I tried a Red Velvet Cheesecake Balls Recipe and I’m warning you now they look shockingly fancy and will wreck any plan to eat just one.

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I am obsessed with Red Velvet Cheesecake Balls Recipe because I want one in every hand. I love how creamy cheesecake meets that messy red velvet crumb; I can’t stop popping them.

I crave Cheesecake Balls when I’m stressed, hungry, or pretending to be fancy. The tang of cream cheese and the sweet snap of white chocolate chips make them loud and unapologetic.

I don’t need a reason to make a dozen. And sharing?

Maybe. But mostly I hoard them in the fridge like a dessert burglar, sneaking bites and smiling like a proud, messy genius.

I win, every time.

Ingredients

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Red velvet cake mix: Basically the moist, chocolaty base.
Eggs: They give structure and extra richness.
Vegetable oil: Keeps cake tender and super moist.
Water: Basically hydrates the batter so it bakes soft.
Cream cheese: That tangy, creamy core you’ll crave.
Powdered sugar: Sweetens smoothly without any grit.
Vanilla extract: Adds warm flavor and little depth.
Heavy cream: Loosens filling and makes it silky.
White chocolate chips: Sweet creamy coating that snaps.
Shortening or coconut oil: Helps coating stay smooth.
Sprinkles or crushed pecans: Fun crunch or nutty finish.

Ingredient Quantities

1 box red velvet cake mix (plus water, oil and eggs called for on the box)

3 large eggs (for the cake batter)

1/2 cup vegetable oil (for the cake batter)

1 cup water (for the cake batter)

8 oz (1 block) cream cheese, softened

1 cup powdered sugar, sifted

1 teaspoon vanilla extract

1/4 cup heavy cream (or enough to loosen the cheesecake mixture)

12 oz white chocolate chips or candy melts (for coating)

1 tablespoon vegetable shortening or coconut oil (optional, for smoother coating)

sprinkles or crushed pecans for garnish, optional

How to Make this

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1. Preheat oven to the temperature on the cake mix box and line a 9×13 pan with parchment or spray it well. Mix the red velvet cake mix with 3 large eggs, 1/2 cup vegetable oil and 1 cup water according to box directions until smooth, pour into the pan and bake as directed; let the cake cool completely.

2. While the cake cools, beat 8 oz softened cream cheese with 1 cup sifted powdered sugar and 1 teaspoon vanilla until smooth; add about 1/4 cup heavy cream a little at a time to loosen to a thick but scoopable texture.

3. Crumble the cooled cake into a large bowl with your hands or a fork until mostly fine crumbs, leave a few little chunks for texture if you like.

4. Fold the cheesecake mixture into the cake crumbs until evenly combined; don’t overmix or it will get gummy, you want a nice uniform but slightly moist dough.

5. Chill the mixture for 15 to 30 minutes so it firms up and is easier to roll, this step helps a lot.

6. Use a small cookie scoop or spoon to portion the mixture and roll into 1 inch balls with your hands, place on a parchment lined baking sheet and chill again for at least 30 minutes or until firm.

7. Melt 12 oz white chocolate chips or candy melts with 1 tablespoon vegetable shortening or coconut oil in a microwave safe bowl in 20 second bursts, stirring between each burst until smooth and glossy. If using a double boiler thats fine too.

8. Dip each chilled ball into the melted white chocolate using a fork or dipping tool, tap off excess and set back on parchment; work quickly so the balls stay cold and don’t fall apart.

9. While the coating is still wet sprinkle on sprinkles or pressed crushed pecans for garnish; if you want a super smooth finish chill the balls again between dips and use a toothpick to help coat.

10. Let the coated balls set in the fridge for at least 30 minutes before serving. Store leftovers in an airtight container in the refrigerator up to 4 days, they get even better after a day or two.

Equipment Needed

1. Oven (preheated to cake mix temp)
2. 9×13 inch baking pan (parchment or nonstick sprayed)
3. Mixing bowls (one large for crumbs, one medium for cheesecake mix)
4. Electric hand mixer or stand mixer (or a sturdy whisk if needed)
5. Rubber spatula and a wooden spoon or sturdy spoon
6. Small cookie scoop or tablespoon for portioning
7. Baking sheet lined with parchment for chilling/setting truffles
8. Microwave safe bowl or double boiler for melting chocolate
9. Fork or dipping tool and toothpicks for coating detail
10. Refrigerator or freezer space and an airtight container for storage

FAQ

Q: How do I keep the cheesecake balls from falling apart?

A: Make sure your cake is completely cooled before crumbling, and beat the cream cheese until super smooth. If the mixture feels too wet, chill it for 30 minutes, or add a little more cake crumbs until it firms up. Roll gently but firmly, not too hard or they'll get oily.

Q: Can I make these ahead of time?

A: Yes, you can make the cheesecake balls a day ahead. Store the uncoated balls in an airtight container in the fridge. For best coating results, chill them for at least an hour before dipping so they hold their shape.

Q: What if my white chocolate seizes or gets grainy?

A: If it gets grainy, add a teaspoon of warm heavy cream or a tiny bit of vegetable shortening and stir gently to smooth it. Heat in short 15 second bursts and stir between each burst to avoid overheating.

Q: Can I use leftover store bought cake instead of making a box mix?

A: Totally. Just crumble the cake the same way and mix with the cream cheese. Keep in mind store bought frosting on the cake will change sweetness and texture, so taste and adjust powdered sugar if needed.

Q: How do I get a smooth chocolate coating without drips or clumps?

