Oreo Cheesecake Truffles
You all know me and cheesecake. I can’t resist. And for longest of times my all-time favorite variety was Oreo cheesecake. It was my automatic order at The Cheesecake Factory, and I even made it for myself for my birthday a few years in a row. On top of that, I’ve made cheesecake truffles a few times before, and they are oh-my-god delicious and insanely addictive. I’ve now brought it all full-circle with these Oreo Cheesecake Truffles. Super chocolatey, creamy and that characteristic chocolate shell that all truffles are known for – this is pretty much my food heaven. And the bonus? This recipe only requires 4 ingredients, and are very easy to make. You could even enslist the kids for helping with this one!
These truffles are also highly adaptable – if you’re making them for the holidays you could always use the Candy Cane or Chocolate Mint version of Oreos if the eaters in your house like the mint/chocolate flavor combination. I garnished mine with some melted white chocolate and a sprinkling of leftover cookie crumbs, but you could do just the crumbs, nothing at all, or whatever you’d like. The beauty of homemade baked goods is personalizing them 🙂 Happy holiday candy making!
Oreo Cheesecake Truffles
A popular recipe for Oreo Truffles using Oreo cookies and cream cheese.
1 (18-ounce) package Oreo cookies
8 ounces cream cheese, at room temperature
2 cups semisweet chocolate chips
2 tablespoons vegetable shortening
1. Crush the Oreos (pretty much the whole package, minus a handful, will do) until finely ground. A food processor does the best job, but if you don't have one, throw the cookies in a ziploc bag, grab a rolling pin, and go to town.
2. Transfer 3 cups of the Oreo crumbs to a bowl and add the cream cheese. Using a spoon, press, mix and stir until the cream cheese is completely mixed into the Oreo crumbs and you have a soft, homogeneous mixture. Using a small cookie scoop (or the equivalent of 2 teaspoons), scoop/roll balls of the Oreo/cream cheese mixture and place on a wax paper-lined baking sheet. Once you have scooped out all of the filling, refrigerate the baking sheet for at least 30 minutes, until firm.
3. In a small bowl, microwave the chocolate chips and shortening in 30 second increments at 50% power, stirring after each, until completely melted and smooth. Working with one Oreo ball at a time, dip it into the melted chocolate, roll it around to cover completely, and then use a fork to remove it from the chocolate, letting any excess drip off. Place the dipped truffle back on the wax paper-lined sheet. Repeat with all truffles; once finished, return the baking sheet to the refrigerator for another 30 minutes.
4. Serve the truffles, or garnish with some melted white chocolate and leftover crushed Oreos. Store in an airtight container in the refrigerator for up to 2 weeks.
Note: When you crush the Oreos, use the whole cookie, cream and all. (I get this question a lot on recipes that include an Oreo crust, so I wanted to throw it out there.)