Red Velvet Cheesecake Balls (Printable)

Creamy cheesecake and red velvet cake rolled, chilled and coated in chocolate for irresistibly rich bite-sized treats.

# What You'll Need:

→ Red Velvet Cake Base

01 - 10.6 oz red velvet cake, fully baked and cooled (store-bought or homemade)

→ Cheesecake Filling

02 - 7.1 oz cream cheese, softened to room temperature
03 - 1.4 oz powdered sugar, sifted
04 - 1 tsp pure vanilla extract

→ Chocolate Coating

05 - 8.8 oz white chocolate (dark or semisweet may be substituted)
06 - Red food coloring, a few drops (optional, for tinting the coating)

→ Decoration

07 - Red velvet cake crumbs (optional)
08 - Decorative sprinkles (optional)

# How to Make It:

01 - Break the fully cooled red velvet cake into fine, uniform crumbs by hand or with a fork, working in a large mixing bowl. Ensure no large chunks remain.
02 - In a separate bowl, beat the softened cream cheese, sifted powdered sugar, and vanilla extract together using an electric mixer or whisk until the mixture is completely smooth and free of lumps.
03 - Pour the cream cheese mixture over the cake crumbs and fold together thoroughly until a soft, pliable dough forms. The texture should hold together when pressed without being overly wet.
04 - Using a small cookie scoop or tablespoon, portion out even amounts of the dough. Roll each portion firmly between your palms to form smooth, round balls. Arrange them on a parchment-lined baking tray.
05 - Refrigerate the shaped balls for a minimum of 1 hour, or until they are firm enough to handle without losing their shape during dipping.
06 - Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, or gently melt over a double boiler. If using red food coloring, stir in a few drops once the chocolate is fully melted and smooth.
07 - Working quickly, dip each chilled ball into the melted chocolate, turning to coat evenly. Gently tap or shake off the excess chocolate and return each coated ball to the parchment-lined tray.
08 - While the chocolate coating is still wet, sprinkle with red velvet cake crumbs or decorative sprinkles as desired. The coating will begin to set quickly, so decorate immediately after dipping each batch.
09 - Allow the chocolate coating to set completely at room temperature or in the refrigerator before serving. Once firm, transfer to an airtight container for storage.

# Expert Advice:

01 -
  • No baking required if you grab a store bought red velvet cake, which means more time sneaking tastes of cream cheese filling.
  • The look on peoples faces when they bite through that chocolate shell into the creamy center is genuinely priceless.
02 -
  • Skipping the full chilling time is the number one reason balls fall apart during dipping, patience here saves you from a lumpy chocolate disaster.
  • If your chocolate seizes and turns grainy, a tiny splash of vegetable oil stirred in gently can sometimes rescue it.
03 -
  • Keep a damp paper towel nearby while rolling to wipe your hands between every few balls, because sticky hands make the coating step much messier than it needs to be.
  • Work in small batches when dipping so the chocolate stays at the right temperature and the first balls do not set before you finish decorating.

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