No bake Surprise Inside Cheesecake Bites offers a delightful twist on a classic cheesecake bite treat. They’re quick to prepare using funfetti cake mix with a hidden Reese’s cup inside. Perfect for parties, gifts, or just a treat for yourself.
Funfetti Cheesecake Bites Stuffed with Reese’s
Our super easy Surprise Inside Cheesecake Bites recipe begins with a box of dry cake mix (no eggs, oil, butter, or baking needed!) that’s blended with cream cheese, then rolled into round Reese’s stuffed mini cheesecakes and covered in a decorated candy coating.
Biting into these no bake cheesecake balls reveals a surprise Reese’s chocolate peanut butter cup hidden beneath the sprinkles and chocolate coating.
When you want to merge the texture of a full-size cheesecake with the vanilla taste of Funfetti, but you don’t want to cook a graham cracker crust or bake the batter. These mini cheesecake balls offer a simple shortcut solution – a fast and fun way to prepare perfectly portioned finger food in a two-bite package.
Why We Love No Bake Cake Bites Recipes
- Quick and easy to make.
- Uses a handful of simple ingredients.
- No Bake peanut butter cup stuffed desserts are fun to eat!
- Single-serving snacks are pre-portioned and portable.
- Funfetti bites turn a box of cake mix into a deliciously decadent sweet, colorful truffle treat.
- Perfect for a birthday party, dessert platter, cookie exchange, or gift giving.
Surprise Inside Cheesecake Bites Ingredients
- Funfetti cake mix
- Cream cheese
- Vanilla
- Rainbow sprinkles
- Mini Reese’s peanut butter cups
- White chocolate melting wafers
- Crisco shortening
See the recipe card for full information on ingredients and quantities.
Substitutions and Additions
- Decorate Your Dessert: Before the white chocolate coating begins to set, you can top your truffles with cookie crumbs, crushed candy, colorful sprinkles, crushed nuts, a drizzle of melted creamy peanut butter, sanding sugar, or sea salt.
- Choose Your Chocolate: Chocolate melting wafers or candy melts is the best option to coat your cheesecake bites because they create a smooth texture. However, if you choose to use chocolate chips, you will need to add 1 tbsp of coconut oil to each 8 oz of chocolate chips you’re melting for a smooth finish.
- Change The Cake Flavor: This versatile recipe can be used with your favorite cake mix flavor. You can try vanilla or yellow cake mix, chocolate, or any flavor you prefer. Check out my Cherry Chip Cheesecake Bites, Carrot Cake Cheesecake Bites, and Red Velvet Cheesecake Bites for similar recipes with different flavor combinations.
How to Make Surprise Inside Cheesecake Bites
- Make The Cheesecake Mixture: Combine cake mix, cream cheese, and vanilla extract until the mixture is thick and dough-like. Add the sprinkles and massage in by hand.
PRO-TIP: Heat treat your cake mix before mixing together. See instructions on how to heat treat below! - Scoop And Stuff: Scoop the dough and roll into balls. Gently flatten each ball and place a Reese cup, larger face down, in the center of each. Scoop more dough, roll into a ball, and flatten before placing that piece on top of the Reese cup.
Pro Tip: I fit 18 balls on a 11×17 baking sheet - Roll Round: Pinch the edges of the dough around the exposed Reese cup and roll the mixture into a smooth round ball. Chill in the refrigerator for 2 hours.
- Melt: Melt the wafers in the microwave for 1 minute, stir, and add the crisco shortening. Continue heating in 30 second intervals until the wafers are silky smooth.
- Dip And Decorate: Dip and roll each ball in the melted chocolate to cover completely. Top with sprinkles.
- Serve: Cool in the fridge for an additional 30 minutes before serving. Enjoy!
Why Heat Treat The Dry Cake Mix
Flour in uncooked cake batter can cause sickness because it often carries bacteria. Therefore, a quick heat treatment is needed to ensure that those germs are killed off. It’s super easy to do this by placing it in the microwave or in the oven.
- To heat treat the cake mix in the microwave: Microwave the cake mix in a microwave-safe bowl for (2) 30-second intervals, stirring in between. Allow the cake mix to come to room temperature before using.
- To heat treat the cake mix in the oven: Place the cake mix on a large cookie sheet prepared with parchment paper. Evenly spread your cake mix out to cover the entire sheet. Cook cake mix at 350 degrees Fahrenheit for 5 minutes and allow it to come to room temperature before use.
Tips For Making the Best Cheesecake Bites
- These balls are best served chilled.
- I prefer using full-fat cream cheese for this recipe because I think it gives these treats the most flavor and richness. Reduced fat would still work ok, but they may not be as rich tasting.
- I recommend you take your cream cheese out of the refrigerator for at least an hour before making your cheesecake mixture. Allowing it to soften to room temperature makes for the creamiest of fillings.
- When making the balls, it helps to hold the dough and Reese cup “sandwich” in your fist, balling your fist up to enclose the dough, and then round the balls.
