Description
Red Velvet Cheesecake Balls blend creamy cheesecake with rich red velvet cake in delightful bite-sized treats. Chocolate-coated and sprinkled with crumbs, these elegant dessert bites will charm your guests and satisfy sweet cravings.
Ingredients
Scale
Main Ingredients:
- 1 box red velvet cake mix
- 3 eggs
- ½ cup (120 milliliters) vegetable oil
- 1 ¼ cups (300 milliliters) water
Frosting Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- ½ cup (60 grams) confectioner’s sugar
- 2 tablespoons (30 milliliters) heavy cream
- 1 teaspoon (5 milliliters) vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9×13 inch (23×33 centimeters) baking pan with non-stick cooking spray.
- Follow the red velvet cake mix package instructions, carefully combining water, vegetable oil, and eggs until the batter is smooth and uniform.
- Pour the cake batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely at room temperature for approximately 1 hour, ensuring no residual warmth remains.
- Crumble the cooled cake into fine, uniform crumbs using your hands or a food processor, creating a consistent texture.
- In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy.
- Gradually add confectioner’s sugar and vanilla extract, mixing until the cream cheese mixture is well combined and free of lumps.
- Fold in the heavy cream, whipping until the mixture forms stiff, peaks that hold their shape.
- Line a large baking sheet with parchment paper and use a small cookie scoop to create uniform cream cheese balls.
- Place the cream cheese balls in the freezer for 45-60 minutes to firm up and facilitate easier coating.
- Roll each chilled cream cheese ball in the prepared red velvet cake crumbs, ensuring complete and even coverage.
- Refrigerate the coated cheesecake balls for at least 30 minutes before serving to maintain their shape and enhance flavor.
Notes
- Freezing the cheesecake balls helps them hold their shape and makes coating easier, preventing messy crumbling during the rolling process.
- Crumbling the red velvet cake into fine, even pieces ensures a consistent coating and smooth texture for the exterior of each ball.
- Using a stand mixer creates a smooth, lump-free cream cheese filling that blends perfectly and provides a creamy base for the dessert.
- Parchment paper prevents sticking and makes transferring and cleaning up the cheesecake balls a breeze during preparation.
- Room temperature ingredients like cream cheese and eggs blend more smoothly and create a more uniform mixture for the filling.
- Chilling the balls before serving enhances their flavor and allows the cream cheese and cake crumb coating to set properly.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 200 kcal
- Sugar: 10 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: <1 g
- Protein: 2.5 g
- Cholesterol: 45 mg