Name: Red Velvet Cheesecake Balls Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 1 h 55 min
Cuisine: American
Ingredients: 8 ounces cream cheese, softened; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 1 cup red velvet cake crumbs (from baked cake or boxed mix); 8 ounces white chocolate or white candy melts; 1 tablespoon vegetable oil (optional, for thinning chocolate); Red sanding sugar or sprinkles for decoration

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Red Velvet Cheesecake Balls are the ultimate bite-sized treat that seamlessly blend the nostalgic flavor of classic red velvet cake with the creamy richness of cheesecake, all wrapped up in a decadent shell of white chocolate. Whether you’re planning a festive holiday platter or looking for a sweet pick-me-up on a cozy afternoon, these little gems are guaranteed to spark joy for kids and adults alike. With their vibrant red color and a satisfying melt-in-your-mouth texture, these delights not only look impressive but are surprisingly simple to make. If you love desserts that turn heads and taste even better than they look, Red Velvet Cheesecake Balls are about to become your next go-to recipe.

Red Velvet Cheesecake Balls Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in Red Velvet Cheesecake Balls plays a starring role, from the creamy base to the show-stopping finish. With just a handful of simple components, each element layers in flavor, texture, and that signature red hue, making these irresistible balls as fun to eat as they are to make!

Cream Cheese: For the smoothest, most luscious filling, make sure your cream cheese is fully softened before mixing.
Powdered Sugar: Adds just the right amount of sweetness and helps bind the mixture together.
Vanilla Extract: A splash of vanilla highlights the flavor of both the cake and cream cheese, lending warmth and depth.
Red Velvet Cake Crumbs: Fresh cake crumbs work best for that unbeatable soft texture and signature red color; use leftovers or bake a cake just for this!
White Chocolate or White Candy Melts: This silky coating adds snap and extra sweetness, plus looks stunning against the red interior.
Vegetable Oil (optional): Stir in a bit if you want a thinner, smoother chocolate coating that’s easier to dip.
Red Sanding Sugar or Sprinkles: These provide that festive sparkle and make each cheesecake ball eye-catching and beautiful.

How to Make Red Velvet Cheesecake Balls

Step 1: Make the Cheesecake Mixture

Start by beating the softened cream cheese with powdered sugar and vanilla extract in a medium bowl. You’ll want the mixture to be completely smooth, creamy, and free of any lumps—taking a few extra seconds here will make your Red Velvet Cheesecake Balls extra luxurious. Once everything’s blended, gently fold in those vibrant red velvet cake crumbs. Take your time folding so you don’t mash the crumbs too much; you want the mixture soft but not muddy.

Step 2: Shape and Chill the Balls

With clean hands, scoop and roll the mixture into 1-inch balls. Line them up on a parchment-lined baking sheet, giving them a little breathing room so they chill evenly. Pop the tray into the refrigerator for at least an hour. This step ensures your Red Velvet Cheesecake Balls are firm enough to dip later, giving you picture-perfect spheres every time.

Step 3: Melt the White Chocolate

In a microwave-safe bowl, melt your white chocolate or candy melts in 30-second intervals, stirring between each round. If the chocolate seems too thick for dipping, add up to a tablespoon of vegetable oil to reach a smooth, easily dippable consistency. Melted chocolate can quickly turn from perfect to overheated, so keep an eye on it and stir often—it’s part of what makes these treats so special!

Step 4: Dip and Decorate

Now comes the fun part! Dip each chilled cheesecake ball into the melted white chocolate, allowing any excess to drip off before returning it to the parchment-lined tray. Immediately sprinkle with red sanding sugar or your favorite sprinkles while the coating is still wet so the sparkles stick. Continue with all the balls, working in batches if needed to keep things moving smoothly.

Step 5: Chill to Set

Once all your Red Velvet Cheesecake Balls are coated and decorated, let them chill in the refrigerator for about 30 minutes or until the chocolate coating is completely firm. You’ll end up with glossy, snappy shells that protect the soft, dreamy center—absolute perfection in every bite!

How to Serve Red Velvet Cheesecake Balls

Garnishes

Add a finishing flourish by drizzling a little extra white chocolate over the top, or use edible gold leaf for an ultra-glam touch. Fresh berries on the platter or a scattering of extra red velvet crumbs around the display make these cheesecake balls pop even more and add a hint of elegance.

