Oh, the joy of making red velvet cheesecake balls! These delightful little treats are the perfect combination of rich red velvet cake and creamy cheesecake, all in a bite-sized form. I still remember the first time I made them for a family gathering; they disappeared faster than I could blink! They’re not just delicious but also incredibly easy to whip up, making them a fantastic option for any occasion. Trust me, you’ll want to keep a stash of these in your fridge for a quick sweet fix or to impress your guests. Plus, they’re versatile enough to accommodate different dietary needs. Whether you’re celebrating a special occasion or just indulging on a cozy afternoon, these red velvet cheesecake balls are sure to bring a smile to your face. Let’s dive into this simple recipe together!
Ingredients List
- 1 box red velvet cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 8 oz cream cheese, softened (make sure it’s at room temperature for easier mixing)
- 1/4 cup powdered sugar (adjust to your taste if you like it sweeter)
- 1 tsp vanilla extract (this adds a lovely depth of flavor)
- 1 cup chocolate chips or white chocolate chips (your choice, both work beautifully)
How to Prepare Red Velvet Cheesecake Balls
Step-by-Step Instructions
Preparing the Cake
First things first, let’s get that red velvet cake ready! Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the red velvet cake mix, water, vegetable oil, and eggs. Mix everything together until it’s smooth and well combined—don’t worry if it seems a bit thick; that’s just how it’s supposed to be! Once mixed, pour the batter into a greased baking pan. I like to use a 9×13 inch pan for this. Now, pop it in the oven and bake for about 30 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan on a wire rack. This is important, so be patient and let it cool down!
Making the Cheesecake Mixture
While the cake is cooling, it’s time to prepare the creamy cheesecake filling! In another bowl, take your softened cream cheese and beat it until it’s nice and smooth. This step is key; soft cream cheese mixes much better! Next, add in the powdered sugar and vanilla extract and mix until everything is combined. Now, here’s the fun part—crumble that cooled red velvet cake into the cheesecake mixture. Don’t be afraid to get your hands in there! Mix it all together until you have a nice, even mixture. It should be thick and slightly sticky, just how we want it!
Rolling and Chilling
Once you have your cake-cheesecake mixture ready, it’s time to roll them into delightful little balls. I like to use a cookie scoop for this; it makes it easier to get even-sized balls. Roll the mixture into small balls, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper. Once you’ve rolled all the mixture, pop the baking sheet into the refrigerator for at least 30 minutes. Chilling them is crucial as it helps the balls firm up, making them easier to dip in chocolate later.
Dipping in Chocolate
Now for the grand finale—chocolate dipping! Melt your chocolate chips in a microwave-safe bowl or a double boiler. If using the microwave, heat in short bursts of about 20 seconds, stirring in between until smooth. Be careful, as melted chocolate can get hot! Once melted, take each chilled cheesecake ball and dip it into the chocolate, letting any excess drip off. Place the dipped balls back on the parchment-lined baking sheet. I find it helpful to use a fork to dip and a toothpick to pull them out—less mess and more control! After dipping, return them to the fridge to let the chocolate set. Trust me, the wait will be worth it!
Tips for Success
Here are a few handy tips to make your red velvet cheesecake balls even more delightful! First, if you’re looking for a gluten-free version, simply swap the red velvet cake mix for a gluten-free one—easy peasy! Now, if you prefer a dairy-free option, you can use a dairy-free cream cheese alternative, and it works just as well. Don’t hesitate to adjust the powdered sugar to your taste; if you like them sweeter, just add a bit more! When rolling the balls, wet your hands slightly to prevent the mixture from sticking to your fingers. And remember, chilling is key! If you find the mixture a bit too soft, pop it in the fridge for a few minutes before rolling. Lastly, for a fun twist, try using different types of chocolate for dipping—dark, milk, or even colored candy melts for special occasions. Enjoy the process, and happy baking!
FAQ Section
Let’s tackle some common questions you might have about making these fabulous red velvet cheesecake balls!
Can I use a different cake mix?
