First, bake the red velvet cake following the instructions on the cake box. Let it cool for 20-30 minutes.

In a large bowl, beat the cream cheese and sugar together until fluffy. Then add vanilla and heavy cream.

Line a pan with parchment paper.

Using a spoon or a scoop, scoop a mixture into your hand and form it into a ball. I made 32 balls.

Put it in the fridge for 5-10 mins.

Melt the white chocolate and let it cool.

Take the balls out of the fridge and cover each balls with the white chocolate. The white chocolate dries quite fast so cover a couple of balls and sprinkle it on top before covering the others.

Enjoy!