These delicious cookie cheesecake truffles are perfect for any upcoming parties, and especially New Years Eve parties you may have…and to add to the deliciousness, they are super simple to make!
Firstly, credit must go to my awesome colleague, Lindsay, who brought a version of these to our office potluck party on our final day in the office before Christmas.
For those of you who might not know wha a pot-luck party is, as I certainly didn’t before I moved over here, it is essentially a buffet – basically everyone brings a dish, or “pot” of something and you all share it.
It also turns out there are two versions of a pot-luck party. One where you all discuss what you’re going to bring, and another where you don’t – at the latter you could end up with everyone bringing a bowl of potato salad, or everyone bringing different things.
The version at Sparks was somewhere in the middle. We had all somewhat discussed roughly what we were going to bring, but had some surprises too…these deliciously rich truffles being one of them!
The recipe for cookie cheesecake truffles Lindsay shared with us used solely Oreo cookies – which were wonderful in their own right, but when I came to make my own I hadn’t got enough Oreos. I switched it up a little, and came up with the version below, which are slightly less decadent, but still very yummy.
And they definitely went down very well at the gathering with my family Matthew and I went to on Sunday afternoon, which you’ll hear about in an upcoming blog very soon!
What would your pot-luck dish be if you were to attend a pot-luck party on New Years Eve?
Are there any other cookies you think would be good in this recipe? I recently saw a version using custard creams…maybe bourbon biscuits would be good too?
Cookie Cheesecake Truffles Recipe
- 1 box (300g) Oreo cookies
- 10 regular chocolate chip cookies (I used Chips Ahoy!)
- 1 package (250g) reduced fat cream cheese
- Chocolate (melted) for dipping
- Take the cream cheese out of the fridge and let it soften for at least 30minutes.
- In ziplock/sandwich bags, crush the Oreos and chocolate chip cookies into crumbs.
I put about 5 Oreos/cookies into a bag at a time, and gently rolled over it with my rolling pin – the Oreos take a little more effort to crumble because of the cream filling, but they will crush up eventually!
- Place all the Oreo/cookie crumbs into a large mixing bowl.
- Break up the now softened cream cheese and place it in the bowl with the Oreo/cookie crumbs.
- Using a spoon, mix together the crumbs and the cream cheese.
- Then, using your hands, really mix together and combine the mixture so there are no large clumps of cream cheese showing..
The mixture should be a dark brown colour.
- Refrigerate the mixture for about 30minutes.
- Place some greaseproof paper onto a cookie sheet.
- Take small pieces of the cream cheese/cookie mixture and roll it into balls using your hands.
The cookie cheesecake truffles should be no larger than 1inch in diameter.
- Place all the truffles onto the cookie sheet and put it in the freezer for about 30minutes.
- In the meantime, melt your chocolate and get a teaspoon and skewer/tooth pick ready!
- Take no more than 8 truffles out of the freezer at a time (by removing them all it allows some of them to soften and will make them break when dipped!)
- Using the skewer/toothpick, dip the truffle into the melted chocolate.
- Use the teaspoon to lift and pour melted chocolate to cover the entire truffle if it doesn’t submerge fully.
- Pull the truffle out of the chocolate and let any excess drip off, using the teaspoon to encourage the chocolate to drip off if necessary.
- Place the truffle back onto the papered baking sheet, and remove the skewer/toothpick.
(Cover up any holes with some more chocolate!)
- Place the truffles back into the freezer.
- Repeat until all the truffles are dipped.
- Ideally freeze the truffles overnight to create a crisp chocolate coating.