Oreo Cheesecake Truffles

Oreo Cheesecake Truffles

Happy Valentine’s Day!  I had to bring you something chocolatey and sinful today, because chocolate is what Valentine’s Day is all about, right?  

It’s also about hearts, flowers, champagne, and love, but it’s mostly about chocolate!  

These Oreo Cheesecake Truffles will satisfy your chocolate cravings in a very big way.  Ground up Oreo cookies, mixed with soft, cream cheese, covered in semi-sweet or white chocolate are a Valentine’s Day treat Cupid himself would approve of.

Many months ago I found the Oreo Cheesecake Truffles recipe on Brown Eyed Baker, and I’ve been thinking of them ever since.  What better time to make them than for Valentine’s Day?  

There are only 3 ingredients in these Oreo truffles — Oreo cookies, cream cheese, and your favorite chocolate.  There’s no science to these — it’s purely pulsing, stirring, rolling, and dipping.  

I pulsed the entire package of Oreo cookies.  You’ll probably end up with some big chunks that just don’t want to be ground up.  Just eat them like I did.  šŸ™‚   Reserve about a quarter to a half cup for garnish, if you like.  Just pour the remainder in a large bowl with a block of room temperature cream cheese, and stir until it’s all mixed together.  From here, roll it into balls on a baking sheet lined with waxed paper.

Now, the recipe on Brown Eyed Baker said the yield was 48 truffles.  I only got 28.  I’m notorious for not making things the right size, so mine aren’t cute, tiny truffles.  

Mine are more like the truffle’s big brother Bubba. šŸ™‚


Next, chill the Oreo truffles in the refrigerator for about 30 minutes.  At that time, melt your favorite chocolate chips in the microwave on low for 45 second intervals, stirring each time, until it’s nice and melted.  

Drop the balls one at a time into the chocolate, roll it around with a spoon to cover it completely, and remove it with a fork, letting all the excess chocolate drip off.  

I used a toothpick to help me get the truffle off of the fork onto the waxed paper lined baking sheet.  If you’re using sprinkles or the reserved Oreo crumbs, decorate them immediately as they dry quickly.

Oreo Cheesecake Truffles

I chose to decorate some with white chocolate and cookie crumbs, as you can see.  Unleash your creativity right here! 

Place them in the refrigerator until the chocolate hardens completely.

Oreo Cheesecake Truffles

Oreo Cheesecake Truffles

Package these up as gifts, serve them at a party, or just eat with your family or all by yourself.  

These truffles are so luscious and chocolatey….just perfect for Valentine’s Day or any time when you want to make an occasion (or non-occasion) extra special.      

Chocolate = Love.

Oreo Cheesecake Truffles

Oreo Cheesecake Truffles

Yield: 48 small truffles or about 30 larger ones
Prep Time: 45 minutes
Inactive Time: 1 hour
Total Time: 1 hour 45 minutes

These Oreo Cheesecake Truffles is a moist, Oreo cream cheese interior, with a sinfully chocolate exterior. Dress these up for any occasion!

Oreo Cheesecake Truffles


  • (1) 14.3 ounce package Oreo cookies
  • 8 ounces 1/3 less fat Neufchatel cream cheese, room temperature
  • 2 cups chocolate chips (I used semi-sweet and white)
  • Sprinkles or other garnishes (optional)


  1. Place half of the Oreo cookies, creamy filling and all, in a food processor and pulse until they're finely ground crumbs. Repeat with the other half. Remove any large chunks and eat! Reserve 1/4 cup to garnish the truffles, if desired. Pour the remaining crumbs into a large bowl with the softened cream cheese, and stir with a wooden spoon until completely combined.
  2. Roll about 2 teaspoons of dough at a time into balls, and place on a wax paper lined baking sheet. Chill in the refrigerator for 30 minutes.
  3. Place the chocolate chips in a heatproof bowl, and microwave on medium power in 45 second intervals, stirring after each one, until completely smooth. Drop the balls one at a time into the chocolate, and roll around with a spoon to cover it completely. Remove the truffle with a fork, letting the excess chocolate drip off. Use a toothpick to help you remove the truffle from the fork, back onto the waxed paper lined baking sheet. Decorate the truffles with sprinkles or cookie crumbs immediately as the chocolate dries quickly. Garnish with white chocolate, if desired. Chill the truffles in the refrigerator until the chocolate has hardened completely.
  4. Store the truffles in an airtight container in the refrigerator for up to 2 weeks. Enjoy!


  • The total time above is based on 30 minutes of chill time after rolling the balls, and 30 minutes of chill time after dipping in the chocolate!
  • Adapted from Brown Eyed Baker

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 130 Total Fat: 7g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 1mg Sodium: 61mg Carbohydrates: 18g Net Carbohydrates: 0g Fiber: 1g Sugar: 13g Sugar Alcohols: 0g Protein: 1g
Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.

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