Oreo Cheesecake Truffles

You may see my December catch up post here!

I made these Oreo cheesecake truffles for some Christmas goodies! I was invited to a cookie exchange party by my great friend Adrie, and these were my contribution. They were well received by friends there as well as family over Christmas! I must say, they are insanely delicious!

The hard part is getting the outer chocolate shell just the right consistency. The recipe says to melt chocolate chips and butter. We tried various types of chips (even the ones straight from the recipe) and nothing worked right. We finally got it right (on the 3rd try) using baking chocolate squares, butter, half and half and a touch of coffee. Do what works best for you!

Oreo Cheesecake Truffles

Adapted from Brown Eyed Baker

Ingredients:

1 package Oreo cookies (minus a few for eating if you want!)
8 ounces cream cheese, softened at room temperature
2 cups semisweet chocolate chips
2 tablespoons butter

Directions:

1. Crush the Oreos (the entire Oreo, cream and all!) 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 butter in 30 second increments at 50% power, stirring after each, until completely melted and smooth. You may also use a double boiler on the stovetop. Add half and half if necessary to thin out chocolate. 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.