Dessert Food

White chocolate cheesecake truffles

17 October 2012

This is one of those recipes that everyone who tried them, loved. My anti-chocolate husband loved them. His boss asked him, “Mmm! Where did you buy these from?” My colleague said, “They were delicious!” and another colleague finished off the plate of ten I brought to work (much to prior colleague’s frustration).

It’s funny how something so simple to make can have such an effect on people. These truffles only have three ingredients, and also, require absolutely no baking.

I’m calling these cheesecake truffles because they’re made with cream cheese. I’m not even sure they taste like cheesecake, because… I’ve never tried cheesecake. I should be ashamed, I know, but if there’s a decision to make on what cake I want to eat, mostly I’m going to choose the chocolate one. But if cheesecakes do taste like these truffles, I may have to reconsider next time.

You can give or take ingredients with this recipe. You can use less Oreos (I accidentally only used a 137g (4.8oz) packet of Oreos and the truffles were still terrific, they just had softer centres – this method makes about 40 truffles instead). You can use normal Oreos and coat the balls in milk chocolate (or mix and match). You can even substitute some of the cream cheese for peanut butter. Um, yum! I actually used light cream cheese for these and they’re still delightful.

I just want to reiterate… these are amazing! They honestly taste and look like a fancy truffle you’d buy in a fancy chocolate shoppe.

White chocolate cheesecake truffles
Yields 48
  1. 250g (8oz) cream cheese, softened
  2. 450g (15.5oz) Golden Oreos
  3. 250g (8oz) white chocolate, melted
  1. Prepare a baking tray with baking paper.
  2. Blend Oreos in food processor until crumbed.
  3. Mix cream cheese with crumbs until well combined.
  4. Shape into smallish balls (about 1 tsp of mixture per ball). Place each ball on prepared baking tray.
  5. Place balls in the freezer for 30 minutes to 1 hour.
  6. Melt chocolate in the microwave. Using a fork, dip each frozen ball into melted chocolate until covered. Scrape off dripping chocolate with a toothpick scraped under the fork. Carefully place coated balls back on prepared tray, using a toothpick to guide the ball off the fork. As balls are frozen, chocolate should harden quite rapidly.
  7. Store balls in fridge.
Adapted from Kraft
Adapted from Kraft
niveous moon

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  • Reply Caroline 22 October 2012 at 11:28 am

    My sister made something very similar, but instead used Choc Mint biscuits and rolled them in crushed Aero bars. They were delicious! Apparently they are lovely with TIm Tams too…. I’ll have to give her this recipe of yours! X

    • Reply Nicole 22 October 2012 at 2:46 pm

      Oh my… I want her recipe too!

  • Reply Caroline 4 November 2012 at 7:47 am

    I would say to make it the same as yours, but substitute the biscuits and the coatings! Really should not be talking about this at breakfast time! X

    • Reply Nicole 4 November 2012 at 4:53 pm

      Yes, terrible. Sweets are very appropriate at breakfast time I think!

  • Reply Becky 3 July 2013 at 2:03 am

    These look dangerously good 🙂

    • Reply Nicole 3 July 2013 at 11:36 am

      Mmm, I forgot about these, I think it’s time I make them again!

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