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
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.
Notes
- Use fresh cake crumbs for the best texture.
- Store cheesecake balls in the refrigerator and consume within 3 days.
- For extra flavor, add a teaspoon of cream cheese frosting to the mixture.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake Assembly
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake ball
- Calories: 120
- Sugar: 12 grams
- Sodium: 40 milligrams
- Fat: 7 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 2 grams
- Trans Fat: 0 grams
- Carbohydrates: 11 grams
- Fiber: 0 grams
- Protein: 2 grams
- Cholesterol: 25 milligrams
