Oh my goodness, let me tell you about these *red velvet cheesecake balls*! They’re absolutely delightful—rich, creamy, and oh-so-chocolatey, yet super easy to whip up. I love making these for everything from casual get-togethers to holiday parties because they always impress! Plus, they’re no-bake, which means less fuss and more fun in the kitchen. Trust me, once you take that first bite, you’ll be hooked on the velvety texture and that hint of cocoa! These treats are perfect for sharing, gifting, or just indulging in yourself. You won’t be able to stop at just one!
Ingredients List
- 1 cup red velvet cake crumbs – These are the star of the show, giving that classic flavor and beautiful color!
- 8 oz cream cheese, softened – Make sure it’s nice and soft for easy mixing; this gives our cheesecake balls that creamy texture.
- 1/4 cup powdered sugar – Just a touch of sweetness to balance everything out; no lumps, please!
- 1 tsp vanilla extract – This adds a lovely depth of flavor; it’s like a warm hug for your taste buds.
- 1 cup chocolate chips – For that delicious coating; I like semi-sweet, but you can choose your favorite!
- 1 tbsp vegetable oil – This helps the chocolate melt smoothly; trust me, it makes a difference!
How to Prepare Red Velvet Cheesecake Balls
Getting started on these scrumptious red velvet cheesecake balls is a breeze! Follow these simple steps, and you’ll have a batch of delicious treats ready to impress. Let’s dive right in!
Step 1: Mix the Base
First up, grab a mixing bowl and combine the red velvet cake crumbs, softened cream cheese, powdered sugar, and vanilla extract. I like to use a fork or spatula to mix everything together until it’s smooth and well combined. It should look like a rich, velvety mixture—so satisfying!
Step 2: Form the Balls
Now it’s time to roll! Take a small cookie scoop (or your hands if you’re feeling adventurous) and scoop out the mixture. Roll it into balls about 1 inch in diameter. If you want them to be super smooth, wet your hands slightly before rolling; it helps prevent sticking!
Step 3: Chill the Balls
Once you’ve formed all the balls, place them on a baking sheet lined with parchment paper. Now, here’s the crucial part—pop them in the refrigerator for at least 30 minutes. Chilling helps firm them up, which makes coating them later a lot easier!
Step 4: Melt the Chocolate
While the balls are chilling, let’s melt the chocolate! In a microwave-safe bowl, combine the chocolate chips and vegetable oil. Microwave in 30-second intervals, stirring in between, until it’s completely smooth and glossy. You’ll want to keep an eye on it to avoid burning!
Step 5: Coat the Cheesecake Balls
Now comes the fun part! Take each chilled cheesecake ball and dip it into the melted chocolate, making sure it’s fully coated. I like to use a fork to help lift them out, allowing any excess chocolate to drip off. This way, you won’t end up with puddles of chocolate!
Step 6: Let Them Set
Finally, return the coated balls to the baking sheet and let them set for about 15 minutes or until the chocolate hardens. You can also pop them back in the fridge to speed things up! Store any leftovers in an airtight container in the refrigerator until you’re ready to serve—if they last that long!
Nutritional Information
Just a quick note—nutrition facts can vary based on the specific ingredients and brands you use, so take these numbers as a general guide. Each red velvet cheesecake ball has about 120 calories, 7g of fat, 2g of protein, and 12g of carbs. Enjoy these treats without too much worry!
Tips for Success
To make sure your red velvet cheesecake balls turn out perfectly, here are some handy tips! First, always use softened cream cheese; this helps you mix everything smoothly and avoids pesky lumps. If you have a cookie scoop, grab it! It’ll give you uniformly sized balls, which makes for a beautiful presentation. Don’t be afraid to get creative with toppings—think sprinkles, crushed nuts, or even a drizzle of white chocolate for a fun twist! And remember, if the mixture feels too sticky while rolling, just wet your hands a bit; it makes all the difference. Happy cooking!
FAQ Section
How should I store the red velvet cheesecake balls? You can store them in an airtight container in the refrigerator for up to a week. They’re best served chilled, so don’t forget to take them out before serving!
Can I use different toppings? Absolutely! You can get creative with toppings like colorful sprinkles, crushed nuts, or even a drizzle of caramel or white chocolate. It’s a fun way to personalize your cheesecake balls!
What if I don’t have red velvet cake crumbs? No problem! You can use any chocolate or vanilla cake crumbs instead, but the flavor and color will be different. Just make sure they’re crumbled finely.
Can I freeze these cheesecake balls? Yes! They freeze beautifully. Just make sure to layer them in an airtight container with parchment paper in between to prevent sticking. Thaw them in the fridge before serving for the best texture.
What’s the best way to melt chocolate? I recommend using a microwave-safe bowl and heating in short bursts of 30 seconds, stirring in between. This helps prevent burning and gives you a smooth, glossy chocolate for coating!
Why You’ll Love This Recipe
- Quick and easy to make—perfect for beginners!
- No baking required, so you can skip the oven.
- Ideal for parties, potlucks, or just a sweet treat at home.
- Completely customizable with your favorite toppings.
- Rich, velvety flavor that everyone will adore.
Red Velvet Cheesecake Balls: 6 Steps to Creamy Bliss
- Total Time: 40 minutes
- Yield: 24 balls 1x
- Diet: Vegetarian
Description
Delicious red velvet cheesecake balls that are easy to make and perfect for any occasion.
Ingredients
- 1 cup red velvet cake crumbs
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup chocolate chips
- 1 tbsp vegetable oil
Instructions
- In a bowl, mix the red velvet cake crumbs, cream cheese, powdered sugar, and vanilla extract until well combined.
- Roll the mixture into small balls, about 1 inch in diameter.
- Place the balls on a baking sheet lined with parchment paper.
- Chill the balls in the refrigerator for at least 30 minutes.
- In a microwave-safe bowl, melt the chocolate chips and vegetable oil together until smooth.
- Dip each cheesecake ball into the melted chocolate, making sure to coat it completely.
- Return the coated balls to the baking sheet and let them set.
- Store in the refrigerator until ready to serve.
Notes
- Make sure the cream cheese is softened to avoid lumps.
- Use a small cookie scoop for even-sized balls.
- Experiment with different toppings like sprinkles or crushed nuts.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg
Keywords: red velvet cheesecake balls
