Description
Red Velvet Snowballs are no-bake, bite-sized treats with a creamy cheesecake center wrapped in soft red velvet cookie dough and rolled in crumbs and powdered sugar. They are festive, easy to make, and perfect for holidays, parties, or anytime you want a fun red velvet dessert.
Ingredients
Scale
- For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy cream or milk, as needed
- For the Red Velvet Coating:
- 2 cups finely crumbled red velvet cake or red velvet cookies
- 4 oz cream cheese, softened
- 3 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- For Rolling and Garnish:
- 1 cup additional red velvet crumbs, for coating
- 1/4 cup powdered sugar, for dusting
Instructions
- Make the Cheesecake Filling: In a medium bowl, beat together the 8 oz cream cheese, 1/2 cup powdered sugar, and 1 teaspoon vanilla until smooth and creamy. Add 1–2 tablespoons of heavy cream or milk, a little at a time, until the mixture is thick but scoopable.
- Form the Filling Centers: Using a teaspoon or small cookie scoop, portion the filling into small mounds and roll into balls. Place them on a parchment-lined baking sheet. Freeze for 15–20 minutes, or until firm enough to handle.
- Prepare the Red Velvet Dough: In a separate bowl, beat together 4 oz softened cream cheese and 3 tablespoons softened butter until smooth. Add 1 cup powdered sugar, 1 teaspoon vanilla, and a pinch of salt. Mix until creamy. Stir in 2 cups finely crumbled red velvet cake or cookies until a soft dough forms. If the dough is too sticky, add more crumbs; if it feels dry, add 1 teaspoon of milk at a time.
- Wrap the Filling: Scoop about 1 tablespoon of red velvet dough and flatten it in your palm. Place a chilled cheesecake ball in the center and gently wrap the dough around it, pinching to seal. Roll between your hands to create a smooth, round ball. Repeat with remaining dough and filling.
- Coat the Snowballs: Add the extra red velvet crumbs to a shallow bowl. Roll each ball in the crumbs until completely coated. Place them back onto the parchment-lined baking sheet.
- Chill to Set: Refrigerate the coated snowballs for at least 30 minutes to firm up and let the flavors meld.
- Finish and Serve: Just before serving, dust the tops lightly with powdered sugar to give them a snow-dusted look. Serve chilled or slightly cool from the fridge.
- Storage: Store Red Velvet Snowballs in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months. Dust with fresh powdered sugar after thawing if desired.
Notes
For neat, even snowballs, use a small cookie scoop for both the filling and the red velvet dough. If the dough sticks to your hands, lightly chill it or rub your palms with a tiny bit of powdered sugar. You can use leftover red velvet cupcakes, cake layers, or soft cookies for the crumbs. For a festive twist, drizzle the chilled snowballs with melted white chocolate or roll them in shredded coconut for extra “snow.”
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 snowball
- Calories: 140
- Sugar: 12g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg