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
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1 box red velvet cake mix (plus ingredients to prepare: eggs, oil, water)
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8 oz full-fat cream cheese, softened
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½ cup powdered sugar
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1 tsp vanilla extract
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1 tbsp heavy cream or milk (optional, for texture)
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2 cups white chocolate chips or candy melts
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1 tsp coconut oil (optional, for coating consistency)
Instructions
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Bake the red velvet cake as directed on the box. Let it cool completely.
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Crumble the cooled cake into a large bowl.
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Mix in softened cream cheese, powdered sugar, and vanilla extract until smooth. Chill for 1 hour.
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Roll mixture into 1½-inch balls (makes about 50). Freeze for 15–20 minutes.
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Melt chocolate with coconut oil in a double boiler or microwave.
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Dip frozen balls into melted chocolate, let excess drip off.
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Place on parchment paper and chill until set (20–30 minutes).
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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