Three Ingredient Red Velvet Truffles

Only three ingredients needed to make these rich truffles that taste like mini red velvet cheesecakes!

I know there’s still a month left until Valentines Day, but for me that translates to………..we have ONLY a month left to make delicious Valentines goodies and sweets! So I better get on it!

Admit it, you love seeing pink, white and red plastered all over the stores. It’s like Christmas for lovers. Ugh, did I just say, lovers? Gross. What I meant to say was, couples.

I may be single, but I still enjoy Valentines Day because of my undying love for………

CANDY!!! 

Especially cute pink, red, and heart-shaped candy. Valentines Day may be a constant reminder that I’m forever destined to be a single dog lady (much cooler than cat ladies), but I love that it gives me the excuse to bake everything pink and red!

…which brings me to my first Valentines treat of the season…

Red Velvet Truffles!

 You are going to die when you bite into one of these.

And you are going to double-die (not even sure if that’s possible) when you find out how stinkin’ easy these guys are to make.

That’s because all that’s required to make these are THREE ingredients! Well, technicially four if you count the sprinkles, but those are optional. 

They’re like the Oreo truffle’s red-headed cousin. Though surprisingly enough, there are no red velvet Oreos in existence (yet??). 

Come on, Nabisco. How is it that you came up with a Watermelon Oreo (gross!!) and yet you’ve managed to ignore one of the most beloved flavors of our time?

Maybe I’m being just a tad bit overdramatic.

Luckily, those little Keebler elves decided to pull through for us!

I’ve seen these little gems pop up in more and more stores over the last few months, so you should be able to find them at your local grocery store.

Unless if you live in Taiwan or something…

They may not be sandwich cookies like your good old-fashioned Oreo, but their sweet icing stripes make up for it!

And as you know, red velvet cake is traditionally frosted with a sweet cream cheese frosting, so it was kind of a no-brainer that these would be perfect blended with cream cheese.

Though if you’re like me, you’re going to have a tough time rolling the cookie-cream cheese mixture into balls once you’ve had a nibble of it’s rich, scrumptious, cookie-dough-like texture and taste. I was tempted to just grab a spoon and shovel it in like there was no tomorrow.  

Fortunately, I was able to sustain myself in order to produce these chocolate-covered spheres of soft, sweet, velvety, cheesecakey filling. It was proof that good things do come to those who wait. 

…or in my case, to those who have the self-control (and decency) NOT to dump the entire bowl into their mouth, Scooby Doo-style.

For a step-by-step photo tutorial on how to dip the truffles, head on over to my post for Thin Mint Truffles!

Namaste y’all!

[Update Jan. 20, 2015: Literally the day after I posted this, Oreo announced that they would be releasing a Red Velvet Oreo with cream cheese filling next month (Feb. 2015). I’m so excited I could pee myself!!! But I won’t…] 

Three Ingredient Red Velvet Truffles

Only three ingredients needed to make these rich truffles that taste like mini red velvet cheesecakes!

Print Recipe Pin Recipe

Prep Time 1 hour hr

Refrigeration Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Dessert

Cuisine American

Servings 20 Truffles

Ingredients

  

• 1 (11.5 oz) package Red Velvet Keebler Fudge Stripes Cookies
• 5 ounces cream cheese softened
• 10 ounces candy melts
• Sprinkles (optional)

Instructions

 

• In a food processor, pulse the cookies until finely crushed. Add the cream cheese and continue pulsing until throughly combined. Refrigerate mixture for 30 minutes.
• Line a baking sheet with wax paper. Scoop out the mixture, roll into one-inch balls, and place on the lined baking sheet. Freeze balls for 20 minutes.
• Melt candy melts according to package instructions. Using a toothpick, stab a cookie ball about halfway through and dip it into the melted candy melts. Use another toothpick to release the cookie ball back onto the baking sheet. Immediately add sprinkles, if using. Repeat with remaining cookie balls.
• Refrigerate truffles for at least 10 minutes to allow coating to set. Store truffles in an airtight container in the refrigerator for up to one week. Truffles can also be frozen for up to 3 months.

Notes

*Helpful Tip: Heating pads are great for preventing melted chocolate from hardening as you dip. If you have one, cover it with a dish towel (just in case you have any spills), then place the bowl of melted chocolate (or candy melts) on top. Say goodbye to constant re-microwaving 🙂