Mint Oreo Thin Cheesecake Truffles

Mint Oreo Thin Cheesecake Truffles

Happy Saint Patrick’s Day, Everyone. Although I do not know very much about the historical background of the day, I do take time to thank my Irish ancestors for traveling overseas to start a new life. Like so many other people that I know, I have quite a mixed-European ethnicity; but, I am prominently Irish. I would love to visit Ireland someday. My sister was lucky enough to go with my grandmother when she was in high school, but I was too young. 

While most people will be singing drinking songs and treating themselves to some Guinness, I will be grading papers and chowing down on some of these bite size treats. I have given up drinking for a few months, and my body has been much happier. I do miss an occasional glass of wine or beer though. Have one for me tomorrow?

In other news, what have you all been craving lately? I’m going to have to say my cravings have been seasonal: Girl Scout Cookies and mint desserts. Have you all tried Oreo Thins? My goodness. They are addicting. If you haven’t tried them, they are half of the thickness of a regular Oreo with just as much flavor. 

I decided to use the Mint Oreo Thins in this recipe; however, if you have regular Mint Oreos at home, then they will work just as well.


How are you going to be celebrating St. Patty’s Day? I know I totally should be loving Corned Beef and Cabbage, but I can’t get myself to try it. I’ll stick with a turkey reuben and some of these sweets. 


Mint Oreo Thin Cheesecake Truffles


  • 1-1/2 boxes Mint Oreo Thins
  • 8 ounces Cream Cheese (Full Fat)
  • 12 ounces semi-sweet or white chocolate chips (melted)


  1. Add Oreos to food processor and pulse until Oreos become crumbs. Make sure that there are no big pieces of cookie still remaining.
  2. In a medium-sized mixing bowl, beat cream cheese until smooth and creamy. Slowly add cookie crumbs to mixture and mix on low speed until combined. Place cookie and cream cheese batter in freezer for one hour or until firm.
  3. Line a cookie sheet with parchment paper. Remove cookie and cream cheese batter from freezer. With melon baller, scoop batter and place on cookie sheet. Repeat until all truffles are formed.
  4. Dip truffles fully in chocolate and place back on cookie sheet. Sprinkle truffles with Oreo crumbles, Andes Baking Chips, or festive sprinkles. Once all truffles are chocolate coated and decorated, place back into refrigerator to hardened. Keep refrigerated until ready to enjoy.
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Written by Miss Scrambled Egg

Erin is the author of Miss Scrambled Egg. She is a barista, teacher, and blogger. She is slightly overwhelmed by the sight of carrot cake and Bernese Mountain Dogs.

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