I developed a Red Velvet Cheesecake Balls Recipe that blends no-bake cheesecake with crumbled red velvet cake into bite-sized treats hiding a creamy center you’ll want to investigate.
I can’t stop thinking about these Red Velvet Cheesecake Balls. Tiny, slightly messy bites where red velvet cake crumbs meet tangy cream cheese, and somehow every bite feels like a small, dramatic finish to a meal.
After scrolling through Cheesecake Recipes Red Velvet and a ton of Cheesecake Balls pics i figured i needed my own version, just to see if the hype was real. They look fancy but not precious, and there’s something addictive about the contrast of texture and sweetness that makes you wanna sneak one after dinner.
Seriously, hide them or you’ll eat the whole batch yourself.
Ingredients
- Cream cheese: rich, tangy, provides protein and fat, makes the balls smooth, mixes easy.
- Powdered sugar: pure sweet, mostly carbs, adds structure and smooth sweetness, firms filling.
- Vanilla extract: tiny flavor booster, no nutrients, makes them taste warmer, rounds flavor.
- Salt: just a pinch enhances sweetness and balances flavors, it’s subtle.
- Red velvet crumbs: add color, crumbly carbs and some fat from the cake.
- White chocolate: super sweet, mostly sugar and fat, makes a crisp, shiny shell.
- Sprinkles or freeze dried strawberries: decorative, tiny texture boost, adds mild tartness sometimes.
Ingredient Quantities
- 8 oz (227 g) cream cheese, softened, at room temp (trust me)
- 1/2 cup (60 g) powdered sugar, sifted for smoothness
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 cups red velvet cake crumbs (about one small baked cake or one box prepared and crumbled)
- 12 oz (340 g) white chocolate candy melts or white chocolate chips, for coating
- 1 teaspoon neutral oil like vegetable oil or a bit of shortening, optional to thin the coating
- 1/4 cup extra red velvet crumbs, optional for rolling or garnish
- Sprinkles or crushed freeze dried strawberries, optional for decoration
How to Make this
1. Beat 8 oz softened cream cheese with 1/2 cup sifted powdered sugar, 1 teaspoon vanilla and a pinch of salt until smooth and no lumps remain — trust me, room temp cream cheese matters.
2. Fold in 2 cups red velvet cake crumbs until evenly combined; don’t overwork it or the mixture gets greasy, you’re looking for a scoopable, slightly sticky dough.
3. Chill the mixture 20 to 30 minutes in the fridge so it’s easier to form into balls.
4. Use a small cookie scoop or tablespoon to portion and roll into 1 inch balls with your hands, pressing cracks closed; place the balls on a parchment lined baking sheet.
5. Freeze the balls 10 to 15 minutes so they’re firm but not rock hard, this helps the coating stick and keeps them from falling apart when you dip.
6. Melt 12 oz white chocolate candy melts or chips in a microwave safe bowl in 20 to 30 second bursts, stirring between each; if it’s too thick add up to 1 teaspoon neutral oil to thin, or a tiny bit more if needed.
7. Dip each chilled ball using a fork or dipping tool, tap the fork on the bowl edge to remove excess chocolate and set back on parchment; immediately add sprinkles or crushed freeze dried strawberries if using, because once the chocolate sets you can’t get them to stick.
8. For a crumb coating, roll balls in the optional 1/4 cup extra red velvet crumbs right after dipping, or press crumbs gently onto the wet chocolate.
9. Let the coated balls set completely in the fridge 15 to 30 minutes until firm. Store in an airtight container in the fridge for up to 5 days or freeze for longer, just thaw a few minutes before serving.
Equipment Needed
1. Electric hand mixer or stand mixer, to beat the cream cheese smooth
2. Medium mixing bowl
3. Rubber spatula for scraping and folding
4. Fine mesh sieve or sifter for the powdered sugar
5. Measuring cups and spoons
6. Small cookie scoop (about 1 tbsp) or a tablespoon for portioning
7. Baking sheet lined with parchment paper
8. Microwave safe bowl for melting the white chocolate
9. Fork or dipping tool (and a small bowl for sprinkles or extra crumbs)
FAQ
Red Velvet Cheesecake Balls Recipe Substitutions and Variations
- Cream cheese (8 oz): Mascarpone, 1:1 — richer and silkier so your balls will be creamier; chill a bit longer before rolling. Or Neufchatel, 1:1, if you want slightly less fat and almost the same texture.
- Powdered sugar (1/2 cup): If you’re out, blitz 1/2 cup granulated sugar in a blender or coffee grinder until very fine, then add a tiny pinch of cornstarch to keep it from clumping. Works fine for binding and sweetness, just taste and adjust.
- White chocolate candy melts (12 oz): White chocolate chips plus 1 teaspoon neutral oil, melted gently, gives a smoother, shinier coat. Or use almond bark/compound coating for an easier melt and sturdier shell, no tempering needed.
