These Red Velvet Cheesecake Balls are the kind of treat that disappear from the dessert table before you even get a chance to set them down. I first made these for a Valentine's Day get-together a few years back, and my friend Emily grabbed three before I even finished plating them. The best part? You only need a box of cake mix and a handful of simple ingredients you probably already have.
If you love cozy, creamy desserts, you might also enjoy these Cherry Chocolate Pancakes, a classic Cheesecake Recipe, this gorgeous Pistachio Raspberry Cake, a super easy Lemon Cream Cheese Dump Cake, a dreamy Tiramisu Aesthetic, or these adorable Mini Cheesecakes Recipe.
Why You'll Love This Recipe
These Red Velvet Cheesecake Balls are one of those recipes that look far more impressive than the effort they actually take. Here's why they always win:
Incredibly easy. The red velvet cake bakes from a box mix, and the cheesecake filling comes together in minutes.
No complicated techniques. No water baths, no springform pans, no stress. Just scoop, freeze, and roll.
Crowd-pleasing every time. Between the vivid red color and that creamy center, these are always the first thing gone at any gathering.
Perfect for gifting. Stack them in a little box tied with ribbon and you have a beautiful homemade gift.
Great for holidays and parties. Valentine's Day, Christmas, bridal showers, birthday parties. These red velvet cake truffles fit every occasion.
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Ingredients for Red Velvet Cheesecake Balls
Here's everything you need, plus a quick note on what each ingredient brings to the recipe.
Red velvet cake mix: This is the star of the coating. Baked and crumbled, it creates that signature deep red, slightly cocoa-flavored crumb that wraps around each ball.
Water, vegetable oil, and eggs: These follow the box directions for the cake and give the baked crumbs their structure and moisture.
Cream cheese: The base of the cheesecake filling. Softened cream cheese blends smoothly and gives each bite that rich, tangy creaminess.
Confectioner's sugar : Sweetens the filling gently without making it heavy or overpowering.
Heavy cream: Adds just enough lightness to help the filling whip up to stiff peaks.
Vanilla extract: Rounds out the sweetness and gives the filling a warm, bakery-style flavor.
See recipe card for quantities.
How to Make Red Velvet Cheesecake Balls
Here's a short, simple intro before we dive in: this recipe has two parts, the cake crumbs and the cheesecake filling, and both come together quickly.
Preheat oven: Set your oven to 350°F. Grease a 9x13-inch pan or jelly roll pan and set it aside.
Bake the cake: Prepare the red velvet cake mix according to the box directions, combining the mix with water, vegetable oil, and eggs. Pour the batter into your prepared pan and bake as directed until a toothpick comes out clean.
Cool and crumble: Remove the cake from the oven and let it cool completely. Once fully cooled, crumble it into fine crumbs using your hands or a fork. Set the crumbs aside in a wide, shallow bowl or plate for easy rolling later.
Make the cheesecake filling: In your stand mixer bowl, beat the softened cream cheese and confectioner's sugar together until smooth and well combined. Add the heavy cream and vanilla extract, then continue mixing until stiff peaks form and the filling is thick and creamy.
Prep your baking sheet: Line a large baking sheet with parchment or wax paper. This keeps the balls from sticking and makes cleanup easy.
Scoop and shape: Using a small cookie scoop, portion out the cheesecake mixture and roll each portion into a smooth ball with your hands. Place the balls on the prepared baking sheet, spacing them slightly apart.
Freeze: Transfer the baking sheet to the freezer and chill the balls for one full hour. This step is important because it firms up the filling and makes rolling them in crumbs much easier.
Roll in crumbs: Once the balls are firm and cold, take them out of the freezer one or two at a time and roll each one in the red velvet cake crumbs until completely coated. Press gently so the crumbs stick well.
Refrigerate: Place the coated balls back on the baking sheet and refrigerate until ready to serve. They keep well in the fridge and taste even better after sitting for a bit.
Substitutions and Variations
No red velvet cake mix? A chocolate cake mix works as a fun twist, though you'll lose that classic red color. You can also try a vanilla cake mix for a lighter, pastel version.
No heavy cream? A small splash of whole milk can work in a pinch, though the filling may be slightly softer.
Add a coating: Dip the balls in melted white chocolate or dark chocolate after rolling for an extra layer of indulgence. This turns them into full red velvet cake truffles with a chocolate shell.