Absolutely! While red velvet is my favorite, you can experiment with any cake mix flavor you enjoy. Chocolate or vanilla works well too!
How long do they last in the fridge?
These delightful treats can be stored in the refrigerator for up to a week, but trust me, they’ll likely be gone much sooner!
Can I freeze them?
Yes, you can! Just make sure they’re well-wrapped to prevent freezer burn. They’ll stay good for about 2 months in the freezer.
What if I don’t have chocolate chips?
No worries! You can drizzle melted white chocolate or even sprinkle them with crushed nuts for a fun twist.
Are these gluten-free?
Yes! Just choose a gluten-free red velvet cake mix, and you’re all set for a delicious gluten-free treat!
Nutritional Information
Just a heads-up, the nutritional values can vary based on the specific ingredients and brands you use, so these numbers are more of a guideline than an exact measurement. For each cheesecake ball, you can expect roughly:
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keep in mind that if you make substitutions, like using gluten-free or dairy-free products, the nutritional content might change as well. Always feel free to adjust based on your dietary needs!
Why You’ll Love This Recipe
- Deliciously indulgent flavor that combines the beloved taste of red velvet cake with creamy cheesecake.
- Easy-to-follow steps make it a perfect project for bakers of all skill levels.
- Perfectly portioned bite-sized treats that are great for sharing at parties or enjoying at home.
- Versatile recipe that allows for substitutions to accommodate dietary preferences, like gluten-free or dairy-free options.
- Quick to prepare and can be made ahead of time, saving you stress on special occasions.
- Fun to customize with different chocolate coatings or toppings to make them uniquely yours!
Storage & Reheating Instructions
Storing your red velvet cheesecake balls is super simple! Just place them in an airtight container and keep them in the refrigerator. They’ll stay fresh for up to a week, but I doubt they’ll last that long because they’re just too good! If you want to keep them for a longer period, you can freeze them. To do this, make sure they’re well-wrapped in plastic wrap or stored in a freezer-safe container. They can last in the freezer for about two months. When you’re ready to enjoy, simply let them thaw in the refrigerator for a few hours or overnight. No reheating is needed; these delightful treats are best served chilled! Just grab one (or two) and savor the deliciousness!
Serving Suggestions
These red velvet cheesecake balls are such a treat on their own, but they can be even more delightful when paired with a few extras! I love serving them alongside a warm cup of coffee or a creamy hot chocolate—there’s just something about that combination that feels so cozy. You could also offer a scoop of vanilla ice cream or some whipped cream for an extra indulgent touch. If you’re feeling festive, a sprinkle of crushed nuts or colorful sprinkles on top can add a fun flair. No matter how you serve them, they’re sure to be a hit!
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Red Velvet Cheesecake Balls: 5 Comforting Treats to Make
- Total Time: 1 hour 20 minutes
- Yield: 24 cheesecake balls 1x
- Diet: Vegetarian
Description
Delicious red velvet cheesecake balls are bite-sized treats that combine the rich flavor of red velvet cake with creamy cheesecake.
Ingredients
- 1 box red velvet cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup chocolate chips or white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the red velvet cake mix by combining it with water, vegetable oil, and eggs in a bowl.
- Mix until smooth and pour the batter into a greased baking pan.
- Bake for about 30 minutes or until a toothpick comes out clean.
- Let the cake cool completely.
- In another bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
- Crumble the cooled cake into the cream cheese mixture and mix well.
- Roll the mixture into small balls and place them on a baking sheet.
- Chill the balls in the refrigerator for at least 30 minutes.
- Melt the chocolate chips in a microwave or double boiler.
- Dip each cheesecake ball into the melted chocolate and place back on the baking sheet.
- Let them set in the fridge until the chocolate hardens.
Notes
- You can use gluten-free cake mix for a gluten-free option.
- Substitute cream cheese with a dairy-free option for vegan needs.
- Adjust the sweetness by adding more or less powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake ball
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: red velvet cheesecake balls, dessert, easy recipes, baking
