I made my Oreo white chocolate balls to look like minions but you can decorate them in any characters. The possibility is endless 🙂

Oreo Chocolate Variations

• Strawberry Oreo chocolate balls with strawberry cream Oreos, strawberry cream cheese, and white chocolate coating with pink food coloring
• Milk chocolate Oreo balls with golden Oreos and milk chocolate coating

How many Oreo balls can I make in one batch?

This recipe makes about 10 Oreo chocolate balls when each Oreo ball is measured to 40 gram.

Ingredients

For the Oreo white chocolate balls

• 25 Oreo White Cream Cookies
• 3 ounce softened cream cheese, 90g 
• 1 ¼ cups white chocolate chips, 200g
• 2 tablespoons vegetable oil, 30ml
• Yellow gel food coloring
• 20 – 26 candy eyeballs

For the black icing

• 3 tablespoons unsweetened black cocoa powder, 22g
• 1 heaping cup powdered sugar, 125g
• 2 – 3 tablespoons hot water, 30 – 45ml
• 1 teaspoon vanilla extract, 5ml

How to make Oreo white chocolate balls

For the Oreo white chocolate balls

1. Put Oreos in a plastic zipper bag then crush them with a rolling pin until they turn into fine powder.

2. In a large bowl, place softened cream cheese and mix until smooth.

3. Add Oreo powder into the cream cheese mixture and mix well. 

4. Separate the Oreo dough evenly (I divided the dough into about 40 gram each) then shape the dough into balls.

5. Place the Oreo balls on a flat surface and rest them in a freezer for at least one hour.

6. Right before taking out the Oreo balls from the freezer, combine white chocolate and vegetable oil in a microwave-safe bowl. Microwave the mixture in 30 second increments until melted and smooth.

7. In the melted white chocolate mixture, add yellow gel food coloring and mix until well incorporated.

8. Take out the frozen dough from the freezer and put a wooden skewer on each Oreo ball. Dip the Oreo balls into the yellow chocolate mixture and coat them evenly. Place the skewers on cake pop stands and rest them in a refrigerator until the chocolate coating is hardened. (If you don’t have cake pop stands, you can stab the skewers into Styrofoam)

9. While resting the Oreo balls, make black icing. 

For the black icing

1. Whisk the unsweetened black cocoa powder, powdered sugar, hot water, and vanilla extract.

2. If needed, add 1/8 teaspoon (0.6ml) of water at a time to get to the consistency you want. I recommend medium consistency. Check out consistency information from here.

3. Place the black icing into a piping bag.

For the assembly

1. Carefully remove the Oreo balls from the skewers and place them into mini cupcake liners (preferably blue ones to make them look more like Minions ;))

2. Snip off the corner of the black icing (about 2mm diameter) and draw eyeglasses or monocle on each Oreo ball.

3. Place candy eyeballs on where the black icing is and draw glass frames on the side of the eyeballs.

4. Draw hair and mouth on each Oreo chocolate ball and done!

If you like this Oreo white chocolate ball recipe, you may also like:

• Baked Mochi Donuts – Rilakkuma & Hello Kitty
• Nightmare Before Christmas Cookies
• Melon Pan – Hello Kitty Version

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OREO White Chocolate Balls – Minions

These Oreo white chocolate balls are great for many occasions like kids parties, baby showers and more! They are super easy to make and each Oreo ball is rich in flavor.

Course Dessert, Snack

Cuisine American

Keyword Oreo, white chocolate balls

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Resting 1 hour hour 30 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 10 Oreo white chocolate balls

Equipment

• 1 Plastic zipper bag
• 1 Rolling Pin
• 1 Large bowl
• 1 Spatula
• 1 Digital Kitchen Scale (Optional)
• 1 cookie sheet
• Parchment paper (Optional)
• 1 microwave-safe bowl
• 10 – 15 Wooden skewers
• 1 – 2 Cake pop stands or Styrofoam blocks
• 10 – 15 Mini cupcake liners Preferably blue ones
• 1 Piping bag

Ingredients

For the Oreo white chocolate balls

• 25 Oreo white cream cookies
• 3 ounce cream cheese softened, 90g
• 1 ¼ cups white chocolate chips 200g
• 2 tablespoons vegetable oil 30ml
• yellow gel food coloring
• 20-26 candy eyeballs

For the black icing

• 3 tablespoons unsweetened black cocoa powder 22g
• 1 heaping cup powdered sugar 125g
• 2-3 tablespoons hot water 30-45ml
• 1 teaspoon vanilla extract 5ml

Instructions

For the Oreo white chocolate balls

• Put Oreos in a plastic zipper bag then crush them with a rolling pin until they turn into fine powder.
• In a large bowl, place softened cream cheese and mix until smooth.
• Add Oreo powder into the cream cheese mixture and mix well. 
• Separate the Oreo dough evenly (I divided the dough into about 40 gram each) then shape the dough into balls.
• Place the Oreo balls on a flat surface and rest them in a freezer for at least one hour.
• Right before taking out the Oreo balls from the freezer, combine white chocolate and vegetable oil in a microwave-safe bowl. Microwave the mixture in 30 second increments until melted and smooth.
• In the melted white chocolate mixture, add yellow gel food coloring and mix until well incorporated.
• Take out the frozen dough from the freezer and put a wooden skewer on each Oreo ball. Dip the Oreo balls into the yellow chocolate mixture and coat them evenly. Place the skewers on cake pop stands and rest them in a refrigerator until the chocolate coating is hardened. (If you don’t have cake pop stands, you can stab the skewers into Styrofoam)
• While resting the Oreo balls, make black icing. 