Flavored cream cheese: A block of strawberry cream cheese instead of plain adds a subtle fruity note that pairs beautifully with the red velvet crumbs.
Make it pink: Swap red velvet mix for a white or vanilla cake mix and add a drop of pink food coloring to the crumbs for a Pink Velvet Cheesecake variation that's adorable for baby showers or spring parties.
Equipment You'll Need
- Stand mixer or hand mixer
- Baking sheet
- Parchment or wax paper
- Small cookie scoop
Storage Tips
Refrigerator: Store the finished Red Velvet Cheesecake Balls in an airtight container in the fridge for up to 5 days. They actually get better after the first day as the flavors settle.
Freezer: These freeze beautifully. Arrange them in a single layer in a freezer-safe container and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Make ahead: You can bake and crumble the cake up to 2 days ahead and keep the crumbs at room temperature in a sealed bag. The cheesecake filling can also be made a day ahead and kept refrigerated.
Expert Tips for Perfect Results
Use room temperature cream cheese. Cold cream cheese won't blend smoothly. Let it sit out for at least 30 minutes before mixing.
Cool the cake completely. Crumbling warm cake leads to clumpy crumbs that won't coat evenly. Give it plenty of time to cool.
Work quickly after freezing. The balls soften fast once out of the freezer, especially in a warm kitchen. Take out only a few at a time when rolling.
Press the crumbs gently. When rolling each ball, press the crumbs lightly into the surface so they stick and hold through refrigeration.
For clean, uniform balls: Chill your cookie scoop briefly between scoops if the filling starts sticking to it.
Pink Velvet Cheesecake tip: If you're making a Pink Velvet Cheesecake version for a pastel aesthetic, tint the cream cheese filling with a tiny drop of pink food coloring before scooping for a surprise pop of color inside each ball.
FAQ
Is it better to bake or no bake cheesecake?
It really depends on the texture you love. Baked cheesecake tends to be denser and richer, while no-bake cheesecake is lighter, creamier, and much easier to prepare. For these Red Velvet Cheesecake Balls, the no-bake filling is ideal because it stays soft and creamy inside the firm crumb coating. If you enjoy no-bake cheesecake raspberry or no-bake strawberry cheesecake variations, you'll feel right at home with this texture.
Is there a way to make Red Velvet without food coloring?
Yes. The red color in traditional red velvet actually comes from a reaction between natural cocoa powder and acidic ingredients like buttermilk. You can skip the food coloring and the cake will turn a natural reddish-brown. It won't be as vivid, but the flavor stays the same. For a Pink Velvet Cheesecake version, you can use beet powder as a natural colorant for a soft pink hue.
Does Philadelphia still make no bake cheesecake filling?
Philadelphia has offered ready-made no bake cream cheese cake products in the past, though availability varies by region and changes over time. For the freshest, most flavorful results, making your own filling like in this recipe takes only minutes and tastes far better than any pre-made option.
Does Red Velvet go well with cream cheese?
Absolutely, and this combination is basically a classic for a reason. The slight tanginess of cream cheese perfectly balances the mild cocoa and sweetness of red velvet. It's why cream cheese frosting is the traditional pairing for red velvet cake, and it's exactly why these Red Velvet Cheesecake Balls taste so good. Whether you're making these bites, a Pink Velvet Cheesecake, or a no-bake blueberry cheesecake layered with red velvet crumbs, cream cheese is always a winning partner.
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Red Velvet Cheesecake Balls
Ingredients
Equipment
Method
- Preheat your oven to 350ºF.
- Prepare the red velvet cake mix according to the package directions, using water, vegetable oil, and eggs. Bake in a 9x13 or jelly roll pan for easy crumbling.
- Allow the cake to cool to room temperature, then crumble it into fine crumbs. Set aside.
- In a stand mixer, combine the softened cream cheese and confectioner’s sugar. Beat until smooth.
- Add the heavy cream and vanilla extract to the mixture. Continue mixing until stiff peaks form.
- Line a large baking sheet with parchment or wax paper.
- Scoop the cream cheese mixture into small balls using a cookie scoop, and place them on the prepared baking sheet. Freeze for 1 hour.
- After the balls have chilled, roll them in the red velvet cake crumbs until they are fully coated.
- Refrigerate the cheesecake balls until you are ready to serve.
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