Red Velvet Cheesecake Balls (Printable)

Rich red velvet cake meets creamy cheesecake filling, all enrobed in white chocolate for an irresistible bite-sized dessert.

# What You 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, for drizzling or tinting (optional)
07 - Sprinkles or red velvet cake crumbs, for garnish (optional)

# Steps:

01 - Break the red velvet cake into fine crumbs using your hands or pulse in a food processor, then transfer to a large mixing bowl.
02 - In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
03 - Add the cheesecake mixture to the cake crumbs and mix thoroughly until a dense, uniform dough forms.
04 - Scoop approximately 1 tablespoon of the mixture and roll it between your palms to form a smooth ball. Repeat with the remaining dough.
05 - Arrange the balls on a parchment-lined baking tray and place in the freezer for 30 minutes until firm to the touch.
06 - Place the white chocolate in a microwave-safe bowl and heat in 30-second intervals, stirring between each burst, until completely smooth and melted.
07 - Using a fork or dipping tool, submerge each chilled ball into the melted white chocolate, allowing any excess to drip off before placing it back on the tray.
08 - While the coating is still wet, garnish with sprinkles, red velvet crumbs, or a drizzle of colored chocolate as desired.
09 - Refrigerate the coated balls for about 15 minutes until the chocolate shell is fully set. Serve chilled or at room temperature.

# Expert Hints:

01 -
  • No baking required, which means you can make these even when your oven is already full for a party.
  • They look incredibly fancy but come together with almost zero skill needed.
  • The contrast of tangy cheesecake inside soft red velvet cake is genuinely addictive.
02 -
  • If the cake mixture feels too wet to roll, add a handful more crumbs, and if it is too dry, a tiny extra smear of cream cheese fixes it instantly.
  • Cold balls dip far better than room temperature ones, so do not skip the freezer step or you will end up with crumbs floating in your chocolate.
03 -
  • A toothpick inserted into each ball before freezing gives you something to hold while dipping and leaves a tiny hole you can patch with a dab of extra chocolate.
  • The cheapest white chocolate actually melts the worst, so spring for a brand you would be happy to eat by the square.

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