First, make and freeze a No-Bake Oreo Cheesecake or any boxed no-bake dessert that you can find at your local grocery store. Up to you. Choose your own adventure here.
Next, melt some chocolate chips with 2 teaspoons of oil (olive or canola is great) in a microwave-safe bowl in the microwave. Do this on high in 30 second increments, stirring in between, just until it’s melted (1 1/2 to 2 minutes total usually).
Now you can use a melon baller to scoop small spheres of frozen cheesecake and cover in chocolate. Then add your sprinkles, chopped nuts or a little sea salt.
Once the chocolate sets, I like to place my truffles in mini cupcake liners for a pretty presentation and to keep them from sticking to each other. Store these in the refrigerator for up to a few days or you can freeze them.