Red Velvet Cheesecake Balls (Print Version)

Bite-sized red velvet and cheesecake treats coated in white chocolate

# What You Need:

→ Red Velvet Cake Base

01 - 10.5 oz red velvet cake, homemade or store-bought

→ Cheesecake Filling

02 - 5.3 oz cream cheese, softened
03 - 1.4 oz powdered sugar
04 - 1 tsp vanilla extract

→ Chocolate Coating

05 - 8.8 oz white chocolate, chopped or chips
06 - Red gel food coloring, for drizzling or tinting (optional)
07 - Sprinkles or red velvet cake crumbs, for garnish (optional)

# Directions:

01 - Crumble the red velvet cake into fine crumbs using your hands or a food processor, then transfer to a large mixing bowl.
02 - In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
03 - Add the cheesecake mixture to the cake crumbs and mix thoroughly until a dense, homogeneous dough forms.
04 - Scoop out about 1 tablespoon of the mixture and roll into a smooth ball. Repeat with the remaining dough.
05 - Arrange the balls on a parchment-lined baking tray and place in the freezer for 30 minutes until firm.
06 - While the balls chill, melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring between each until completely smooth.
07 - Using a fork or dipping tool, dip each chilled ball into the melted white chocolate, allowing excess to drip off before placing back on the tray.
08 - Decorate the coated balls with sprinkles, cake crumbs, or a drizzle of colored chocolate while the shell is still wet.
09 - Refrigerate for about 15 minutes until the chocolate shell is fully set. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • No baking required if you use a store bought cake, which means you can whip these up on a weeknight without turning on the oven.
  • The contrast between the tangy cheesecake center and the sweet white chocolate shell is the kind of flavor pairing that makes people close their eyes when they bite in.
02 -
  • Warm hands will soften the balls while rolling, so if your kitchen is hot work in small batches and keep the undipped ones chilling while you coat the rest.
  • White chocolate seizes if even a drop of water gets into the bowl, so make sure every utensil and surface is completely dry before melting.
03 -
  • Crumble a few extra cake pieces very finely and roll the freshly dipped balls in the crumbs instead of using sprinkles for a more sophisticated, textured finish.
  • Let the cream cheese sit out for at least an hour before mixing because cold cream cheese will leave tiny dense lumps no amount of beating can fix.

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