Heavenly Red Velvet Cheesecake Balls Recipe for Sweet Moments

Creamy red velvet cheesecake balls dance between decadent dessert and irresistible bite-sized treat.

Sweet secrets unfold in every delectable morsel waiting to surprise you.

Richness meets playful texture through a clever combination of classic flavors.

Soft cream cheese mingles with cocoa-infused crumbs, creating magic in your kitchen.

Chocolate lovers and dessert enthusiasts will find themselves captivated by these elegant spheres.

Minimal effort transforms simple ingredients into an impressive confectionery masterpiece.

Roll up your sleeves and prepare to become the ultimate dessert hero.

Why Red Velvet Cheesecake Balls Win Hearts

• Quick and Easy Dessert: Whip up these delightful red velvet cheesecake balls with minimal kitchen skills, perfect for beginners and seasoned bakers alike.
• Party-Perfect Treat: Create an impressive, crowd-pleasing dessert that looks sophisticated but requires simple ingredients and straightforward steps.
• No-Bake Finishing Touch: Skip complex baking techniques by using a pre-made cake mix and melting chocolate for a stunning coating that anyone can master.
• Make-Ahead Magic: Prepare these bite-sized treats in advance, store in the refrigerator, and impress guests with minimal last-minute effort.

What Goes In Red Velvet Cheesecake Balls

• Red Velvet Cake Mix: A classic box mix that provides the rich, deep red color and soft cake texture.
• Eggs, Oil, Water: Standard box mix accompaniments for perfect cake preparation.

• Cream Cheese: Soft, creamy cheese that gives the cheesecake balls their signature smooth texture.
• Confectioner's Sugar: Sweet powdery sugar that adds smoothness and sweetness.
• Vanilla Extract: Aromatic flavoring that enhances the overall taste.
• Heavy Cream: Rich dairy ingredient that helps create a silky filling.

• White Chocolate: Smooth, sweet chocolate for creating a delicious outer layer.
• Red Velvet Cake Crumbs: Leftover cake crumbs for decorative topping and extra flavor.

Easy Red Velvet Cheesecake Balls Method

Step 1: Prepare Red Velvet Cake Base

Whip up a delectable red velvet cake following the box mix directions.

Once baked, let the cake cool completely.

Gently crumble the cake into fine, delicate crumbs using your hands or a fork, creating a soft, textured base for your cheesecake balls.

Step 2: Craft Creamy Cheesecake Filling

• Cream cheese
• Confectioner's sugar
• Heavy cream
• Vanilla extract

Blend these ingredients until you achieve a silky-smooth, luxurious mixture that’s perfectly creamy and indulgent.

Step 3: Shape Delightful Cheesecake Spheres

Use your hands to roll the cheesecake mixture into bite-sized balls.

Place these delicate spheres on a parchment-lined baking sheet.

Pop the tray into the freezer for about an hour, allowing the balls to firm up and become easier to handle.

Step 4: Chocolate Dipping Extravaganza

Melt the white chocolate using a double boiler or microwave, stirring until perfectly smooth and glossy.

Carefully dip each frozen cheesecake ball into the melted chocolate, ensuring a complete and even coating.

Allow excess chocolate to drip off.

Step 5: Add Decorative Finishing Touches

While the chocolate is still wet, sprinkle some reserved red velvet cake crumbs on top for a stunning visual appeal.

Alternatively, get creative with sprinkles, drizzles, or any decorative elements you desire.

Step 6: Chill and Serve

Transfer the decorated cheesecake balls to the refrigerator.

Let them sit until the chocolate sets completely and the treats are wonderfully chilled.

These delightful bites are now ready to impress and satisfy your sweet tooth!

Tricks For Red Velvet Cheesecake Balls

• Break the red velvet cake into super fine, uniform crumbs for smoother, more consistent cheesecake balls that hold together perfectly.
• Ensure cream cheese is at room temperature before mixing to create a silky, lump-free filling that blends seamlessly.
• Freeze the cheesecake balls for exactly one hour to help them maintain shape during chocolate coating and prevent crumbling.
• Use a fork or dipping tool when coating balls in white chocolate to achieve a clean, even chocolate shell without messy fingerprints.
• Store these delightful treats in an airtight container in the refrigerator for up to 5 days to maintain their creamy texture and flavor.

Storing Red Velvet Cheesecake Balls Well

• Store red velvet cheesecake balls in an airtight container, placing wax paper between layers to prevent sticking. Keep refrigerated for up to 5 days.
• Wrap individual balls tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months without compromising taste or texture.
• Transfer frozen cheesecake balls to the refrigerator and let them slowly defrost for 2-3 hours before serving. Avoid microwaving to maintain their delicate structure.
• Remove from refrigerator 10-15 minutes before enjoying to allow them to soften slightly and enhance their creamy texture.

