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Ultimate Easy No-Bake Red Velvet Cake Balls with Cream Cheese Filling

A stack of chocolate-dipped red velvet cake balls, one cut open showing the white cream cheese filling.
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Make these easy, no-bake red velvet cake balls for a perfect party dessert or holiday treat. They feature a rich, fudgy center made with cream cheese and are coated in smooth chocolate.

Ingredients

Scale
  • 1 (15.25 ounce) box red velvet cake mix
  • 1 cup water (or as directed on cake mix box)
  • 2 large eggs (or as directed on cake mix box)
  • 1/3 cup vegetable oil (or as directed on cake mix box)
  • 8 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • 2 cups semi-sweet chocolate chips (for coating)
  • 1 cup white chocolate chips (for drizzling, optional)

Instructions

  1. Prepare the red velvet cake according to the package directions, substituting the water and oil amounts if necessary for a slightly denser cake, which works best for rolling. Bake the cake in a 9×13 inch pan. Let the cake cool completely.
  2. Once cool, crumble the entire cake into fine crumbs into a large bowl. Discard any overly browned edges.
  3. In a separate bowl, beat the softened cream cheese and vanilla extract until smooth.
  4. Add the cream cheese mixture to the cake crumbs. Mix by hand or with a stand mixer on low speed until a uniform, thick dough forms.
  5. Roll the dough into uniform balls, about 1 inch in diameter. Place the balls on a parchment-lined baking sheet.
  6. Chill the cake balls in the refrigerator for at least 30 minutes to firm up. This step is important for easy dipping.
  7. Melt the semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. If the chocolate is too thick, stir in 1 teaspoon of vegetable shortening or coconut oil.
  8. Dip each chilled cake ball into the melted chocolate, ensuring it is fully coated. Tap the fork gently on the side of the bowl to remove excess chocolate.
  9. Return the coated cake balls to the parchment-lined sheet.
  10. If using white chocolate, melt the white chocolate chips separately. Drizzle the melted white chocolate over the semi-sweet coated balls for decoration.
  11. Allow the chocolate coating to set completely at room temperature, or speed up the process by chilling them for 10 minutes.

Notes

  • For an even richer center, use 4 ounces of cream cheese and 4 ounces of softened cream cheese frosting instead of 8 ounces of plain cream cheese.
  • If you prefer a different coating, substitute the chocolate chips with candy melts for easier melting and setting.
  • These red velvet cake balls freeze well. Place them in an airtight container and freeze for up to three months. Thaw them in the refrigerator before serving.

Nutrition

Find it online: https://hearthbite.com/red-velvet-cake-balls-easy-no-bake-recipe/