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No Bake Cheesecake Balls are creamy, bite-sized treats made with cake mix and cream cheese. This easy no bake dessert is perfect for parties, holidays, or anytime you need a quick sweet snack.
You can also try some of my other easy no-bake treats like Butterfinger Balls, Pecan Pie Balls, or these festive Christmas Sugar Cookie Truffles for more bite-sized desserts that come together in minutes.
Ingredients Notes
- Funfetti cake mix: You can swap with vanilla, chocolate, or even brownie mix.
- Cream cheese: For the richest creamy cheesecake filling, use full-fat cream cheese. Make sure you use room-temperature cream cheese so that your mini cheesecake bites don’t have lumps.
- White almond bark: You can use white, milk, or dark chocolate chips (add 1 tbsp coconut oil per 8 oz chips for smoother coating).
- Colorful sprinkles: Or try crushed Oreos or other cookies, candy pieces, graham cracker crumbs, chopped nuts or coconut. You can also make a no-coating ball and roll it in powdered sugar or cocoa powder.
See the recipe card for full information on ingredients and quantities.
How to Make No Bake Cheesecake Balls
- Heat Treat the Cake Mix: It is important to heat treat the dry cake mix. Microwave in two 30-second intervals, stirring between. Allow the cake mix to cool completely before mixing it into the cream cheese.
- Make The Cheesecake Mixture: In a large bowl, beat the cream cheese until completely smooth. Sprinkle the dry cake mix on top and continue to mix just until incorporated. Cover and chill in the fridge for 2 hours.
- Scoop And Roll Round: Use a small cookie scoop to scoop the dough. Roll into balls and set the the bites onto the prepared baking sheet.
- Melt In The Microwave: Heat the almond bark in 30-second intervals until melted and smooth.
- Dip And Decorate: Dip the cheesecake balls in the melted candy coating and top with rainbow sprinkles.
- Serve: Store in the refrigerator until ready to serve. Enjoy!
How To Heat Treat Dry Cake Mix
- Heat treat your cake mix in the microwave – Place the dry cake mix in a microwave-safe bowl and heat in two 30-second intervals, stirring after each interval. Allow the cake mix to cool completely before mixing it into the cream cheese.
- Heat treat your cake mix in the oven – Bake your cake mix by spreading it on a parchment-lined baking sheet and baking it at 350 degrees Fahrenheit for 8-10 minutes. Allow to cool.
Recipe Tips
- Don’t Crack the Coating: Chill uncoated cheesecake bites overnight before coating. The cake mix expands and can cause the almond bark to crack if dipped too soon. You can also roll them in powdered sugar, cake mix, or sprinkles.
- Make the Mixture: Beat the cream cheese with a hand or stand mixer for the smoothest texture. Mixing by hand alone won’t give the same results.
- Dip Your Desserts: Use a fork to dip the cheesecake balls and gently tap off the extra chocolate. A toothpick helps clean the fork and slide the ball onto the baking sheet.
Serving Suggestions
- Arrange on a festive tray or dessert platter with Christmas Sugar Cookies, Grinch Fudge, or even our Christmas Crack for a holiday dessert spread.
- Place them on sticks like cake pops, using our Little Debbie Christmas Cake Balls, and serve as handheld treats.
- Pack them in decorative boxes or tins lined with parchment paper for a thoughtful homemade gift.
Proper Storage & Make Ahead Instructions
- In The Fridge: Keep any leftover cheesecake bites covered in an airtight container the refrigerator for up to 5 days.
- In The Freezer: You can freeze the uncoated cheesecake bites for 2 months. Allow the bites to thaw, and coat and sprinkle just before serving.
- Make Ahead: Prepare and chill the cheesecake mixture a day in advance before rolling and dipping.
More Cheesecake Balls Recipes
- Red velvet cheesecake balls
- Pumpkin spice cheesecake bites
- Cherry Chip Cheesecake Bites
- Carrot Cake Cheesecake Bites
If you tried this No Bake 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!!!
No Bake Cheesecake Bites
Serves — 26
No Bake Cheesecake Balls are the best combiation of Funfetti cake mix and cream cheese. Coat them in white chocolate and top with colorful sprinkles for a fun and festive treat!
Prep Time 10 minutes
Cook Time 0 minutes
Chill Time 2 hours
Total Time 2 hours 10 minutes
Ingredients
- 15.25 ounce box funfetti cake mix
- 8 ounce cream cheese softened
- 8 ounces white almond bark (optional coating)
- Colorful sprinkles (optional topping)
Instructions
- Before adding the cake mix, it is important to heat treat the dry cake mix. Pour the dry cake mix into a medium size heat safe bowl. Microwave the cake mix in 2 – 30 second intervals, stirring after each interval. Allow the cake mix to completely cool before mixing into the cream cheese.15.25 ounce box funfetti cake mix
- Using a medium size mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese for 2 – 2 ½ minutes until completely smooth.8 ounce cream cheese
- Sprinkle the dry cake mix over the top of the cream cheese. Continue to mix just until the dry cake mix is well incorporated.
