Easy No-Bake Cheesecake Balls

These no-bake cheesecake balls are made with Funfetti cake mix and cream cheese, rolled into bites, and coated in white almond bark. No oven, no complicated steps, and they come together in about 10 minutes of prep. I keep these on regular rotation because they’re one of the easiest things I make, and they disappear fast every single time.

Most cheesecake ball recipes use graham cracker crumbs as the base. This one uses dry Funfetti cake mix, which handles the structure, the sweetness, and that nostalgic cake batter flavor all in one ingredient.

I’ve made these more times than I can count, and one of my favorite things about this recipe is how easy it is to switch up for different seasons. Change the sprinkle colors to orange and black for Halloween, red and pink for Valentine’s Day, or red and green for Christmas, and you have a completely different treat without changing a single thing in the recipe. The Funfetti gives them that nostalgic cake batter flavor that makes everyone stop and ask what they are.

If you love easy no bake treats like these, you’ll also want to try my Peanut Butter Balls and Chocolate Cheesecake Bites. Both come together with a handful of ingredients and zero oven time.

Ingredients

You only need a few things for this recipe, and each one pulls its weight.

• Funfetti cake mix (15.25-ounce box): This is the base and where the flavor comes from. The Funfetti mix adds a vanilla-forward, cake batter taste with sprinkles baked right in. It also gives the dough its structure once chilled. You can swap for any box of cake mix you like.
• Cream cheese (8 ounces, softened): Cream cheese is what gives these that smooth, cheesecake-like texture inside. It needs to be fully softened at room temperature before you mix it. Pull it from the fridge at least an hour ahead.
• White almond bark (8 ounces, optional): Almond bark coats the balls with a smooth shell that sets firm at room temperature and holds up well in the fridge. It melts more easily than chocolate and is forgiving to work with.
• Colorful sprinkles (optional): These go on top right after coating, before the almond bark sets. Use any color combination to match the season or occasion.

How to Make Cheesecake Balls

Step 1: Heat Treat the Cake Mix. Pour the dry Funfetti cake mix into a medium heat-safe bowl. Microwave in two 30-second intervals, stirring after each. Let the cake mix cool completely before mixing it with the cream cheese.

Step 2: Beat the Cream Cheese. Add the softened cream cheese to a medium mixing bowl. Using a handheld mixer on medium-high speed, beat the cream cheese for 2 to 2 1/2 minutes until completely smooth with no lumps.

Step 3: Mix in the Cake Mix. Sprinkle the cooled, dry cake mix over the top of the cream cheese. Mix on medium speed just until fully incorporated. Do not overmix.

Step 4: Chill the Dough. Cover the bowl tightly with plastic wrap and refrigerate for 2 hours. The dough needs to firm up enough to roll cleanly into balls.

Step 5: Roll Into Balls Line a baking sheet with parchment paper. Using a 1-tablespoon cookie scoop, portion the dough and roll each piece into a smooth ball between your palms. Place the balls on the prepared baking sheet.

Step 6: Rest Overnight (Strongly Recommended) Cover the baking sheet and return the uncoated balls to the refrigerator overnight before coating. The cake mix continues to expand as it sits, and coating too soon causes the almond bark to crack. See Recipe Tips below for the full explanation.

Step 7: Melt the Almond Bark Place the almond bark in a heat-safe bowl. Microwave in 30-second intervals, stirring between each, until completely melted and smooth.

Step 8: Coat the Cheesecake Balls Drop each ball into the melted almond bark. Use a fork to lift it out and tap the fork gently on the edge of the bowl to remove any excess coating. Set the coated ball back on the parchment-lined baking sheet. Use a spoon to fill in any bare spots before the bark sets.

Step 9: Add Sprinkles Immediately sprinkle 1/2 to 1 teaspoon of colorful sprinkles on top of each coated ball before the almond bark sets.

Step 10: Chill Until Ready to Serve Return all coated cheesecake balls to the refrigerator until you are ready to serve. These are best served cold, straight from the fridge.

Why Heat Treat the Dry Cake Mix

How to Heat Treat Dry Cake Mix

• In the microwave: Pour the dry cake mix into a heat-safe bowl and microwave in two 30-second intervals, stirring after each. Let it cool completely before adding to the cream cheese.
• In the oven: Spread the dry cake mix on a parchment-lined baking sheet and bake at 350°F for 8 to 10 minutes. Let cool before using.

The internal temperature of the mix should reach 165°F if you want to check with a thermometer. Let it cool completely before adding it to the cream cheese. Adding warm cake mix will soften the cream cheese too fast and change the texture of your dough.

Serving Suggestions

These were made for a dessert tray. I set them out at parties and holiday gatherings, and they always go fast. Try them alongside Red Velvet Cheesecake Bites for a mix of flavors and colors on the same platter.

Because of the cream cheese, they hold up at room temperature for about an hour. Keep them in an airtight container in the fridge until you’re ready to serve, and don’t leave them sitting out for more than 60 minutes at a time.

Storage and Make Ahead

Refrigerator: Keep any leftover cheesecake balls covered in an airtight container in the refrigerator for up to 5 days. Serve cold.

Freezer: Freeze the uncoated balls for up to 2 months. Place them on a parchment-lined baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. When you’re ready to serve, thaw in the refrigerator overnight, then coat and sprinkle before serving. The coated balls can also be frozen but the coating may look less smooth after thawing.

Make ahead: You can prepare the dough, roll the balls, and keep them covered in the refrigerator overnight (or up to 2 days ahead) before coating. Letting them rest before coating is recommended anyway, so make-ahead is built right into this recipe.

Frequently Asked Questions

More No Bake Cheesecake Recipes

If you love these, you’ll want to make your way through the rest of my no-bake cheesecake bite lineup. Strawberry Cheesecake Bites are bright and fruity and great for spring, and Pumpkin Spice Cheesecake Bites are a fall staple in my house. Lemon Cheesecake Bites are tangy and light, and Cookie Dough Truffles are another crowd favorite that never last long.