The first time I made No-Bake Cheesecake Balls, my kitchen felt like a party had already started. I was looking for a treat that was joyfully simple, required zero oven time, and would bring a smile to my friends’ faces. As I mixed the vibrant funfetti cake mix into the cream cheese, the whole room smelled like sweet, buttery birthday cake. The moment I bit into a finished, sprinkle-coated ball—cool, creamy, and bursting with that nostalgic cake flavor—I knew I’d found my new favorite dessert for any occasion. It’s pure, uncomplicated happiness you can hold in your hand, and I’m so excited to share exactly how I make it with you.
Ingredients
- 15.25 oz box funfetti cake mix
- 8 oz cream cheese
- 8 oz white almond bark
- Colorful sprinkles
Now, let’s talk about these ingredients because they are the secret to this recipe’s magic. That box of funfetti cake mix is non-negotiable for me; it provides the perfect cake flavor and those little bits of color without any baking. Please use full-fat, brick-style cream cheese, softened to room temperature. I tried it once with a low-fat spreadable version, and the mixture was way too soft to roll—trust me, the full-fat stuff makes all the difference. For coating, I swear by white almond bark (or candy melts). It sets firmly, has a lovely sweet vanilla taste, and melts like a dream. Regular white chocolate chips can be fussy and often need thinning with oil.
Equipment Needed
- Large mixing bowl
- Hand mixer or sturdy spatula
- Baking sheets
- Parchment paper or silicone baking mats
- Microwave-safe bowl (or double boiler)
- Forks or dipping tools
You really don’t need any fancy gadgets here, which is part of why I love this recipe so much. A hand mixer makes combining the stiff cream cheese and cake mix a breeze, but if your arms are feeling strong, a spatula and some determination will work. My biggest tip is to line your baking sheets with parchment paper or silicone mats. The first time I skipped this, I had a terrible time prying the dipped balls off the pan. A simple glass bowl for the microwave is my go-to for melting the almond bark, but if you’re patient, a double boiler gives you more control. Just have a couple of forks ready for dipping—it’s the perfect tool for letting the excess coating drip off.
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