Description
These Red Velvet Cheesecake Balls are a delightful treat combining the flavors of red velvet cake with creamy cheesecake, all coated in white chocolate. Perfect for holiday gatherings or as a sweet indulgence any time of year.
Ingredients
Scale
For the Red Velvet Cake Balls:
- 1 box red velvet cake mix (baked and cooled)
- 8 ounces cream cheese (softened)
- 1 teaspoon vanilla extract
For Coating and Garnish:
- 12 ounces white chocolate (melted)
- 1/4 cup red velvet cake crumbs or red sprinkles
Instructions
- Bake the Red Velvet Cake: Prepare and bake the red velvet cake according to package instructions. Let it cool completely.
- Prepare the Cake Mixture: Crumble the cooled cake into fine crumbs in a mixing bowl. Add softened cream cheese and vanilla extract. Mix until well combined into a thick dough.
- Shape the Balls: Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
- Chill the Balls: Refrigerate the balls for at least 1 hour until firm.
- Coat with White Chocolate: Dip each ball into melted white chocolate, allowing excess to drip off. Place back on the sheet.
- Decorate: Immediately sprinkle with cake crumbs or red sprinkles before the chocolate sets.
- Set and Serve: Let the coating set at room temperature or in the refrigerator until firm before serving.
Notes
- Store the cheesecake balls in an airtight container in the refrigerator for up to 5 days.
- They can be frozen for up to 2 months; thaw before serving.
- For a festive touch, drizzle with melted dark chocolate as well.
- Prep Time: 20 minutes
- Cook Time: 30 minutes (cake baking)
- Category: Dessert, Confection
- Method: Baking, No-Bake Assembly
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 160
- Sugar: 14 g
- Sodium: 135 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 20 mg
