Ingredients
Equipment
Method
- Place the 24 Oreo cookies into a food processor and pulse until they form fine crumbs. Alternatively, you can place them in a zip-top bag and crush them with a rolling pin until finely ground. Measure out approximately 2 cups of these crumbs for the recipe. Reserve any extra crumbs for later if desired.24 Oreo cookies
- In a medium mixing bowl, add the softened cream cheese. Beat it with an electric mixer on medium speed until it’s smooth and creamy. Add the melted butter to the cream cheese and continue beating until well combined and no lumps remain.8 ounces cream cheese, 1/4 cup unsalted butter
- Stir in the vanilla extract. Gradually add the finely crushed Oreo cookies to the cream cheese mixture. Mix on low speed or fold in with a spatula until everything is thoroughly combined and a thick dough-like consistency forms.1 teaspoon vanilla extract, 24 Oreo cookies
- Line a baking sheet with parchment paper or wax paper. Using a tablespoon or a small cookie scoop, scoop out portions of the Oreo cheesecake mixture. Roll each portion firmly between your hands to form bite-sized balls, about 1-inch in diameter. Place the formed balls onto the prepared baking sheet.
- Place the baking sheet with the Oreo cheesecake balls into the freezer for at least 30 minutes, or into the refrigerator for at least 1 hour. This chilling step is crucial for them to firm up, making them easier to dip in chocolate.
- While the cheesecake balls are chilling, prepare your melting chocolate. In a microwave-safe bowl, combine the white chocolate chips and the vegetable shortening (if using). Microwave in 30-second intervals, stirring well after each interval, until the chocolate is completely melted and smooth. Be careful not to overheat the chocolate, as it can seize.1 cup white chocolate chips, 2 tablespoons vegetable shortening
- If you're using milk chocolate for drizzling, melt it in a separate microwave-safe bowl with a teaspoon of vegetable shortening, using the same method as above.1/2 cup milk chocolate chips, 2 tablespoons vegetable shortening
- Once the Oreo cheesecake balls are firm, carefully take them out of the freezer or refrigerator. Using a fork or a toothpick, dip each ball into the melted white chocolate, ensuring it's fully coated. Allow any excess chocolate to drip back into the bowl. Place the chocolate-coated balls back onto the parchment-lined baking sheet.1 cup white chocolate chips
- If you have melted milk chocolate, drizzle it over the white chocolate-coated balls using a fork or a piping bag for an extra decorative touch and flavor dimension.1/2 cup milk chocolate chips
- Once all the balls are dipped and decorated, place the baking sheet back into the refrigerator for at least 1 hour, or until the chocolate coating is completely set and firm.
Notes
Leftover Oreo cheesecake balls can be stored in an airtight container in the refrigerator for up to 1 week. For optimal freshness and to prevent them from drying out, ensure the container is completely sealed. When you're ready to enjoy them, you can eat them straight from the refrigerator, as they are delicious cold. Reheating is generally not recommended as it can cause the chocolate coating to melt and the interior texture to become mushy.
If you have an abundance of these delightful treats and want to enjoy them for longer, they can be frozen. Place the set Oreo cheesecake balls in a single layer on a parchment-lined baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe airtight container or a heavy-duty zip-top bag, with parchment paper between layers to prevent sticking. Frozen Oreo cheesecake balls will keep well for up to 2-3 months. Thaw them in the refrigerator overnight before serving.