Red Velvet Cheesecake Balls (Printable)
Bite-sized red velvet and cheesecake treats dipped in chocolate coating.
# What You’ll Need:
→ Red Velvet Cake
01 - 1 1/4 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 2 tbsp unsweetened cocoa powder
04 - 1/2 tsp baking soda
05 - 1/4 tsp salt
06 - 1/2 cup buttermilk, room temperature
07 - 1/2 cup 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 cream cheese, softened
12 - 1/4 cup powdered sugar
13 - 1/2 tsp vanilla extract
→ Chocolate Coating
14 - 10 oz white or dark chocolate, chopped or melting wafers
15 - Red or white sprinkles (optional)
# Directions:
01 - Preheat oven to 350°F. Grease and line an 8x8-inch baking pan with parchment paper. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl, combine 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 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 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 about 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 cohesive 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 - Melt the chopped chocolate or melting wafers in a microwave-safe bowl, heating in 20-second intervals and stirring between each burst until completely smooth. 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 place back onto the parchment-lined sheet. Decorate with sprinkles immediately before the chocolate begins to set.
05 - Let the coated balls rest at room temperature until the chocolate shell hardens, or refrigerate briefly to speed up setting. Serve chilled or at room temperature.
# Expert Suggestions:
01 -
- They look like they came from a fancy bakery but require zero decorating skills, just patience while the chocolate sets.
- The contrast between the tangy cheesecake center and the sweet chocolate shell is genuinely addictive.
- You can make them days ahead of any party and they hold up beautifully in the fridge until needed.
02 -
- If the cake is even slightly warm when you crumble it, the cheesecake filling will melt into a soupy mess that cannot be rolled.
- Freezing the balls for the full hour is non negotiable because partially frozen centers will slide right off the fork during dipping.
- Stir the melting chocolate gently and patiently because overheated chocolate seizes into a grainy clump that cannot coat anything.
03 -
- Roll the balls with slightly damp hands to prevent the mixture from sticking to your palms and creating jagged surfaces.
- Tap the fork gently on the edge of the bowl after dipping to shake off excess chocolate for a thinner, cleaner shell.