Red Velvet Cheesecake Balls (Printable)
Decadent red velvet cake meets creamy cheesecake in these chocolate-coated 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 to room temperature
03 - 1.4 oz powdered sugar
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 - Sprinkles (optional)
# How To Make:
01 - Break the fully cooled red velvet cake into fine, even crumbs using your hands or a fork, transferring them to a large mixing bowl.
02 - In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until the mixture is completely smooth and creamy.
03 - Fold the cheesecake mixture into the cake crumbs and blend thoroughly until a soft, uniform dough-like consistency forms.
04 - Using a small cookie scoop or tablespoon, portion the mixture and roll each portion firmly between your palms to form smooth balls. Arrange them on a parchment-lined baking tray.
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 20-second intervals, stirring between each, or gently melt over a double boiler. Stir in red food coloring if a tinted coating is desired.
07 - Dip each chilled ball into the melted chocolate, allowing excess to drip off before returning it to the parchment-lined tray.
08 - While the chocolate is still wet, sprinkle with red velvet crumbs or decorative sprinkles as desired.
09 - Allow the chocolate coating to set completely at room temperature or in the refrigerator before serving.
# Expert Tips:
01 -
- Zero baking required if you grab a store bought cake, making this the cleverest shortcut dessert you will ever make.
- The creamy cheesecake center hidden inside that chocolate shell surprises everyone who takes a bite.
02 -
- If the dough feels too wet to roll, refrigerate it for fifteen minutes and it will firm up beautifully.
- Do not rush the chilling step because warm balls will melt right into your chocolate bowl and ruin the coating.
03 -
- Use a small cookie scoop to portion the dough so every ball is the same size and they look professionally made.
- Keep a dry paper towel nearby while dipping because even a tiny drop of water will make your chocolate seize and turn grainy.