Red Velvet Cheeseball

Dessert dip meets party centerpiece. This red velvet cheeseball takes the idea of a savory cheese ball and flips it sweet, using dry cake mix straight from the box as the flavor base. No oven required.

Beat the softened cream cheese and butter until completely smooth before the dry red velvet cake mix, brown sugar, and powdered sugar go in. Softened is the operative word: cold cream cheese leaves lumps that won’t beat out. The mixture starts loose, which is exactly why the chill matters. At least two hours in the fridge firms it into a scoopable ball that holds its shape.

Roll the chilled ball in mini chocolate chips for a craggy, candy-studded shell. It gets messy, so work over a plate and press the chips in as you go.

Kitchen Tips

• Use the cake mix dry and unbaked, straight from the box. The cocoa and leavening are what give it that signature red velvet taste.
• If the ball is too soft to roll, pop it back in the fridge for another 30 minutes before coating.
• Make it a day ahead, then roll in chips just before serving so they stay glossy.

Variations

• Swap red velvet for chocolate or funfetti cake mix for a different color and flavor.
• Coat in crushed graham crackers, rainbow sprinkles, or chopped nuts instead of chocolate chips.

Serve with vanilla wafers, chocolate graham crackers, or pretzels for dunking.