For the black icing

• Whisk the unsweetened black cocoa powder, powdered sugar, hot water, and vanilla extract.
• If needed, add 1/8 teaspoon (0.6ml) of water at a time to get to the consistency you want. I recommend medium consistency. Check out consistency information from here.
•  Place the black icing into a piping bag.

For the assembly

• Carefully remove the Oreo balls from the skewers and place them into mini cupcake liners (preferably blue ones to make them look more like Minions ;))
• Snip off the corner of the black icing (about 2mm diameter) and draw eyeglasses or monocle on each Oreo ball.
• Place candy eyeballs on where the black icing is and draw glass frames on the side of the eyeballs.
• Draw hair and mouth on each Oreo chocolate ball and done!

The post Oreo White Chocolate Balls – Minions appeared first on Simply A Homebody.

If you have a food processor or a blender, you are in luck! This cottage cheesecake can be prepared without any mixing bowls so the clean-up is a breeze.

Cream cheese vs cottage cheese

Cream cheese is usually used to make cheesecakes, but I substitute it with cottage cheese in this recipe. Cottage cheese is lower in calories and richer in protein than cream cheese ^[1]. The texture of cottage cheese is a little chunkier so it needs to be blended well until smooth while preparing cheesecakes.

Ingredients for the cottage Cheesecake

For the crust

• 12 Oreo Thins 
• ¼ cup Plain fat-free Greek Yogurt, 50g
• 3 Tablespoons PureProtein rich chocolate whey protein powder, 30g

For the cheesecake

• 2 cups fat-free cottage cheese, 16 oz
• ¼ cup fat-free Greek yogurt, 70g
• ¼ cup sugar, 50g
• ¼ cup LAKANTO monk fruit sweetener, 50g
• 1 scoop vanilla-flavor whey protein powder, 30g
• 2 eggs, large
• 1 teaspoon vanilla, 5ml
• 3 Oreo Thins for decoration

How to make cottage cheesecake

For the crust

1. Preheat oven to 350°F. (175°C).
2. Combine Oreo thins, fat-free Greek yogurt, and chocolate-flavored whey protein powder in a food processor. Line a 12-cup muffin pan with cupcake liners. Press the crust mixture into the bottom of the muffin pan; bake for 5-8 minutes until set. Remove from oven and cool to room temperature.

For the cheesecake

1. Reduce oven temperature to 325°F (160°C).
2. Put the cottage cheese in a food processor and blend until smooth. 
3. Add the rest of the cheesecake ingredients and keep blending until every ingredient is well combined.
4. Using a large spoon or ladle, scoop the cheesecake batter and pour it onto each crust.
5. Bang the muffin pan against the counter a few times to remove any air bubbles.
6. Roughly crush 3 Oreo Thins and sprinkle on top of each cheesecake cup.

7. Bake for 30 minutes, or until only a small area in the center of the cheesecake wobbles or jiggles in the pan.

8. Let cool at room temperature for 30 minutes, refrigerate for a minimum of 3 hours, and enjoy!

If you like these Oreo cottage cheesecake cups, you may also like:

• Mini Cream Puffs – 0 Carbs and 0 Sugar
• Healthy Baked Donut Recipe
• Brownie Bites – Packed with Protein

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Cottage Cheesecake Cups with Oreo

These Oreo cottage cheesecake cups are super easy to make, low-calorie, and packed with 11 grams of protein per cup. With fat-free Greek yogurt and fat-free cottage cheese, you can now treat yourself without feeling guilty.

Course Dessert

Cuisine American

Keyword Cheesecake, cottage cheese

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Resting 3 hours hours 30 minutes minutes

Total Time 4 hours hours 25 minutes minutes

Servings 12 cups

Calories 114kcal

Equipment

• 1 Food processor or blender optional
• 1 12-cup muffin pan
• 12 Cupcake liners
• 1 large spoon or ladle

Ingredients

For the crust

• 12 Oreo Thins
• ¼ cup Plain fat-free Greek yogurt 50g
• 3 tablespoons PureProtein rich chocolate whey protein powder 30g

For the cheesecake

• 2 cups Fat-Free cottage cheese 16oz
• ¼ cup Fat-Free Greek yogurt 70g
• ¼ cup sugar 50g
• ¼ cup LAKANTO monk fruit sweetener 50g
• 1 scoop vanilla-flavor whey protein powder 30g
• 2 eggs large
• 1 teaspoon vanilla extract 5ml

Instructions

For the crust

• Preheat oven to 350°F. (175°C).
• Combine Oreo thins, fat-free Greek yogurt, and chocolate-flavored whey protein powder in a food processor. Line a 12-cup muffin pan with cupcake liners. Press the crust mixture into the bottom of the muffin pan; bake for 5-8 minutes until set. Remove from oven and cool to room temperature.

For the cheesecake

• Reduce oven temperature to 325°F (160°C).
• Put the cottage cheese in a food processor and blend until smooth. 
• Add the rest of the cheesecake ingredients and keep blending until every ingredient is well combined.
• Using a large spoon or ladle, scoop the cheesecake batter and pour it onto each crust.
• Bang the muffin pan against the counter a few times to remove any air bubbles.
• Roughly crush 3 Oreo Thins and sprinkle on top of each cheesecake cup.
• Bake for 30 minutes, or until only a small area in the center of the cheesecake wobbles or jiggles in the pan.
• Let cool at room temperature for 30 minutes, refrigerate for a minimum of 3 hours, and enjoy!

The post Cottage Cheesecake Cups with Oreo appeared first on Simply A Homebody.