Baking · Biscuits and Cookies · Cheesecake · Chocolate · No-Bake

3 Ingredient Oreo Truffles

Cookies and cream cheesecake truffles. Crushed Oreo cookies are mixed with cream cheese, rolled into balls and coated with melted chocolate. This is an easy and fun recipe everyone will enjoy getting involved in making!

Originally posted in February 2015, recipe and photographs updated October 2021.

Oreo + cheesecake + chocolate = one heavenly creation!

I first made this recipe for my blog in 2015 and now years later, I’ve updated the recipe with clearer instructions and improved photography.

This year I’ve been focussing on vegan baking and cookery, but some recipes like this one can easily be veganised with some simple ingredient swaps.

The biscuit/cookie we’re using is a Oreo. If you weren’t already aware, Oreos are 100% vegan-friendly so there’s no need to substitute. If you fancy something different to Oreos, why not try bourbon cream biscuits instead or another biscuit/cookie you enjoy.

My original recipe uses full-fat cream cheese, I’m using a tub of my go-to vegan cream cheese, which is a coconut based cream cheese alternative. I use it in my Vegan Biscoff Cheesecake and No-Bake Vegan Cheesecake recipes.

So to make this easy truffle recipe, you start by crushing the Oreos – there’s no need to remove the crème filling.

Tip the Oreo crumbs into a mixing bowl and add the cream cheese. Using a spatula or wooden spoon, mix the two ingredients together until the mixture has begun to clump/stick together.

Take a teaspoon measure and scoop pieces of the creamy Oreo mixture and roll into balls. Continue doing this until all the mixture is used up. I made 25 truffles in total, but how many you make will depend on how big or small you roll the truffles.

Place the Oreo truffles on a tray or container that’s been lined and chill for at least one hour. This allows the Oreo balls to firm up enough, so they won’t fall apart when dipping into the melted chocolate in the next step.

You can make the recipe up to this step and leave them to chill overnight, I did this and found coating the truffles easier.

To coat the truffles, take your favourite chocolate, either dark chocolate, milk or white chocolate and melt the chocolate. Dip each Oreo ball one at a time in the melted chocolate, coating the entire Oreo ball completely, shake off the excess chocolate using a fork and place the Oreo balls on a lined baking tray.

Once they’re all coated in chocolate, place the Oreo truffles back in the fridge for another 30 minutes or until the chocolate has set – at this point you can decorate further by drizzling the tops of each truffle with melted white chocolate and scatter over extra Oreo crumbs.

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3 Ingredient Oreo Truffles

Cookies and cream cheesecake truffles. Oreo cookies are crushed and mixed with cream cheese, rolled and then generously coated in melted chocolate.
Course Dessert
Prep Time 1 hour 10 minutes
Servings 25
Author What Jessica Baked Next

Ingredients

  • 400 g Oreos (don't remove the crème filling)
  • 200 g cream cheese
  • 375 g chocolate (dark, milk or white chocolate)
  • 35 g white chocolate (optional for decoration)

Instructions

  • Line a large baking tray with parchment paper and set aside. Crush the Oreos in a food processor or in a sealed food bag until they're fine crumbs.
  • Tip the Oreo crumbs into a large mixing bowl and add the cream cheese. Stir the Oreo crumbs and cream cheese together until the mixture starts to clump/stick together.
  • Take a teaspoon of the Oreo mixture at a time and roll into a ball. Place the Oreo truffles on the lined baking tray and chill for one hour until firm. You can chill these overnight if you want to.
  • Melt the chocolate and dip each Oreo truffle one at a time in the melted chocolate, coating the truffles completely. Using a fork, carefully remove the truffles and leave and place on the lined baking tray. Pop the truffles back in the fridge for about 30 minutes or until the chocolate has set.
  • This step is optional, but I like to decorate my truffles with some melted white chocolate and extra crushed Oreos. Once I've decorated the truffles, I place them back in the fridge until the chocolate drizzle has set and then serve.
  • The Oreo truffles will keep stored in the fridge in an airtight container/covered plate for up to one week.

The truffles will keep in the fridge for up to one week, but they can frozen for up to 3 months. I saved some truffles and stashed them away in the freezer ready for when a chocolate craving hits!

