For J’s birthday, I wanted to create something Oreo-ish since we were having dinner at a restaurant famed – at least in our circle – for its Oreo dessert. I also wanted to incorporate cream cheese since J had mentioned my Gingerbread Sweeheart Mini Cakes would have been tastier with a cream cheese frosting. With no extra time on hand and two little munchkins wrapped around my ankles, the easiest thing to do: mix the two ingredients to make a No Bake Oreo Truffle Cake!
- 1 – 3 row package of Oreo cookies
- 1 – 8 ounce package of room temperature cream cheese
- baking pan (or other mould) lined with cling wrap
- chocolate chips
- candy melts (optional)
Throw your Oreos into the food processor and grind into a smooth, fine cookie sand. Tip: You can put the cookies into a ziploc bag first and pound away at them with your fist to shorten the food processing time and to work out any stress or frustration you might be harboring.
Pour the cookie sand into a large bowl and mix the cream cheese in with a spoon until everything is well-blended. Press the mixture into your lined baking pan (or any mould of your choosing) to form the cake. Make sure to leave some extra cling wrap hanging over the sides. Roll balls out of any remaining mixture to make stand-alone truffles. Refrigerate.
While the Oreo mixture is setting, melt your candy melts in the microwave or double boiler.
Remove your Oreo cake from the pan by lifting it out with the cling wrap. Line the side facing up with a layer of candy melts to form a sturdy base. I chose white to mimic the colors of an Oreo.
Melt your chocolate chips, then coat your cake and truffles. Tip: To jazz things up a bit, use chocolate or candy melts to decorate the individual truffles. I also used heart-shaped edible gold accents.