Preheat your oven and bake the red velvet cake as per the box instructions, mixing together the water, vegetable oil, and eggs. Let it cool completely so it’s easier to crumble.

Once cooled, take the cake and crumble it into fine pieces using your hands or a fork. You want a nice, even texture for rolling!

In another bowl, beat the softened cream cheese with the confectioner’s sugar until it’s smooth and creamy. This will be the delicious center of your cheesecake balls.

Add heavy cream and vanilla extract to the cream cheese mixture. Whip until stiff peaks form, creating a rich filling that’s irresistible!

Line a baking sheet with parchment or wax paper. This will help prevent sticking when the cheesecake balls are placed on it.

Use a cookie scoop to portion out the cheesecake mixture. Roll each portion into small balls and place them on the lined baking sheet.

Freeze the cheesecake balls for about 1 hour or until they are firm. This makes them easier to handle when rolling in the cake crumbs.

Once chilled, roll each ball in the crumbled red velvet cake until they are fully coated. This adds a lovely texture to each bite!

Keep the coated cheesecake balls in the refrigerator until you’re ready to serve. They taste best chilled and are sure to impress!