If you are on the hunt for a decadent, bite-sized dessert that combines the rich flavors of red velvet cake with the creamy indulgence of cheesecake, look no further. The Ultimate Red Velvet Cheesecake Balls Recipe is a show-stopper that’s perfect for parties, holiday gatherings, or simply treating yourself to something special. These luscious little balls are coated in silky white chocolate and can be topped with a delightful crunch of walnuts, pecans, or even a sprinkle of savory turkey bacon for an unexpected twist. Light, creamy, and bursting with flavor, this recipe is sure to become your go-to sweet treat.
Top Reasons to Make The Ultimate Red Velvet Cheesecake Balls Recipe
- Irresistible Flavor Combination: The classic red velvet cake flavor paired with smooth cheesecake creates a perfect balance of sweetness and tang.
- Easy to Make: With just a handful of ingredients and simple steps, these cheesecake balls are beginner-friendly and quick to prepare.
- Perfect for Any Occasion: Whether it’s a festive celebration, birthday, or afternoon snack, these bite-sized treats are crowd-pleasers.
- Customizable Toppings: Add nuts or a savory crumble on top for an extra layer of texture and flavor.
- Mess-Free Indulgence: No forks or plates needed. These cheesecake balls are easy to serve and enjoy on the go.
Ingredient List
- 1 cup red velvet cake mix
- 1/2 cup cream cheese, softened
- 1/4 cup sugar
- 1/4 cup butter, softened
- 1/2 teaspoon vanilla extract
- 1 cup white chocolate chips
- 1 tablespoon vegetable oil
- 1/2 cup crushed walnuts or pecans (optional)
- 1/4 cup turkey bacon, cooked and crumbled (optional topping)
Equipment & Tools
- Mixing bowls – for combining ingredients smoothly.
- Electric mixer or hand mixer – to achieve creamy texture in the cheesecake base.
- Spatula – for scraping down the sides of the bowl and folding ingredients.
- Baking sheet – to place the cheesecake balls for chilling.
- Parchment paper or silicone baking mat – to prevent sticking.
- Microwave-safe bowl or double boiler – for melting white chocolate chips.
- Fork or dipping tool – to dip the cheesecake balls evenly into the white chocolate.
- Cooling rack – optional, for setting the dipped balls.
The Ultimate Red Velvet Cheesecake Balls Recipe in Steps
Step 1: Prepare the Red Velvet Cheesecake Mixture
In a large mixing bowl, beat together the softened cream cheese and butter until creamy and smooth. Gradually add sugar and continue to mix until the mixture is fluffy. Next, stir in the vanilla extract. Once your base is ready, gently fold in the red velvet cake mix until fully combined. The mixture should be thick and hold its shape when rolled.
Step 2: Shape the Cheesecake Balls
Using a small cookie scoop or your hands, form the mixture into 1-inch balls. Place each ball onto a baking sheet lined with parchment paper or a silicone mat. Once all the balls are shaped, refrigerate them for at least 1 hour to firm up. This step is crucial to ensure they hold their shape during dipping.
Step 3: Melt the White Chocolate Coating
In a microwave-safe bowl, combine the white chocolate chips and vegetable oil. Heat in 30-second intervals, stirring in between, until the chocolate is fully melted and smooth. Alternatively, you can melt the chocolate using a double boiler on the stovetop.
Step 4: Dip and Decorate the Cheesecake Balls
Remove the chilled cheesecake balls from the refrigerator. Using a fork or dipping tool, dip each ball into the melted white chocolate, making sure it is fully coated. Gently tap off any excess chocolate and place it back on the parchment-lined baking sheet. While the chocolate is still wet, sprinkle the crushed walnuts, pecans, or crumbled turkey bacon on top if desired.
Step 5: Chill and Serve
Refrigerate the dipped cheesecake balls for at least 30 minutes to allow the chocolate coating to set completely. Once firm, transfer them to a serving platter and enjoy these bite-sized delights!
Fresh Takes Through the Year
- Spring: Add a hint of lemon zest to the cheesecake mixture for a refreshing twist.
- Summer: Use crushed freeze-dried strawberries or raspberries as a topping for a fruity pop.
- Fall: Incorporate a pinch of cinnamon and nutmeg into the cake mix for warm spice notes.
- Winter: Drizzle with dark chocolate or add peppermint extract to the white chocolate coating for festive flavors.
