I’m sharing my Red Velvet Cheesecake Balls Recipe, where no-bake cheesecake meets red velvet crumbs and a clever shortcut makes them fast to assemble.

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I love whipping up tiny desserts, and these Red Velvet Cheesecake Balls are the kind I can’t stop stealing from the platter. They’re a creamy, sweet contrast of crumbled red velvet cake and tangy cream cheese, bite sized treats that feel fancy but are mostly foolproof.

I’ve been deep into Cheesecake Recipes Red Velvet and even bookmarked Red Velvet Cheesecake Truffles, so making these felt like the next obvious move. They pop at parties, disappear too fast, and somehow everyone always asks for the recipe, like they cant believe something so simple tastes so decadent.

I dare you to hide a few for yourself.

Ingredients

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Sweet, moist crumbs add carbs and color, give structure and keep balls tender.
Rich, tangy, adds protein and fat, makes centers creamy and slightly sour, its great.
Adds fat for richness and helps bind, little flavor, mostly saturated fat.
Very sweet, fine texture blends easily, mostly simple carbs, no fiber, firms mix dont.
Tiny amount boosts flavor, aromatic, no calories or nutrition worth noting.
Sweet coating, high sugar and fat, melts smooth, makes pretty shell.
Sprinkles add crunch and color, pecans add healthy fats and texture.
Small pinch balances sweetness, enhances flavors, negligible nutrition.

Ingredient Quantities

1 (9×13) red velvet cake cooled and crumbled (about the amount from one boxed mix)

8 oz cream cheese, softened

2 tablespoons unsalted butter, softened

1/2 cup powdered sugar (confectioners sugar)

1 teaspoon vanilla extract

pinch of salt

12 oz white chocolate candy melts or almond bark for coating

Optional: red or white sanding sugar or sprinkles for garnish

Optional: finely chopped pecans or mini chocolate chips for rolling

How to Make this

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1. Crumble the cooled 9×13 red velvet cake into fine crumbs in a large bowl, use your hands or pulse a few times in a food processor so theres no big chunks left.

2. In a separate bowl beat 8 oz softened cream cheese with 2 tablespoons softened unsalted butter until smooth, then add 1/2 cup powdered sugar, 1 teaspoon vanilla extract and a pinch of salt and beat until fully combined and fluffy.

3. Fold the cream cheese mix into the cake crumbs until evenly combined and the mixture holds together when you squeeze a handful; if it seems too loose chill 10 to 20 minutes to firm up.

4. Scoop tablespoon-sized portions (or use a small cookie scoop) and roll into balls with slightly damp hands, place them on a parchment-lined baking sheet; reserve a few crumbs for garnish if you want.

5. Chill the formed balls in the fridge for at least 30 minutes or pop them in the freezer for 10 to 15 minutes so theyre firm and easier to coat.

6. Melt the 12 oz white chocolate candy melts or almond bark in a microwave-safe bowl in 20 to 30 second bursts, stirring between each burst until smooth, or melt gently in a double boiler; keep it warm and smooth but dont overheat it.

7. Using a fork or dipping tool, dip each chilled ball into the melted coating, tap off excess chocolate and set back on the parchment; you can also poke a toothpick in each ball to dip and then remove and smooth the hole with a little extra chocolate.

8. If using sanding sugar or sprinkles sprinkle them on immediately before the coating sets; if rolling in finely chopped pecans or mini chocolate chips either roll the chilled balls in them before coating for a crunchy outside or press them onto the coated balls while the chocolate is still wet.

9. Let the coating set at room temperature or speed it up in the fridge for 10 to 20 minutes; try not to freeze them hard or the coating may crack when brought back to room temp.

10. Store in an airtight container in the fridge for up to 5 days (or freeze for longer storage). Enjoy em chilled, theyre perfect for parties or a sweet little treat.

Equipment Needed

1. Large mixing bowl, for crumbling the cooled 9×13 cake and mixing the crumbs. you’ll want it roomy.
2. Small mixing bowl, to beat the cream cheese, butter and powdered sugar together.
3. Electric hand mixer or stand mixer, or a sturdy whisk if you wanna do it by hand.
4. Food processor or just your hands, to pulse or break the cake into fine crumbs.
5. Cookie scoop (or a tablespoon) plus measuring spoons/cup for accurate portions.
6. Baking sheet lined with parchment paper, for setting the truffles.
7. Microwave safe bowl or double boiler (and a heatproof bowl) for melting the white candy melts.
8. Fork or dipping tool, plus toothpicks or skewers for dipping and tapping off excess.
9. Refrigerator or freezer and an airtight container for chilling and storing the truffles.

FAQ

Q: How long should I chill the cake and filling before shaping and dipping? A: Chill the crumb and cream cheese mix at least 30 minutes to firm up, but 1 hour is better. If they're still soft, pop the tray in the freezer 10 to 15 minutes so they'll hold their shape when you roll and dip.

Q: Can I use homemade red velvet cake instead of boxed mix? A: Yes, totally. Just remove any frosting first, crumble the cake, then mix with the cream cheese. If the cake is super moist add a few more crumbs so the balls arent too sticky.

Q: What's the easiest way to melt white chocolate candy melts or almond bark without it seizing? A: Microwave in 20 to 30 second bursts, stirring between each burst until smooth, or use a double boiler. If it gets thick or grainy stir in a teaspoon of vegetable oil or shortening to smooth it out. Candy melts are more forgiving than real chocolate.

Q: Why does the coating crack or flake off and how do I stop it? A: That usually happens when the cake ball is too cold or the coating is too thick. Let frozen balls sit a minute at room temp before dipping, thin the coating a little with oil if needed, and tap off excess chocolate quickly so it sets evenly.

