Red Velvet Cheesecake Balls (Printable Version)

Creamy cheesecake and moist red velvet cake combined into bite-sized treats, coated in rich chocolate for the perfect indulgent dessert.

# What You'll Need:

→ Red Velvet Cake

01 - 1¼ cups all-purpose flour
02 - ¾ cup granulated sugar
03 - 2 tablespoons unsweetened cocoa powder
04 - ½ teaspoon baking soda
05 - ¼ teaspoon salt
06 - ½ cup buttermilk, room temperature
07 - ½ cup unsalted butter, softened
08 - 2 large eggs, room temperature
09 - 1 teaspoon vanilla extract
10 - 1 tablespoon red food coloring

→ Cheesecake Filling

11 - 8 ounces cream cheese, softened
12 - ¼ cup powdered sugar
13 - ½ teaspoon vanilla extract

→ Chocolate Coating

14 - 10 ounces white or dark chocolate, chopped or melting wafers
15 - Red or white sprinkles (optional)

# How to Make It:

01 - Preheat oven to 350°F. Grease and line an 8×8-inch baking pan with parchment paper. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl, combine the buttermilk, softened butter, eggs, vanilla extract, and red food coloring until well blended. Pour the wet mixture into the dry ingredients and stir until a smooth batter forms. Transfer the batter to the prepared pan and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
02 - In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract using an electric mixer until smooth and creamy. If the mixture feels too soft to handle, refrigerate for 15 minutes to firm it up.
03 - Crumble the completely cooled red velvet cake into a large bowl, breaking it into fine pieces. Add the cheesecake filling and mix thoroughly until a dense, uniform dough forms. Roll the mixture into 1-inch balls and arrange them on a parchment-lined baking sheet. Place the sheet in the freezer for at least 1 hour, or until the balls are firm and solid.
04 - Melt the chocolate in a microwave-safe bowl in 20-second intervals, stirring between each interval until completely smooth and glossy. Using a fork or dipping tool, submerge each frozen cake ball into the melted chocolate, turning to coat evenly. Lift out gently, tap off excess chocolate, and place back on the parchment-lined sheet. Decorate with sprinkles immediately before the chocolate sets.
05 - Allow the chocolate coating to harden at room temperature, or refrigerate the tray until the shells are fully set. Serve chilled or at room temperature.

# Expert Insights:

01 -
  • The contrast between the soft creamy center and the snappy chocolate shell is genuinely addictive.
  • You can make them days ahead and they actually taste better after sitting in the fridge overnight.
  • They look absurdly fancy for something that requires zero decorating skill.
02 -
  • If the cake is even slightly warm when you crumble it, the cheesecake filling will melt into a soupy mess and you will have to start the filling over.
  • Freezing the balls before dipping is not optional. Warm balls slide right off the fork and leave crumbs floating in your chocolate.
  • A teaspoon of coconut oil stirred into the melted chocolate gives you a thinner, more elegant coating that sets with a nice shine.
03 -
  • Use a small cookie scoop to portion the filling so every ball is the same size and they look uniform on a platter.
  • Keep a bowl of hot water nearby while dipping and dry your fork between each ball because even a drop of water will make the chocolate seize.

Go Back