Red Velvet Cheesecake Balls (Print version)
Velvety red cake and creamy cheesecake blended into bite-sized spheres, coated in smooth chocolate for the ultimate party dessert.
# Ingredient List:
→ Red Velvet Cake
01 - 1 1/4 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 2 tablespoons unsweetened cocoa powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1/2 cup buttermilk, room temperature
07 - 1/2 cup unsalted butter, softened
08 - 2 large eggs, room temperature
09 - 1 teaspoon vanilla extract
10 - 1 tablespoon red food coloring
→ Cheesecake Filling
11 - 8 oz cream cheese, softened
12 - 1/4 cup powdered sugar
13 - 1/2 teaspoon vanilla extract
→ Chocolate Coating
14 - 10 oz white or dark chocolate, chopped or melting wafers
15 - Red or white sprinkles (optional)
# How To Make It:
01 - Preheat 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. In a separate bowl, combine the buttermilk, softened butter, eggs, vanilla extract, and red food coloring until well blended. Pour the wet mixture into the dry ingredients and stir until smooth and no lumps remain. Transfer the batter to the prepared pan and bake for 18 to 20 minutes, or until a toothpick inserted in 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 about 15 minutes to firm it up.
03 - Crumble the completely cooled red velvet cake into a large bowl, breaking it into fine, even crumbs. Add the cheesecake filling and mix thoroughly until a uniform dough forms. Roll the mixture 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 - Melt the chopped chocolate or melting wafers in a microwave-safe bowl in 20-second intervals, stirring between each interval until completely smooth. Using a fork or dipping tool, submerge each frozen ball into the melted chocolate, turning to coat evenly. Lift out gently, tap off excess chocolate, and return to the parchment-lined sheet. Add sprinkles immediately before the chocolate begins to set, if desired.
05 - Allow the chocolate coating to harden at room temperature, or place the tray in the refrigerator to speed up setting. Once fully set, serve chilled or at room temperature.
# Expert Advice:
01 -
- These little bites combine two desserts in one, which means you never have to choose between cake and cheesecake again.
- The chocolate coating cracks just slightly when you bite in, giving way to a creamy, rich center that feels impossibly indulgent for something so simple to make.
02 -
- If the cake is even slightly warm when you mix it with the cheesecake filling, the cream cheese will melt into a greasy mess and the balls will never hold together properly.
- Freezing the rolled balls for the full hour is non negotiable. Warm balls slide right off the fork and leave bare patches in the chocolate coating.
03 -
- Keep a dry paper towel next to your dipping station and wipe the fork tines between every few balls. Built up chocolate on the fork creates drag marks on the surface of your coated balls.
- If your melted chocolate starts to thicken while you are working, pop it back in the microwave for ten seconds. Temperature is everything when coating, and cold frozen balls will cool the chocolate faster than you expect.