Prepare red velvet cake according to box directions and bake in a 9×13 pan or a jelly roll pan for easy crumbling.
Bake cake according to direction on box. Let cake cool completely and crumble into tiny pieces. Set aside.
In the bowl of a stand mixer beat the cream cheese and confectioner’s sugar until combined. Add heavy cream and vanilla and mix until stiff peaks form.
Line a large baking sheet with parchment or wax paper.
Using a small cookie scoop, scoop cream cheese mixture into balls and place on prepared baking sheet. Chill this pan in the freezer for one hour.
Remove from freezer and roll cheesecake balls in red velvet crumbs until they are completely covered.
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