Red Velvet Cheesecake Balls (Printable)

Bite-sized red velvet and cheesecake treats coated in chocolate

# What You'll Need:

→ Red Velvet Cake

01 - 1 1/4 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 2 tablespoons unsweetened cocoa powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1/2 cup buttermilk, room temperature
07 - 1/2 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 oz cream cheese, softened
12 - 1/4 cup powdered sugar
13 - 1/2 teaspoon vanilla extract

→ Coating

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

# Steps:

01 - Preheat the oven to 350°F. Grease and line an 8x8-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 it for about 15 minutes to firm up.
03 - Crumble the cooled red velvet cake into a large bowl. Add the cheesecake filling mixture and fold together until fully combined and a pliable dough forms. Roll tablespoon-sized portions into 1-inch balls and arrange them on a parchment-lined baking sheet. Place the tray in the freezer for at least 1 hour, or until the balls are firm and solid.
04 - Melt the chopped chocolate in a microwave-safe bowl in 20-second intervals, stirring between each burst, until completely smooth and glossy. Working one at a time, dip each frozen cake ball into the melted chocolate using a fork or dipping tool, ensuring full and even coverage. Tap off any excess chocolate and return each coated ball to the parchment-lined sheet. Add sprinkles immediately before the chocolate sets, if desired.
05 - Let the chocolate coating harden at room temperature, or refrigerate the tray to speed up setting. Once firm, serve the cheesecake balls chilled or at room temperature.

# Expert Tips:

01 -
  • They look incredibly fancy but the whole process is surprisingly forgiving and mess friendly.
  • The contrast of tangy cheesecake against sweet chocolate and tender cake is genuinely addictive.
  • You can make them days ahead and they actually taste better after resting in the fridge overnight.
02 -
  • Freezing the balls for a full hour before dipping is non negotiable because warm centers will melt right into your chocolate and create a lumpy mess.
  • If your chocolate seizes and gets thick and grainy, add a tiny splash of vegetable oil and stir vigorously to bring it back to life.
  • The cake needs to cool completely before crumbling or the warmth will make the cheesecake mixture melt and the balls will not hold their shape.
03 -
  • Use a fork instead of your fingers for dipping because it lets excess chocolate drip through the tines and gives you a smoother cleaner coating.
  • Dip only 4 or 5 balls at a time straight from the freezer so they stay cold while you work through the whole batch.

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