No-bake red velvet cheesecake balls are a simple and delicious treat that kids and adults love. Perfect for those busy days when using the oven feels like too much work or when a last-minute school event comes up. No-bake recipes are great because they are easy to follow. You can make something tasty without having to worry about preheating, baking, or burning something in the middle of your busy day. Plus, it is easy to clean up, which is a plus that all busy moms will love.
This site contains affiliate links; please view the disclosure for more information.
These cheesecake balls are a great choice for school functions and potlucks, and they make for a fun kitchen activity with the kids. Rolling the balls or sprinkling the crumbs is messy, but it’s an enjoyable task that creates wonderful memories (and maybe a bit of a mess). So, for a quick, sweet treat or a fun family project, these no-bake red velvet cheesecake balls are perfect.
No-Bake Red Velvet Cheesecake Balls
Ingredients:
Cheesecake:
- 1 cup red velvet cake crumbs (from a prepared red velvet cake)
- 8 ounces cream cheese, softened
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Coating:
- 1 cup white chocolate chips or candy melts
- 1 tablespoon coconut oil or shortening
- Additional red velvet cake crumbs for garnish
Instructions:
- Prepare the Cheesecake Mixture: In a bowl, combine the red velvet cake crumbs, softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth.
- Form the Balls: Scoop small portions of the cheesecake mixture and roll them into 1-inch balls. Place on a parchment-lined baking sheet and chill in the refrigerator for at least 1 hour to firm up.
- Prepare the Coating: In a microwave-safe bowl, melt the white chocolate chips with the coconut oil or shortening. Stir until smooth. Let the chocolate cool slightly while keeping it liquid.
- Coat the Cheesecake Balls: Dip each chilled cheesecake ball into the melted chocolate, ensuring it’s completely coated. Let the excess chocolate drip off and place the ball back on the parchment paper. Sprinkle with red velvet crumbs for garnish. Repeat with all the cheesecake balls.
- Chill and Serve: Chill the cheesecake balls in the refrigerator until the chocolate coating is set. Serve chilled and enjoy your homemade red velvet cheesecake balls!
No-Bake Red Velvet Cheesecake Balls
Ingredients
- 1 cup red velvet cake crumbs from a prepared cake
- 8 oz cream cheese softened
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 cup white chocolate chips or candy melts
- 1 tbsp coconut oil or shortening
- Additional red velvet crumbs for garnish
Instructions
- Mix Filling: Combine cake crumbs, cream cheese, powdered sugar, and vanilla in a bowl until smooth.
- Form Balls: Scoop and roll the mixture into 1-inch balls. Place on parchment paper and chill for 1 hour.
- Prepare Chocolate Coating: Melt white chocolate and coconut oil together until smooth.
- Dip Balls: Dip each ball in chocolate, let excess drip off, and place back on parchment.
- Garnish: Sprinkle with red velvet crumbs.
- Chill: Refrigerate until the chocolate sets.
- Serve: Enjoy chilled.
Notes
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Blend Cream Cheese and Butter: Beat together until smooth.
- Add Sugar: Gradually mix in powdered sugar.
- Add Vanilla: Stir in vanilla extract until creamy.
- Adjust Consistency: If too thick, add a teaspoon of milk or cream.
- Chill if Needed: Refrigerate for 30 minutes for easier application.
White Chocolate Coating
Admittedly, the coating part confused me the first time I used this recipe. That is why I am adding this section in case anyone else needs more information.
In the recipe for red velvet cheesecake balls, the “coating” refers to the outer layer that encases each cheesecake ball. This coating is typically made of melted white chocolate, which can be combined with a bit of coconut oil or shortening. The oil or shortening is added to the white chocolate to make it smoother and easier to work with.
How the Coating Process Works
- Melt the Chocolate: You’ll need to melt the white chocolate chips or candy melts. This can be done in a microwave or using a double boiler. If you’re using a microwave, it’s best to do it in short intervals, stirring in between, to avoid burning the chocolate.
- Add Coconut Oil or Shortening: Once the chocolate is melted, stir in a tablespoon of coconut oil or shortening. This helps thin out the chocolate, making it easier to dip the cheesecake balls into.
- Dip the Cheesecake Balls: After your cheesecake balls have chilled and firmed up, you’ll dip them one by one into this melted chocolate mixture. You can use a fork or a dipping tool to do this. Gently roll the ball in the chocolate until it’s fully coated, then lift it out, letting any excess chocolate drip back into the bowl.
- Set the Coating: Place the chocolate-coated balls back onto a parchment-lined tray. Before the chocolate sets, you can sprinkle them with additional red velvet crumbs for decoration. Then, let them chill in the refrigerator until the chocolate coating hardens.
And that’s it! The coating adds a delightful chocolate shell to the creamy, flavorful center of the cheesecake balls, creating a lovely contrast in textures and flavors.
White Cream Cheese Frosting
Ingredients:
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar (confectioners’ sugar)
- 1 teaspoon vanilla extract
Instructions:
- In a large bowl, beat the softened cream cheese and butter together until smooth and well combined. Ensure both are at room temperature for a smooth frosting.
- Gradually add the powdered sugar to the cream cheese mixture. Start with a low speed to prevent the sugar from puffing out, then increase the speed as the sugar incorporates.
- Add the vanilla extract and beat the mixture until completely smooth and creamy. If the frosting is too thick, add a teaspoon of milk or cream to thin it out.
- If the frosting is too soft to work with, chill it in the refrigerator for about 30 minutes. This will make it easier to handle and apply.
To use this frosting for the cheesecake balls, you can either dip the balls into the frosting or use a piping bag to swirl it on top. If you’re looking for a firmer coating, like the one in the image, chilling the frosted balls will help the frosting set more solidly. This cream cheese frosting will add a rich and tangy flavor that complements the red velvet perfectly.
Final Thoughts on Red Velvet Cheesecake Balls
- If the mixture feels too soft when rolling, pop it back in the fridge for a bit. It’s easier to work with when it’s firm.
- Don’t worry if the balls aren’t perfect. They’ll be covered in chocolate, and let’s be honest, they’re basically going to be devoured in seconds!
- Experiment with toppings. Sometimes I use sprinkles or even mini chocolate chips instead of red velvet crumbs.
These no-bake red velvet cheesecake balls are a real treat – easy, delicious, and just right for any busy mom. They’re a hit at any gathering, a stress-free option for those school events, perfect for Valentine’s Day, and also a sweet way to make kitchen time fun with your kids. So, when you’re in need of a quick dessert fix or looking to make some fun memories, give this recipe a go.