Side Dishes

Red Velvet Cheesecake Balls pair beautifully with fresh fruit (think sliced strawberries or raspberries), a medley of other bite-sized desserts, or even a cup of coffee or tea. Their richness plays well with lighter sides, so consider a small fruit salad or a cold glass of bubbly if you’re serving them at a party.

Creative Ways to Present

Turn your Red Velvet Cheesecake Balls into a showstopping dessert centerpiece by skewering them onto decorative sticks for an elegant truffle pop display. Stack them in a tiered arrangement or nestle into mini-cupcake liners for effortless serving at events. For holidays, coordinate sprinkle colors to match your theme—imagine red and green for Christmas, or pink for Valentine’s Day!

Make Ahead and Storage

Storing Leftovers

Store any leftover Red Velvet Cheesecake Balls in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to three days, keeping their creamy centers and crisp shells intact. If prepping for an event, make them a day ahead and keep chilled until you’re ready to serve.

Freezing

These treats freeze beautifully. Arrange uncoated or coated cheesecake balls in a single layer on a tray to freeze solid, then transfer them to a freezer-safe bag or container. They’ll keep their quality for up to a month. Thaw in the refrigerator overnight before serving—just avoid thawing at room temperature, as moisture can affect the chocolate coating.

Reheating

While Red Velvet Cheesecake Balls are best enjoyed chilled or at cool room temperature, there’s no need to reheat them. However, if you like a softer bite, let them sit at room temperature for 10–15 minutes before serving to take the chill off.

FAQs

Can I use boxed red velvet cake mix for this recipe?

Absolutely! Using boxed cake mix is a great time-saver. Just bake the cake as directed, let it cool, and then crumble for this recipe. The classic flavor and bright color are perfect for these cheesecake balls.

Do I need to use white chocolate, or can I try another coating?

While white chocolate is traditional and looks beautiful with the vibrant red interior, you can absolutely swap in milk or dark chocolate if you prefer. Even colored candy melts are a fun twist for themed occasions.

How do I prevent the chocolate coating from cracking?

Be sure your cheesecake balls are cold, but not frozen solid, before dipping. If the coating is applied to overly cold centers, it can crack as it hardens. Let them sit out of the fridge for 5 minutes if needed to take the edge off the chill.

Can Red Velvet Cheesecake Balls be made gluten-free?

Definitely! Just use your favorite gluten-free red velvet cake recipe or mix, and ensure all other ingredients are gluten-free. The final result is just as delightful.

Why are my cheesecake balls too soft to roll?

If your mixture is sticky or too soft, pop it in the fridge for 20–30 minutes to firm up a bit before rolling. Fresh cake crumbs and fully softened cream cheese help maintain the perfect consistency, so don’t skip those steps!

Final Thoughts

There’s something magical about the moment you bite into a Red Velvet Cheesecake Ball: the bright red cake, the creamy tangy center, and the crisp chocolate shell all coming together in a single, perfect mouthful. Honestly, these are as delightful to make as they are to share. Whether you’re new to making truffle-style treats or already a no-bake dessert whiz, you’ll love how easy and impressive these little confections can be. Give Red Velvet Cheesecake Balls a try soon—you just might find yourself whipping up double batches for every gathering!

Red Velvet Cheesecake Balls Recipe

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4.8 from 12 reviews

Author: admin
Total Time: 1 hour 55 minutes
Yield: About 24 cheesecake balls 1x
Diet: Vegetarian

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Description

Indulge in these delightful Red Velvet Cheesecake Balls for a decadent treat that combines the rich flavors of red velvet cake with creamy cheesecake, all coated in white chocolate.

Ingredients

Scale

Cheesecake Balls:

8 ounces cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup red velvet cake crumbs (from baked cake or boxed mix)

Coating:

8 ounces white chocolate or white candy melts
1 tablespoon vegetable oil (optional, for thinning chocolate)
Red sanding sugar or sprinkles for decoration

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Instructions

In a bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
Gently fold in red velvet cake crumbs until fully combined.
Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper.
Refrigerate for at least 1 hour to firm up.
Melt white chocolate or candy melts in a microwave-safe bowl in 30-second intervals, stirring between, until smooth.
Add vegetable oil if needed to thin the chocolate for dipping.
Dip each cheesecake ball into the melted chocolate, letting excess drip off, then place back on parchment paper.
Immediately sprinkle with red sanding sugar or sprinkles before the chocolate sets.
Refrigerate until the coating is firm, about 30 minutes.