What To Serve With Red Velvet Cheesecake Balls

• Pair with Sparkling Rosé: Complement the rich, sweet red velvet cheesecake balls with a chilled, bubbly rosé wine that balances the dessert's creamy texture and adds a touch of elegance.
• Match with Espresso Martini: Enhance the dessert's decadence by serving a smooth, coffee-infused cocktail that cuts through the sweetness and provides a sophisticated contrast.
• Serve with Cold Brew Coffee: Create a delightful experience by pairing the cheesecake balls with a smooth, chilled cold brew that highlights the dessert's chocolate and cream flavors.
• Accompany with Raspberry Liqueur: Elevate the treat with a small glass of fruity raspberry liqueur that echoes the red velvet's color and adds a vibrant, tangy note to the dessert.

Red Velvet Cheesecake Balls Flavor Swaps

• Gluten-Free Version: Replace box cake mix with gluten-free red velvet cake mix and ensure all ingredients are certified gluten-free for those with celiac disease or gluten sensitivity.
• Dairy-Free Alternative: Swap cream cheese with coconut cream cheese and use dairy-free white chocolate coating. Use plant-based heavy cream substitute to accommodate lactose-intolerant individuals.
• Low-Sugar Option: Replace regular confectioner's sugar with monk fruit sweetener or stevia. Use sugar-free white chocolate coating and reduce overall sugar content for diabetic-friendly dessert.
• Vegan Adaptation: Create cake using plant-based red velvet mix, coconut cream cheese alternative, and dairy-free white chocolate. Use aquafaba or flax egg as binding agent for plant-based dietary needs.

FAQs

• How do I prevent the cheesecake balls from falling apart when dipping in chocolate?

Ensure the cheesecake balls are thoroughly chilled and firm before dipping. Use a fork or dipping tool to gently coat each ball, allowing excess chocolate to drip off.

• Can I make these cheesecake balls ahead of time?

Yes, you can prepare them up to 3-4 days in advance. Keep them refrigerated in an airtight container, and they’ll maintain their texture and flavor.

• What if my white chocolate is too thick for dipping?

Add a small amount of coconut oil or vegetable shortening to thin the chocolate, making it smoother and easier to coat the cheesecake balls evenly.

• Is it possible to freeze these red velvet cheesecake balls?

Absolutely! You can freeze them for up to 2 months. Wrap individually in plastic wrap and store in a freezer-safe container for best results.

Red Velvet Cheesecake Balls Recipe

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4.6 from 18 reviews

• Total Time: 2 hours 15 minutes
• Yield: 24 1x

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Description

Chocolate lovers will adore these red velvet cheesecake balls, a delightful fusion of rich cream cheese and classic Southern dessert charm. Small bites pack big flavor, promising pure indulgence with each velvety, chocolate-dipped morsel you’ll savor.

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Ingredients

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Main Ingredients:

• 1 box red velvet cake mix (plus ingredients called for on the box)
• 16 ounces (454 grams) cream cheese, softened
• 1 cup (170 grams) white chocolate chips (for coating)

Sweeteners and Enhancers:

• 1/2 cup (60 grams) confectioners sugar
• 2 tablespoons (30 milliliters) heavy cream
• 1 teaspoon (5 milliliters) vanilla extract

Decorative Ingredients:

• Red velvet cake crumbs (for decoration)
• Optional: sprinkles
• Optional: edible glitter
• Optional: melted chocolate for drizzling

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Instructions

1. Prepare the red velvet cake according to package directions, ensuring a rich, moist texture. Cool completely on a wire rack.
2. Gently crumble the cooled cake into fine, uniform pieces using your hands or a food processor.
3. Whip the cream cheese mixture until velvety smooth, incorporating confectioner’s sugar, vanilla extract, and heavy cream with precise, gentle strokes.
4. Craft uniform spheres by carefully rolling the cream cheese and cake crumb mixture between your palms, creating consistent, compact balls.
5. Place the formed spheres on a parchment-lined tray and transfer to the freezer, allowing them to firm up for approximately 45-60 minutes.
6. Carefully temper the white chocolate using a double boiler or microwave, ensuring a glossy, smooth consistency.
7. Delicately dip each chilled cheesecake sphere into the melted white chocolate, using a fork to ensure complete, even coverage.
8. Sprinkle reserved red velvet crumbs or decorative elements over the chocolate-coated balls while the coating remains wet.
9. Return the decorated cheesecake balls to the refrigerator, allowing the chocolate shell to set and the flavors to meld for at least 30 minutes before serving.

Notes

• Crumble the cake while it’s slightly warm for easier, more uniform texture without large clumps.
• Mix cream cheese ingredients at room temperature to ensure silky, lump-free consistency.
• Chill cheesecake balls thoroughly before dipping in chocolate to prevent cracking and maintain shape.
• Roll balls gently and uniformly to create professional-looking dessert bites with consistent size.

• Prep Time: 1 hour 30 minutes
• Cook Time: 45 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 150
• Sugar: 10 g
• Sodium: 180 mg
• Fat: 8 g
• Saturated Fat: 5 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 0 g
• Protein: 2 g
• Cholesterol: 20 mg