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The Ultimate Easy No-Bake Red Velvet Cake Balls with Cream Cheese Center & Chocolate Dip

A close-up of several chocolate-dipped red velvet cake balls, one cut open showing the cream cheese center.
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Make these simple, bite-sized red velvet cake balls. They use a cake mix hack for moist results and feature a creamy center, all coated in smooth chocolate. Perfect for parties or quick holiday treats.

Ingredients

Scale
  • 1 box (15.25 oz) red velvet cake mix
  • Ingredients listed on cake mix box for cake (usually eggs, oil, water)
  • 1 container (8 oz) cream cheese frosting (store-bought is fine)
  • 12 oz white chocolate melting wafers or milk chocolate chips
  • 1 teaspoon coconut oil or shortening (optional, for smoother dipping)

Instructions

  1. Prepare the red velvet cake according to the package directions, but reduce the liquid slightly to ensure a very moist, dense cake. Bake the cake in a 9×13 inch pan.
  2. Let the cake cool completely on a wire rack.
  3. Crumble the cooled cake into a large bowl, removing any overly browned edges. You want fine crumbs.
  4. Add the entire container of cream cheese frosting to the cake crumbs. Mix well with a spatula or clean hands until a thick, uniform dough forms.
  5. Roll the mixture into small, uniform balls, about 1 inch in diameter. Place them on a parchment-lined baking sheet.
  6. Chill the cake balls in the refrigerator for at least 30 minutes to firm them up. This prevents them from falling apart during dipping.
  7. Melt the chocolate wafers according to package directions. If using chips, melt them with the coconut oil or shortening in a microwave-safe bowl in 30-second intervals, stirring until smooth.
  8. Dip each chilled cake ball into the melted chocolate, ensuring it is fully coated. Use a fork or dipping tool to lift it out, tapping the fork gently against the side of the bowl to remove excess chocolate.
  9. Return the coated cake balls to the parchment-lined sheet.
  10. If desired, drizzle with contrasting chocolate or add sprinkles immediately before the coating sets.
  11. Allow the chocolate coating to set completely at room temperature or chill briefly until firm.

Notes

  • For an even richer center, use 8 oz of softened cream cheese mixed with 1/2 cup of powdered sugar instead of store-bought frosting.
  • If you want a true no-bake recipe, you can use crumbled store-bought red velvet cake or brownies instead of baking the mix.
  • To make these cheesecake bites, substitute half of the frosting with softened cream cheese.
  • If the chocolate is too thick, add a small amount of coconut oil to thin it for easier dipping.

Nutrition

Find it online: https://miameal.com/red-velvet-cake-balls-recipe/