I love baking but can sometimes find it all just a little bit laborious and complicated. These Oreo cheesecake truffles are cheap to make, take less than 30 minutes to throw together and provide a simple, homemade sweet treat on those nights when I just want to indulge without the effort. The coatings and topping can also be easily adapted to suit whatever occasion you like.
1x pack of original Oreos (154g per pack)
70g full-fat cream cheese
1 tsp vanilla essence
200g cheap white chocolate
whatever topping you like
1 – Crush Oreos either by hand or using a food processor. We don’t have one of these so instead, popped the Oreos in a food bag and crushed them with a rolling pin .
2 – Mix the vanilla extract with the cream cheese in a large bowl then add the crushed Oreos.
3 – Scoop into approx. 1 tsp size portions, hand roll into balls and place on a tray lined with greaseproof paper.
4 – Pop in the freezer for 10 mins.
5 – Add the white chocolate to a microwaveable bowl and blast on high for 30 seconds bursts until it’s melted. If you don’t have a microwave, you can do this on the hob but keep stirring constantly.
6 – Remove Oreo mix from freezer. Dip each truffle into the melted chocolate, lift to allow excess to drip off then place back on the greaseproof paper. Top with whatever you like (I used coloured sugar).
7 – Put back in the freezer for another ten minutes before transferring to the fridge. These truffles will last for two weeks in an airtight container if kept refrigerated.