Banana Pudding Cheesecake Bars

Banana Pudding Cheesecake Bars bring together two iconic desserts in one irresistible bite. Think creamy banana pudding layered with silky no-bake cheesecake, all on top of a buttery vanilla wafer crust. Each bar is chilled to perfection, creating a dessert that’s rich, refreshing, and perfect for any occasion.

Why You’re Going to Love This Recipe

• No-bake convenience – No oven needed, just mix, layer, and chill.
• Two desserts in one – Combines the classic comfort of banana pudding with the creamy decadence of cheesecake.
• Make-ahead friendly – Perfect for prepping ahead of time for parties, holidays, or weeknight cravings.
• Beautiful presentation – Swirls of banana pudding and cheesecake with crushed wafer topping look as good as they taste.
• Crowd-pleaser – Familiar flavors with a fun twist that everyone will love.

Ingredients You’ll Need

Wafer Crust

• Nilla wafers
• Unsalted butter, melted

No Bake Cheesecake Base

• Cream cheese, softened
• Granulated sugar
• Vanilla extract or vanilla bean paste

Whipped Cream

• Heavy whipping cream, cold
• Sugar (fine or powdered)
• Salt

Banana Pudding Mix

• Instant banana cream pudding mix
• Cold milk

Garnish

• Crushed Nilla wafers
• Whipped cream (reserved from above)

How to Make Banana Pudding Cheesecake Bars

Step 1: Prepare the Wafer Crust

Pulse Nilla wafers and melted butter in a food processor until fine crumbs form. Press firmly into the bottom of an 8×8 baking dish to create an even layer. Chill in the fridge while you prepare the filling.

Step 2: Make the Banana Pudding

Whisk instant banana cream pudding mix with cold milk until smooth. Set aside to thicken slightly.

Step 3: Whip the Cream

Beat cold heavy cream, sugar, and salt until stiff peaks form. Store in the fridge until ready to use.

Step 4: Make the Cheesecake Base

Beat softened cream cheese, sugar, and vanilla until smooth. Gently fold in half of the whipped cream to create a light, fluffy filling.

Step 5: Assemble the Layers

Spread half of the cheesecake mixture over the crust. Add dollops of banana pudding and sprinkle with crushed Nilla wafers. Repeat with the remaining cheesecake and pudding. Swirl the layers with a chopstick or spatula for a marbled effect. Sprinkle more crushed wafers on top.

Step 6: Chill and Serve

Cover with plastic wrap and refrigerate for at least 2 hours until firm. Slice into bars, top with the reserved whipped cream, and enjoy.

Storage Tips

• Refrigerator: Store bars covered in the fridge for up to 4 days.
• Freezer: Wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge before serving.

Reheating Instructions

These bars are best enjoyed chilled and do not require reheating. If frozen, simply thaw before serving for the best texture.

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No Bake Banana Pudding Cheesecake Bars

Banana Pudding Cheesecake Bars are the best of both worlds. Creamy, dreamy cheesecake meets the nostalgic comfort of classic banana pudding. With layers of velvety no-bake cheesecake, luscious banana pudding, and a buttery vanilla wafer crust, every bite is a mix of silky, sweet, and crunchy. These bars are easy to make, no oven required, and chill into the perfect make-ahead dessert that’s just as beautiful as it is indulgent.

Course Dessert, Snack

Cuisine American

Keyword banana pudding, cheesecake, no bake cheesecake

Prep Time 20 minutes minutes

Chill Time 2 hours hours

Servings 8 servings

Author kingcooks

Ingredients

• 1 cup nella wafers crushed
• caramel optional

Wafer Crust

• 3 cups nella wafers
• 1/2 cup melted butter unsalted

No Bake Cheesecake Base

• 16 oz cream cheese softened
• 1 cup granulated sugar
• 1 tsp vanilla extract or vanilla bean paste

Whipped Cream

• 1 cup heavy whipping cream cold
• 1/4 cup sugar fine or powdered
• 1/4 tsp salt

Banana Pudding Mix

• 1 3 oz box banana cream instant pudding
• 2 cups cold milk

Instructions

Wafer Crust

• In a food processor, add all ingredients listed under “Wafer Crust.” Pulse until the wafer turn into crumbs.
• Transfer the crumbs to 8×8 baking dish, spread out evenly, pat down to a firm layer and place in the fridge until ready to use.

