RED CHEESE BALLS RECIPES

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RED VELVET CHEESEBALL RECIPE - FOOD.COM



Red Velvet Cheeseball Recipe - Food.com image

I sell Arbonne skincare and at one of my parties a client servedthis appetizer. I had to ask her for the recipe

Total Time 2 hours 8 minutes

Prep Time 8 minutes

Cook Time 2 hours

Yield 1 ball, 10-12 serving(s)

Number Of Ingredients 6

8 ounces cream cheese, at room temperature
1/2 cup butter, at room temperature
1 1/2 cups red velvet cake mix, dry
2 tablespoons brown sugar
1/2 cup powdered sugar
1/2 cup mini chocolate chip

Steps:

  • In the bowl of a stand mixer, beat the cream cheese and butter until smooth. Add in the red velvet cake mix, the brown sugar and the powdered sugar. Beat until smooth and combined.
  • Turn the mixture out onto a piece of plastic wrap.
  • Wrap up into a ball and refrigerate for at least 2 hours.
  • Put the chocolate chips on a plate or in a shallow dish. Remove the cheese ball from the refrigerator and unwrap. Roll in the chocolate chips. (This might get messy!)
  • Place on a serving plate and serve with cookies or graham crackers.

Nutrition Facts : Calories 234.4, FatContent 19.6, SaturatedFatContent 11.8, CholesterolContent 49.4, SodiumContent 155.8, CarbohydrateContent 15.2, FiberContent 0.5, SugarContent 14, ProteinContent 1.8

BEST RED VELVET CHEESECAKE BITES RECIPE - HOW TO MAKE RED ...



Best Red Velvet Cheesecake Bites Recipe - How to Make Red ... image

Need an easy recipe for holiday truffles? This recipe for Red Velvet Cheesecake Bites from Delish.com is the best.

Provided by Lindsay Funston

Categories     nut-free    vegan    Christmas    baking    dessert

Total Time 2 hours

Prep Time 15 minutes

Cook Time 0S

Yield 28

Number Of Ingredients 5

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

Steps:

  • Preheat 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. In 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.  Line 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. Roll balls in red velvet cake crumbs until fully coated, then return to prepared baking sheet. Refrigerate until ready to serve. 

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