Ingredients:
- 8 oz block full-fat cream cheese, softened to room temperature
- 1/2 cup sifted powdered sugar (icing sugar)
- 1 teaspoon vanilla extract
- 36 Original Oreo Cookies (approx. 400 g), including the cream filling
- 8 oz Dark Melting Chocolate (wafers or chips)
- 1 teaspoon coconut oil (optional)
Instructions:
- Place 30 of the 36 Oreo cookies (filling and all) into a food processor and pulse until fine crumbs are formed. Reserve 1 tablespoon of the fine crumbs for garnish. Coarsely chop the remaining 6 cookies by hand or pulse quickly; these will be folded in later for texture.
- In a large bowl, beat the softened cream cheese until perfectly smooth and lump-free. Gradually incorporate the sifted powdered sugar and vanilla extract, mixing until just combined and creamy. Fold the fine Oreo crumbs and the coarsely chopped cookies into the cream cheese mixture until just incorporated.
- Cover the mixing bowl tightly with plastic wrap and place in the refrigerator for at least 90 minutes (1 hour 30 minutes). This step is crucial for stability.
- Using a small scoop (approximately 1.5-inch diameter), portion the chilled mixture onto a parchment-lined baking sheet. Quickly roll each portion between your palms to form a uniform, smooth ball. Place the shaped bites in the freezer for 30 minutes to ensure they remain firm for dipping.
- Gently melt the dark chocolate using a double boiler or microwave, stirring until completely smooth. Stir in the optional coconut oil to thin the mixture. Insert a toothpick into a cheesecake bite, dip fully into the melted chocolate, and allow the excess to drip back into the bowl. Place the coated bite back onto the parchment paper.
- Quickly remove the toothpick and smooth the tiny hole if necessary. Immediately sprinkle the tops with the reserved Oreo crumbs while the chocolate is still wet. Return the coated bites to the refrigerator for 30 minutes to fully set the chocolate shell. Store leftovers in an airtight container in the refrigerator.