Red Velvet Oreo Truffles

Prep Time: 10 minutes. Chill time: 3 hours. Total time: 3 hours, 10 minutes.

Yields: 6 cups


2 oz. reduced fat or light cream cheese, completely softened

3/4 cup light Cool Whip (1/4 of a tub)

5 tablespoons fat free sweetened condensed milk (1/4 of a can)

1/2 teaspoon vanilla extract

1 tablespoon lemon juice

10 Red Velvet Oreos, divided


1. Line 6 muffin tins with cupcake liners. Place one Oreo in each cup. In a separate bowl or baggie, crush remaining 4 Oreos. Set aside.

2. With an electric mixer, beat cream cheese, Cool Whip, sweetened condensed milk and vanilla together until minimal lumps remain, about 2 minutes.

3. Add in lemon juice and mix on a medium-low speed until fully incorporated. The batter should thicken. Fold in crushed Oreos, reserving a small amount to sprinkle on top, if desired.

4. Spoon cheesecake batter evenly over 6 Oreo cups. Sprinkle with remaining Oreo crumbs, if desired.

5. Lightly cover and place in the fridge for 3-4 hours, or until set. Remove from fridge and serve.