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
- 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.
- 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.
- 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.
- 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.
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.)