These No-Bake Cheesecake Bites are a tasty bite-sized combo of Funfetti cake mix and cream cheese that’s coated in white chocolate and topped with colorful sprinkles. A super-easy way to make cheesecake into a mini dessert treat!
Cake Batter Cheesecake Bites
Bite sized desserts are some of my favorite dessert recipes. They make portion control so much easier and they are a great option for a quick sweet treat when you get the craving!
After I made these Cheesecake Bites, they were totally added to my list of the best bite-sized desserts! I love these because it’s a simple recipe that requires absolutely no baking.
They are delicious, and almost taste like a cake pop but are so much easier to make. They are also super cute and colorful and can be easily customized for different occasions.
Why We Love This Mini Cheesecake Bites Recipe
- Quick and easy to make
- Bite-sized dessert
- Fun and colorful
- Cheesecake dessert in a ball
- Great for any occasion – just change up the sprinkles
- Short ingredients list
- No-bake recipe
- Only 10 minute prep time
- The batter can be frozen for up 2 months
Cheesecake Bites Ingredients
- 15.25 ounce box funfetti cake mix
- 8 ounce cream cheese
- 8 ounces white almond bark (optional coating)
- Colorful sprinkles (optional topping)
How to Make Cheesecake Bites
Cheesecake Balls are easy to prep and require no baking. They do require a chill time of two hours, so I like to prep them ahead and while they are chilling run errands or do things around the house! Then, finishing them off only takes about 10 minutes.
STEP 1: Beat the cream cheese until it’s completely smooth.
STEP 2: Sprinkle dry cake mix over cream cheese and mix. Tightly cover the mixture and let it chill for at least 2 hours. Scoop the cheesecake dough using ice cream scoop.
Pro-Tip: 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.
STEP 3: Roll the chilled dough into balls and set on a baking sheet.
STEP 4: Melt the almond bark until smooth. Roll cheesecake bites in the almond bark.
STEP 5: Place bites back on the baking sheet and cover in sprinkles.
Pro-Tip: 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.
Variations / Options / Add-ins
- CAKE MIX: You can use any cake mix in place of the funfetti. You can even use brownie mix if you want to make a rich, chocolate cheesecake bite!
- CREAM CHEESE: You can use a low fat cream cheese option for this recipe. Make sure that the cream cheese is completely softened before using it in your recipe.
- ALMOND BARK: You could also use milk or dark chocolate almond bark for this recipe! You could even use a mixture of almond bark flavors and cover half in white chocolate and half in milk chocolate to have a variety!
- SPRINKLES: You can top with whatever type of sprinkles you like. It’s fun to switch them up based on the occasion. I love to use pastels for a baby shower, Easter, or holiday-themed sprinkles.
Frequently Asked Questions
Keep any leftover cheesecake bites covered in the refrigerator for up to 5 days. You can freeze the uncoated cheesecake balls for 2 months. Allow the bites to thaw, and coat and sprinkle before serving.
Flour in uncooked batter can cause sickness. It can carry bacteria. So, 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 oven for 1-2 minutes!
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.
How to Store Cheesecake Bites
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.
Other Easy No-Bake Desserts
Easy Icebox Cake | Chocolate Lasagna Recipe | Banana Split Cake | No-Bake Ice Cream Cake | No-Bake Peanut Butter Balls | Cheesecake Stuffed Strawberries | Funfetti Dip – Four Ingredient Cake Batter Dip | No-Bake Orange Creamsicle Cheesecake | Chocolate Peanut Butter Lasagna | Monster Cookie Dough Bars | Chocolate Cheesecake Bites
No Bake Cheesecake Bites
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
- 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.
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🤔