Thursday Cheeseball


If there’s one word to describe this cheeseball, it’s eager. It knows the weekend’s just around the corner and that it has some big plans. There’s a girl at the office that seems fun and cool—but not, like, mean cool, you know?—and maybe she’d be down to hit up the film festival this weekend. Plus, this is supposed to be when that new band is doing a midnight album drop by throwing out demos under the bridge. Should be sick.

Basically, this cheeseball wants to do and see it all. It just has to get through the rest of the week first. So we’re gonna sweeten up your Thursday with our Red Velvet Cheeseball, which combines all the luxury of both a cheesecake and a red velvet cupcake with the celebratory nature of a cheeseball. You’ll feel like you’re already on weekend time.

Red Velvet Cheeseball

8 ounces cream cheese, at room temperature
1/2 cup butter, at room temperature
1 1/2 cups red velvet cake mix, dry
2 tablespoons brown sugar
1/2 cup powdered sugar
1/2 cup mini chocolate chips
Assorted cookies and crackers

In a stand mixer or bowl if you’re not feeling too fancy, beat the cream cheese and butter until smooth. Add in the red velvet cake mix, the brown sugar and the powdered sugar. Beat until smooth and properly mixed. No, stop it, don’t eat it with your fingers now or you won’t have enough later. Resist.

Transfer your whipped cheese magic onto plastic wrap. Wrap up into a ball and refrigerate for at least two hours.

Put the chocolate chips on a plate or in a shallow dish. Remove the cheese ball from the refrigerator and unwrap. Roll in the chocolate chips. Place on a serving plate and serve with cookies or graham crackers. Before you realize it, you’ll already have made it to Friday. You’re welcome.

Post by Bailey James. Recipe from 

*We at Silver Spork believe a cheeseball is a single beautiful object that is only truly captured by deleting the space between “cheese” and “ball.”