Description
Red Velvet Cheesecake Truffle Bombs are delectable treats combining the rich flavors of red velvet cake and creamy cheesecake, perfect for any indulgent occasion.
Ingredients
Scale
- 8 oz (225 g) cream cheese, softened
- ¼ cup (60 g) powdered sugar
- ½ tsp vanilla extract
- 2 cups (about 10 oz) red velvet cake crumbs
- ½ cup (120 ml) red candy melts or white chocolate, melted
- 2 tbsp heavy cream (optional, for smooth coating)
- 1½ cups crushed red velvet cookie crumbs or fine cake crumbs
- ½ cup red sanding sugar (optional, for extra crunch and sparkle)
Instructions
- In a small bowl, beat together cream cheese, powdered sugar, and vanilla until smooth and creamy.
- Scoop 1 tsp portions and roll into small balls.
- Freeze for 20–25 minutes until firm.
- Crumble the red velvet cake into a large bowl.
- Add melted candy melts or white chocolate and mix until the texture is soft but moldable (like cookie dough).
- If too dry, add 1–2 tablespoons of heavy cream.
- Flatten about 1½ tbsp of the red velvet mixture in your palm.
- Place one cheesecake ball in the center and wrap the red velvet around it, sealing completely.
- Roll between your palms to form a smooth sphere.
- Repeat with all cheesecake centers.
- Roll each truffle in crushed red velvet crumbs (or a mix of crumbs + red sugar) to coat evenly.
- Chill for at least 1 hour before serving to firm up.
- Plate the truffles and top with whipped cream or frosting swirl.
- Sprinkle extra red velvet crumbs for decoration.
Notes
- These truffles can be made ahead of time and stored in the refrigerator.
- For a richer flavor, use cream cheese at room temperature.
- Feel free to customize the coating with different types of sprinkles or toppings.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 150
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg