No Bake Cheesecake Balls takes a box of cake mix and cream cheese and turns them into rich, creamy bite-sized treats. Dip them in melted chocolate, coat in colorful sprinkles, or dress them up for Christmas, mini desserts make the perfect portion-controlled, two-bite package.
Why We Love Cheesecake Balls
- No-bake simplicity: Skip the hassle of baking or water baths—this recipe is quick and effortless.
- Fun flavor combo: Combines the creamy texture of cheesecake with the sweet taste of Funfetti cake batter.
- Easy ingredients: Made with just dry cake mix and cream cheese, keeping it simple and straightforward.
- Perfect portions: Bite-sized mini cheesecakes are fun to eat and great for sharing.
- Time-saving treat: A fast and easy dessert when you’re craving cheesecake without the effort.
- Crowd-pleasing option: A playful and portable dessert everyone will love.
Ingredients For the Perfect Cheesecake Balls
- Funfetti cake mix: You can use any cake mix in place of the funfetti flavor or even use brownie mix to make a rich, chocolate cheesecake bite! To make this a gluten free recipe, check the label to ensure the mix is specifically marked as gluten-free.
- 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: If you prefer to use white or milk chocolate to coat the bites, you can melt them the same way in the microwave in place of the almond bark.
- Colorful sprinkles: It’s always fun to dress up desserts with rainbow sprinkles, graham cracker crumbs, coconut flakes, powdered sugar, or cocoa powder, crushed candy, crushed nuts, a drizzle of melted creamy peanut butter, sanding sugar, or sea salt to make them look pretty.
See the recipe card for full information on ingredients and quantities.
How to Make No Bake Cheesecake Balls: A Step-by-Step Guide
- Cook The Cake Mix: Heat treat the dry cake mix. Allow the cake mix to cool completely before mixing 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.
Serving Suggestions
These no bake cheesecake bites are perfectly portable for on-the-go treats. Grab a few and get out the door fast because once you start snacking, it’s hard to stop! They are great for any occasion. Here are some ideas to make them even more special:
Serve on a Stick: Serve your cheesecake balls on Cake Pop Sticks and display them in a foam block stand. My Birthday Cake Pops, Rainbow Cake Pops, Starbucks Cake Pops, and Grinch Cake Pops make the perfect handheld, bite-sized party treat, edible gift, or party favor.
Prepare For Holiday Platters: Arrange them on a festive tray alongside other holiday favorites like fudge, cookies, or truffles.
Give As A Gift: Pack them in decorative boxes or tins lined with parchment paper for a thoughtful homemade gift. Tie with a ribbon to add a festive touch.
Tips & Variations
- Don’t Crack the Coating: I recommend letting the uncoated cheesecake bites sit overnight in the refrigerator before coating them. The cake mix will expand, and the almond bark may crack if you coat the bites too soon. You can also roll the uncoated cheesecake bites in powdered sugar, cake mix, or sprinkles.
- Make the Mixture: Beat the cream cheese with an electric hand mixer or stand mixer. This will produce the best results compared to mixing by hand alone.
- Dip Your Desserts: The best method to coat these cheesecake balls in chocolate is to use a fork and gently tap any excess chocolate on the side of the bowl. I like to use a toothpick to remove the excess candy coating from the bottom of the fork and then gently push the ball onto the baking sheet.
- Cover With Candy: Either candy wafer melts or almond bark is the best option to coat these 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.
- Tips for Flavor Variations: 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.
Proper Storage
- 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.
More Cheesecake Balls Recipes
- Red velvet cheesecake balls
- Chocolate cheesecake balls
- Pumpkin spice cheesecake bites
- Cherry Chip Cheesecake Bites
- Carrot Cake Cheesecake Bites
- Little Debbie Christmas Cake Balls
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.
- 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.
- 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.
- 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.
- 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
Easy, colorful but time consuming and lacks flavor. I used original Philadelphia cream cheese but still didn’t taste like a cheesecake ball. It tasted like raw cookie dough. Consensus was to throw it away.
okay my mix does not seem like it’s moist enough is it okay to mix a little water into bring some moisture to it to incorporate it better or what to do
It really shouldn’t be too wet of a mixture. Check out the pictures above. Mine are crumbly but when you roll them they hold together no problem. I would be hesitant to add water to the mixture. Will they not roll into a ball?
I see some recipes like this where you mix cake mix with cream cheese but then I see other recipes that use prepared, crumbled cake mixed with cream cheese/frosting. Have you ever tried that? How do you think using prepared cake would change it?
Using the crumbled cake mix is more of a cake ball. These are more like a cheesecake texture.
Okay, I see. Thanks!
how would you make pumpkin spice flavored??
Here are 2 options for you:
https://princesspinkygirl.com/pumpkin-spice-truffles/
https://princesspinkygirl.com/pumpkin-spice-cheesecake-bites/
can you use vanilla frosting instead of the almond bark? Was gonna make for baby shower tomorrow, but have no almond bark
The vanilla frosting won’t set like the almond bark does when you coat it in chocolate. If you want them frosted rather than coated, it will be fine.
Can sugar free cake box be used instead?
I haven’t tried it, but I’m sure it would be fine
Can these be made into cake pops?
Can you freeze coated bites?
Can I use the Gluten-free funfetti cake mix for this recipe?
Why do you have to heat the cake mix? I didn’t do that. Can I still eat them? I wasn’t planning on coating them in chocolate, just rolling in sprinkles.
Nevermind. I just saw the note. I threw it all out. ☹️
When making a no-bake dessert, we need to bake the cake mix in order to kill any potential bacteria that could cause food poisoning.
You don’t have to bake the cake you just have to heat it for 1-2 minutes in the microwave.