Red Velvet Dessert Cheeseball

Jackie Barrell
by Jackie Barrell
1 Ball
45 min

Happy November! I make this during the holidays every year and there’s never any left, it’s a showstopper for any table and a must make!

Beautiful red color covered in all those chocolate chips, what could be better? Not only delicious but this can be made up to a week before and kept in fridge and on the ready for unexpected holiday visits or when you just want something special during the season!

In a bowl mix together one stick of softened butter and one brick of softened cream cheese, I do this by hand, feel free to use a mixer

Nice and creamy!

Add brown sugar, powdered sugar and the red velvet cake mix (powder) to the creamed mixture

combine well and it will turn this beautiful red color

Lay out a large piece of plastic wrap and plop the mixture in the center, pick up sides of wrap and twist at top to make a ball, refrigerate for 2 hours or overnight

Pour mini chocolate chips into a shallow bowl

Place or “plop” 😂 the cheeseball on the chips

Cover the whole ball by turning it into the chips in all sides

All done! I like to serve this with vanilla wafers.

Red Velvet Dessert Cheeseball
Recipe details
  • 1  Ball
  • Prep time: 45 Minutes Cook time: 0 Hours Total time: 45 min
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For the cheeseball
  • 1 stick softened butter
  • 1 brick softened cream cheese
  • 2 Tbsp brown sugar
  • 3/4 cup powdered sugar
  • 1 and 1/2 cups Red Velvet cake mix (powder only)
How to make the cheeseball
In a bowl, mix the softened butter and cream cheese
add to that the brown sugar, powdered sugar and cake mix powder, mix well
place that mixture in the center of a piece of plastic wrap, bring up edges and twist to make a ball
refrigerate 2 hours or overnight
Place mini chocolate chips in a shallow bowl, place ball into the chips and cover thoroughly on all sides
serve with vanilla wafers
  • Try different “dippers” for your cheeseball! Maybe pizzelles or ginger snaps!