Okay, I’ll admit it. Oreo cheesecake truffles aren’t the most gourmet sounding food in the world. I’m pretty sure this recipe came from one of those Kraft food magazines you see at the checkout at the grocery store. (How midwestern homemaker of me, right?)
A couple of years ago, a friend’s grandmother sent about 200 Oreo cheesecake truffles to our college dorm and they were an instant hit. I asked my friend for the recipe and was surprised to see only 3 total ingredients–what? I had to try making them myself.
This recipe is super easy to follow, requires very few ingredients, and you don’t even have to take out a measuring cup because it calls for whole packages of oreos/cream cheese/chocolate. If you are looking for something to be a hit at barbeques and potlocks, you really can’t go wrong with Oreo cheesecake truffles.
- 8 oz. cream cheese, softened
- 1 package of Oreo cookies (or 15.5 oz/4.5 cups of a sandwich cookies)
- 8 oz. semi-sweet baking chocolate (I recommend Trader Joe’s pound plus bars)
- Place an entire package of (whole) Oreo cookies in a food processor and crush them until they are finely ground.
- Add cream cheese to the food processor and pulse until the dough is evenly mixed.
- Form ~1 inch balls from the dough and place on a cookie sheet. Let cool in the refrigerator for about 30 minutes.
- Melt the baking chocolate (I recommend using a double boiler).
- Dip balls in melted chocolate and place them on a wax paper-covered cookie sheet. Wait until solid before eating.