Oreo Hearts

These easy Oreo Hearts are no-bake Valentine’s Day truffles with a soft, creamy Oreo and cream cheese center, a crisp pink candy coating, and festive sprinkles. A silicone heart mold makes them easy to shape without rolling or cutting.

Prep Time30

Chill Time/Set Time, divided1

Total Time1 30

Servings:

Calories: 115kcal

Author: Karin and Ken

Ingredients

Oreo Mixture

25 Oreo cookies
4 oz cream cheese softened
1 teaspoon vanilla extract

Candy Coating

16 oz candy melts or melting wafers (pink or white and red mix)

For Decorating

4 oz candy melts for drizzle
Valentines themed sprinkles

Instructions

Make the Oreo Mixture: Add the Oreo cookies to a food processor and pulse into fine crumbs. Add the softened cream cheese and vanilla, then pulse until completely combined and a thick dough forms.
Shape and Chill the Hearts: Firmly press the Oreo mixture into a silicone heart-shaped mold, making sure it reaches the edges. Smooth the tops so the backs are flat. Freeze for 20–30 minutes, or until firm enough to remove easily. Gently pop the hearts from the mold, place on a parchment-lined baking sheet, and refrigerate while preparing the coating.
Coat the Oreo Hearts: Melt the candy melts according to the package directions, stirring until smooth. For light pink, use pink candy melts or combine red and white. Dip each chilled heart into the coating, turn with a fork to cover completely, then lift and gently tap off the excess. Place on the parchment-lined baking sheet and let set for 10–15 minutes.
Decorate and Set: Melt the remaining candy melts according to the package directions. Drizzle over the hearts and immediately add Valentine’s Day sprinkles. Let sit for 10–15 minutes, or until the coating and drizzle are completely set.

Notes

Yield: Our 1-tablespoon heart mold most consistently produced 24 hearts. Depending on the mold and how firmly the mixture is packed, expect about 22–26.
Chilling: Freeze the molded centers for 20–30 minutes. Refrigerating them left the centers softer and more difficult to remove cleanly.
Before Dipping: Let frozen hearts sit at room temperature for 2–3 minutes. Dipping them immediately from the freezer caused some coatings to crack as the centers warmed.
Work in Batches: Keep most of the hearts cold and dip only a few at a time so the centers stay firm.
Candy Melts: Wilton and Ghirardelli melting wafers worked well without thinning in our tests. If your coating is too thick, stir in ½–1 teaspoon shortening or coconut oil.
One Coat Is Best: We preferred one dip to two because it gave a better balance of crisp candy shell to creamy Oreo center.
Setting: The coating sets in about 10–15 minutes at room temperature or 6–8 minutes in the refrigerator.
Storage: Refrigerate in an airtight container for 4–5 days. For the best appearance and texture, serve within 1–2 days.
Freezing: We recommend freezing the undipped centers and coating them after thawing. About one-third of our fully coated frozen hearts developed condensation or lost some shine after thawing.
Serving: Let refrigerated hearts stand at room temperature for about 10 minutes for a softer, creamier center.

Nutrition