No Bake Orange Creamsicle Truffles Recipe

I just made no bake orange creamsicle truffles that are creamy, citrusy, and dangerously addictive, perfect as Tasty Treats Easy for parties or last-minute gifting.

I’m obsessed with these No Bake Orange Creamsicle Truffles because they taste like summer in one ridiculous bite. I love that the center is rich with cream cheese and bright with orange extract, then smothered in glossy white chocolate.

I messed up once and left a batch too soft and ended up dunking them twice. Best mistake ever.

They’re sticky, citrusy, and perfect as Exciting Desserts or Office Treats Ideas Food when you need to impress with zero drama. Seriously, they vanish fast.

You’ll want them at parties, for gifting, or just when sugar cravings attack. No regrets.

I’m obsessed.

Ingredients

• Cream cheese: creamy tangy base that makes the truffles rich and fudgy.
• Powdered sugar: sweetens and firms the filling, makes it reliably scoopable.
• White chocolate coating: gives a snap and super-sweet outer shell.
• White chocolate centers: melty surprise inside, small pockets of candy bliss.
• Orange zest: bright citrus pop, fresh smell that cuts the sweetness.
• Orange extract or juice: boosts orange flavor fast, choose juice for freshness.
• Vanilla extract: warms and rounds the sweetness, it just makes sense.
• Heavy cream: loosens mixture, makes the filling silky and easier to shape.
• Pinch of salt: balances sweetness, stops things tasting one-note.
• Extra zest garnish: pretty color and extra zing, looks homemade and fun.
• Orange candy melts garnish: optional bright color and extra crunchy coating.

Ingredient Quantities

• 8 oz cream cheese, softened (about 225 g)
• 2 cups powdered sugar, sifted (about 240 g)
• 12 oz white chocolate chips or melting wafers for coating (about 340 g)
• 4 oz white chocolate or candy melts for the centers, chopped or chips (about 115 g)
• 1 tbsp orange zest, finely grated (from 1 medium orange)
• 1 tsp orange extract (or 1 tbsp fresh orange juice if you prefer)
• 1/2 tsp vanilla extract
• 1 to 2 tbsp heavy cream, as needed to loosen the mixture
• pinch of salt
• extra zest or orange candy melts for garnish, optional

How to Make this

1. Beat the softened cream cheese in a large bowl until smooth and fluffy, then add the sifted powdered sugar, orange zest, orange extract (or juice), vanilla extract, pinch of salt, and 1 tablespoon heavy cream; mix until fully combined and tasting like a bright orange creamsicle. If it feels too stiff, add the extra tablespoon of cream a little at a time until it’s scoopable but not runny.

2. Chop or measure the 4 oz white chocolate or candy melts for the centers and melt them gently in a heatproof bowl over simmering water or in 15 second bursts in the microwave, stirring between bursts until smooth; let cool slightly so it won’t melt the cream cheese when mixed.

3. Stir about half of the melted center chocolate into the cream cheese mixture to create a swirled, creamier filling; reserve the rest for dipping stray lumps or adjusting texture if needed. Taste and adjust with more zest or a tiny pinch more salt if it needs more brightness.

4. Chill the filling in the fridge for 15 to 30 minutes until it’s firm enough to scoop. This makes rolling way easier and less messy.

5. Scoop small tablespoons of filling and roll into 1 inch balls using lightly dampened hands, placing them on a parchment lined baking sheet. Chill the formed balls for at least 15 minutes so they set up.

6. Melt the 12 oz white chocolate chips or melting wafers in a double boiler or microwave in short bursts, stirring until smooth and glossy. If it seems thick, stir in a teaspoon of neutral oil or a touch of heavy cream to get a smooth coating consistency.

7. Use a fork or dipping tool to dip chilled truffles into the melted white chocolate, tapping gently to remove excess, then transfer back to the parchment. If the chocolate starts to thicken, warm it gently for a few seconds.

8. Before the coating sets, garnish with extra orange zest or melted orange candy melts drizzled over the top for color. Work quickly because the white chocolate firms fast.

9. Let the truffles set completely at room temperature or pop them in the fridge for 10 to 15 minutes. Store in an airtight container in the fridge for up to a week or freeze for longer storage, then thaw in the fridge before serving.

10. Tips: don’t overheat the chocolate or it’ll seize, chilling between steps helps keep shapes neat, and use fresh zest for the best citrus punch. If you used orange juice instead of extract, reduce added liquid elsewhere and chill a bit longer before rolling.

Equipment Needed

1. Large mixing bowl
2. Electric hand mixer or sturdy whisk
3. Heatproof bowl for melting chocolate (or small double boiler)
4. Microwave-safe bowl (if using microwave to melt)
5. Rubber spatula
6. Measuring cups and spoons
7. Fine zester or microplane
8. Baking sheet lined with parchment paper
9. Small cookie scoop or tablespoon and your hands for rolling
10. Dipping fork or skewer (or a fork and parchment for draining)

FAQ

No Bake Orange Creamsicle Truffles Recipe Substitutions and Variations

• 8 oz cream cheese: swap for mascarpone for an even richer, creamier center, or use Neufchâtel for a slightly lighter result, or a full-fat vegan cream cheese for dairy-free truffles.
• 2 cups powdered sugar: use a powdered sugar substitute like Swerve Confectioners or make your own by blitzing granulated sugar in a food processor until fine, then sift before using.
• 12 oz white chocolate chips for coating: you can coat with milk or semi-sweet chocolate for less sweetness, or use almond bark / compound melts if you want an easier, no-temper option.
• 1 tbsp orange zest / 1 tsp orange extract: if you dont have orange extract, use 1 tbsp fresh orange juice plus extra zest, or try 1 tsp triple sec or Grand Marnier for a boozy orange note, or swap zest for lemon or clementine zest for a different bright citrus twist.

Pro Tips

1. Chill the filling well before rolling and after you roll each tray of balls. If the centers are even a little soft they get all squashed and messy, so pop them back in the fridge for 10 to 15 minutes between steps. It makes dipping way less frustrating.

2. Use a small cookie scoop or measure with the same spoon every time so your truffles are uniform. If sizes vary the coating and setting time will be all over the place and some will crack or look lumpy.

3. Warm the coating chocolate in very short bursts and stir between each burst. If it starts to thicken while you are dipping, microwave for just 5 to 8 seconds, not more, or else you will overheat and ruin the shine. If it gets too thick add a teaspoon of neutral oil or a tiny splash of cream and stir until smooth.

4. Dry your hands and tools completely when handling the balls and the chocolate. Even a little moisture makes white chocolate seize or causes the coating to streak. If the truffles sweat after refrigeration, let them come to slightly cooler than room temperature before coating.

5. Brighten the flavor before you coat by adjusting salt and zest after you stir in the melted center chocolate. A tiny extra pinch of salt and a touch more fresh orange zest can take these from sweet and bland to really vibrant. Taste as you go, but don’t add extra liquid or the texture will suffer.