- White chocolate chips - Sprinkles - Unsalted butter - Sweetened condensed milk
Melt 2 cups of the white chocolate chips, set aside 1/2 cup. Mix the sprinkles into the remaining 1 1/2 cup. Pour into a silicone candy mold, let excess drip off.
While chocolate mold is setting up, make the ganache. Place the butter, remaining 1 cup of chocolate chips, and the condensed milk into a medium-sized microwave-safe bowl.
Pour half of the red velvet cake batter into the baking dish and spread evenly with a spatula. Dollop half of the cheesecake batter all over the top.
Microwave on high one minute. Let stand one minute. Stir until smooth and combined, this may take a few minutes. Pour into a pastry bag and cut off a very small amount off the tip.