- Red velvet cake crumbs (2 cups): Use chocolate cake crumbs plus 1 teaspoon red gel food coloring or a tablespoon of cocoa mixed into vanilla cake crumbs to mimic the flavor. Box cake or store-bought cupcakes crumbled up work great too, no biggie.
Pro Tips
– Get the cream cheese truly soft. If it’s still a little cold cut it into small cubes and microwave in 5 to 7 second bursts, stir, repeat a few seconds if needed. Don’t melt it, just make it pliable or you’ll get lumps and a weird texture, been there.
– If the truffle mix is too wet add a tablespoon more cake crumbs and chill longer, too dry add a teaspoon of cream cheese or a splash of milk. Don’t overwork the mixture or it can go greasy, you want scoopable not sloppy.
– Melt the white chocolate slowly, stir often, and keep it just warm enough to dip. If it’s too thick add up to 1 tsp neutral oil or a little shortening, but add tiny amounts or it gets oily fast. Use a fork or dipping tool and tap off excess, then spin a little so the seam is on the bottom for a cleaner look.
– Put sprinkles or crumbs on right away, they wont stick later. Chill the coated balls until firm, store in a single layer or separate layers with parchment paper, and if you freeze them let them sit a few minutes at room temp before serving so they don’t sweat.
Red Velvet Cheesecake Balls Recipe
I developed a Red Velvet Cheesecake Balls Recipe that blends no-bake cheesecake with crumbled red velvet cake into bite-sized treats hiding a creamy center you'll want to investigate.
24
servings
147
kcal
Equipment: 1. Electric hand mixer or stand mixer, to beat the cream cheese smooth
2. Medium mixing bowl
3. Rubber spatula for scraping and folding
4. Fine mesh sieve or sifter for the powdered sugar
5. Measuring cups and spoons
6. Small cookie scoop (about 1 tbsp) or a tablespoon for portioning
7. Baking sheet lined with parchment paper
8. Microwave safe bowl for melting the white chocolate
9. Fork or dipping tool (and a small bowl for sprinkles or extra crumbs)
Ingredients
8 oz (227 g) cream cheese, softened, at room temp (trust me)
1/2 cup (60 g) powdered sugar, sifted for smoothness
1 teaspoon vanilla extract
Pinch of salt
2 cups red velvet cake crumbs (about one small baked cake or one box prepared and crumbled)
12 oz (340 g) white chocolate candy melts or white chocolate chips, for coating
1 teaspoon neutral oil like vegetable oil or a bit of shortening, optional to thin the coating
1/4 cup extra red velvet crumbs, optional for rolling or garnish
Sprinkles or crushed freeze dried strawberries, optional for decoration
Directions
- Beat 8 oz softened cream cheese with 1/2 cup sifted powdered sugar, 1 teaspoon vanilla and a pinch of salt until smooth and no lumps remain — trust me, room temp cream cheese matters.
- Fold in 2 cups red velvet cake crumbs until evenly combined; don't overwork it or the mixture gets greasy, you're looking for a scoopable, slightly sticky dough.
- Chill the mixture 20 to 30 minutes in the fridge so it's easier to form into balls.
- Use a small cookie scoop or tablespoon to portion and roll into 1 inch balls with your hands, pressing cracks closed; place the balls on a parchment lined baking sheet.
- Freeze the balls 10 to 15 minutes so they're firm but not rock hard, this helps the coating stick and keeps them from falling apart when you dip.
- Melt 12 oz white chocolate candy melts or chips in a microwave safe bowl in 20 to 30 second bursts, stirring between each; if it's too thick add up to 1 teaspoon neutral oil to thin, or a tiny bit more if needed.
- Dip each chilled ball using a fork or dipping tool, tap the fork on the bowl edge to remove excess chocolate and set back on parchment; immediately add sprinkles or crushed freeze dried strawberries if using, because once the chocolate sets you can't get them to stick.
- For a crumb coating, roll balls in the optional 1/4 cup extra red velvet crumbs right after dipping, or press crumbs gently onto the wet chocolate.
- Let the coated balls set completely in the fridge 15 to 30 minutes until firm. Store in an airtight container in the fridge for up to 5 days or freeze for longer, just thaw a few minutes before serving.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 36g
- Total number of serves: 24
- Calories: 147kcal
- Fat: 7.9g
- Saturated Fat: 5.1g
- Trans Fat: 0.02g
- Polyunsaturated: 0.8g
- Monounsaturated: 2.4g
- Cholesterol: 12.3mg
- Sodium: 43mg
- Potassium: 19.7mg
- Carbohydrates: 13.9g
- Fiber: 0.1g
- Sugar: 14.3g
- Protein: 2g
- Vitamin A: 33IU
- Vitamin C: 0.02mg
- Calcium: 38.8mg
- Iron: 0.12mg
