Red Velvet Cheesecake Bombs: Gooey, Creamy, and Air-Fried to Perfection

A rich red velvet shell with a creamy cheesecake center, air-fried until golden and dusted with powdered sugar—these dessert bombs are pure indulgence in every bite

Introduction: A Dessert That’s as Fun as It Sounds

If you’re a fan of red velvet cake and cheesecake (and let’s be honest—who isn’t?), these Red Velvet Cheesecake Bombs are about to become your new favorite treat. They’re soft, rich, and slightly crisp on the outside, with a creamy, tangy cheesecake center that melts in your mouth. And the best part? They’re made in the air fryer, so you get all the indulgence with none of the deep-frying mess.

Perfect for Valentine’s Day, birthdays, or just a cozy night in, these bombs are quick to make, easy to customize, and guaranteed to impress. Whether you serve them warm with a dusting of powdered sugar or chilled for a fudgy bite, they’re a dessert dream come true.

Ingredients Breakdown

Let’s take a closer look at what makes these bombs so irresistible:

Base & Filling:

• Red velvet cake mix (1 cup)
  Adds rich cocoa flavor and that signature red hue.
• Cream cheese (½ cup, softened)
  The creamy heart of each bomb—tangy and smooth.
• Granulated sugar (¼ cup)
  Sweetens the cream cheese and balances the cocoa.
• Vanilla extract (1 tsp)
  Adds warmth and depth to the filling.
• Egg (1 large)
  Binds the dough and adds richness.

Dry Ingredients:

• All-purpose flour (¼ cup)
  Helps firm up the dough for shaping.
• Baking powder (½ tsp)
  Adds a little lift and softness.
• Salt (¼ tsp)
  Balances sweetness and enhances flavor.
• Cocoa powder (1 tbsp)
  Deepens the chocolate flavor and complements the red velvet.
• Chocolate chips (¼ cup)
  Add melty pockets of chocolate throughout.

Finishing Touch:

• Powdered sugar (1 tbsp)
  Lightly dusted on top for a sweet, bakery-style finish.

Optional: Add a drizzle of cream cheese glaze or melted chocolate for extra flair.

Equipment Needed

• Mixing bowl
• Hand mixer or whisk
• Cookie scoop or spoon
• Air fryer
• Parchment paper
• Cooling rack
• Sifter or fine mesh strainer (for powdered sugar)

Tip: Chill the dough slightly if it’s too sticky to handle.

Step-by-Step Instructions

Step 1: Make the Dough

In a mixing bowl:

• Combine red velvet cake mix, softened cream cheese, sugar, vanilla extract, and egg.

Mix until smooth and creamy.

Add flour, baking powder, salt, cocoa powder, and chocolate chips.

Stir until just combined—don’t overmix.

Tip: Dough should be soft but scoopable. Chill for 10 minutes if needed.

Step 2: Shape the Bombs

Line your air fryer basket with parchment paper.

Use a cookie scoop or spoon to form 12 evenly sized balls.

Place them in the basket, leaving space between each for air circulation.

Optional: Flatten slightly for a more cookie-like texture.

Step 3: Air Fry

Air fry at 320°F (160°C) for 8–10 minutes, or until:

• Tops are slightly cracked
• Edges are set
• Centers are soft but not raw

Let cool for 5 minutes before handling.

Tip: Work in batches if needed to avoid overcrowding.

Step 4: Finish and Serve

Dust warm bombs with powdered sugar using a sifter or fine mesh strainer.

Serve warm for a gooey center, or chill for a fudgy, truffle-like texture.

Presentation Tip: Serve on a cake stand or in mini cupcake liners for a party-ready look.

Serving Suggestions

Perfect for:

• Valentine’s Day
• Dessert platters
• Bake sales
• Late-night cravings

Pair with:

• Hot cocoa
• Espresso or cappuccino
• Vanilla ice cream
• Fresh berries

Yields:

• 12 cheesecake bombs

Tip: Store leftovers in the fridge and reheat in the air fryer for 2–3 minutes.

Variations to Try

Want to make them your own? Try these delicious twists:

Double Chocolate

Use chocolate cake mix and white chocolate chips.

Strawberry Cheesecake

Add freeze-dried strawberries to the dough or filling.

Coconut Cream

Add shredded coconut and swap vanilla for coconut extract.

Vegan Version

Use plant-based cream cheese, egg substitute, and dairy-free chocolate chips.

Stuffed Center

Wrap dough around a frozen cream cheese cube for a molten center.

Storage and Make-Ahead Tips

• Make-Ahead: Prepare dough and refrigerate up to 2 days in advance.
• Refrigerate: Store baked bombs in airtight container for up to 5 days.
• Freeze: Freeze unbaked dough balls for up to 1 month. Air fry from frozen, adding 1–2 minutes.

Tip: Let frozen dough sit at room temp for 5 minutes before air frying for even cooking.

Nutrition Notes (Per Bomb)

• Calories: ~150
• Protein: ~2g
• Carbohydrates: ~20g
• Fat: ~7g
• Sugar: ~12g
• Sodium: ~120mg
• Fiber: ~1g

These bombs are:

• Soft and gooey
• Sweet and tangy
• Quick and easy
• Perfect for sharing

Final Thoughts

These Red Velvet Cheesecake Bombs are more than just a dessert—they’re a bite-sized celebration of everything we love about red velvet and cheesecake. Whether you’re baking for a special occasion or just treating yourself, they’re guaranteed to bring joy in every bite.