- Adding sprinkles to the funfetti cake mix gives these balls and elevated funfetti look and feel.
How to Store Cheesecake Bites
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 5 days
- To Freeze: You can freeze the uncoated cheesecake bites for up to 2 months. Allow the cheesecake bites to thaw overnight in the refrigerator before coating.
More Easy Cheesecake Recipes
Other Easy Dessert Recipes
- Peanut Butter Stuffed Cookies
- Cheesecake Stuffed Strawberries
- Secret Kiss Cookies
- Cinnamon Sugar Cheesecake Bars
- Boston Cream Pie Cookie Cups
If you tried this Surprise Inside Cheesecake Balls Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!
Surprise Inside Cheesecake Bites
Serves — 18
No bake Surprise Inside Cheesecake Bites makes the cutest small-sized cake balls with a Reese's cup hidden in the middle.
Prep Time 30 minutes
Cook Time 0 minutes
Chill Time 2 hours 30 minutes
Total Time 3 hours
Ingredients
- 1 box funfetti cake mix heat treated (see notes)
- 8 ounces block cream cheese softened
- 1 teaspoon vanilla extract
- 1 cup rainbow sprinkles divided
- 18 mini Reese Cups
- 2 cups white chocolate melting wafers
- 1 tablespoon crisco
Instructions
- Prepare a large baking sheet with parchment paper. Set aside.
- Heat treat the cake mix. See instructions in notes section.
- In a large mixing bowl, combine cake mix, cream cheese, and vanilla extract using an electric hand mixer. Mix for 2-3 minutes until fully combined and thick. The consistency will be dough-like.1 box funfetti cake mix, 8 ounces block cream cheese, 1 teaspoon vanilla extract
- Add in about ¾ cup sprinkles and massage in by hand.1 cup rainbow sprinkles
- Use a ½ tablespoon measuring spoon to scoop the dough from the bowl and roll into a smooth rough ball. Do this until you can fill up the baking sheet (I fit 18 balls on a 11×17 baking sheet). When all the balls are on the sheet, use two finger to gently flatten each ball.
- Place an unwrapped Reese cup, larger face down, in the center of each flattened ball.18 mini Reese Cups
- Scoop additional ½ tablespoon pieces from the bowl, round into a smooth ball and then flatten in between the palms of your hands before placing that piece on top of the Reese cup. Repeat until all Reese Cups have a top piece.
- Using your hands, squish the edges of the dough around the exposed Reese cup. Pinch the Reese cup inside the dough with your fingers until you can roll the mixture into a smooth ball in between the palms of your hands. Repeat for each one before placing inside the refrigerator to chill for 2 hours.
- Near the end of the chill time, begin preparing the melting chocolate. Add chocolate wafers to a microwave safe bowl. Heat for 1 minute on 50% power. Stir and add in crisco. Return to the microwave and continue heating in 30 second bursts, stirring in between, until the chocolate is silky smooth.2 cups white chocolate melting wafers, 1 tablespoon crisco
- Remove the baking sheet from the refrigerator. Using two forks, or dipping tools, dip each ball into the chocolate, covering it completely. Allow the excess chocolate to drip off (be sure to scrape the bottoms of your forks/tools for excess chocolate too) before placing the chocolate covered ball back onto the baking sheet. Immediately top with sprinkles. Repeat this process for each ball.
- Place balls back inside the refrigerator to chill for about 30 minutes before serving.
Jenn’s Notes
Storage:
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- To Freeze: You can freeze the un-coated cheesecake bites for up to 2 months. Allow the cheesecake bites to thaw overnight in the refrigerator before coating.
- These balls are best served chilled.
- I prefer using full-fat cream cheese for this recipe because I think it gives these treats the most flavor and richness. Reduced fat would still work ok, but they may not be as rich tasting.
- I recommend you take your cream cheese out of the refrigerator for at least an hour before making your cheesecake mixture. Allowing it to soften to room temperature makes for the creamiest of fillings.
- When making the balls, it helps to hold the dough and Reese cup “sandwich” in your fist, balling your fist up to enclose the dough, and then round the balls.
- Adding sprinkles to the funfetti cake mix gives these balls and elevated funfetti look and feel.
- MICROWAVE INSTRUCTIONS for heat treating cake mix: To heat treat the cake mix, microwave the cake mix in a microwave safe bowl for (2) 30-second intervals stirring in between. Allow the cake mix to come to room temperature before using.
- OVEN INSTRUCTIONS for heat treating cake mix: place cake mix on a large cookie sheet prepared with parchment paper. Evenly spread your cake mix out to cover the entire sheet. Cook cake mix at 350 degrees for 5 minutes and allow it to come to room temperature before use.
Nutrition Info
Calories: 245kcal | Carbohydrates: 39g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 2mg | Sodium: 279mg | Potassium: 59mg | Fiber: 1g | Sugar: 31g | Vitamin A: 11IU | Vitamin C: 0.02mg | Calcium: 59mg | Iron: 0.5mg
