Description
These Red Velvet Cheesecake Balls are rich, creamy, and indulgent bite-sized treats perfect for any occasion! With a velvety red hue and a smooth cream cheese center, they’re as beautiful as they are delicious.
Ingredients
Units
Scale
For the Cheesecake Mixture:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For the Red Velvet Coating:
- 1 1/2 cups red velvet cake crumbs (from a boxed mix or homemade cake)
- 1/2 cup semi-sweet or white chocolate chips, melted (for binding if needed)
For Dipping:
- 12 oz white chocolate or semi-sweet chocolate, melted
Optional Decorations:
- Red velvet cake crumbs for garnish
- Red or white sprinkles
Instructions
- Prepare the Cheesecake Filling:
- In a bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Cover the mixture and refrigerate for 20–30 minutes to firm up slightly.
- Make the Red Velvet Mixture:
- In a separate bowl, crumble the red velvet cake into fine crumbs.
- If the crumbs do not hold together when pressed, mix in melted chocolate chips as a binder.
- Assemble the Cheesecake Balls:
- Scoop about 1 tablespoon of the cream cheese mixture and roll it into a ball.
- Flatten the red velvet mixture and wrap it around the cream cheese ball, completely enclosing the filling.
- Roll the ball between your palms to smooth it out. Repeat with the remaining mixture.
- Chill the Balls:
- Place the assembled balls on a baking sheet lined with parchment paper and refrigerate for 30 minutes, or until firm.
- Dip the Balls:
- Melt the dipping chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
- Using a fork or skewer, dip each ball into the melted chocolate, letting the excess drip off before placing it back on the parchment-lined tray.
- Decorate:
- Before the chocolate sets, sprinkle the balls with reserved red velvet crumbs, sprinkles, or drizzle with additional melted chocolate.
- Set and Serve:
- Allow the chocolate to set completely at room temperature or in the refrigerator.
- Serve chilled or at room temperature.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 1 week or frozen for up to 3 months.
- For extra richness, substitute white chocolate for the dipping with semi-sweet or dark chocolate.
- Ensure the cheesecake filling is firm to make rolling easier.