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Red Velvet Cheesecake Balls

Red Velvet Cheesecake Balls


°310 ml (1 1/4 cups) flour

°30 ml (2 tbsp.) cocoa

°5 ml (1 tsp) baking powder

°1 pinch of salt

°2 eggs

°180 ml (3/4 cup) sugar

°45 ml (3 tbsp.) margarine or softened butter

°5 ml (1 tsp) vanilla extract

°2.5 ml (1/2 tsp) white vinegar

°15 ml (1 tbsp.) red food coloring

°125 ml (1/2 cup) icing sugar+For the icing:à1 container 250 g cream cheese, softened

°250 ml (1 cup) icing sugar°5 ml (1 tsp) vanilla extract

In  bowl, mixing flour with cocoa, baking powder / salt.In another bowl, whisk the eggs with the sugar, margarine, vanilla, vinegar and coloring.Add the dry ingredients to the wet ingredients and stir until smooth.

Covering with plastic wrap & refrigerate for 2 h.Preheat the oven to 160°C (320°F).Form 24 balls using 15 ml (1 tablespoon) of dough for each one.In a bowl, place the icing sugar. Coat the balls with icing sugar.On one or two baking sheets lined with parchment paper, place the balls, spacing them 5 cm (2 in.).

Bake for 15 to 18 minutes. Remove from the oven and let cool on a wire rack.Using an electric mixer, whip cream cheese with icing sugar and vanilla until smooth.Fill a pastry bag fitted with a fluted tip with icing.Garnish the flat side of half the cookies with a rosette of frosting. Cover with the remaining cookies, flat side in. .
Enjoy !