I still remember the first time I made these No-Bake Cheesecake Balls in my kitchen—the whole place smelled like sweet vanilla sugar and funfetti cake mix, and the bowl felt like this magical combination of creamy cheesecake and birthday-cake happiness. I wasn’t even planning on making them that day; I had leftover cream cheese and some funfetti cake mix sitting in the pantry, and something in me said, “Just try it.” The moment I dipped the chilled balls into melted almond bark and topped them with rainbow sprinkles, I knew I had created something dangerously addictive. They’re sweet, creamy, nostalgic, cheerful, and honestly one of the easiest dessert bites I’ve ever made.
Why You’ll Love This Recipe
You’re going to fall in love with these No-Bake Cheesecake Balls because they are ridiculously easy, require zero baking, and deliver that perfect balance of creamy cheesecake richness and funfetti sweetness. From my own experience, these are the kind of treats you whip up when you want something impressive without turning your kitchen into a disaster zone. They’re cute, colorful, party-friendly, and honestly, everyone thinks you spent way more time on them than you actually did.
Ingredients
- 15.25 oz funfetti cake mix
- 8 oz cream cheese, softened
- 8 oz white almond bark
- Colorful sprinkles, as much as you like
After trying several versions, I can tell you right now that using funfetti cake mix specifically brings out the “dessert ball” taste everyone loves. You can swap the cake mix flavor, but stick with one that isn’t too chocolate-heavy—those tend to overpower the cheesecake flavor. The cream cheese needs to be softened to blend smoothly, and the almond bark should be real white almond bark, not white chocolate chips, because bark melts smoother and sets firmer. And sprinkles? Use the classic rainbow jimmies—they won’t bleed color like some other types.
Equipment Needed
- Mixing bowl
- Hand mixer or sturdy spatula
- Baking sheet
- Parchment or wax paper
- Microwave-safe bowl
- Fork or dipping tool
I love using a hand mixer because it blends the cream cheese and cake mix effortlessly, but a spatula works if you’re patient and don’t mind a little arm workout. Parchment paper is essential for easy release, and a basic baking sheet gives the balls a flat cooling surface. As for dipping, I used to struggle until I finally invested in a cheap candy-dipping tool—it made everything so much cleaner.
Step-by-Step Instructions
When I start making these cheesecake balls, the very first thing I do is soften the cream cheese properly. I don’t rush this step—trust me, cold cream cheese makes the mixture lumpy and frustrating. Once it’s soft, I mix it with the dry funfetti cake mix. The mixture looks crumbly at first, and the instinct is to add liquid—don’t. Keep mixing. Within a minute or two, it turns into a soft dough you can roll easily. If you’ve ever made cake pops, this consistency will feel familiar.
Next, I roll the dough into small balls, usually about one tablespoon each. I place them on a parchment-lined baking sheet and pop them into the freezer. I learned the hard way that skipping this chill time leads to melted, misshapen blobs when dipping. Give them at least 20–30 minutes until they’re firm. They don’t need to be rock solid, just cold enough to hold their shape.
While the balls chill, I melt the almond bark in the microwave. I always use 30-second intervals and stir in between because almond bark scorches easily if you try to rush it. Once it’s smooth and glossy, I drop each chilled ball into the melted coating. I use a fork to lift it out, tap gently to remove excess coating, and then place it back on the parchment.(See the next page below to continue…)