Common Errors (and Fixes)
- Cheesecake balls are too soft and fall apart: Make sure to chill the mixture thoroughly before shaping and dipping. If needed, add a bit more cake mix to firm up the base.
- White chocolate coating is thick and clumpy: Add a little more vegetable oil when melting the chocolate to thin it out and make dipping easier.
- Chocolate coating cracking after dipping: Ensure the balls are cold before dipping, and allow the coating to set slowly in the fridge, not the freezer.
- Toppings won’t stick: Sprinkle toppings immediately after dipping while the chocolate is still wet for best adherence.
Prep Ahead & Store
You can prepare the red velvet cheesecake mixture up to 2 days in advance; just cover and refrigerate it. Once shaped, the balls can be stored in an airtight container in the fridge for up to 3 days. The white chocolate coating is best applied shortly before serving to maintain a crisp texture. Leftover cheesecake balls can be frozen for up to 1 month – just thaw in the fridge before serving.
Helpful Q&A
Can I use a different cake mix flavor?
While this recipe shines with red velvet cake mix, you can experiment with other flavors like chocolate or vanilla. Just keep in mind the flavor profile will change, and you might want to adjust toppings accordingly.
What can I substitute for white chocolate chips?
You can use milk chocolate or dark chocolate chips if preferred. If you want to keep the look classic, consider white chocolate candy melts, which melt smoothly and set nicely.
Is it okay to skip the nuts and turkey bacon topping?
Absolutely! The toppings are optional and meant to add texture and flavor contrast. The cheesecake balls are delicious on their own with just the white chocolate coating.
How do I prevent the cheesecake balls from sticking to my hands when shaping?
Lightly wet or oil your hands before rolling the mixture into balls. Alternatively, use a small cookie scoop to portion the mixture evenly without much handling.
Try These Next
- Oreo Cheesecake Balls – A crunchy and creamy delight
- Classic Red Velvet Cupcakes – For when you want a cake version
- No-Bake Cheesecake Bites – Easy and quick cheesecake treats
- White Chocolate Raspberry Truffles – Elegant and fruity
Bring It Home
The Ultimate Red Velvet Cheesecake Balls Recipe is a delightful balance of creamy, sweet, and slightly tangy flavors wrapped up in a smooth white chocolate coating. Whether you’re looking for a festive treat, a party appetizer, or just a little indulgence, these cheesecake balls deliver on all fronts. With simple ingredients and easy steps, you’ll have a batch ready in no time to impress your friends and family. Don’t forget to experiment with toppings and enjoy the process. These little bites of heaven are sure to become a staple in your dessert rotation!
So grab your mixing bowl, gather your ingredients, and start rolling out some of the most delicious cheesecake balls you’ve ever tasted. Happy baking!
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The Ultimate Red Velvet Cheesecake Balls Recipe
Ingredients
Equipment
Method
- In a large mixing bowl, beat together the softened cream cheese and butter until creamy and smooth. Gradually add sugar and continue to mix until the mixture is fluffy. Next, stir in the vanilla extract. Once your base is ready, gently fold in the red velvet cake mix until fully combined. The mixture should be thick and hold its shape when rolled.
- Using a small cookie scoop or your hands, form the mixture into 1-inch balls. Place each ball onto a baking sheet lined with parchment paper or a silicone mat. Once all the balls are shaped, refrigerate them for at least 1 hour to firm up. This step is crucial to ensure they hold their shape during dipping.
- In a microwave-safe bowl, combine the white chocolate chips and vegetable oil. Heat in 30-second intervals, stirring in between, until the chocolate is fully melted and smooth. Alternatively, you can melt the chocolate using a double boiler on the stovetop.
- Remove the chilled cheesecake balls from the refrigerator. Using a fork or dipping tool, dip each ball into the melted white chocolate, making sure it is fully coated. Gently tap off any excess chocolate and place it back on the parchment-lined baking sheet. While the chocolate is still wet, sprinkle the crushed walnuts, pecans, or crumbled turkey bacon on top if desired.
- Refrigerate the dipped cheesecake balls for at least 30 minutes to allow the chocolate coating to set completely. Once firm, transfer them to a serving platter and enjoy these bite-sized delights!
Notes
- Chill the mixture thoroughly before shaping to prevent balls from falling apart.
- Add a bit more vegetable oil if the white chocolate coating is too thick for easy dipping.
- Sprinkle toppings immediately after dipping while the chocolate is still wet for best adherence.
