Red Velvet Cheesecake Balls (Printable)
Creamy cheesecake meets red velvet cake in these chocolate-coated bites. Ideal for parties or sweet cravings.
# What You Need:
→ Red Velvet Cake
01 - 1 1/4 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 2 tablespoons unsweetened cocoa powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1/2 cup buttermilk, room temperature
07 - 1/2 cup unsalted butter, softened
08 - 2 large eggs, room temperature
09 - 1 teaspoon vanilla extract
10 - 1 tablespoon red food coloring
→ Cheesecake Filling
11 - 8 oz cream cheese, softened
12 - 1/4 cup powdered sugar
13 - 1/2 teaspoon vanilla extract
→ Chocolate Coating
14 - 10 oz white or dark chocolate, chopped or melting wafers
15 - Red or white sprinkles (optional)
# Steps:
01 - Preheat the oven to 350°F. Grease and line an 8x8-inch baking pan with parchment paper. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl, combine the buttermilk, softened butter, eggs, vanilla extract, and red food coloring until well blended. Pour the wet mixture into the dry ingredients and stir until a smooth batter forms. Transfer the 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 the 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 to firm it up.
03 - Crumble the cooled red velvet cake into a large bowl. Add the cheesecake filling and mix thoroughly until a uniform dough forms. Roll the mixture into 1-inch balls and arrange them on a parchment-lined baking sheet. Place the baking sheet in the freezer for at least 1 hour, or until the balls are firm enough to coat.
04 - Melt the chocolate in a microwave-safe bowl in 20-second intervals, stirring between each interval, 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 the excess chocolate, and place back onto the parchment paper. Add sprinkles immediately if using, before the chocolate begins to set.
05 - Allow the chocolate coating to harden at room temperature, or refrigerate briefly until fully set. Serve chilled or at room temperature.
# Expert Advice:
01 -
- The contrast of tangy cheesecake nestled inside rich cocoa laced cake is the kind of flavor combination that makes people close their eyes when they take a bite.
- Dipping each ball in melted chocolate is oddly therapeutic and the sprinkles make you feel like a kid decorating cookies again.
- They look wildly impressive arranged on a platter but the process is genuinely simple once the cake is baked and cooled.
02 -
- If the cake is even slightly warm when you crumble it, the cheesecake filling will melt into a greasy mess and the balls will never hold their shape.
- Freezing the balls for the full hour rather than shortcutting to 30 minutes is the difference between a clean dip and a tray of lumpy chocolate blobs.
03 -
- Roll the balls with slightly damp hands to prevent sticking and get a smoother surface for the chocolate to adhere to.
- The secret to a glossy chocolate coating is adding a half teaspoon of coconut oil or vegetable shortening per cup of chocolate during melting.