Red Velvet Cheesecake Balls (Print Version)

Decadent bite-sized treats combining moist red velvet cake with creamy cheesecake filling, all coated in luscious chocolate.

# 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

→ Coating

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

# How-To:

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 smooth and no lumps remain. 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 about 15 minutes to firm it up.
03 - Crumble the cooled red velvet cake into a large bowl, breaking it into fine pieces. 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 sheet in the freezer for at least 1 hour, or until the balls are firm and hold their shape.
04 - Melt the chopped chocolate or wafers in a microwave-safe bowl in 20-second intervals, stirring between each interval until 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 the excess, and place back on 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 until fully set. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • The combination of moist cake crumb and tangy cheesecake filling tastes far more indulgent than the effort required to make them.
  • They freeze beautifully, so you can stash a batch and pull out just enough for unexpected guests or a late night craving.
02 -
  • Do not rush the freezing step, partially frozen balls will fall apart in the warm chocolate and create a lumpy, frustrating mess.
  • Melt the chocolate in short intervals and stir thoroughly each time, because overheated chocolate seizes into a grainy clump that cannot be saved.
03 -
  • If your cake crumbles feel too dry to bind with the cheesecake mixture, add a tablespoon of frosting or an extra spoonful of cream cheese rather than forcing it.
  • Use a toothpick or skewer to dip instead of a fork if you want a cleaner, more uniform coating with fewer bald spots.

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