Banana Pudding Mix

• In a bowl, add all ingredients listed under “Banana Pudding Mix.” Whisk until smooth and set aside.

Whipped Cream

• In a bowl or stand mixer, add all ingredients listed under “Whipped Cream.” Whisk until smooth and forms stiff peaks. Place in the fridge until you’re ready to serve.

No Bake Cheesecake Base

• In a large bowl or stand mixer add all ingredients listed under “No Bake Cheesecake Base.” Whisk until fully combined and smooth.
• Fold in half of the whipped cream that was made previously. And set aside.

Assemble

• To the 8×8 pan with the formed crust, add half of the no bake cheesecake base, scoops of the banana pudding and crushed up nella wafer cookies.
• Add another layer of the no bake cheese and banana pudding.
• Using a chopstick and spatula, swirl and spread out evenly.
• Top with more crushed wafers.
• Cover with plastic wrap and place in the fridge to chill all the way through. About 2 hours.
• Once firm, slice into equal pieces and top with the left over whipped cream. Enjoy!

Caramel Apple Butter Cheesecake Bars

Imagine sinking your teeth into a creamy, no bake cheesecake with layers of luscious apple butter and caramel, nestled between buttery graham cracker crumbs. These Caramel Apple Butter Cheesecake Bars are the ultimate fall-inspired dessert—simple to make and irresistible to eat. Let’s dive into why you’re going to love this recipe.

Why You’re Going to Love This Recipe

• No-Bake Convenience: No need to turn on the oven. This cheesecake comes together beautifully without baking, perfect for when you want an easy yet show-stopping treat.

• Fall Flavor Fusion: The rich, spiced apple butter adds a layer of warmth to each bite, balanced perfectly by creamy caramel.

• Perfect Make-Ahead Dessert: These bars need time to chill, making them ideal for prepping ahead for gatherings or just to have a sweet treat ready in the fridge.

• Decadent Layers: Each bite has a bit of everything—crunchy graham cracker crust, silky cheesecake filling, and swirls of apple butter and caramel.

Ingredients

Graham Cracker Crust

• Crushed graham crackers

• Butter, melted and cooled

• Dark brown sugar

• Ground cinnamon

• Salt

No-Bake Cheesecake Base

• Cream cheese, softened

• Powdered sugar

• Heavy cream

• Vanilla extract

Apple Butter & Caramel Layers

• Apple Butter

• Caramel sauce

Instructions

Step 1: Make the Graham Cracker Crust

1. Place graham crackers, brown sugar, cinnamon, and salt in a food processor. Pulse until a medium-fine powder forms.

2. Add melted butter and pulse until the mixture resembles wet sand. It should clump together when pressed.

Step 2: Prepare the No-Bake Cheesecake Base

1. In a large bowl or stand mixer, add the cream cheese, powdered sugar, heavy cream, and vanilla extract.

2. Whisk until the mixture is smooth and forms stiff peaks. Set aside.

Step 3: Assemble the Cheesecake Bars

1. Line an 8×4 loaf pan with parchment paper for easy removal. Add half of the graham cracker crust and press firmly into an even layer. Chill in the fridge for 10–15 minutes.

2. Once the crust is firm, spread half of the cheesecake base evenly on top. Add a few tablespoons of apple butter and drizzle with caramel. Swirl gently to mix.

3. Layer the remaining cheesecake base, more o apple butter, and caramel, repeating the swirl effect.

4. Add the final layer of graham cracker crust on top, pressing down firmly to help it adhere.

Step 4: Chill and Serve

1. Place the assembled bars in the fridge for 1–2 hours or until completely set.

2. Once firm, remove from the loaf pan and cut into bars. Drizzle with extra caramel before serving for that ultimate fall-inspired finish.

Storage Suggestions

Store these Caramel Apple Butter Cheesecake Bars in an airtight container in the refrigerator for up to 4 days. They’re best enjoyed cold but can be softened slightly at room temperature if desired.

To freeze these Caramel Apple Butter Cheesecake Bars, follow these steps:

1. Chill First: Allow the bars to fully set in the refrigerator for 1–2 hours.

2. Slice and Wrap: Once set, slice the bars and wrap each piece individually in plastic wrap to prevent freezer burn.

3. Store in an Airtight Container: Place the wrapped bars in an airtight container or freezer bag. This adds an extra layer of protection and helps prevent odors from affecting the flavor.

