Red Velvet Cheesecake Balls (Printer-friendly)
Bite-sized red velvet and cream cheese confections, chilled then coated in chocolate for festive, party-ready treats.
# What You Need:
→ Red Velvet Cake Base
01 - 10.5 oz red velvet cake, fully baked and cooled
→ Cheesecake Filling
02 - 7 oz cream cheese, softened
03 - 1.4 oz powdered sugar
04 - 1 tsp vanilla extract
→ Chocolate Coating
05 - 8.8 oz white chocolate (or dark/semisweet, as preferred)
06 - Red food coloring, a few drops (optional, for coating)
→ Decoration
07 - Red velvet cake crumbs (optional)
08 - Sprinkles (optional)
# How to Make It:
01 - Break the fully cooled red velvet cake into fine crumbs using your hands or a fork, transferring them into a large mixing bowl.
02 - In a separate bowl, whisk together the softened cream cheese, powdered sugar, and vanilla extract until the mixture is completely smooth and creamy.
03 - Add the cheesecake mixture to the cake crumbs and mix thoroughly until a soft, uniform dough-like texture forms with no dry spots remaining.
04 - Scoop out approximately 1 tablespoon of the mixture at a time and roll firmly between your palms to form smooth, round 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 during dipping without falling apart.
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 a few drops of 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 Tips:
01 -
- No baking required if you use a store bought cake, which makes this dangerously easy to pull off at a moments notice.
- The contrast between the tangy cheesecake center and the snap of chocolate on the outside is genuinely addictive.
02 -
- If your cake balls feel too soft to hold their shape during dipping, pop them back in the fridge for another twenty minutes and try again with colder hands.
- Adding a teaspoon of vegetable oil to your melting chocolate creates a thinner coating that dips more evenly and sets with a professional looking shine.
03 -
- Wear food safe gloves when rolling to keep the heat from your hands from softening the balls too quickly.
- Double coat each ball for a thicker shell that gives a satisfying snap when you bite into it.