Salted Peanut Butter Cup
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Oreo Cheesecake Balls

A bite full of dreams you don’t want to miss…..

Cheesecake is definitely one of my all-time favourite desserts and these oreo cheesecake balls combine my love for cheesecake with the divine cookies and cream flavour of oreos. Want to make friends at a dinner party or bbq? TAKE THESE! I guarantee that all hands will be reaching in for seconds.

INGREDIENTS FOR OREO CHEESECAKE BALLS

I found sugar free copy cat Oreos in the health food isle of Woolworths and used those in this recipe but feel free to use regular Oreos or any cookie of your choice.

When it comes to powdered stevia, I use my blender to turn this stevia into powder form and then store in an airtight container for whenever I need a sugar free icing sugar. Use code BLONDE10 to save on Naturally Sweet products.

  • 180g cream cheese
  • 60g vanilla yoghurt
  • 1 tsp vanilla extract
  • 1 packet Oreos or sugar free copy cat oreos
  • 1/4 cup + 1 tbsp powdered stevia
  • 1 tbsp coconut flour
  • 100g milk chocolate
  • 1/2 tsp coconut oil.

HOW TO MAKE OREO CHEESECAKE BALLS

Crush up your Oreos and add to a mixing bowl.

Add all other filling ingredients to the bowl and combine really well.

Place the mix in the freezer for 10-15 minutes to firm up slightly.

Use a cookie scoop to divide the mixture into even sized balls, scooping out onto a baking sheet or container lined with baking paper.

Place truffles in the freezer for 20 minutes to harden.

Melt milk chocolate with coconut oil until smooth.

Use two forks to dip the truffles in the chocolate, coating generously and place bake onto the baking sheet.

Once all truffles are coated in chocolate, allow to set in the fridge.

Keep stored in the fridge for up to 5 days – they won’t last that long LOL.

Enjoy in moderation. I recommend sharing with family and friends because the temptation is REAL with these oreo cheesecake balls.

Oreo Cheesecake Balls

An indulgent bite sized treat for oreo and cheesecake lovers
Prep Time 35 minutes
Setting time 20 minutes

Ingredients

  • 180 grams cream cheese
  • 60 grams high protein vanilla yoghurt (like Yopro)
  • 1 tsp vanilla extract
  • 1/3 cup stevia (powdered)
  • 1 tbsp coconut flour

Chocolate Coating

  • 100 grams milk chocolate
  • 1 tsp coconut oil

Instructions

  • Crush up your oreos and add to a mixing bowl
  • Add all other filling ingredients to the bowl and combine really well
  • Place the mix in the freezer for 10-15 minutes to firm up slightly
  • Use a cookie scoop to divide the mixture into even sized balls, scooping out onto a baking sheet or container lined with baking paper and place truffles in the freezer for 20 minutes to harden
  • Prepare the chocolate coating by melting milk chocolate with coconut oil until smooth. Use two forks to dip the truffles in the chocolate, coating generously and place bake onto the baking sheet
  • Once all truffles are coated in chocolate, place in the fridge to set for approximately 20 minutes
  • Keep stored in the fridge for up to 5 days

I absolutely love knowing when you guys make one of my recipes, so make sure you tag me or send me a message on Instagram. You can also leave a comment/reply below and let me know what you think :).

If you LOVE chocolate like me and need a serious sugar hit, then try my recipe for hidden oreo cups or if you’re looking for a cold dessert on the healthier side, don’t worry I also got you with my Chocolate + Vanilla Protein Parfait.

QUICK LINKS

Ciao xox

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