Lindsay Funston is the former Executive Editor at Delish, where she managed all food, culture, video and social content. She had worn many hats at the brand over the years: traveling the country in pursuit of pickles, creating gravity-defying "cheese pulls", and almost burning down the Delish kitchen with marshmallow cupcakes.
Covered in red velvet cake crumbs, these sweet cheesecake balls are the perfect small bite for any holiday party.
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- Yields:
- 28
- Prep Time:
- 15 mins
- Total Time:
- 2 hrs
Ingredients
- 1
box red velvet cake mix, plus ingredients called for on box
- 2
(8-oz.) blocks cream cheese, softened
- 1/2 c.
powdered sugar
- 2 tbsp.
heavy cream
- 1 tsp.
pure vanilla extract
- Nutrition Information
- Calories3860 Fat185 gSaturated fat103 gTrans fat1 gCholesterol540 mgSodium5483 mgCarbohydrates503 gFiber6 gSugar301 gProtein47 gVitamin D3 mcgCalcium1571 mgIron13 mgPotassium902 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1Preheat oven to 350º and line a muffin pan with cupcake liners. Prepare red velvet cake batter according to box directions. Divide batter among liners and bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Let cool completely. Break 4 cupcakes into small crumbs. Save remaining cakes for another use.
- Step 2In a large bowl using a hand mixer, beat cream cheese and powdered sugar until light and fluffy. Add heavy cream and vanilla and beat until stiff peaks form.
- Step 3Line a large baking sheet with parchment. Using a small cookie scoop, scoop cream cheese mixture into balls and place on prepared baking sheet. Transfer to the freezer to chill, 1 hour.
- Step 4Roll balls in red velvet cake crumbs until fully coated, then return to prepared baking sheet. Refrigerate until ready to serve.
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