3-Ingredient No-Bake Oreo Cheesecake Truffles

Looking for a fancy, yet easy to make and delicious Valentine’s Day gift? I have the recipe for you today! Cheesecake + Oreos + Truffles = total bliss. With only 3 INGREDIENTS, these Oreo Cheesecake Truffles would be great to make for your other half and they are perfect for literally any occasion! Crazy tasty AND quick to make – take these truffles to the next level by drizzling over melted white chocolate and sprinkling Oreo crumbs. Kids will LOVE making them and they will be a big hit with all the family!

oreo truffles cheesecake

I think you all know by now how much I love cheesecake? Oreo cheesecake is definitely one of my most favourite/top cheesecakes. I love anything cookies ‘n’ cream – I’m just a little bit addicted…But I’ve been wanting (and seriously craving!) to make these cheesecake truffles for so long now – they’ve always look amazing and fabulously delicious. So when I took my first bite I was transported to chocolate Oreo cheesecake h.e.a.v.e.n. They’re insanely good (and pretty damn addictive too…). I had to restrain myself from eating the entire tray!

This recipe will become your new go-to truffles recipe – for me regular truffles are way too rich! Why waste your time and effort on making regular truffles when you can make this INCREDIBLE recipe! They will become your guilty pleasure just like they’ve become mine!

oreo truffles

Ingredients- Makes approx. 30 truffles

1 x 16 ounce packet of Oreos or chocolate sandwich cookies

1 x 8 ounce packet of cream cheese, softened at room temperature

340g packet of chocolate Candy melts or the same amount of milk/dark chocolate – melted and cooled slightly ready to cover truffles

Optional decorations – 

White chocolate, melted for drizzling


Oreo crumbs


1. First reserve 9 cookies for sprinkling later and set aside. Crush the remaining Oreos until a fine breadcrumb texture. Then tip into a medium-sized bowl along with the cream cheese. Mix with a spatula until it’s incorporated and almost “clumps” together.

2. Roll into roughly 30 balls, and place on a lined baking tray. Leave to harden in the refrigerator or freezer for 30 minutes until firm – it’s really important that they’re firm as if they’ve not the balls will fall apart in the chocolate! 

3. Melt the chocolate/candy melts and coat each cheesecake truffle evenly – I like to use a fork to do this. Make sure you also shake off any excess chocolate. Place the truffle back on the baking tray and put back in the fridge for another 30 minutes to set.

Serve now and enjoy! I Like to finish by decorating with a drizzle of melted white chocolate and some extra Oreo crumbs! You can also scatter over any of your favourite sprinkles too! Store in an airtight container for up to 2 weeks.

oreo cheesecake truffles easy

Enjoy & Happy Weekend everyone!


© 2015 What Jessica Baked Next All Rights Reserved

Oreo Cookies ‘n’ Cream Chocolate Tart

This recipe is hands down one of my favourite no-bake recipes to date. I absolutely love it! Pure chocolaty deliciousness, this dessert is sure to be any chocoholics paradise. This delicious no-bake recipe is quick to make and will certainly impress anyone who tries it.

No-Bake OREO Cookies 'n' Cream Chocolate Tart

Like I’ve mentioned in previous posts, I’ve been super excited to create more no-bake recipes since I posted this no-bake Biscoff Chocolate Tart. Like that tart recipe, this Oreo tart was a breeze to make and tasted divine. A crunchy, sweet and buttery Oreo base is followed by the easiest ever chocolate filling (using just 4 ingredients to make!) and then the finishing touches are pretty swirls of whipped cream and even more Oreos to decorate.


(Serves 8-10)


Oreo Crust – 

250g Oreos (or other chocolate sandwich biscuit/cookie)

90g unsalted butter, melted and cooled slightly

No-Bake Chocolate Filling – 

100g dark chocolate

100g milk chocolate

200ml double cream, chilled

2 tablespoons icing sugar, add more or less to taste

Decoration –

Whipped cream

Oreos or mini Oreos


1. To make the tart crust: Blitz the Oreos until they’ve reached a fine “breadcrumb” texture and then transfer into a mixing bowl. Mix through and combine with the melted butter. Line/grease a 23cm loose-bottomed tart tin, tip the biscuit crumbs into the tin and press down to compact, also press up the sides too. Once prepared, place in the fridge to chill whilst you make the filling.

2. For the tart filling: Break the chocolate up into small pieces and add to a heatproof bowl. Melt either one of two ways in the microwave for 20 seconds intervals on medium heat, keep stirring until the chocolate is nearly fully melted- KEEP you eye on chocolate, it can quickly overheat and be ruined! Or simply melt using the bain-marie method. Leave to cool.

3. Whilst the chocolate is cooling whip the cream. Whip until soft peaks form and then fold in the icing sugar. Then pour in the melted chocolate and fold in completely to mix. Pour/spread the filling over the prepared crust, smooth over a spatula or palate knife. Finish by drizzling over some melted dark chocolate if you like. Then cover and chill for at least 6 hours or overnight.

4. To decorate: Pipe swirls of whipped cream over the tart. Finish by sprinkling over crushed Oreos. Slice up. The tart can be stored in the fridge for up to 3 days.




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