Red Velvet Cheesecake Balls: A Bite-Sized Delight
Introduction
Looking for a sweet treat that combines the rich flavor of red velvet cake with the creamy goodness of cheesecake? These Red Velvet Cheesecake Balls are the perfect indulgence. With a soft cream cheese center wrapped in red velvet cake crumbs, these bite-sized treats are ideal for parties, holiday gatherings, or simply when you’re craving something decadent. Plus, they’re easy to make and look impressive when served! Let’s dive into the recipe for these delicious cheesecake balls.
Ingredients
- 1 box red velvet cake mix
- 1 1/4 cup water
- 1/2 cup vegetable oil
- 3 eggs
- 16 oz cream cheese, softened
- 1/2 cup confectioner’s sugar
- 2 Tbsp. heavy cream
- 1 tsp. vanilla extract
Instructions
1. Bake the Red Velvet Cake
- Preheat your oven to 350ºF (175ºC).
- Prepare the red velvet cake mix according to the package instructions by mixing it with 1 1/4 cups of water, 1/2 cup of vegetable oil, and 3 eggs.
- Bake the cake in a 9×13 pan or a jelly roll pan for easier crumbling. Once baked, allow the cake to cool completely before handling it.
2. Crumble the Cake
- Once the cake has cooled, crumble it into tiny pieces. Make sure the crumbs are fine and uniform, as they will be used to coat the cheesecake balls. Set the crumbs aside for later use.
3. Make the Cheesecake Mixture
- In the bowl of a stand mixer, beat the softened cream cheese and confectioner’s sugar until they are well combined and smooth.
- Add 2 tablespoons of heavy cream and 1 teaspoon of vanilla extract to the cream cheese mixture. Continue mixing until stiff peaks form, giving the mixture a rich and creamy consistency.
4. Form the Cheesecake Balls
- Line a large baking sheet with parchment paper or wax paper.
- Using a small cookie scoop, scoop out portions of the cream cheese mixture and roll them into balls. Place the cheesecake balls onto the prepared baking sheet.
- Once all the balls have been formed, transfer the baking sheet to the freezer and chill the cheesecake balls for 1 hour.
5. Coat the Cheesecake Balls
- After an hour of chilling, remove the cheesecake balls from the freezer.
- Roll each ball in the red velvet cake crumbs, pressing gently to ensure that the crumbs adhere to the cream cheese surface and fully coat the balls.
6. Chill and Serve
- Once all the cheesecake balls are coated, refrigerate them until ready to serve.
- Enjoy these Red Velvet Cheesecake Balls chilled as a delightful, bite-sized treat!
Recipe Details
- Prep Time: 20 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 20 minutes
- Servings: 24 balls
- Calories: 180 kcal per ball
Tips for Success
- Even Crumbs: To get even, fine crumbs from your red velvet cake, consider using a food processor. This will ensure a smooth and uniform coating for your cheesecake balls.
- Chilling: Make sure to chill the cheesecake balls thoroughly before rolling them in the red velvet cake crumbs. This will help the crumbs stick better and prevent the cream cheese mixture from becoming too soft.
- Serving: These cheesecake balls are best served chilled, so store them in the refrigerator until you’re ready to enjoy them.
Final Thoughts
These Red Velvet Cheesecake Balls are a show-stopping dessert that’s as easy to make as it is delicious. The creamy cheesecake filling paired with the rich, flavorful red velvet crumbs makes for a delightful combination that will impress your guests. Whether you’re preparing these for a special event or just want to treat yourself, these cheesecake balls are sure to be a hit.
Red Velvet Cheesecake Balls
- Total Time: 1hr 20 min
- Yield: 24 1x
Description
Red Velvet Cheesecake Balls are bite-sized treats featuring a rich red velvet cake center covered in a smooth, tangy cream cheese filling, all rolled in velvety red velvet crumbs. These delectable no-bake cheesecake bites are perfect for parties, holidays, or as an indulgent snack!
Ingredients
1 box red velvet cake mix
1 1/4 cup water
1/2 cup vegetable oil
3 eggs
16 oz cream cheese, softened
1/2 cup confectioner’s sugar
2 Tbsp. heavy cream
1 tsp. vanilla extract
Instructions
Preheat your oven to 350ºF (175ºC).
Prepare the red velvet cake according to the box directions using the water, vegetable oil, and eggs. Bake it in a 9×13 pan or jelly roll pan for easier crumbling.
Once the cake is baked, let it cool completely. Then, crumble it into tiny pieces and set it aside.
In the bowl of a stand mixer, beat the softened cream cheese and confectioner’s sugar until well combined. Add the heavy cream and vanilla extract, then continue mixing until stiff peaks form.
Line a large baking sheet with parchment or wax paper.
Using a small cookie scoop, scoop the cream cheese mixture into balls and place them on the prepared baking sheet. Chill the tray in the freezer for one hour.
After an hour, remove the cheesecake balls from the freezer and roll them in the red velvet cake crumbs until they are completely covered.
Refrigerate until ready to serve. Enjoy your delicious red velvet cheesecake balls!
- Prep Time: 20 minutes
Nutrition
- Calories: 180