Description
Delicious and creamy red velvet cheesecake balls that combine the rich flavors of red velvet cake with smooth cream cheese, coated in white chocolate and decorated with festive sprinkles. These bite-sized dessert treats are perfect for parties, holidays, or anytime you crave a luxurious no-bake indulgence.
Ingredients
Red Velvet Cake Base
- 1 box red velvet cake mix (baked and cooled)
Cheesecake Mixture
- 8 oz cream cheese, softened
- 1 teaspoon vanilla extract
Coating and Decoration
- 12 oz white chocolate or white candy melts
- 1 tablespoon coconut oil or vegetable shortening (optional, for smoother coating)
- Red and white sprinkles (optional, for decoration)
Instructions
- Bake the Cake: Preheat your oven according to the cake mix package instructions. Bake the red velvet cake as directed and allow it to cool completely on a wire rack to room temperature.
- Prepare the Mixture: In a large mixing bowl, crumble the cooled red velvet cake into fine crumbs. Add the softened cream cheese and vanilla extract, then thoroughly mix until the ingredients form a uniform, dough-like consistency.
- Form the Balls: Using your hands or a small scoop, roll the mixture into 1-inch diameter balls. Place these balls evenly spaced on a baking sheet lined with parchment paper.
- Chill the Balls: Refrigerate the cake balls for at least 1 hour, or alternatively freeze them for 20 to 30 minutes until they become firm enough to handle for dipping.
- Melt the Coating: In a microwave-safe bowl, melt the white chocolate or candy melts in 30-second increments, stirring between each interval until the mixture is smooth and fully melted. Stir in the coconut oil or shortening if using, to achieve a smoother and easier coating consistency.
- Dip the Cake Balls: Using a fork or toothpick, dip each chilled cake ball into the melted white chocolate, ensuring it is completely coated. Allow excess chocolate to drip off before placing each dipped ball back onto the parchment-lined sheet.
- Decorate and Set: While the chocolate coating is still wet, sprinkle red and white sprinkles over the balls if desired for a festive touch. Let the coating harden at room temperature or place the tray in the refrigerator to speed up setting completely.
Notes
- Store the cheesecake balls in the refrigerator for up to 5 days to keep them fresh.
- For longer storage, freeze the balls in an airtight container and thaw before serving.
- To intensify the red velvet flavor, try using homemade red velvet cake or add a teaspoon of cocoa powder to the cake mixture.
- If the coating is too thick after melting, stir in a bit more coconut oil for a thinner consistency that’s easier to dip.
