Just in time for Valentine’s Day! Cheesecake Stuffed Red Velvet Cake Balls. To. Die. For.
These little cake balls are perfect for a Valentine’s Day treat, without the chocolate overload. They’re incredibly simple to make as well, so this recipe is perfect to get the little kiddies involved.
Your favorite red velvet cake mix, prepared in cake pans and cooled (I used a box cake mix to cut out some of the work. My favorite is Duncan Hines Red Velvet Cake Mix)
4 oz cream cheese
1 cup powdered sugar
2 12 oz bags of white chocolate morsels
sprinkles for decoration
8 oz cream cheese
3 tbsp granulated sugar
1. Cheesecake Centers: While your cake is baking in the oven, mix the cheesecake filling ingredients with an electric mixer until smooth and creamy. Fill a zip top bag with the cheesecake mixture and on a sheet pan lined with wax paper pipe out 48-50 dollops of cheesecake. Freeze for at least 1 hour or until firm.
2. Cake Ball “Dough”: Once your cake is baked and cooled, in a large bowl, crumble the cake mixture with your hands until it has a smooth playdough-like texture (have the kiddies help you with this part, they’ll love it!). Once the cake is crumbled, mix in the powdered sugar and 4 oz of cream cheese they’re mixed thoroughly throughout.
3. Cake Ball Assembly: Once the cheesecake centers are firm, you’re ready to assemble your cake balls! Take a cheesecake center and gently press it into some cake ball “dough” and roll into 1-2 inch size balls (makes about 48-50 cake balls) and place on a wax paper lined sheet pan. Continue rolling until all balls are complete. Place the sheet pan into the freezer and chill these babies overnight. Chilling the cake balls will ensure that they are sturdy enough for the really fun part – dipping them in the white chocolate coating! YUM!
4. Coating the cake balls: After the balls have chilled overnight, melt the chocolate coating until its smooth***. Using a toothpick or a small fork, “stab” the cake balls and dip them into the coating until thoroughly covered. Hold the cake ball over the chocolate for a few seconds to drain some of the coating off so it doesn’t pool at the base of your cake ball. Place the cake ball again on the wax paper lined sheet pan and top with sprinkles! Once finished, I place mine in the refrigerator for a bit to help firm them up. Serve immediately or store in an airtight container, but most of all, ENJOY!
***I place my chocolate in a tall glass measuring cup so when the chocolate starts to stiffen, I pop the measuring cup in the microwave to re-melt the coating.
[Yields 48-50 cake balls]
- I used mini-muffin/cupcake sized liners to easily serve and display the cake balls
- Any type of cake flavor can be used with the cheesecake middles – they’re great with any flavor cake
- The same goes for the candy coating, I used white chocolate but regular chocolate works great as well