Red Velvet Cheesecake Balls (Printer-friendly)
Creamy cheesecake meets moist red velvet cake in these chocolate-coated bite-sized treats perfect for parties.
# What You Need:
→ Red Velvet Cake
01 - 1 1/4 cups (160 g) all-purpose flour
02 - 3/4 cup (150 g) granulated sugar
03 - 2 tbsp (16 g) unsweetened cocoa powder
04 - 1/2 tsp baking soda
05 - 1/4 tsp salt
06 - 1/2 cup (120 ml) buttermilk, room temperature
07 - 1/2 cup (110 g) unsalted butter, softened
08 - 2 large eggs, room temperature
09 - 1 tsp vanilla extract
10 - 1 tbsp red food coloring
→ Cheesecake Filling
11 - 8 oz (225 g) cream cheese, softened
12 - 1/4 cup (30 g) powdered sugar
13 - 1/2 tsp vanilla extract
→ Chocolate Coating
14 - 10 oz (285 g) white or dark chocolate, chopped or in 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 15 minutes until it firms up slightly.
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, pliable 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 and hold their shape.
04 - Place the chopped chocolate or melting wafers in a microwave-safe bowl and melt in 20-second intervals, stirring between each interval until completely smooth and glossy. Using a fork or dipping tool, submerge each frozen cake ball into the melted chocolate, turning to coat evenly. Lift out gently, tap off excess chocolate, and return to the parchment-lined sheet. If using sprinkles, apply them immediately before the chocolate begins to set.
05 - Allow the chocolate coating to harden at room temperature, or refrigerate the tray for faster setting. Once the shell is firm, serve the cheesecake balls chilled or at room temperature.
# Expert Tips:
01 -
- The contrast between the tangy cheesecake center and the sweet chocolate shell is genuinely addictive and disappears faster than anything else on a dessert table.
- They look incredibly fancy but the whole process is surprisingly forgiving, even when your cake comes out a little imperfect.
02 -
- Do not try to dip the balls before they are fully frozen or they will fall apart into your chocolate and ruin the whole batch.
- Use a fork rather than your fingers for dipping because the warmth of your hands will melt the chocolate into a streaky mess.
03 -
- If your cake balls feel crumbly and will not hold together, add a tiny splash of milk or an extra tablespoon of cream cheese to bind everything.
- Work in small batches when dipping, keeping most balls in the freezer while you coat a few at a time, because cold balls make the chocolate set with a satisfying snap.