Oreo Truffles

Who doesn’t love cheesecake? And who doesn’t love Oreos? Put the two together, and you get a divine, delicious dessert.


However, make it bite-sized, and you get something that’s divine, delicious, and darling. Because bite-sized things taste better anyway. Imagine something creamy and chocolate-y, with a nice crackly shell around it. That is what these truffles are all about.

We’ve made these Oreo Truffles quite a few times. My former piano teacher requests them all the time for her Christmas recitals (is it too early to mention Christmas?) as well as some for herself. She deserves them, as she’s one of the most kind-hearted, caring, and loving person in the world. There’s nothing not to love about her.


These truffles really do look elegant, especially when sprinkled with crushed peppermint or coconut. They stand out without meaning to in the midst of “generic” reception desserts–not to say that cookies and brownies aren’t amazing, because they are. It’s just nice to have something a little different.


The anniversary party that I mentioned in the last post was pretty fun. My quartet and I played a few songs while the party was going on, and even though we weren’t amazing by any means, people seemed to enjoy the songs. This being our first gig we had no idea what to expect, but the host was very gracious to us.


After making 500+ of the Pretzel Bites,  200+ of these Oreo Truffles, and 150+ M&M cookies for the said party, it was nice to see people enjoy them and to see our hard work pay off. One woman told my mom she hated these…because she had 5 already and she couldn’t stop eating them!

The best thing about these is that they only need 3 ingredients (or 4, if you want to make them extra fancy). Happy eating!


Oreo Truffles

(Makes about 3 dozen)


  • 1 (14.3 oz) package of Oreos
  • 1 (8 oz) cream cheese, softened
  • 16 oz chocolate
  • Optional: decorations for top (sprinkles, coconut, crushed nuts/candy, white chocolate)


  1. Line a mini muffin tin with liners.
  2. Scrape out oreo fillings and crush the cookies using a rolling pin or food processor.
  3. Mix oreo crumbs with cream cheese. Roll into 1 inch balls and place in the liners (you might have to do this in batches). Refrigerate for 1 hour to harden the oreo balls.
  4. Melt chocolate in a double boiler over medium heat. Working quickly, place oreo balls balls into chocolate to coat. Place the truffles back onto the liner. Immediately sprinkle with toppings of choice. Refrigerate until firm.

*You can leave in the filling (that’s what most recipes call for) but we didn’t want the sweetness of the cream to overpower the smoothness of the cream cheese.

*Take the truffles out an hour before serving, as they can get quite hard in the fridge.


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