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Baking · Brownies · Chocolate · Vegan

Vegan Brownies

Supremely fudgy chocolate brownies made completely vegan. You wouldn’t guess these chocolatey brownies are dairy free and made without any butter or eggs! 

Hey readers! Today I’m changing it up and sharing a vegan bake I’m hoping you’ll fall in love with these brownies just as we have! Sometimes I like to delve in and do something different, come out of my comfort zone and share some vegan bakes.

My sister and I are both really into vegan food and we’re on the quest to find lots of vegan recipes to make. We’ve recently started switching our usual milk based products for plant-based alternatives and you really can’t tell the difference – such as this Creamy Porcini Mushroom Pasta we now make this yummy Italian pasta dish with oat cream and it tastes amazing and in our porridge for brekkie we use oat milk. It’s great to see how many vegan products are hitting our supermarket shelves, there’s a lot more choice available.

Back in January when partaking in Veganuary we baked some vegan recipes for the blog – I discovered a great Vegan Banana Bread and during January I started my journey to find a vegan brownie recipe. Unfortunately my baking that day didn’t go entirely to plan and I wasn’t successful finding the perfect vegan brownie recipe. The brownies I made were not pleasant at all, they were stodgy and didn’t have the texture I was aiming for, however we reluctantly tasted them, but they were thrown straight in the bin and the search for a blog worthy vegan brownie continued!

These brownies I photographed for my blog are only the second time I’ve baked vegan brownies so I was elated to finally land on a brilliant vegan brownie recipe and one I was happy enough to share.

Making a delicious vegan brownie isn’t an easy task. But these brownies are truly incredible, they’re rich even without butter, fudgy without eggs added and taste so chocolatey thanks to addition of both dark chocolate and cocoa powder. I wanted to bake a brownie that didn’t use any unusual ingredients a lot of vegan bakes call for. Many vegan brownie recipes ask for flax eggs, but I figured like myself most people don’t have flaxseeds/linseeds and other ingredients in their pantry or readily available where they live around the world.

I love brownies super fudgy so I love a centre piece of brownie because they’re always extra gooey. If you like those warm, molten chocolate lava cakes then take one of these brownies and give it a quick blast in the microwave and it goes all soft and gooey – your kitchen also gets filled with a divine chocolate aroma when they’re heated up!

If you feel like switching the recipe up a bit, I’ve seen lots of recipes where bakers have swirled melted peanut butter or cookie butter spread into the brownie batter before baking, so next time I’ll be trying that.

These brownies are addictive and I had ZERO control around them, I found it hard work resisting going back for piece after piece of brownie, but luckily for me I had some willing taste testers who didn’t mind having a helping of these fabulous brownies too!

(Makes 16)

Ingredients:

200g dark chocolate – I use 74% cocoa solids but ensure the chocolate contains no milk

140g plain flour

200g caster or granulated sugar

20g cocoa powder

1 teaspoon baking powder

80ml vegetable oil

240ml plant milk – I like using soya milk

1 teaspoon vanilla extract

Half a packet (approx. 7) Oreo cookies, Biscoff, Bourbon Cream Biscuits (all three of these are suitable for vegans) – these are optional

Method:

  1. Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line a 20cm square cake tin with parchment paper and set aside.
  2. Break the dark chocolate up and add to a small heatproof bowl set over a pan of simmering water (bain-marie) – make sure the base of the bowl is not directly touching the water. Gently melt the dark chocolate until it’s smooth.
  3. In a large mixing bowl sift together flour, sugar, cocoa powder and baking powder. Give these ingredients a quick whisk together to combine then whisk in the oil, plant milk and vanilla extract until you have a smooth batter. Finally whisk in the melted chocolate until incorporated.
  4. Transport the brownie batter to the lined tin. At this point you can top the brownies with vegan biscuits/cookies or extra vegan chocolate chips/chunks. We topped ours before baking with half a packet (7 biscuits/cookies) Oreos broken into smaller pieces.
  5. Bake the brownies for 25-30 minutes. Leave to cool completely in the tin before cutting to 12-16 squares. We left ours overnight before cutting. The brownies will keep stored in an airtight container at room temperature for up to one week.

Recipe adapted from Sweetest Menu

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