Red Velvet Cheesecake Balls (Printable version)

Rich red velvet cake meets creamy cheesecake filling, hand-rolled and coated in smooth chocolate for an irresistible bite-sized dessert.

# What you need:

→ Red Velvet Cake

01 - 1 1/4 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 2 tbsp unsweetened cocoa powder
04 - 1/2 tsp baking soda
05 - 1/4 tsp salt
06 - 1/2 cup buttermilk, room temperature
07 - 1/2 cup unsalted butter, softened
08 - 2 large eggs, room temperature
09 - 1 tsp vanilla extract
10 - 1 tbsp red food coloring

→ Cheesecake Filling

11 - 8 oz cream cheese, softened
12 - 1/4 cup powdered sugar
13 - 1/2 tsp vanilla extract

→ Chocolate Coating

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

# How To:

01 - Preheat 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 just combined and smooth. Transfer the batter to the prepared pan and bake for 18–20 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 or whisk 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. Add the cheesecake filling and mix thoroughly until a cohesive dough forms. Roll the mixture 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 to the touch.
04 - Place the chopped chocolate or melting wafers in a microwave-safe bowl and melt in 20-second intervals, stirring between each interval until the chocolate is completely smooth. Using a fork or dipping tool, submerge each frozen ball into the melted chocolate, turning to coat evenly. Lift out, gently tap off excess chocolate, and return to the parchment-lined sheet. Add sprinkles immediately before the chocolate sets, if desired.
05 - Allow the chocolate coating to harden at room temperature, or refrigerate until fully set. Serve chilled or at room temperature for the best texture and flavor.

# Expert Advice:

01 -
  • The contrast of tangy cheesecake hiding inside rich red velvet cake is the kind of surprise that makes people close their eyes when they bite in.
  • They look wildly impressive on a dessert tray but require zero decorating skills, just patience while the chocolate sets.
  • Freezing them ahead of time means you can pull a gorgeous party dessert out of nowhere at a moments notice.
02 -
  • If the cake is even slightly warm when you crumble it, the cream cheese will soften too fast and the balls will not hold their shape during dipping.
  • Freezing the balls for the full hour is non negotiable, anything less and they will slide right off your fork into the chocolate bowl.
  • Stir the melting chocolate gently and never add liquid to it or it will seize into a grainy clump that cannot be saved.
03 -
  • Use a toothpick to hold each ball while dipping and gently slide it off onto the parchment for a nearly seamless bottom with no fork marks.
  • Room temperature cream cheese is the single most important factor in a smooth filling, so take it out of the fridge an hour before you start.

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