4. Freeze: Store in the freezer for up to 2 months.

To Thaw: Remove the bars from the freezer and let them sit in the refrigerator for a few hours or overnight until fully thawed. For best texture, enjoy them chilled.

With every bite of these Caramel Apple Butter Cheesecake Bars, you’ll experience creamy cheesecake, buttery crumbs, and autumn flavors in perfect harmony.

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No Bake Caramel Apple Butter Cheesecake Bars

Get ready to savor fall’s richest flavors in every bite of these Caramel Apple Butter Cheesecake Bars. Imagine layers of velvety cream cheese filling, laced with warm apple butter and drizzles of smooth caramel, all nestled between buttery graham cracker crusts. Best of all, there’s no baking involved, so this dreamy dessert comes together effortlessly. Whether you’re looking to impress at a gathering or just craving something decadent for yourself, these bars are the ultimate cozy treat, bringing together all the flavors we love most about autumn.

Course Dessert

Cuisine American

Keyword cheesecake, no bake cheesecake

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Servings 4 People

Author kingcooks

Equipment

• 1 loaf pan 8×4

Ingredients

• 1 cup apple butter
• 1/4 caramel plus more for garnish

No Bake Cheesecake Base

• 16 oz cream cheese softened
• 1/4 cup sugar
• 3 tbsp heavy cream
• 1 tsp vanilla extract

Graham Cracker Crust

• 3 cups graham crackers crushed
• 8 tbsp butter melted and cooled
• 1 tbsp dark brown sugar
• 1 tsp cinnamon ground
• 1/4 tsp salt

Instructions

No Bake Cheesecake Base

• In a large bowl or stand mixer add all ingredients listed under “No Bake Cheesecake Base.” Whisk until fully combined and forms stiff peaks and set aside.

Graham Cracker Crust

• To a food processor, add all ingredients listed under “Graham Cracker Crust” except for the melted butter.
• Once crushed into a medium fine powder, add the melted butter and pulse until thoroughly mixed.
• Should clump together like wet sand.

Assemble

• Line an 8×4 loaf pan with parchment paper for easy release and add half of the graham cracker crust.
• Pat down to a firm layer and place in the fridge for 10-15 minutes.
• Once chilled, add half of the cheesecake base and spread out evenly. Add a few tablespoons of apple butter and a good drizzle of caramel. Swirl to mix into the cheesecake base.
• Repeat with the remaining cheesecake base, apple butter and caramel.
• Top with what’s left of the graham cracker crust and spread out evenly.
• Pat down firmly to help adhere to the cheesecake filling.
• Place in the fridge for 1-2 hours until completely firm.
• Once set, remove from the loaf pan and cut into bars.
• Drizzle with some warmed caramel and enjoy!

As the cooler weather rolls in, there’s no better way to embrace the season than with a comforting slice of Pumpkin Spice Coffee Cake. This cake combines all the warm, spiced flavors of fall with a rich pumpkin cheesecake filling, a crunchy streusel topping, and a sweet maple glaze. Perfect for breakfast, an afternoon treat, or even dessert, this coffee cake is sure to become a favorite.

Why You’re Going to Love This Recipe

• Warm, Spiced Flavor: The blend of pumpkin and spice delivers a warm embrace with each bite.
• Creamy Pumpkin Cheesecake Swirl: Adds a luscious, creamy texture that contrasts beautifully with the cake’s crumb.
• Crumbly Streusel Topping: Provides a delightful crunch and sweet, buttery finish.
• Maple Glaze Drizzle: Adds a rich, sweet touch to complete the flavor profile.

Ingredients

Pumpkin Spice Coffee Cake Batter:

• All-purpose flour
• Sugar
• Whole milk or buttermilk
• Unsalted butter
• Eggs
• Pumpkin spice blend
• Vanilla extract
• Baking powder
• Salt

Streusel Topping:

• Flour
• Dark brown sugar
• Unsalted butter
• Ground cinnamon
• Salt

Pumpkin Cheesecake Filling:

• Cream cheese
• Pumpkin purée
• Powdered sugar
• Vanilla extract

Maple Glaze:

