Ingredients:
1 box red velvet cake mix (prepared and cooled)
8 oz cream cheese, softened
1/4 cup powdered sugar
1 tsp vanilla extract
12 oz white chocolate, melted (for coating)
Directions:
Prepare the cake: Bake the red velvet cake according to the package instructions. Allow it to cool completely, then crumble the cake into fine crumbs using a fork or food processor.
Make the cheesecake filling: In a mixing bowl, beat together softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Form the balls: Take a spoonful of the red velvet crumbs and flatten it in your palm. Place a small dollop of the cream cheese mixture in the center, then gently roll the cake crumbs around it to form a ball. Repeat with the remaining cake and filling.
Chill: Place the balls on a baking sheet lined with parchment paper and freeze for 30 minutes to firm up.
Coat with chocolate: Dip each ball in melted white chocolate, making sure it’s fully coated. Let any excess drip off, then place the coated balls back on the parchment-lined sheet.
Set: Allow the chocolate coating to set at room temperature or in the fridge before serving.
Prep Time: 25 minutes
Chill Time: 30 minutes
Total Time: 55 minutes
Servings: 20 balls
Calories: 150 kcal per ball