- Tightly cover the cream cheese mixture and chill in the refrigerator for 2 hours.
- Line a baking sheet with parchment paper. Set it aside.
- Using a 1 tablespoon cookie scoop, scoop the cheesecake dough. Roll into a ball and set the cheesecake bites onto the prepared baking sheet. Repeat the steps.
- Using a heat safe medium size mixing bowl, heat the almond bark in the microwave in 30 second intervals until the almond bark is completely melted and smooth.8 ounces white almond bark
- Roll the cheesecake bites in the melted almond bark. Place the coated cheesecake bites on the fork and gently tap any excess coating off. You can also use the spoon to pour the almond bark over any bare spots on the cheesecake bites.
- Return the coated cheesecake bites on the prepared baking sheet, and sprinkle ½ to 1 teaspoon of the colorful sprinkles on top.Colorful sprinkles
- Once all the cheesecake bites are completely coated and sprinkled, return them to the refrigerator until ready to serve.
Jenn’s Notes
Storage:
Keep any leftover cheesecake bites covered in the refrigerator for up to 5 days. You can freeze the uncoated cheesecake bites for 2 months. Allow the bites to thaw, and coat and sprinkle before serving.
Important Notes:
- Before adding the cake mix, it is important to heat treat the dry cake mix. Pour the dry cake mix into a medium size heat safe bowl. Microwave the cake mix in two 30 second intervals, stirring after each interval. Allow the cake mix to completely cool before mixing into the cream cheese.
- You can allow the uncoated cheesecake bites to sit overnight in the refrigerator before coating. The cake mix will expand, and if you coat the bites too soon the almond bark may crack.
- You can also roll the uncoated cheesecake bites in powdered sugar, cake mix or sprinkles.
- To keep the chocolate coating from cracking, be sure to let the bites come to room temperature before dipping. The closer the bites and chocolate are in temperature will help keep them from expanding and from cracking.
Nutrition Info
Calories: 125kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 171mg | Potassium: 24mg | Fiber: 1g | Sugar: 15g | Vitamin A: 5IU | Calcium: 37mg | Iron: 1mg
Can we make these with angel food mix ?
I haven’t tried it with angel food cake mix, but it might be a bit too light and fluffy for this recipe. You could test a small batch, but I’d recommend using a regular cake mix for best texture!
Easy and beautiful!! 💖💖💖
Hi there,
So do you make the cake first or are you just using the cake mix powder?
Hi Pamela – you are just using the dry cake mix. Not actually making the cake. Be sure to heat treat the cake mix first! Enjoy!
This is an easy and lovely recipe. I have made this recipe a few times, I use metric units however my dough turns out very sticky. I end up making it work somehow. What am I doing wrong?
I am making this in SA and I am unsure if our cake mix has the same ingredients as the mixture sticks to your hands and molds.
It sounds like the difference may be in the cake mix itself. In the U.S., boxed cake mixes typically contain flour, sugar, leavening agents, and stabilizers that help bind everything together. Some international cake mixes (including those in South Africa) may have slightly different ratios of ingredients, which can make the dough wetter or stickier.
A couple of tips you can try:
– Lightly flour your hands when rolling the dough to keep it from sticking.
– If the dough feels too wet, mix in 1–2 tablespoons of flour until it firms up a bit.
– Chill the dough in the refrigerator for about 20 minutes before shaping—it often helps it hold together better.
You’re not doing anything wrong—it’s most likely just the difference in cake mixes.
Can I mix all natural food dye to change the cake?
I think that should work! I haven’t tried it, but I don’t see why not!
Could I add small strawberry pieces to this recipe?
You could probably do that, but I haven’t tested it myself. Let us know how it turns out.
Do you know the nutrition info for one of these cream cheese cake balls?
Add all the calories from the ingredients and divide by the number of servings, you made
The nutritional information can be found in the recipe card. They are approximately 125 calories. This is an approximation. It will also depend on the size you make the balls.
I cannot wait to make these. I have a booth @ a local antique store & the ladies love when I bring in something new, and I always have copies of the recipe.
I did try this recipe but mine turned out a gummy like consistency. I don’t know if I did something wrong but there isn’t much I could have did wrong. Any ideas of what could have went wrong.
simple recipe thanks for sharing, I think I’ll try this🤔