Red Velvet Cheesecake-Stuffed Cake Balls

Ingredients

• FOR THE CAKE BALLS:
• 1 whole Red Velvet Cake Recipe Of Your Choice (See My Blog For The Recipe I Like)
• 1 package (about 16 Oz. Size) Chocolate Candy Coating Or Candy Melts
• Sprinkles Of Your Choice
• FOR THE CHEESECAKE FILLING:
• 1 package (8 Oz. Size) Cream Cheese, Softened
• 2 Tablespoons Sugar
• FOR THE CREAM CHEESE FROSTING:
• 2 ounces, weight Cream Cheese, Softened
• 2 Tablespoons Unsalted Butter, Softened
• 1-¾ cup Icing Sugar
• ½ teaspoons Vanilla Extract

Preparation Instructions

Note: A video tutorial is available on Willow Bird Baking for making these cake balls. Choose any red velvet cake recipe you like (adapted to produce just one layer), or even a box mix.

Make the cheesecake middles: While the cake you chose is baking and cooling, mix all the cheesecake filling ingredients for 3-4 minutes or until fluffy. Fill a plastic zip bag with the mixture and cut off the corner. Pipe the cheesecake mixture into small swirls on a silicone mat or wax paper. Freeze these until firm (mine only took about 45 minutes).

Make frosting: Whip cream cheese until fluffy. Mix in all other frosting ingredients and mix on medium-high speed until combined.

When cake is cooled and crumbled, start mixing frosting in. Start with about 1/2 cup of frosting and mash/stir with your fingers, pressing together to feel the texture. You’re looking to reach a playdough-like consistency. I think I used about 3/4 cup of frosting total, but the amount you use will depend on how much cake you have crumbled in your bowl.

Make cake balls: Once your cake mixture is ready and your cheesecake middles are frozen firm, you’re ready to assemble your cake balls! Take a frozen cheesecake middle and pack some cake around it. Roll it into a ball and place it on a silicone mat or wax paper. Continue until all cake balls are rolled. Chill these in the refrigerator overnight. I don’t freeze mine like some sites suggest, because I find chilling them in the fridge instead reduces cracking after I dip them.

Dip cake balls: After cake balls have chilled overnight, melt candy melts or candy coating according to the package directions. I keep my bowl of candy melts situated in a bigger bowl of hot water to keep them warm and fluid, but be careful no water gets into the melts or they’ll seize!

To dip cake balls, insert a toothpick into the center and dip them in the candy coating, using a spoon to help coat them. Then hold the cake ball over the bowl, gently bouncing and turning it to drain the excess coating off (this is how you avoid having a huge chocolate “foot”). When well-drained, gently wiggle the cake ball off the toothpick onto a sheet of wax paper and add any sprinkles. I noticed my cake balls cracking (because I used an oilier cake), so I stuck them in the fridge as soon as they were dry to prevent this (it always helps for some reason). Serve immediately or store in an airtight container in the refrigerator.

Variations:
-You can leave the cheesecake middles out of this recipe and roll the cake into a solid ball if you want traditional cake pops.
-You can use any flavor of cake (or even a cake mix) for your cake.
-You can add chopped berries to your no-bake cheesecake mixture or even add in chocolate or other flavoring to produce different flavors of cheesecake in the center.
-You can use lollipop sticks or pretzel sticks to make these into cake pops.
-You can decorate with chocolate drizzle instead of (or in addition to) sprinkles.