Red Velvet Cheesecake Balls (Printable)

Creamy cheesecake blended with red velvet crumbs, chilled, then dipped in chocolate for bite-sized party treats.

# What You’ll Need:

→ Red Velvet Cake Base

01 - 10.5 oz red velvet cake, fully baked and cooled (store-bought or homemade)

→ Cheesecake Filling

02 - 7 oz cream cheese, softened to room temperature
03 - 1.4 oz powdered sugar, sifted
04 - 1 tsp pure vanilla extract

→ Chocolate Coating

05 - 8.8 oz white chocolate (dark or semisweet may be substituted)
06 - Red food coloring, a few drops (optional, for coating tint)

→ Decoration

07 - Red velvet cake crumbs (optional)
08 - Decorative sprinkles (optional)

# Directions:

01 - Break the fully cooled red velvet cake into fine, uniform crumbs using your hands or a fork in a large mixing bowl.
02 - In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with an electric mixer or whisk until the mixture is completely smooth and free of lumps.
03 - Fold the cheesecake mixture into the cake crumbs, mixing thoroughly until a soft, pliable dough forms that holds together when pressed.
04 - Scoop approximately 1 tablespoon of dough per portion and roll between your palms to form smooth, even balls. Arrange on a parchment-lined baking tray.
05 - Refrigerate the shaped balls for at least 1 hour until firm enough to handle during dipping.
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 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 - Immediately garnish with red velvet crumbs or sprinkles before the chocolate coating sets.
09 - Allow the chocolate coating to harden completely at room temperature or in the refrigerator before serving.

# Expert Suggestions:

01 -
  • No baking required if you grab a store bought red velvet cake, which makes this dangerously easy for weeknight cravings.
  • The cream cheese center stays soft while the chocolate shell snaps when you bite, and that contrast is honestly addictive.
02 -
  • Skip the chilling step and your balls will dissolve into the warm chocolate like little red ghosts, which I learned the messy way.
  • Stir the food coloring into the melted chocolate off the heat so it does not seize and turn grainy on you.
03 -
  • Keep your hands cool while rolling by rinsing them under cold water periodically, since warm palms melt the buttercream and make the balls greasy.
  • Use a fork instead of your fingers for dipping so the coating stays smooth and you get fewer bare patches.

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