• Powdered sugar
• Maple syrup
• Vanilla extract
• Milk

Directions

1. Prepare the Streusel Topping: Combine all ingredients until small to medium-sized clumps form. Break up any large clumps and mix until well combined.
2. Make the Maple Glaze: Mix all ingredients until smooth and set aside.
3. Prepare the Pumpkin Cheesecake Filling: Mix all ingredients until smooth and set aside.
4. Prepare the Cake Batter: Preheat the oven to 350°F. Cream together softened butter and sugar in a large bowl until fully incorporated. Mix in the milk (or buttermilk) and vanilla extract. Whisk in the eggs until combined, then fold in the flour, pumpkin spice blend, baking powder, and salt until smooth.
5. Assemble the Cake: Pour half of the batter into a parchment-lined 9×6 loaf pan. Swirl in the pumpkin cheesecake filling, then top with the remaining batter. Smooth out the batter and create a line down the center for air circulation. Sprinkle the streusel topping evenly over the batter.
6. Bake the Cake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with loose crumbs. If there’s wet batter, return to the oven for an additional 5-10 minutes.
7. Cool and Glaze: Allow the cake to cool completely before removing it from the pan. Drizzle with the maple glaze, slice, and enjoy!

Storage Suggestions

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigeration: Keeps for up to a week in the fridge.
• Freezing: Wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.

Embrace the flavors of fall with this Pumpkin Spice Coffee Cake, a delightful blend of spice, creaminess, and sweetness in every bite. Enjoy this seasonal treat as a comforting dessert or a festive addition to your holiday table!

Related Recipes:

•   Biscuits & Gravy Breakfast Bake
•   PB&J Breakfast Bake
•   Lemon Pound Cake

Cozy up with a slice of this Pumpkin Spice Coffee Cake and let its rich, warm flavors brighten your day!

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Pumpkin Spice Coffee Cake

There’s nothing like the warm embrace of fall wrapped in a slice of Pumpkin Spice Pound Cake. This dessert brings together the rich, comforting flavors of pumpkin and spices with a buttery pound cake base, layered with a creamy pumpkin cheesecake swirl. Finished with a crumbly streusel topping and a luscious maple glaze, each bite is a perfect balance of sweet, spiced, and decadent. Whether it’s a cozy afternoon treat or the star of your holiday table, this cake will become a seasonal favorite.

Course Breakfast, Dessert

Cuisine American

Keyword cheesecake, coffee cake, pumpkin spice

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Servings 6 Servings

Author kingcooks

Equipment

• 1 9×6 loaf pan

Ingredients

Pumpkin Spice Coffee Cake Batter

• 1 ½ cups all-purpose flour
• 1 cup sugar
• ¾ cup whole milk or buttermilk
• ½ cup unsalted butter softened
• 2 large eggs
• 1 tbsp pumpkin spice blend
• 1 tsp vanilla extract
• 1 tsp baking powder
• ¼ tsp salt

Streusel Topping

• 1 cup flour
• ¼ cup dark brown sugar
• ¼ cup melted unsalted butter at room temperature
• ½ tsp ground cinnamon
• ¼ tsp salt

Pumpkin Cheesecake Filling

• 8 oz cream cheese softened
• ¼ cup pumpkin purée
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Maple Glaze

• ½ cup powdered sugar
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1 tsp milk

Instructions

Streusel Topping

• In a bowl, mix all ingredients under “Streusel Topping” until small to medium-sized clumps form. If large clumps form, break them up and continue mixing until well combined.

Maple Glaze

• In a small bowl, mix all ingredients listed under “Maple Glaze” until smooth. Set aside.

Pumpkin Cheesecake Filling

• In a bowl, mix together all ingredients under “Pumpkin Cheesecake Filling” until smooth. Set aside.

Pumpkin Spice Coffee Cake Batter

• Preheat the oven to 350°F. In a large bowl, cream together softened butter and sugar until fully incorporated. Add in the buttermilk (or whole milk) and vanilla, and mix again.
• Whisk in the eggs until combined, then fold in the flour, pumpkin spice blend, baking powder, and salt until smooth.
• Pour half the batter into a parchment-lined 9×6 loaf pan and swirl in the pumpkin cheesecake filling. Top with the remaining batter, smooth it out, and make a line down the center for air circulation. Finish with a layer of the streusel topping.
• Bake for 50-60 minutes, or until fully cooked. Remove from the oven and let cool completely.
• Once cooled, remove from the pan and top with the maple glaze. Slice and enjoy!

Notes

Tip: Pierce the center with a toothpick to check if it’s done. You want to see loose crumbs. If there’s wet batter, return to the oven for an additional 5-10 minutes.

