Can you guess the 3 key ingredients in these TRIPLE Chocolate Cheesecake Truffles? Exactly: chocolate, chocolate, and – one last time – more chocolate! And yes, they do happen to be as rich and creamy and all around YUMMY as they look. Not bad for a no-bake, 3-ingredient treat, right? ;)

To be a little more specific on the ingredients list, the 3 types of chocolate used here are: chocolate sandwich cookies (Oreos or similar), semi-sweet chocolate, and Milk Chocolate PHILADELPHIA INDULGENCE cream cheese spread. This is actually a fun twist on the ever-popular Oreo Truffles recipe, which is always a huge hit at the dessert table! Scroll down for the full recipe & instructions.

P.S. Next time I’m planning to try a “white chocolate” version of these using Golden Oreos + White Chocolate Indulgence + white chocolate coating. Doesn’t that sound good? Ya… I think so too. :)

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TRIPLE CHOCOLATE CHEESECAKE TRUFFLES

{makes 40-48 truffles}

YOU’LL NEED:

– 1 tub Milk Chocolate (or Dark Chocolate) PHILADELPHIA INDULGENCE
– 1 package (15.5 oz) Oreo Cookies, finely crushed
– 2 packages Baker’s Semi-Sweet Chocolate, melted
– wax paper

INSTRUCTIONS:

1. Crush 6 of the chocolate sandwich cookies to a fine crumb and set aside. A food processor will make this step much easier, but it can also be done by hand if necessary; place the cookies in a zip-loc bag and use a rolling pin or mallet to crush them.

2. Crush the remaining (38) cookies to a fine crumb and place in a medium bowl. Add the Milk Chocolate PHILADELPHIA INDULGENCE and mix until well blended.

3. Shape the mixture into 1-inch balls. This recipe should yield approximately 40-48 balls, depending on the size of each ball and how much batter you couldn’t resist eating along the way. ;) Chill the balls for at least an hour to help them firm up before dipping.

4. Melt the semi-sweet chocolate according to package directions, then dip the cheesecake balls in the melted chocolate, covering them completely. Note: I used 2 spoons make dipping easier – roll the ball in the chocolate until it’s completely covered.

5. Place the chocolate covered balls on wax paper and sprinkle with reserved cookie crumbs.

6. Refrigerate until firm (at least 1 hour). Keep refrigerated until ready to serve. ENJOY!

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