Red velvet truffles are a quick, no-bake dessert made with Oreos, cream cheese, and melted chocolate. They’re simple, delicious, and perfect for holiday treats or gifting.
If you’ve made Oreo truffles before, these red velvet Oreo truffles follow the same quick, easy method but have a gorgeous and festive red center. They’re perfect for holiday dessert trays, cookie boxes, and last-minute treats.
Why you’ll love this recipe:
- No-bake and beginner-friendly, so anyone can make these truffles with zero special equipment.
- Made with just a handful of ingredients, including Oreos, cream cheese, melted chocolate, and food coloring.
- Perfect for making ahead, since the truffles store beautifully in the fridge and freeze well.
How to make your truffles
- Process the Golden Oreos in a food processor until you have fine crumbs (or crush them in a zip-top bag with a rolling pin).
- Mix the cream cheese, vanilla, and red gel food coloring together until smooth.
- Stir the Oreo crumbs into the cream cheese mixture to form a smooth, pliable dough.
- Shape the dough into balls.
- Dip each chilled ball in melted chocolate, decorate as desired, and refrigerate until set.
And that’s it! Your red velvet truffles are ready to enjoy.
Decorating ideas and variations
I drizzled melted vanilla candy coating over my finished truffles but there are all kinds of cute decorations you could use:
- Sprinkles
- Melted Chocolate
- Oreo cookie crumbs
- Crushed freeze-dried strawberries
You can also switch up the color: use green food coloring for “green velvet” truffles on St. Patrick’s Day or pastel colors for Easter.
How to store your truffles
Uneaten Oreo balls can be stored in the fridge in an airtight container for up to 1 week.
They can also be frozen for up to 2 months. Freeze them in a single layer until solid, then transfer to a freezer-safe bag or container. Thaw in the fridge for a few hours before serving.
Recipe notes and tips
• Be sure your cream cheese is at room temperature. Cold cream cheese will cause lumps and make the dough harder to mix.
• Use gel food coloring rather than liquid. It has stronger pigment so you can use less. You can find it at Michael’s, Amazon, or even some grocery stores.
• You can use all chocolate chips or all chocolate-flavored almond bark if you prefer. I like using both because almond bark melts more smoothly but chocolate chips have better flavor.
• You’ll need a standard 14.3-ounce package of Golden Oreos for this recipe.
• Make sure you crush the cookies into very fine crumbs. If any larger pieces remain, they won’t take the red food coloring and the filling can look a little like ground beef (still delicious, just not pretty).
• If you’re decorating with sprinkles, sprinkle as you go because the chocolate sets quickly on the chilled truffles.
• If you’re drizzling with melted chocolate, let the truffles harden fully first.
Why this recipe works
• Golden Oreos process into fine, even crumbs that take food coloring well, so your truffle centers always turn out a vibrant red.
• Gel food coloring gives a vibrant red center. Liquid coloring won’t achieve the same shade and can thin the mixture.
• Chilling the filling before shaping your truffles ensures clean, round truffles. Cold centers keep their shape during dipping and help the chocolate set quickly.
• A mix of chocolate chips and almond bark melts smoothly and tastes great. Almond bark gives you an easy, glossy coating while chocolate chips add richer flavor.
A few more no-bake desserts you might enjoy:
3-Ingredient Chocolate Fudge
3-Ingredient Peanut Butter Fudge
Candy Cane Fudge
Peppermint Oreo Bark
Did you make these red velvet truffles? Great! Let me know what you think with a comment and a rating below. And post a pic on Instagram too! Tag @theitsybitsykitchen so I can see!
Easy no-bake red velvet truffles made with Oreos, cream cheese, and melted chocolate. They're festive, bite-size treats perfect for holidays, gifting, and party trays.
- 36 Golden Oreos
- 4 ounces full fat cream cheese at room temperature
- 1 1/2 teaspoons vanilla extract
- Red gel food coloring
- 1 cup semi sweet chocolate chips
- 6 ounces chocolate flavored almond bark*
- Place the Oreos in the bowl of a food processor and pulse until the Oreos are very fine crumbs. (If you don’t have a food processor use a large zip-top bag and a rolling pin.)
- In a large mixing bowl, combine cream cheese, vanilla extract, and a generous dollop of food coloring. Stir until the cream cheese is smooth and evenly tinted.
- Add the cookie crumbs. Mix until smooth, adding more food coloring as necessary to achieve your desired shade. The filling, when fully mixed, should feel smooth and hold together like a dough would.
- Refrigerate mixture for 15 minutes, or until you’re able to form the mixture into balls. Scoop into roughly 25 1-inch balls (a few more or less is fine) and set the balls on a baking sheet lined with parchment or wax paper.
- Freeze for 30 minutes, or until solid enough to handle without deforming them.
- Place the chocolate chips and almond bark in the top of a double boiler set over about 1 inch of simmering water. Stir until melted and smooth. (You can do this in a microwave if you prefer, but heat the chocolate in 30-second intervals, stirring well after each interval.)
- Dip each truffle in the chocolate to coat, allowing the excess chocolate to drip off. Replace the truffles on the wax paper. (Note that If you want to top your truffles with sprinkles you’ll need to top them as you go because the chocolate sets up quickly since the truffles are frozen.)
- Refrigerate until the chocolate is fully set. Serve.
- Uneaten truffles can be stored in the fridge in an airtight container for up to 1 week.
- They can also be frozen for up to 2 months. Freeze them in a single layer until solid, then transfer to a freezer-safe bag or container. Thaw in the refrigerator before serving.
- *You can use all chocolate chips or all chocolate-flavored almond bark if you prefer. I like the combination because almond bark melts better but chocolate chips taste better. Use whatever you prefer!
- For 36 Oreos you’ll need one 14.3-ounce package.
Be sure you pulverize your cookies really well. If they’re not all crushed into fine crumbs you’ll end up with cookie bits that don’t take the red food coloring and your filling will resemble ground beef. (It will taste delicious it just isn’t nice to look at.) - I drizzled melted vanilla candy coating over my finished truffles but sprinkles, melted chocolate, Oreo cookie crumbs, or crushed freeze-dried strawberries would also be cute decorations.
- If you’re decorating with sprinkles you’ll want to sprinkle as you go so your chocolate doesn’t set before you have the opportunity to add decorations.
- Allow truffles to harden fully if you’re drizzling with melted chocolate.
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