0 from 15 votes
No Bake Red Velvet Cake Balls
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!
Prep Time
1 hr
Chill Time
2 hrs
Total Time
3 hrs
Servings: 20 balls
Calories: 179 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 15.25 OZ red velvet cake mix
- 8 oz Block Cream Cheese softened
- 20 oz vanilla melting wafers
- Sprinkles optional
- ½ Cup red candy melts optional
Instructions
- 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.
- Whip the cream cheese in a medium bowl with a hand mixer until it is a smooth consistency.
- 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.
- 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.
- Let the chocolate set completely then serve!
Cup of Yum
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.
Nutrition Information
Calories
179kcal
(9%)
Carbohydrates
26g
(9%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
1mg
(0%)
Sodium
273mg
(11%)
Potassium
103mg
(3%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
7IU
(0%)
Calcium
72mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20balls
Amount Per Serving
Calories 179
% Daily Value*
| Calories | 179kcal | 9% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 273mg | 11% |
| Potassium | 103mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 7IU | 0% |
| Calcium | 72mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.