Red Velvet Cheesecake Balls (Printable)

Bite-sized red velvet cake and cream cheese spheres, coated in chocolate and decorated with crumbs or sprinkles.

# What You 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, as needed (optional, for tinting the coating)

→ Decoration (Optional)

07 - Red velvet cake crumbs
08 - Decorative sprinkles

# Steps:

01 - Break the fully cooled red velvet cake into fine, even crumbs using your hands or a fork, working in a large mixing bowl to ensure uniform texture.
02 - In a separate bowl, beat the softened cream cheese, sifted powdered sugar, and vanilla extract with an electric mixer or whisk until completely smooth and lump-free.
03 - Fold the cream cheese mixture into the cake crumbs, mixing thoroughly until a soft, cohesive dough forms that holds together when pressed.
04 - Using a small cookie scoop or tablespoon, portion out equal amounts of the mixture and roll firmly between your palms to form smooth, round balls. Arrange on a parchment-lined baking tray.
05 - Refrigerate the shaped balls for at least 1 hour, or until they are firm enough to handle without losing their shape during dipping.
06 - Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, or gently over a double boiler until completely smooth. Stir in red food coloring if a tinted finish is desired.
07 - Dip each chilled ball into the melted chocolate, rolling to coat evenly. Tap gently to remove excess coating and return to the parchment-lined tray.
08 - While the chocolate is still wet, sprinkle with red velvet cake crumbs or decorative sprinkles as desired.
09 - Allow the chocolate coating to set completely at room temperature or in the refrigerator before serving.

# Expert Advice:

01 -
  • No baking required beyond the cake itself, so you can throw these together while your coffee is still hot.
  • The cream cheese center makes each bite feel like you are eating something far fancier than the effort suggests.
02 -
  • If your mixture feels too wet to roll, add a few extra cake crumbs, and if it is too dry, a tiny splash of milk fixes it instantly.
  • Work quickly when dipping because the chocolate firms up fast and sprinkles will not stick once it hardens.
03 -
  • Use a small cookie scoop so every ball is the same size and they all chill and dip evenly.
  • Keep a dry paper towel under your dipping hand to prevent water droplets from seizing your chocolate.

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