Red Velvet Cheesecake Balls (Print version)

Bite-sized red velvet cake and cream cheese centers dipped in chocolate for an easy, festive treat.

# Ingredient List:

→ Red Velvet Cake

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 teaspoon vanilla extract

→ Chocolate Coating

05 - 8.8 oz white chocolate (dark or semisweet may be substituted)
06 - Red food coloring, as needed (optional)

→ Decoration (Optional)

07 - Red velvet cake crumbs
08 - Sprinkles

# How To Make It:

01 - Break the fully cooled red velvet cake into fine, uniform crumbs using your hands or a food processor. Transfer to a large mixing bowl.
02 - In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together with an electric mixer or whisk until completely smooth and creamy.
03 - Fold the cream cheese mixture into the cake crumbs, mixing thoroughly until a soft, pliable dough forms that holds together when pressed.
04 - Using a small cookie scoop or tablespoon, portion out the mixture and roll firmly between your palms to form smooth, even balls. Arrange on a parchment-lined baking tray.
05 - Refrigerate the shaped balls for at least 1 hour until thoroughly chilled and firm enough to handle during dipping.
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 red food coloring if a tinted coating is desired.
07 - Dip each chilled ball into the melted chocolate, allowing excess coating 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 Advice:

01 -
  • No oven needed for the actual assembly, so your kitchen stays cool even in summer.
  • They look impossibly fancy but require zero decorating skills or special equipment.
  • The cream cheese center stays soft and rich while the chocolate shell gives a satisfying snap when you bite in.
02 -
  • If the dough feels too soft to roll, fifteen extra minutes in the fridge fixes it every single time.
  • Moisture is the enemy of a smooth chocolate coating, so make sure your balls are dry to the touch before dipping and that no condensation has formed.
  • These taste even better on day two when the flavors have had time to meld together in the fridge overnight.
03 -
  • Use a small cookie scoop to portion the dough so every ball is the same size and they all chill at the same rate.
  • Keep a dry paper towel handy while dipping to wipe off any moisture, because even a single drop of water can cause your chocolate to seize and ruin the whole batch.

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