Red Velvet Cheesecake Balls (Print Version)
Creamy cheesecake blended with red velvet crumbs, chilled and dipped 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 (store-bought or homemade)
→ 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 (dark or semisweet may be substituted)
06 - Red food coloring, as needed (optional, for coating tint)
→ Decoration (optional)
07 - Red velvet cake crumbs
08 - Sprinkles, as desired
# How to Make It:
01 - Crumble the fully baked and cooled red velvet cake into fine, uniform crumbs using your hands or a fork, working in a large mixing bowl.
02 - In a separate bowl, whisk together the softened cream cheese, powdered sugar, and vanilla extract until the mixture is completely smooth and creamy with no lumps remaining.
03 - Add the cream cheese mixture to the bowl of cake crumbs and mix thoroughly until a soft, dough-like consistency forms that holds together when pressed.
04 - Scoop out approximately 1 tablespoon of the mixture at a time and roll between your palms to form smooth, evenly sized balls. Arrange them on a parchment-lined baking tray.
05 - Refrigerate the shaped balls for at least 1 hour until they are firm and hold their shape when handled.
06 - Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, or gently melt over a double boiler. Stir in a few drops of red food coloring if a tinted coating is desired.
07 - Dip each chilled ball into the melted chocolate, allowing the excess to drip off before returning it to the parchment-lined tray.
08 - While the chocolate coating is still wet, garnish immediately with red velvet cake crumbs or sprinkles, if desired.
09 - Allow the chocolate coating to set completely at room temperature or in the refrigerator before serving.
# Expert Advice:
01 -
- No baking required for the filling, so you can whip these up even when your oven is already full of party food.
- They look incredibly fancy but come together with just a bowl, a spoon, and a little patience while they chill.
02 -
- If your dough feels too wet to roll, work in extra cake crumbs a handful at a time until it holds together without sticking to your palms.
- Chilling the balls thoroughly before dipping is non-negotiable because warm centers will melt right into your chocolate and create a lumpy mess.
03 -
- Reserve a quarter cup of cake crumbs before you mix the dough so you have guaranteed decoration material that matches the flavor inside.
- Adding a teaspoon of vegetable oil to your melted chocolate creates a thinner, more elegant coating that drips off cleanly instead of clumping.