You HAD to know this was coming.
Since my creation of the original, and the party version, and the peanut buttah lovah version, I had to do a red velvet one for all you velvet people out there.
Hey, if it ain’t broke, don’t fix it, y’all.
Having just returned from Texas, I am feeling all kinds of Southern in my blood. I’m craving fried chicken more than a normal person should, I kind of want a pair of cowboy boots, and lately I cannot stop singing Carrie Underwood. Color me obsessed with the South.
I know Southern people have a thing for red velvet, so I decided to bring the South to uh, my mouth. Sorry, I can’t help but make bad puns whenever humanly possible.
Now normally, I’m not a big red velvet kinda girl. Funfetti, lemon, strawberry and plain ol’ white kinda rule my cakey heart. But when red velvet is sandwiched around a glorious chunk of creamy cheesecake, then coated in white chocolate and sprinkled with edible gold stars, I kinda have to make some room in my heart for something this special.
You better make room, too. They aren’t called ‘bombs’ for nothing.
- 1 small cheesecake, baked and cooled (I used about a 6" one I found at the store)
- 1 box red velvet cake mix
- 2 eggs
- ½ cup oil
- 1 pkg vanilla Candiquik
- Edible gold stars or sprinkles
- Preheat your oven to 350 degrees F. and liberally grease a 13x9 inch baking pan with cooking spray.
- In a large bowl, combine the cake mix, eggs and oil until blended. Pour the mixture evenly into the prepared pan and bake for approx. 15-17 minutes or until center is set and edges are lightly browned. Cool completely.
- Meanwhile, while bars are baking + cooling, take a cookie dough scoop and carve out chunks of the cheesecake with it into Tablespoon-sized balls. Place the cheesecake balls on a foil-lined baking sheet and freeze them for about 2 hours or until firm.
- Cut your bars into approx. 1" sized squares; discard the rough edges of the bars. Take a square in the palm of your hand and gently flatten it. Wrap the flattened red velvet square around the cheesecake ball to cover it. If it doesn't cover it completely, no biggie--just try to wrap it around as much as you can.
- Freeze the wrapped bombs for about 15 minutes to harden. While firming up, melt your Candiquik according to package directions.
- Dip the bombs into the white chocolate, allowing excess to drip off; return to the foil-lined sheet. Sprinkle immediately with sprinkles or gold stars, if you'd like. Store airtight in the fridge or freezer.
Look how sparkly they are! Big, rich and delicious.. kind of like Texas itself 🙂
Have a great weekend!!
Um…..YUM!! These are awesome Hayley!
Heather @ Snookie's Cakes says
I can’t even form a coherent thought right now.
Just know your pun was not wasted on me. I giggled.
Ashley @ Kitchen Meets Girl says
Okay, you know I’m not normally a red velvet fan either, but these look kinda awesome! Actually, really super-duper awesome.
Kayle (The Cooking Actress) says
You’re so cute lol
Erin @ The Spiffy Cookie says
You rock. Love the stars on top too!
Georgia @ The Comfort of Cooking says
Oh good lordy! I’m obsessed with these!
Jennifer @ Not Your Momma's Cookie says
Oh geez. As a Southerner, I’m totally in love with these for sure!
Julianne @ Beyond Frosting says
Yes, I love this! Cheesecak rocks my world.
Julianne @ Beyond Frosting says
Elizabeth @ Confessions of a Baking Queen says
I could make room for a few of these babies!!! And carrie underwood and me are like BFF, she just doesn’t know it yet 😉
sally @ sallys baking addiction says
Drooling!! Love cheesecake and red velvet and your brownie bomb creations. 🙂 Have a good weekend Hayleyyyy!
Pamela @ Brooklyn Farm Girl says
Totally into these, and totally into fried chicken! 🙂
Ruby @ The Ruby Red Apron says
Totally yum! Love red velvet, cheesecake, and brownies!
Mimi @ Culinary Couture says
Not only did I see this coming, but I was WAITING for it! I love all your bomb creations!
Lisa @ Wine & Glue says
Dude. Can we both get cowboy boots?? I’ve super been wanting someone, but I need someone to take the plunge with. I’m thinking that cute cowboy boots will offset the not so cute gut I have going on. These looking amazing, btw! I’m not a major fan of red velvet either, but yeah, I want these.
Cathy Pollak @ Noble Pig says
Love the Candiquik, makes it so easy! These are just one of those throw your head back in yum desserts.
Dorothy @ Crazy for Crust says
Ooooh. I really, really love this version. You’re amazing!!
Trish - Mom On Timeout says
Wow, these are totally da bomb Haley! My jokes aren’t as good as yours 😉 Seriously, though, AWESOME! I want one or five of those in my mouth ASAP.
Nicole @ Young, Broke and Hungry says
I am so happy you did a red velvet version! They look amazing with a capitol a.
Jess @ On Sugar Mountain says
Hayley I don’t even know how to respond except in the following manner:
OMG LOOK AT THOSE CRAZY BROWNIE BOMBS THEY HAVE CHEESECAKE ANDDDD RED VELVET I WANT TO GOBBLE THEM ALLLL!
Ahem. I love these truffles. 😀
rebecca at thisfineday says
I want to skip making dinner to make these instead!! I love all of the ingredients and can’t imagine the wonderfulness of it all together. Thank you!!
Nicky @ Pink Recipe Box says
Oh my worrrrd! I knew when I read the title these would be amazing. Pinning! 🙂
they look really yummy yummy
they look really yummy
While this might sound silly, most cheesecake has a graham cracker crumb crust. Did you use the crust to make the balls, too, or simply the cheesecake “guts.”? Thanks! Can’t. Wait!
These are heavenly and so satisfying to eat and make:) Definitely look festive for this time of year and impressive. I found the red velvet crumbled when I tried to wrap the cheesecake so I added a little water whilst I flattened the red velvet and squished it on. The water really helped it to stick.
You keep referring to “bar” in the recipe. What are you referring to?
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