Description
Chocolate-lovers celebrate this red velvet cheesecake balls journey through creamy indulgence and rich flavor. Crumbly cake meets smooth cream cheese, rolled in delicate chocolate coating, creating irresistible bite-sized delights you cannot resist.
Ingredients
Scale
Main Ingredients:
- 8 ounces (226 grams) cream cheese, softened
- 1 ½ cups red velvet cake crumbs (from a boxed mix or homemade cake)
- 12 ounces (340 grams) white chocolate or semi-sweet chocolate, melted
Binding and Sweetening Ingredients:
- ¼ cup powdered sugar
- ½ cup semi-sweet or white chocolate chips, melted (for binding if needed)
- 1 teaspoon vanilla extract
Decoration Ingredients:
- Red velvet cake crumbs for garnish
- Red or white sprinkles
Instructions
- Craft a velvety cream cheese base by whipping softened cream cheese with powdered sugar and vanilla extract until silky and uniform in texture.
- Chill the cream cheese mixture in the refrigerator for approximately 20-30 minutes to enhance its consistency and make it easier to handle.
- Meticulously crumble the red velvet cake into fine, uniform crumbs, ensuring no large chunks remain.
- If the cake crumbs appear too dry, incorporate melted chocolate chips to create a cohesive binding agent.
- Carefully portion the chilled cream cheese mixture and shape into compact, uniform spheres using gentle rolling motions.
- Delicately encase each cream cheese sphere with the red velvet crumb mixture, ensuring complete coverage and a smooth exterior.
- Arrange the formed balls on a parchment-lined baking sheet, then transfer to the refrigerator for a thorough 30-minute chilling period.
- Prepare the chocolate coating by gradually melting it in a microwave-safe container, stirring intermittently to achieve a glossy, smooth consistency.
- Methodically immerse each chilled ball into the molten chocolate, allowing excess to drip off before positioning on the prepared tray.
- While the chocolate remains fluid, embellish the balls with reserved red velvet crumbs, decorative sprinkles, or an elegant chocolate drizzle.
- Allow the chocolate coating to set completely, either at ambient temperature or by briefly chilling in the refrigerator.
- Serve the elegant red velvet cheesecake balls chilled or at room temperature for optimal flavor and texture.
Notes
- Soften cream cheese completely at room temperature to ensure smooth, lump-free filling without over-mixing.
- Use a cookie scoop or small ice cream scoop for uniform-sized cheesecake balls to guarantee consistent coating and presentation.
- Control cake moisture by checking red velvet cake’s texture; slightly drier cake works better for holding shape during rolling and coating.
- Chill balls between stages to maintain structural integrity and prevent crumbling during chocolate dipping process.
- Work quickly when coating in chocolate to prevent mixture from warming up and losing firmness.
- Store cheesecake balls in an airtight container in refrigerator for up to 5 days for maximum freshness.
- Experiment with alternative coatings like white chocolate, dark chocolate, or colored candy melts for diverse flavor profiles.
- Consider gluten-free adaptation by using gluten-free red velvet cake mix or almond flour-based cake for similar texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 202
- Sugar: 17 g
- Sodium: 115 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg