Red Velvet Cheesecake Balls (Printable version)

Rich red velvet cake blended with creamy cheesecake filling, dipped in white chocolate and topped with sprinkles.

# What you'll 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, optional, for drizzling or tinting
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 and transfer to a large mixing bowl.
02 - In a separate bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract with an electric mixer or whisk 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 approximately 1 tablespoon of the mixture and roll between your palms to form a smooth ball. Repeat with the remaining dough.
05 - Arrange the shaped 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 burst until completely smooth.
07 - Using a fork or dipping tool, submerge each chilled ball into the melted white chocolate, allowing any excess to drip off before transferring back to the tray.
08 - Decorate the coated balls immediately with sprinkles, red velvet cake crumbs, or a drizzle of colored chocolate before the shell sets.
09 - Refrigerate the finished balls until the chocolate coating is fully set, approximately 15 minutes. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • No baking required if you use store bought cake, which means you can pull these together while the coffee is still brewing.
  • The contrast of tangy cheesecake filling against the sweet white chocolate shell makes people think you spent all day on them.
02 -
  • If the dough feels too wet to hold a ball shape, work in extra cake crumbs one tablespoon at a time rather than adding flour.
  • Moisture on the balls will cause the chocolate to seize, so make sure they are dry and cold straight from the freezer before dipping.
03 -
  • Run your hands under cold water and dry them before rolling each ball because warm palms melt the fat and leave greasy fingerprints.
  • Add a single grain of salt on top of each ball before the chocolate sets and people will ask what your secret is every time.

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