A: Use a fork or dipping tool to lift the ball, tap the fork on the bowl edge to remove excess, then slide the ball onto parchment. Adding a little shortening or cream makes the coating thinner and shinier. Work quickly but not too hot, or the filling melts.

Q: Are there good substitutes for heavy cream and shortening?

A: You can use light cream or full fat milk if you dont have heavy cream, but use less because it's thinner. Coconut oil works as a shortening substitute but can add a faint coconut taste. Test a small amount first.

Red Velvet Cheesecake Balls Recipe Substitutions and Variations

Cream cheese (8 oz): swap with mascarpone for a richer, silkier filling, or use full fat Greek yogurt (strain briefly) for a tangier, lighter version. Either one may change firmness a bit so chill before rolling.
Powdered sugar (1 cup): use sifted confectioners erythritol for a low sugar option, or 3/4 cup pure maple syrup or honey if you don’t mind a softer, slightly wetter texture and a touch of extra flavor.
Heavy cream (1/4 cup): sub in sour cream or thinned full fat Greek yogurt to loosen the cheesecake mix; add a tablespoon of milk if it gets too thick.
White chocolate chips / candy melts (12 oz): swap for milk or dark chocolate chips for a deeper flavor, or use colored candy melts for a prettier coating; a teaspoon of coconut oil or shortening will smooth any chocolate you melt.

Pro Tips

1. Chill the cake-cheesecake mix longer than you think. If the balls are cold they’ll hold together way better when you dip them, so pop them in the freezer for 10 minutes if your fridge isnt doing the job. Cold centers = fewer cracked coatings.

2. Dont overmix the cake crumbs and cream cheese. Fold until just combined so the texture stays slightly chunky and not gluey. If it feels too wet, add a few more crumbs, not more cream cheese.

3. Temper or thin the white chocolate a little. Warm it in short bursts and stir between, and add a tiny splash of shortening or coconut oil if it looks stiff. That gives a shinier, smoother shell and makes dipping faster so your truffles dont fall apart.

4. Use tools to speed things and keep things neat. A small cookie scoop makes uniform balls, a fork or dipping tool helps drain excess chocolate, and a toothpick or skewer fixes drips fast. Work in batches and keep extras chilled so you dont overheat the mixture.

Red Velvet Cheesecake Balls Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I tried a Red Velvet Cheesecake Balls Recipe and I’m warning you now they look shockingly fancy and will wreck any plan to eat just one.

Servings

servings

Calories

296

kcal

Equipment: 1. Oven (preheated to cake mix temp)
2. 9×13 inch baking pan (parchment or nonstick sprayed)
3. Mixing bowls (one large for crumbs, one medium for cheesecake mix)
4. Electric hand mixer or stand mixer (or a sturdy whisk if needed)
5. Rubber spatula and a wooden spoon or sturdy spoon
6. Small cookie scoop or tablespoon for portioning
7. Baking sheet lined with parchment for chilling/setting truffles
8. Microwave safe bowl or double boiler for melting chocolate
9. Fork or dipping tool and toothpicks for coating detail
10. Refrigerator or freezer space and an airtight container for storage

Ingredients

1 box red velvet cake mix (plus water, oil and eggs called for on the box)
3 large eggs (for the cake batter)
1/2 cup vegetable oil (for the cake batter)
1 cup water (for the cake batter)
8 oz (1 block) cream cheese, softened
1 cup powdered sugar, sifted
1 teaspoon vanilla extract
1/4 cup heavy cream (or enough to loosen the cheesecake mixture)
12 oz white chocolate chips or candy melts (for coating)
1 tablespoon vegetable shortening or coconut oil (optional, for smoother coating)
sprinkles or crushed pecans for garnish, optional

Directions

Preheat oven to the temperature on the cake mix box and line a 9×13 pan with parchment or spray it well. Mix the red velvet cake mix with 3 large eggs, 1/2 cup vegetable oil and 1 cup water according to box directions until smooth, pour into the pan and bake as directed; let the cake cool completely.
While the cake cools, beat 8 oz softened cream cheese with 1 cup sifted powdered sugar and 1 teaspoon vanilla until smooth; add about 1/4 cup heavy cream a little at a time to loosen to a thick but scoopable texture.
Crumble the cooled cake into a large bowl with your hands or a fork until mostly fine crumbs, leave a few little chunks for texture if you like.
Fold the cheesecake mixture into the cake crumbs until evenly combined; don't overmix or it will get gummy, you want a nice uniform but slightly moist dough.
Chill the mixture for 15 to 30 minutes so it firms up and is easier to roll, this step helps a lot.
Use a small cookie scoop or spoon to portion the mixture and roll into 1 inch balls with your hands, place on a parchment lined baking sheet and chill again for at least 30 minutes or until firm.
Melt 12 oz white chocolate chips or candy melts with 1 tablespoon vegetable shortening or coconut oil in a microwave safe bowl in 20 second bursts, stirring between each burst until smooth and glossy. If using a double boiler thats fine too.
Dip each chilled ball into the melted white chocolate using a fork or dipping tool, tap off excess and set back on parchment; work quickly so the balls stay cold and don't fall apart.
While the coating is still wet sprinkle on sprinkles or pressed crushed pecans for garnish; if you want a super smooth finish chill the balls again between dips and use a toothpick to help coat.
Let the coated balls set in the fridge for at least 30 minutes before serving. Store leftovers in an airtight container in the refrigerator up to 4 days, they get even better after a day or two.

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.