Oreo Cheesecake Clusters: Your New Favorite Treat!

Welcome back, food lovers! Today, I’m thrilled to share a recipe that will send your taste buds on a delightful adventure: Oreo Cheesecake Clusters. This recipe is not only simple but combines the creaminess of cheesecake with the beloved crunch of Oreo cookies. Let’s dive in!

Why You’ll Love This Recipe

Imagine the smooth, tangy goodness of Greek yogurt and cream cheese, perfectly balanced with the sweetness of white chocolate and the irresistible crunch of Oreos. These clusters are the perfect treat for when you need a quick and satisfying dessert. With just six ingredients, you’ll be amazed at how easily you can whip up these little bites of heaven.

Ingredients:

• 2 cups plain Greek yogurt
• 2 cups Oreo cookies
• 1 cup white chocolate, melted
• 4 oz cream cheese, softened
• 1 tbsp sugar
• 1 tsp vanilla extract

Instructions:

1. Prep the Oreos: Place 2 cups of Oreo cookies into a bag and break them into large pieces. Set aside.
2. Mix the Base: In a large bowl, combine the Greek yogurt, softened cream cheese, and sugar. Mix until smooth and creamy.
3. Fold in the Oreos: Gently fold in the crushed Oreo pieces, making sure they are evenly distributed throughout the mixture.
4. Form the Clusters: Using a spoon, separate the mixture into mounds on a parchment-lined baking sheet.
5. Freeze: Place the baking sheet in the freezer for at least one hour until the clusters are frozen solid.
6. Dip in White Chocolate: Once frozen, dip each cluster into melted white chocolate until completely covered. Use a fork to tap off any excess chocolate.
7. Add the Finishing Touch: Sprinkle a dusting of Oreo crumbs on top of each cluster.
8. Chill and Serve: Transfer the clusters back onto a parchment-lined baking sheet and place them in the refrigerator until you’re ready to serve.

Tips for Success:

• Mixing: Ensure your cream cheese is softened to avoid lumps in the mixture.
• Crushing Oreos: For a more rustic texture, leave some Oreo pieces larger; for a smoother consistency, crush them finely.
• White Chocolate: Use good quality white chocolate for a smoother coating and better flavor.

Why This Recipe Works

The combination of Greek yogurt and cream cheese provides a tangy and creamy base that pairs beautifully with the sweet, crunchy Oreo pieces. The white chocolate coating adds a luxurious touch, making these clusters feel indulgent while still being incredibly easy to make.

Perfect for Any Occasion

Whether you’re hosting a party, need a quick dessert for family night, or simply want to treat yourself, these Oreo Cheesecake Clusters are versatile enough for any occasion. They are easy to make ahead and keep well in the fridge, so you can always have a sweet treat on hand.

I hope you enjoy making and eating these Oreo Cheesecake Clusters as much as I do. They’re a delightful, easy-to-make treat that will surely become a favorite in your household. Happy cooking, and even happier eating!

Until next time, keep experimenting in the kitchen and enjoy every bite!

If you try this recipe, I’d love to hear how it turned out for you! Share your experience in the comments below.

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Oreo Cheesecake Clusters

You’re six ingredients away from giving your taste buds what they’ve been craving. These Oreo cheesecake clusters are made easy; while maintain the same delicious smoothness we all know and love. Crushed up Oreo pieces running throughout to make every bite that much more satisfying. Enjoy this one. You’re gonna love it.

Course Dessert, Snack

Cuisine American

Keyword cookies and cream, dessert, oreo

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Servings 4

Author kingcooks

Ingredients

• 2 cups greek yogurt plain
• 2 cups Oreos
• 1 cup white chocolate melted
• 4 oz cream cheese softened
• 1 tbsp sugar
• 1 tsp vanilla

Instructions

• Add 2 cups of Oreo cookies into a bag and break into large pieces. Set aside.
• In a large bowl, mix together the greek yogurt, soften cream cheese and sugar. Continue mixing until smooth.
• Then, gently fold in the crush Oreo pieces.
• Now, separate the mixture into mounds on a parchment lined baking sheet.
• Place in the freezer for at least one hour until frozen solid.
• Once frozen, dip into melted white chocolate to completely cover. Using a fork tap on the side of the bowl to remove excess chocolate.
• Top with more dusting of Oreo crumbs.
• Transfer to a parchment lined baking sheet and place in the refrigerator until ready to serve.
• Enjoy!

Video

The best desserts are the ones that are easy to make, but taste like it’s been baking for hours! Today, I’ll be sharing with you a no-bake cheesecake recipe that is guaranteed to please your sweet tooth.

You heard right, no-bake cheesecake truffles. They are simple to make and hold well in the fridge for several days. But I doubt that they will last you longer than two days. Lol.

I decided to make them three different ways: Classic Strawberry, Oreo, and Chocolate Chip.

First things first, you’ll start with the base for the truffles. For the Oreo and chocolate chip truffles, you will make a plain base by mixing the cream cheese, butter, lime juice, vanilla extract and powdered sugar. Mix thoroughly and set in the fridge to chill.

For the strawberry truffles, you’ll make a delicious strawberry glaze by adding strawberries, sugar and water to a pot over medium heat. Once the strawberries start breaking down, mix with a hand mixer or blend until smooth and set it aside to cool.  Once the glaze is cooled to room temperature, swirl in 2 tbsp. of the strawberry glaze into the plain base to give it a nice tart and sweet taste in the end. Set the mixture in the fridge to cool for at least two hours.

While they are chilling in the fridge, you can go ahead and make the coating of your choice. I went with graham crackers, Oreos and chocolate chip cookies. (I used the mini versions of the Oreo cookies and chocolate chip because they are easier to manage and cheaper). Working in batches, one coating at a time, add to your food processor and pulse until you get a fine powder. Of course, during this part, I was eating the Oreo cookies before I could get them processed, lol. But thankfully I bought enough for me and this recipe.

Once everything is cooled, roll one tbsp. of the base into truffles and set on a baking sheet lined with parchment paper. This recipe should make 15-16 truffles. Return to the fridge one last time to set for 20 mins. Remove from the fridge, and roll each truffle in the coating of your choice! Don’t forget to make a mess like I did, it’s way more fun lol.

After you’ve got all your truffles coated, drizzle each with the topping your choice! For the classic strawberry, drizzle the top of each truffle with the strawberry glaze. For the Oreo, drizzle each truffle with melted white chocolate. And for the chocolate chip, drizzle each truffle with melted semi-sweet chocolate.

Now you can enjoy these little truffles and much as I have. Really simple, fool-proof recipe for all my cheesecake lovers out there! Drop a comment and let me know how you like them! Your input, as always, is greatly appreciated.

Remember to always cook like a king. Until next time!

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Cheesecake Truffles (3 Ways)

Prep Time 5 minutes minutes

Total Time 45 minutes minutes

Author Kingcooks

Ingredients

• 16 oz. cream cheese room temp
• ½ a stick unsalted butter room temp
• ½ cup powdered sugar
• 1 tbsp. lime juice
• ½ tbsp. vanilla extract
• Strawberry glaze
• ½ cup strawberries quartered
• 1 tbsp sugar
• ¼ cup water
• 1 cup mini Oreo’s
• 1 cup mini chocolate chip cookies
• 4 Graham cracker squares
• ¼ cup semi-sweet chocolate chips melted
• ¼ cup white chocolate chips melted

Instructions

• Strawberry Glaze
• In a pot over medium low heat, add strawberries, sugar and water. Allow to cook until strawberries break down completely. Continue to stir to prevent burning.
• Remove from heat and blend until smooth. Set aside to cool.
• In a large bowl, add cream cheese, butter, powdered sugar, lime juice and vanilla extract. Mix until fully combined.
• Optional: split batch in two and add a couple tbsp. of the strawberry glaze and swirl with a fork.
• Set in fridge to chill for at least 2 hours.
• Working in batches, add the mini Oreo’s to a food processor and mix until you get a fine powder. Do the same for the chocolate chip cookies and graham crackers and set aside.
• Once chilled, form into golf sized balls and set on a parchment paper lined baking sheet.
• Return to fridge to chill for 20 mins.
• Remove from fridge and roll each truffle in the coating of your choice (Oreo’s, chocolate chip or graham cracker).
• For the classic strawberry, drizzle the top of each truffle with the strawberry glaze. For the Oreo’s, drizzle each truffle with melted white chocolate. For the chocolate chip, drizzle each truffle with melted semi-sweet chocolate.
• Refrigerate for 20 mins.
• Once chilled remove from fridge and enjoy!
• Keep refrigerated if not eating immediately to hold shape and texture.