Description
These no-bake red velvet cheesecake balls are creamy, tangy, and dipped in smooth chocolate for the perfect bite-sized dessert. With a vibrant red hue and a rich cheesecake filling, they’re ideal for holidays, gifts, and quick treats. Simple to make and endlessly customizable, they blend tradition and creativity in every bite.
Ingredients
1 box red velvet cake mix (plus ingredients to prepare: eggs, oil, water)
8 oz full-fat cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract
1 tbsp heavy cream or milk (optional, for texture)
2 cups white chocolate chips or candy melts
1 tsp coconut oil (optional, for coating consistency)
Instructions
Bake the red velvet cake as directed on the box. Let it cool completely.
Crumble the cooled cake into a large bowl.
Mix in softened cream cheese, powdered sugar, and vanilla extract until smooth. Chill for 1 hour.
Roll mixture into 1½-inch balls (makes about 50). Freeze for 15–20 minutes.
Melt chocolate with coconut oil in a double boiler or microwave.
Dip frozen balls into melted chocolate, let excess drip off.
Place on parchment paper and chill until set (20–30 minutes).
Serve or store in the fridge or freezer.
Notes
Use full-fat cream cheese for the best texture.
Adjust the texture with cream if the mixture is dry or a touch of flour if it’s too wet.
Add flavor variations like peppermint, raspberry, or peanut butter.
For gluten-free: use a certified gluten-free red velvet cake mix.
Store in an airtight container: 3–4 days in the fridge, up to 3 months frozen.
- Prep Time: 20 minutes
- Cook Time: 30 minutes (baking cake + chilling + coating)
- Category: Dessert
- Method: No-Bake + Dipping
- Cuisine: American
Keywords: red velvet balls, cheesecake bites, holiday truffles, no-bake desserts, easy dessert recipe, cream cheese balls, party treats