Red Velvet Cheesecake Balls (Printable)

Creamy red velvet and cheesecake bites chilled and dipped in chocolate for festive, party-ready sweets.

# What You Need:

→ Red Velvet Cake Base

01 - 10.5 oz red velvet cake, fully baked and cooled (store-bought or homemade)

→ Cheesecake Filling

02 - 7 oz cream cheese, softened to room temperature
03 - 1.4 oz powdered sugar, sifted
04 - 1 teaspoon pure vanilla extract

→ Chocolate Coating

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

→ Decoration (Optional)

07 - Red velvet cake crumbs, for garnish
08 - Decorative sprinkles, for garnish

# Steps:

01 - Crumble the red velvet cake into fine, uniform crumbs using your hands or a fork in a large mixing bowl.
02 - In a separate bowl, whisk together the softened cream cheese, sifted powdered sugar, and vanilla extract until the mixture is completely smooth and creamy with no lumps remaining.
03 - Fold the cheesecake filling 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 dough and roll into even balls. Arrange them on a parchment-lined baking tray.
05 - Refrigerate the shaped balls for at least 1 hour until they are firm enough to handle without losing their shape during dipping.
06 - Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, or over a double boiler until completely smooth. Stir in red food coloring if a tinted coating is desired.
07 - Dip each chilled ball into the melted chocolate, allowing the excess to drip off before returning it to the parchment-lined tray.
08 - While the chocolate coating is still wet, immediately garnish with red velvet crumbs or sprinkles as desired.
09 - Allow the chocolate coating to set completely at room temperature or in the refrigerator before serving.

# Expert Advice:

01 -
  • No baking required if you grab a store bought cake, which means you can whip these up on a random Tuesday without turning on the oven.
  • The creamy cheesecake center hiding inside that crisp chocolate shell is the kind of surprise that makes people close their eyes when they bite in.
02 -
  • If the dough feels too wet to roll, refrigerate it for 15 minutes before shaping and it will cooperate beautifully.
  • Work quickly when dipping because cold balls pulled from the fridge too early will cause the chocolate to thicken and clump.
03 -
  • A small cookie scoop gives you uniformly sized balls every single time, which matters more than you think when you are dipping them in chocolate.
  • Stir a tablespoon of softened butter into the melted chocolate for a silkier coating that sets with a professional looking shine.

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