Ingredients
Scale
- 36 Oreo Cookies (divided: 32 for the mixture, 4 for topping)
- 8 oz Cream Cheese, softened to room temperature
- 1/2 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- 12 oz Semi-sweet chocolate chips or melting wafers
- 1 tablespoon Coconut oil (optional, for thinning chocolate)
Instructions
- Place 32 Oreo cookies into a food processor and pulse until they are fine crumbs. If you do not have a food processor, place the cookies in a large plastic bag and crush them with a rolling pin until no large chunks remain.
- In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together using a hand mixer or stand mixer. Continue mixing until the mixture is completely smooth and fluffy.
- Add the Oreo crumbs to the cream cheese mixture. Use a spatula or the mixer on a low setting to fold the crumbs in until they are evenly distributed and the mixture looks like a dark, thick dough.
- Line a baking sheet with parchment paper. Scoop about one tablespoon of the mixture at a time and roll it between your palms to form a ball. Place each ball onto the prepared baking sheet.
- Place the baking sheet in the freezer for at least 30 minutes to 1 hour. This step is crucial because it ensures the balls are firm enough to be dipped in warm chocolate without falling apart.
- In a microwave-safe bowl, melt the chocolate chips (and coconut oil if using) in 30-second intervals, stirring in between, until the chocolate is perfectly smooth and glossy.
- Using a fork or a dipping tool, dip each chilled ball into the melted chocolate. Tap off the excess and return it to the parchment paper. Immediately sprinkle with the remaining 4 crushed Oreos while the chocolate is still wet.
- Refrigerate the finished bites for at least 2 hours, or until the chocolate coating has hardened and the cheesecake center is set and firm.
- Cook Time: 4 hours 30 minutes
- Diet: Vegetarian