These fun no bake red velvet cake balls combine red velvet cake with cream cheese in a delicious and decadent treat that is perfect for any holiday! These red velvet cake bites will be a huge hit with both kids and adults!
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and pour the dry cake mix onto the paper, spreading it out evenly on the baking sheet.
Bake for about five minutes in the preheated oven or until the cake mix reaches 165 degrees. Let it cool completely.
15.25 OZ Red velvet cake mix
Whip the cream cheese in a medium bowl with a hand mixer until it is a smooth consistency.
8 oz block cream cheese
Once the cake mix has cooled, add it into the whipped cream cheese and beat again on medium high until fully combined. Mix until the red velvet cake crumbs and cream cheese have mixed together into almost a cookie dough texture.
Cover the bowl and place in the refrigerator to chill for 2 hours.
Line two baking sheets with parchment paper. Use a 1 1/2 tablespoon cookie scoop to get a portion of the cake ball dough and roll mixture into a ball. Place the ball onto the baking sheet. Repeat, leaving a little space in between each little ball, until you’ve rolled out all the balls.
Let the dough set at room temperature for 15 minutes.
Melt your white chocolate by either using a double boiler on the stove or by placing them into a large bowl that is microwave safe and placing in the microwave for 30 seconds on high. Once the 30 seconds is up, stir, then place back in the microwave for another 30 seconds. Repeat this until the white chocolate is completely melted.
20 oz vanilla melting wafers
Dip each of the balls of dough into the melted wafers. Tap any excess chocolate off at the top of the bowl then place back onto the parchment paper to allow the chocolate to harden.
Add sprinkles while the coating of the cake balls is still wet. If adding additional candy melt drizzles on top, melt the candy melts in the same way you melted the chocolate earlier in the microwave then drizzle on top of the candy balls either by hand or with a piping bag.
sprinkles, 1/2 Cup red candy melts
Let the chocolate set completely then serve!
Notes
Make sure to add the sprinkles before the white chocolate coating hardens or the sprinkles won’t stick. I typically like to dip one ball, add the sprinkles, then move onto the next. Or the perfect way to do this is actually with a partner (my kids love to help) – you dip while the kiddos add sprinkles on top!Store in an airtight container in the refrigerator for up to five days since these have raw cream cheese mixed into the balls! If you’d prefer that they be served at room temperate (and not chilled), take them out about 15 minutes before serving to allow them to thaw a bit before serving.