REESE OREO RECIPES

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BEST 3-INGREDIENT OREO TRUFFLES - HOW TO MAKE ... - DELISH



Best 3-Ingredient Oreo Truffles - How To Make ... - Delish image

Love Oreos? Made with just cream cheese and vanilla, these Oreo Truffles are about as no-fuss as a dessert can be.

Provided by Lauren Miyashiro

Categories     birthday    feed a crowd    Summer    dessert    snack

Total Time 1 hours 5 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 12

Number Of Ingredients 6

1

(14 oz.) package Oreos 

8 oz.

cream cheese, softened

1 tsp.

pure vanilla extract 

2 c.

white chocolate chips, melted

2 tbsp.

coconut oil

1/2 c.

semisweet chocolate chips

Steps:

  • Use a food processor to crush cookies into fine crumbs. Add all but 2 tablespoons crushed cookies to a medium bowl. Add cream cheese and vanilla and stir until evenly combined. Line a baking sheet with parchment paper. Using a small cookie scoop, form mixture into small balls. Place on prepared baking sheet and freeze until slightly hardened, about 30 minutes.  A few minutes before taking the frozen balls out of the freezer, melt the white chocolate and coconut oil: Add the white chocolate and coconut oil to a microwavable bowl, and microwave for 1 minute. Give it a stir. It may be melted at this point, if not, return to microwave in 30-second intervals.  Dip the frozen balls in melted white chocolate/coconut oil until coated, and return to baking sheet. Drizzle with semisweet chocolate. Freeze until chocolate hardens, about 15 minutes. 

Nutrition Facts : Calories 470 calories

OREO LOVER'S CHEESECAKE RECIPE | FOOD NETWORK KITCHE…



Oreo Lover's Cheesecake Recipe | Food Network Kitche… image

Almost every square inch of this cheesecake contains an over-the-top bite of your favorite sandwich cookie. Not only are they in the crust and filling, we even make Oreo truffle balls to decorate the top.

Provided by Food Network Kitchen

Categories     dessert

Total Time 12 hours 0 minutes

Cook Time 40 minutes

Yield 10 to 12 servings

Number Of Ingredients 12

One 14.3-ounce package chocolate sandwich cookies, such as Oreos®
1 stick (8 tablespoons) unsalted butter, melted
Four 8-ounce packages cream cheese, at room temperature
1 cup sugar
1 cup sour cream
4 large eggs, at room temperature
1 teaspoon pure vanilla extract
2 cups chocolate sandwich cookies, such as Oreos® (about 18 cookies), roughly chopped
14 chocolate sandwich cookies, such as Oreos®
2 ounces cream cheese, at room temperature
1/2 cup chocolate sprinkles
1/2 cup hot fudge sauce, warmed

Steps:

  • For the crust: Position an oven rack in the middle of the oven and preheat to 325 degrees F.
  • Place the cookies in a large resealable plastic bag and crush until fine crumbs form but there are still a few larger chunks. Pour in the butter, reseal the bag and shake until the cookies are well coated. 
  • Firmly press the cookie mixture into the bottom of a 9-inch springform pan (use the bottom of a measuring cup to help pack it in and make it even). Bake until crisp and set, 10 to 12 minutes. Let cool completely, about 30 minutes. Wrap the bottom and sides of the pan with a large piece of foil and put it in a large roasting pan. 
  • For the filling: Beat the cream cheese and sugar together in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Mix in the eggs by hand, one at a time. Mix in the vanilla by hand until just combined. (Take care not to overmix or the cheesecake will puff up and crack). 
  • Pour half of the batter into the springform pan. Sprinkle the chopped cookies over the top and gently press down on them so some sink into the batter. Pour the remaining batter on top. Add enough hot water to the roasting pan to come about halfway up the side of the springform pan.  
  • Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours. 
  • For the topping: Pulse 9 of the cookies in a food processor until fine crumbs form. Add the cream cheese and pulse until incorporated and sticky enough to form a ball. Scoop out 1 tablespoon and form into a ball, then roll the ball in the sprinkles until completely covered. Place on a baking sheet and repeat with the remaining cookie mixture and sprinkles for 9 balls total. Refrigerate until ready to use. Cut the remaining 5 cookies in half. 
  • Run a knife around the edge of the pan once more and open the clasp to unmold the cheesecake. Transfer to a serving plate or cake stand and smooth the edges with a knife. Drizzle the hot fudge sauce all over the top and sides of the cake, and use an offset spatula to spread it evenly, letting some drip over the sides. Make a decorative ring around the edge of the cheesecake with the cookie balls. Place a cookie half cut-side down in between each ball. Serve cold. 

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