Red Velvet Cheesecake Balls (Printable)
Creamy cheesecake mixed with red velvet crumbs, chilled and coated in chocolate for festive bite-sized treats.
# What You'll Need:
→ Red Velvet Cake Base
01 - 10.5 oz red velvet cake, fully baked and cooled
→ Cheesecake Filling
02 - 7 oz cream cheese, softened
03 - 1.4 oz powdered sugar
04 - 1 tsp vanilla extract
→ Chocolate Coating
05 - 8.8 oz white chocolate (or dark/semisweet, as preferred)
06 - Red food coloring, as needed (optional, for coating)
→ Decoration (Optional)
07 - Red velvet cake crumbs, for garnish
08 - Sprinkles, for garnish
# How-To Steps:
01 - Crumble the red velvet cake into fine crumbs in a large mixing bowl, ensuring no large lumps remain.
02 - In a separate bowl, whisk together the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy.
03 - Add the cream cheese mixture to the cake crumbs and mix thoroughly until a soft, dough-like texture forms and all ingredients are evenly incorporated.
04 - Scoop out approximately 1 tablespoon portions and roll each into a smooth ball. Arrange them on a baking tray lined with parchment paper.
05 - Refrigerate the shaped balls for at least 1 hour until they are firm enough to handle during dipping.
06 - Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, or over a double boiler until completely smooth. Add a few drops of red food coloring if desired for a vibrant coating.
07 - Dip each chilled ball into the melted chocolate, allowing the excess to drip off, then return to the parchment-lined tray.
08 - While the coating is still wet, decorate immediately with extra red velvet crumbs or sprinkles as desired.
09 - Allow the chocolate coating to set completely at room temperature or in the refrigerator before serving.
# Expert Advice:
01 -
- These vanish from any dessert table within minutes and people will genuinely ask you to bring them everywhere.
- No baking required if you use store bought cake, which means you get all the credit with almost none of the effort.
02 -
- If the dough feels too wet to roll, add a few extra cake crumbs or refrigerate it for fifteen minutes until it stiffens up.
- Do not skip the chilling step because warm balls will dissolve into your melted chocolate and ruin the entire batch.
03 -
- Use a small cookie scoop for uniform balls because even sizes mean even dipping and a much prettier final tray.
- Keep a paper towel handy to wipe your dipping fork between every few balls so chocolate buildup does not leave messy trails.