Red Velvet Cheesecake Balls (Printable)
Bite-sized red velvet cake and cheesecake treats coated in chocolate.
# What You Need:
→ 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)
# Steps:
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 15 minutes to firm up.
03 - Crumble the completely cooled red velvet cake into a large bowl, breaking it into fine pieces. 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 baking sheet in the freezer for at least 1 hour, or until the balls are firm and hold their shape.
04 - Melt the chocolate 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 place back on the parchment-lined sheet. Immediately add sprinkles if desired, before the chocolate begins to set.
05 - Allow the chocolate coating to harden at room temperature, or refrigerate until fully set. Serve chilled or at room temperature.
# Expert Advice:
01 -
- The cake pop vibe without the fussy stick situation, making them far easier to transport and serve at gatherings.
- You can freeze a whole batch and pull out just a few at a time when a sugar craving hits at ten oclock on a Tuesday night.
- The red and white coloring makes them a showstopper for holiday tables without any elaborate decorating skills required.
02 -
- Freezing the balls for the full hour is not optional because a soft center will slide right off the fork and leave you with a lopsided chocolate blob.
- Moisture is the enemy of melted chocolate, so make sure your bowl and utensils are completely dry before you begin dipping.
03 -
- A splash of Bailey's Irish Cream or Chambord in the cheesecake filling turns these into a genuinely impressive dinner party finale that no one expects from a ball shaped dessert.
- Using a fork rather than a spoon for dipping lets excess chocolate drain through the tines and gives you more control over a clean, even coating.