Red Velvet Cheesecake Balls (Printable)
Decadent bite-sized treats blending creamy cheesecake and moist red velvet cake, coated in luscious chocolate.
# What You'll Need:
→ Red Velvet Cake
01 - 1 1/4 cups (160 g) all-purpose flour
02 - 3/4 cup (150 g) granulated sugar
03 - 2 tbsp (16 g) unsweetened cocoa powder
04 - 1/2 tsp baking soda
05 - 1/4 tsp salt
06 - 1/2 cup (120 ml) buttermilk, room temperature
07 - 1/2 cup (110 g) unsalted butter, softened
08 - 2 large eggs, room temperature
09 - 1 tsp vanilla extract
10 - 1 tbsp red food coloring
→ Cheesecake Filling
11 - 8 oz (225 g) cream cheese, softened
12 - 1/4 cup (30 g) powdered sugar
13 - 1/2 tsp vanilla extract
→ Chocolate Coating
14 - 10 oz (285 g) white or dark chocolate, chopped or in melting wafers
15 - Red or white sprinkles (optional)
# How To Make:
01 - Preheat the oven to 350°F. Grease and line an 8x8-inch baking pan with parchment paper. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until evenly distributed. In a separate bowl, combine the buttermilk, softened butter, eggs, vanilla extract, and red food coloring, mixing until smooth. Gradually fold the wet ingredients into the dry mixture, stirring just until combined and no lumps remain. Pour the batter into the prepared pan and bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
02 - In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract using an electric mixer until smooth and creamy. If the mixture feels too soft to handle, refrigerate for 15 minutes to firm it up.
03 - Crumble the cooled red velvet cake into a large bowl, breaking it into fine, even pieces. Add the cheesecake mixture and work it into the cake crumbs with your hands or a spatula until a cohesive dough forms. Roll tablespoon-sized portions into 1-inch balls and arrange them on a parchment-lined baking sheet. Place the tray in the freezer for at least 1 hour, or until the balls are firm to the touch.
04 - Place the chopped chocolate or melting wafers in a microwave-safe bowl and heat in 20-second intervals, stirring between each burst, until completely smooth and glossy. Using a fork or dipping tool, submerge each frozen ball into the melted chocolate, rolling gently to coat all sides evenly. Lift the ball out, tap off the excess chocolate, and return it to the parchment-lined sheet. Immediately add sprinkles if desired, before the shell begins to set.
05 - Allow the chocolate coating to harden at room temperature, or refrigerate the tray for faster setting. Once the shells are firm, serve the cheesecake balls chilled or at room temperature.
# Expert Tips:
01 -
- You get the wow factor of a layered dessert without spending half your day building one.
- The contrast between the tangy cheesecake center and the crisp chocolate shell is genuinely addictive.
- They freeze beautifully, so you can make them ahead and pull them out whenever surprise guests show up.
02 -
- If the cake is even slightly warm when you crumble it, the cheesecake filling will melt into a greasy mess and the balls will never hold their shape.
- Freezing the balls for the full hour is not optional, a partially frozen center will slide right off your fork during dipping.
03 -
- Use a toothpick to hold each ball while dipping, then slide it off onto the parchment and use another toothpick to dab over the tiny hole.
- Melting wafers set faster and shinier than chopped chocolate bars, and they are far more forgiving for beginners.