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Red Velvet Cheesecake Balls Recipe

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4.2 from 11 reviews

  • Author: Eliza
  • Total Time: 1 hour 35 minutes
  • Yield: 28 servings
  • Diet: Vegetarian

Description

Delight in these decadent Red Velvet Cheesecake Balls, a perfect bite-sized treat combining moist red velvet cake with creamy cheesecake. These no-fuss cheesecake balls are coated in cake crumbs for extra texture and visual appeal, making them ideal for parties or special occasions.

Ingredients

Red Velvet Cake

  • 1 box red velvet cake mix
  • 1 1/4 cup water
  • 1/2 cup vegetable oil
  • 3 eggs

Cheesecake Mixture

  • 16 oz cream cheese, softened
  • 1/2 cup confectioner’s sugar
  • 2 Tbsp heavy cream
  • 1 tsp vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 350ºF (175ºC) to get ready for baking the cake.
  2. Prepare Cake Batter: Follow the directions on the red velvet cake mix box, combining the water, vegetable oil, and eggs as instructed. Pour the batter into a 9x13 inch or jelly roll pan for easy crumbling after baking.
  3. Bake and Cool Cake: Bake the cake according to the box instructions until fully cooked. Allow the cake to cool completely, then crumble it into fine pieces and set aside some crumbs for coating the cheesecake balls.
  4. Make Cheesecake Mixture: In the bowl of a stand mixer, beat the softened cream cheese with the confectioner’s sugar until smooth and combined. Add the heavy cream and vanilla extract, mixing on high speed until stiff peaks form.
  5. Form Cheesecake Balls: Line a large baking sheet with parchment or wax paper. Use a small cookie scoop to form balls out of the cream cheese mixture and place them on the prepared sheet.
  6. Chill Balls: Freeze the cheesecake balls on the baking sheet for about one hour until firm enough to handle.
  7. Coat Balls with Cake Crumbs: Remove the chilled cheesecake balls from the freezer and gently roll each ball in the reserved red velvet cake crumbs until fully covered.
  8. Refrigerate and Serve: Place the coated cheesecake balls in the refrigerator to chill until you are ready to serve. Serve cold for the best taste and texture.

Notes

  • Ensure the cake is completely cooled before crumbling to avoid clumping.
  • You can substitute heavy cream with full-fat sour cream for a slight tang.
  • Store cheesecake balls in an airtight container in the refrigerator for up to 3 days.
  • For a festive touch, consider decorating with white chocolate drizzle.
  • Prep Time: 35 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipekind.com/red-velvet-cheesecake-balls-recipe/