The Domestic Rebel

Everyday Ingredients, Extraordinary Desserts

Red Velvet Cheesecake Brownie Bombs

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red velvet cheesecake brownie bombs arranged in a pile on a wood background

 

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.

red velvet cheesecake brownie bombs arranged on a white plate

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.

red velvet cheesecake brownie bombs arranged on a wood background with a fork

4.8 from 4 reviews
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Red Velvet Cheesecake Brownie Bombs
Author: 
Recipe type: Bombs
Prep time: 
Cook time: 
Total time: 
Serves: 15-18
 
Creamy cheesecake center surrounded by luscious red velvet brownies. A Southern Bomb!!
Ingredients
  • 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
Instructions
  1. Preheat your oven to 350 degrees F. and liberally grease a 13x9 inch baking pan with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. Freeze the wrapped bombs for about 15 minutes to harden. While firming up, melt your Candiquik according to package directions.
  6. 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.
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red velvet cheesecake brownie bombs closeup interior of the brownie bomb on a wood background

Look how sparkly they are!  Big, rich and delicious.. kind of like Texas itself 🙂

Have a great weekend!!

xo, Hayley

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Comments

  14. 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.

    Reply

  19. 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. 😀

    Reply

  24. 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!

    Reply

  25. 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.

    Reply

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