Three Ingredient Dark Chocolate Oreo Cheesecake Truffles
  • 1 500g box of Oreo Cookies (or any chocolate sandwich cookie)
  • 1 226g (8 oz) package of cream cheese, original full fat - room temperature
  • 2 x 100g bars good quality dark chocolate (I used 72% dark) - broken into small pieces
  • Assorted sprinkles, sugar flakes and white chocolate - optional for garnish
  1. Place entire box of cookies into a food processor and blend until mixture becomes fine crumbs.
  2. Place cream cheese into food processor with the crumbs and blend until mixture comes away from the sides of the bowl. About one minute.
  3. Using a small cookie scoop, roll mixture into 24-27 balls and place on wax paper lined baking sheet.
  4. Place balls into fridge for at least one hour.
  5. When ready to dip, melt chocolate bar pieces in a double boiler. Remove balls from fridge. Dip each one into melted chocolate using a fork and spoon to gently slide them from the bowl onto the baking sheet. Do 4 or 5 at a time if you are decorating them with sprinkles so they will stick nicely to the chocolate.
  6. Continue dipping the rest. Once you are done, you can use any leftover chocolate to drizzle over the remaining balls or melt additional white chocolate for decoration.
  7. Pop them back into the fridge to harden completely.