Sometimes you just want something sweet, easy and naughty…
You don’t want to be slaving over a hot stove for hours on a Sunday afternoon, in fact, you don’t want to be baking or spending much time away from the sofa of a lazy weekend at all.
With a Game of Thrones-A-Thon in the pipeline and the only reasons to get up being for food, a loo stop or to walk the dog (ahem) then you want something quick and simple to satisfy that sweet craving.
This is where these “no bake” Oreo cheesecake truffles are a blessing, not only are they super quick to whip up, they taste gorgeous too – win/win!
These cute little bites were often found at my “Secluded Tea Party” events back in the day and they also make a great little gift piled high in a teacup or jam jar for a host/hostess gift when going to a friends house for dinner – the host can pop them in the fridge and enjoy them selfishly later on with a cuppa, perfect.
I have been teaching my new bearded friend how to make these little beauties and he is going to make them for his mum one day soon (you know you want to P, now you can!) hehe.
Oreo Truffle Recipe
2 packs of Oreo Cookies
1 packet of cold, full fat cream cheese (approx. 250g)
100g dark or milk chocolate (depending on your preference)
You Will Need:
Baking tray (lined with foil or baking parchment)
Piping bag (no nozzle required)
A willingness to get messy hands (and access to a warm tap without making a mess!)
Rolling pin (or something to bash with)
Small heatproof bowl
What To Do:
In a mixing bowl, roughly crumble the Oreo cookies with your hands (popping a few bits in your mouth as you go, I challenge anyone not to as they do this, it’s too tempting!) until both packets are used.
Get to work with the end of your rolling pin, bashing the biscuits into fine crumbs – the odd bite of cookie might not be so bad at the end, so if there are a few bigger bits, no problem.
Add the cream cheese to the mix and work the crumbs into it to make a greyish dough – try to use full fat, as the low fat stuff doesn’t hold as well. When you have mixed the crumbs into the cream cheese evenly, grab a small piece the size of a 50p piece approx. and roll into a smooth ball.
Place onto a lined baking tray and do this with the rest of the mixture. Once you have balled, pop the tray into the fridge or freezer to chill the balls whilst you melt your chocolate.
Once the chocolate has melted, pop into a piping bag, snip a small hole into the tip of the bag and zigzag your chocolate over the top of your cold Oreo balls. When all of the tops are coated in a zigzag of chocolate, place back in the fridge or freezer and allow to set hard – doesn’t take too long if you ‘re in a rush.
You then need to flip the balls over, so they are resting on their first chocolate zigzag shelling and do the same on the other side, trying to join the zigzags up to make a crispy chocolate shell for your truffles.
Put them back in the fridge to firm and serve.
These are best served straight from the fridge and cold, as the chocolate shell gives a nice texture to the softer cheesecake mixture of the truffle, however, there are no hard and fast rules – play with your chocolate and enjoy these with a nice strong cuppa or a few craft beers on a Sunday afternoon for best results.
What’s your favourite afternoon tea recipe? Have you tried making my Oreo Truffle recipe? How did they go down?
Do leave a comment below and share your thoughts, I’d love to hear from you!
All images © 2015 Miss Sue Flay, these may not be used or reproduced without written permission from the owner, many thanks in advance.