Oreo Cheesecake Truffles

Here’s one more last minute recipe that’s sure to be a big hit if you still have holiday parties to attend or goody trays to share with friends and neighbors. It’s simple (only 3 or 4 ingredients) and oh so yummy!

Oreo Cheesecake Truffles

• 1 package Oreo cookies
• 1 8oz package cream cheese, softened
• 16 oz milk or semi sweet chocolate
• 1 C white chocolate chips

Place the entire package of Oreos in a food processor, and and pulse until crushed into a fine powder (do not remove the cream from the Oreos before placing in the food processor). If you do not have a food processor, you can place the Oreos in a large ziploc baggie and crush with a rolling pin.

Transfer crushed Oreos to a large bowl. Add the cream cheese and mix with a spoon until well combined (I actually use my hands to blend everything together – it tends to be faster than using a spoon). Place the  bowl in the refrigerator for 30 minutes to firm up.

Shape the firmed up dough into 1 inch balls, and place on a sheet tray lined with wax paper. Place in the freezer for 1-2 hours.

Using the double boiler method, melt the milk or semi sweet chocolate until completely smooth. Remove the cookie balls from the freezer in batches and place into the chocolate. Completely cover each ball in chocolate and remove with a fork onto another wax paper lined cookie sheet.

Once all the truffles have been covered, you should have left over chocolate. You can use this chocolate to drizzle over the completed truffles once they have hardened. You can also melt white chocolate to drizzle over the truffles for a pretty contrast. The easiest way to drizzle chocolate is to pour it into a sandwich sized ziploc bag. Cut a small hole in one corner of the bag, and then pipe the chocolate onto the truffles.