Strawberry Cheesecake Truffles
Serves: 36
Makes about 3 dozen truffles.
  • 21 Golden Oreos (303g package)
  • 8 ounces cream cheese, softened
  • 1 cup milk chocolate chips, melted and cooled
  • ½ cup strawberry jam
  • 12 ounces Bakers semi-sweet chocolate
  1. Using a food processor, finely crush all 21 Oreo cookies. If you don’t have a food processor, you can place the Oreos in a sealable food storage bag and use a rolling pin to crush them.
  2. In a large bowl, beat the cream cheese until fluffy.
  3. Beat in melted milk chocolate chips and jam.
  4. Stir in crushed Oreo cookies until well mixed.
  5. Cover and refrigerate for 3-4 hours.
  6. Remove from fridge and scoop into 1-tablespoon size balls. Use your hands to shape these into round balls and place them on a cookie sheet lined with wax paper.
  7. Place cheesecake balls in the freezer for 20 minutes.
  8. Place Bakers semi-sweet chocolate in a microwave safe bowl and heat in the microwave on 30-second intervals (removing from microwave and stirring after each 30 seconds) just until melted. You want this melted but not hot so don’t heat this up for too long.
  9. Dip each cheesecake ball into melted chocolate and place on wax paper to set. Once all truffles are dipped, place truffles back in freezer for 20 minutes so chocolate can harden.
  10. Store these in the fridge in a resealable food storage bag.
Recipe by Moms & Munchkins at