Description
Delightful Red Velvet Cheesecake Balls combining the rich flavors of red velvet cake and creamy cheesecake, coated in smooth white chocolate and topped with festive cake crumbs or sprinkles. These bite-sized treats are perfect for parties and special occasions, offering a no-bake indulgence once the cake is prepared.
Ingredients
Scale
Cake and Filling
- 1 box red velvet cake mix (baked and cooled)
- 8 ounces cream cheese (softened)
- 1 teaspoon vanilla extract
Coating
- 12 ounces white chocolate chips or white candy melts
- 1 tablespoon coconut oil or shortening (optional, for smoother coating)
Garnish
- Red velvet cake crumbs or sprinkles (for garnish)
Instructions
- Bake the cake: Prepare the red velvet cake according to the package instructions. Bake it fully and allow it to cool completely before proceeding.
- Prepare the mixture: In a large bowl, crumble the cooled cake into fine crumbs using your hands or a fork to ensure no large pieces remain. Add the softened cream cheese and the vanilla extract, then mix thoroughly until a dense, smooth dough forms.
- Shape the balls: Roll the cake and cream cheese mixture into 1-inch diameter balls. Place each ball on a parchment-lined baking sheet ensuring they don’t touch each other.
- Chill: Freeze the balls for 20 to 30 minutes or until they are firm enough for dipping.
- Melt the coating: In a microwave-safe bowl, melt the white chocolate chips together with the optional coconut oil in 30-second increments, stirring well between intervals until the mixture is smooth and pourable.
- Coat the balls: Dip each chilled ball into the melted white chocolate, allowing excess coating to drip off. Place coated balls back onto the parchment-lined baking sheet.
- Garnish and set: Before the coating hardens, sprinkle red velvet cake crumbs or festive sprinkles on top of each ball. Refrigerate the coated cheesecake balls until the coating is firm and they are ready to serve.
Notes
- You can use homemade red velvet cake instead of the boxed mix if desired.
- Store the cheesecake balls in an airtight container in the refrigerator for up to 5 days.
- For longer storage, freeze the balls in a sealed container.
- Optional coconut oil helps achieve a smoother, shinier coating but can be omitted if preferred.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