Q: Can I freeze these and how long do they keep? A: Yes you can freeze them. Freeze on a tray until firm, then transfer to an airtight container with parchment between layers. They keep up to 2 months frozen, thaw in the fridge for a few hours before serving.

Q: Any quick garnish or variation ideas to make them fancier? A: Roll in sanding sugar, sprinkles, chopped pecans or mini chips before the coating sets, or drizzle contrasting melted chocolate over them. You can also press a pecan half on top for a rustic look, or pop them on sticks for cheesecake pops.

Red Velvet Cheesecake Balls Recipe Substitutions and Variations

Cream cheese: swap with mascarpone for a richer, smoother bite, or Neufchatel 1:1 if you want less fat. For vegan try dairy free cream cheese or silken tofu blended until silky.
Unsalted butter: use salted butter same amount but skip the pinch of salt, or use solid coconut oil or vegan margarine 1:1 for a dairy free option.
Powdered sugar: make your own by blitzing granulated sugar with 1 tbsp cornstarch per cup in a blender until powdery, or use store bought icing sugar if that’s what you have.
White chocolate candy melts: swap for white chocolate chips plus 1 tbsp vegetable oil or shortening per cup to smooth the melt, or use almond bark, or even dark/semisweet chocolate for a different flavor.

Pro Tips

1) Chill smart, not frozen. Cool the rolled balls in the fridge until just firm or freeze only 10 to 15 minutes. If theyre rock solid the coating will crack when they warm up, so let very cold ones sit a few minutes before dipping.

2) Fix the texture by feel. If the mix wont hold together add a few more crumbs, a teaspoon at a time, until it squeezes into a ball; if too dry add a tiny bit more cream cheese. You want a slightly tacky center, not sloppy or chalky.

3) Melt white chocolate slowly and thin it if needed. Use short microwave bursts or a double boiler, stir a lot, and if it seems thick add 1 teaspoon of neutral oil or coconut oil at a time until it flows. That makes dipping smoother and keeps the coating glossy.

4) Clean finish tricks. Use a small cookie scoop and slightly damp hands for even balls, tap off excess coating with light flicks and set on parchment, and fix toothpick holes or drips by dotting a little warm chocolate over them and smoothing with the back of a spoon before it sets.

Red Velvet Cheesecake Balls Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I’m sharing my Red Velvet Cheesecake Balls Recipe, where no-bake cheesecake meets red velvet crumbs and a clever shortcut makes them fast to assemble.

Servings

servings

Calories

215

kcal

Equipment: 1. Large mixing bowl, for crumbling the cooled 9×13 cake and mixing the crumbs. you’ll want it roomy.
2. Small mixing bowl, to beat the cream cheese, butter and powdered sugar together.
3. Electric hand mixer or stand mixer, or a sturdy whisk if you wanna do it by hand.
4. Food processor or just your hands, to pulse or break the cake into fine crumbs.
5. Cookie scoop (or a tablespoon) plus measuring spoons/cup for accurate portions.
6. Baking sheet lined with parchment paper, for setting the truffles.
7. Microwave safe bowl or double boiler (and a heatproof bowl) for melting the white candy melts.
8. Fork or dipping tool, plus toothpicks or skewers for dipping and tapping off excess.
9. Refrigerator or freezer and an airtight container for chilling and storing the truffles.

Ingredients

1 (9×13) red velvet cake cooled and crumbled (about the amount from one boxed mix)
8 oz cream cheese, softened
2 tablespoons unsalted butter, softened
1/2 cup powdered sugar (confectioners sugar)
1 teaspoon vanilla extract
pinch of salt
12 oz white chocolate candy melts or almond bark for coating
Optional: red or white sanding sugar or sprinkles for garnish
Optional: finely chopped pecans or mini chocolate chips for rolling

Directions

Crumble the cooled 9×13 red velvet cake into fine crumbs in a large bowl, use your hands or pulse a few times in a food processor so theres no big chunks left.
In a separate bowl beat 8 oz softened cream cheese with 2 tablespoons softened unsalted butter until smooth, then add 1/2 cup powdered sugar, 1 teaspoon vanilla extract and a pinch of salt and beat until fully combined and fluffy.
Fold the cream cheese mix into the cake crumbs until evenly combined and the mixture holds together when you squeeze a handful; if it seems too loose chill 10 to 20 minutes to firm up.
Scoop tablespoon-sized portions (or use a small cookie scoop) and roll into balls with slightly damp hands, place them on a parchment-lined baking sheet; reserve a few crumbs for garnish if you want.
Chill the formed balls in the fridge for at least 30 minutes or pop them in the freezer for 10 to 15 minutes so theyre firm and easier to coat.
Melt the 12 oz white chocolate candy melts or almond bark in a microwave-safe bowl in 20 to 30 second bursts, stirring between each burst until smooth, or melt gently in a double boiler; keep it warm and smooth but dont overheat it.
Using a fork or dipping tool, dip each chilled ball into the melted coating, tap off excess chocolate and set back on the parchment; you can also poke a toothpick in each ball to dip and then remove and smooth the hole with a little extra chocolate.
If using sanding sugar or sprinkles sprinkle them on immediately before the coating sets; if rolling in finely chopped pecans or mini chocolate chips either roll the chilled balls in them before coating for a crunchy outside or press them onto the coated balls while the chocolate is still wet.
Let the coating set at room temperature or speed it up in the fridge for 10 to 20 minutes; try not to freeze them hard or the coating may crack when brought back to room temp.
Store in an airtight container in the fridge for up to 5 days (or freeze for longer storage). Enjoy em chilled, theyre perfect for parties or a sweet little treat.

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.