Red Velvet Cheesecake Mummy Truffles

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5Made this recipe

Serves: 8-10

Prep Time: 15 minutes

Cook Time: 36 minutes

About Red Velvet Cheesecake Mummy Truffles

Get ready to sink your teeth into our spooky and scrumptious Red Velvet Cheesecake Mummy Truffles! These adorable and delectable treats are the perfect addition to your Halloween party spread. With a velvety red velvet cheesecake center, enrobed in a smooth white chocolate shell and decorated to resemble cute mummies, these truffles are a fusion of flavors and fun. Whether you’re a baking enthusiast looking for a new creative project or simply craving a taste of the season, these mummy truffles will captivate your taste buds and add a touch of whimsy to your Halloween festivities.


1 (15.2-ounce) box red velvet cake mix

1 1/4 cups milk

1/2 cup (1 stick) unsalted butter, melted and cooled, plus more for greasing

3 large eggs

1 (8-ounce) package cream cheese, room temperature

1 (16-ounce) bag white chocolate chips

1/4 cup small candy eyeballs


01Preheat oven to 350 F and grease a 9 x 13 baking pan with butter. Mix cake mix, milk, butter and eggs in large bowl until smooth. Pour batter evenly into prepared pan. Bake until toothpick inserted into the center comes out clean, about 30 to 35 minutes. Transfer to wire rack and let cool completely.
02Crumble cake into large bowl. Add cream cheese and mix until fully combined.
03Using a heaping tablespoon at a time, form cake mixture into balls and transfer to baking sheet lined with parchment paper. Repeat with the remaining mixture. Refrigerate until firm, about 30 minutes.
04Meanwhile, microwave chocolate chips in medium microwave-safe bowl in 30-second increments, stirring between each increment until melted and smooth.
05Dip each ball into melted chocolate using a fork. Return chocolate covered balls to baking sheet. Drizzle remaining chocolate over each ball. Place 2 candy eyeballs on top of each ball. Allow to harden completely at room temperature. Keep refrigerated until ready to serve.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.