destroy your white chocolate.
2. Second, make sure the truffles are frozen solid before dipping. This allows them to dip into the hot chocolate without falling apart or sliding off the toothpick.
3. Thrid, use the toothpick method. Many people use two forks when dipping. Which works, but is finicky IMO. I just insert a toothpick into each frozen truffle and dip them into the melted chocolate. Once the chocolate is cooled and solid, then remove the toothpick and cover the hole with a dab of leftover melted chocolate with the back of a spoon or clean finger.
4. Finally, use the cup method. (below) Once the chocolate is melted, I line a mug with a sandwich-sized ziplock bag (see below!). Pour the melted chocolate into the bag. This creates a nice deep well to dip your truffles into. Plus, when you are done dipping, you can use the leftover chocolate to create decorative squiggles on top.

Other No-Bake Desserts You Will Love

Desserts will always be one of my favorite types of recipes to create! All of these recipes require no baking and are gluten-free + dairy-free. They are perfect for your next party, potluck, or special occasion!

• Mini Oreo Cheesecakes 
• Regular (chocolate) Oreo Truffles 
• Chocolate Cream Pie
• Strawberry Cheesecake Oreo Truffles
• Peanut Butter Pie
• Pumpkin Oreo Truffles

Store these Gluten-Free Dairy-Free Lemon Oreo Truffles in the fridge for up to a week or freeze for longer storage. They’re the perfect plant-based dessert to whip up in no time—so grab your ingredients and enjoy a lemony, creamy bite of goodness!

Gluten-Free Dairy-Free Lemon Oreo Truffles

Autumn @wholefoodfor7

An EASY no-bake spring treat with a lemon twist that is perfect for baby or bridal showers, Easter, or any special event.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Freeze Time 30 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 24 truffles

Calories 60 kcal

1/2x1x2x3x

Equipment

• 24 toothpicks

Ingredients

 

• 30 cookies Gluten-free Golden Oreos  1 12-ounce package
• 3 ounces dairy-free cream cheese cut into rough cubes
• 1.5 teaspoons lemon extract
• 2 tablespoons lemon zest from a large lemon, divided
• 1 cup dairy-free white chocolate chips

Instructions

 

• Pulse the cookies in a food processor until just crumbs.
• Add cream cheese, cut into smaller cubes, lemon extract, and 1 tablespoon lemon zest in the food processor. Pulse until mixture is combined and forms a large ball. Mixture should not be crumbly and hold together, but not be too sticky to form into balls. See notes below if not the case.
• Form 1 tablespoon small balls of cookie mixture (*a great part to let kids help with!) and place them on a tray lined with parchment to prevent sticking. I use a tablespoon cookie scoop for this. Freeze until hard, 30 min-hour.
• Remove from freezer. Melt chocolate chips on the stove in a small pot over low heat, stirring continually until melted (about 3-4 minutes). Do NOT over cook the chocolate - once burnt, it can't go back!
• If using the decorative sprinkles: In a small bowl, mix together with a fork the remaining 1 tablespoon zest, 1/4 c sugar, and 1/2 t lemon extract until well combined. Set aside.
• Dip each frozen cookie ball in the melted chocolate and place back on tray. If using decorative sprinkles, sprinkle each one quickly just after dipping, or the chocolate will be too hardened for it to stick!

  We make this dipping process easier by stabbing each frozen ball with a toothpick for dipping, then removing the toothpick once cooled/hardened and covering up the hole with a small dab of melted chocolate. Use any remaining white chocolate to add decorative zigzags across the top (pictured)
• Repeat with all frozen cookie balls. Top with decorative topping, if desired. Store in the fridge for up to 2 weeks or freezer for up to 3 months.

Notes

STEP 2 NOTES: If you have mixed the cream cheese and crumbs in the food processor and it's dry, add a little more cream cheese. If it's too moist (not clumping into a non-sticky ball), add more cookie crumbs.

For details on the Ingredients, including links to favorite products, see Ingredients section of blog post above!

Nutrition

Calories: 60kcalCarbohydrates: 7gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.004gMonounsaturated Fat: 0.003gSodium: 17mgPotassium: 7mgFiber: 1gSugar: 5gVitamin A: 0.3IUVitamin C: 1mgCalcium: 17mgIron: 1mg

Keyword dairy-free, dessert, easy, egg-free, gluten-free, kid-friendly, nut-free, plant-based

Tried this recipe?Let us know how it was!