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Oreo Cheesecake Truffles

These easy to make Oreo cheesecake truffles are a great way to spend an afternoon practicing with chocolate. Plus even if you mess up they'll still taste delicious
Course Candy, Chocolate, Dessert
Cuisine American, European
Keyword No-Bake cheesecake, Oreo Cheesecake Truffles, Oreo Cookies, Philadelphia Cream Cheese, truffle chocolates
Prep Time 25 minutes
Cook Time 5 minutes
Chilling 4 hours
Total Time 4 hours 30 minutes
Servings 50 truffle
Cost $10


  • Bowl
  • Stand Mixer (optional)
  • 1-inch silicone half dome molds (optional)


  • 500 grams Oreo Cookies I used double stuff'd for extra richness, but regular works just fine
  • 250 grams Cream Cheese Philadelphia of course
  • 200 grams White Chocolate high quality confectionery white chocolate
  • 50 grams Dark Chocolate


  • Put your Oreo sandwich cookies in a bag and close it. Beat everything with a rolling pin or meat tenderizer so all that is left are crumbs. If it is clumpy because of the filling that is totally okay.
  • In a stand mixer (or regular bowl by hand) cream together the oreo crumbs and the Philadelphia cream cheese. Scoop the filling into the silicone half dome molds. If you don't have the molds, put the filling in a resealable container into the freezer for 1 hour. Then remove, use a teaspoon to get about two tsp worth of filling, and roll it into a ball with the palms of your hands.
  • Place the mold (or the balls) on a tray and put into the freezer for minimum 4 hours (better overnight).
  • If using a mold, after they have been in the freezer pop the oreo cheesecake from the molds and press together the two domes. The heat of your fingers should be enough to seal them together. Then place on a tray and put the balls back in the freezer.
  • Make a double boiler. Put about 80% of the white chocolate into the bowl and let it melt. Remove from the heat and stir the chocolate in a figure eight movement for 2 minutes. Then add in the un-melted white chocolate and stir that around until everything is completely melted.
  • Take the balls from the freezer. Drop a ball into the white chocolate and roll it around with a fork. Lift off, let the excess chocolate drizzle off for a bit, then place the truffle onto some parchment paper to set. Repeat for all the truffles.
  • Melt some dark chocolate in the double boiler. When melted take a spoon and drizzle the chocolate directly over the truffles. You can do this still on the parchment paper after the whites have set. Serve!


The filling will last for 2 weeks in the fridge, and longer in the freezer. However once you coat the balls in white chocolate, you don't want to let them sit in the fridge too long. If you do want to keep them chilled, make a sachet of baking soda to leave next to the truffles to wick away any moisture that can mess up the chocolate.