Ingredients
For the cheesecake balls
- 15.25 ounce box funfetti cake mix (heat treated; see instructions)
- 8 ounce cream cheese, softened
For coating and topping (optional but recommended)
- 8 ounces white almond bark (for coating)
- Colorful sprinkles (for topping)
Equipment
- Microwave-safe bowl (for cake mix and almond bark)
- Medium mixing bowl
- Hand mixer
- Baking sheet
- Parchment paper
- 1 tablespoon cookie scoop
Step-by-step instructions
Step 1: Heat treat the cake mix
Heat treating the cake mix is essential for making it safe to eat in a no-bake recipe.
- Pour the dry funfetti cake mix into a medium, microwave-safe bowl.
- Microwave in two 30-second intervals, stirring well after each interval.
- Allow the cake mix to cool completely before mixing it into the cream cheese; warm mix will make the dough too soft and can affect texture.
(Alternative method if you want it for your blog): Spread cake mix on a parchment-lined baking sheet and bake at 350°F (175°C) for 8–10 minutes, then cool completely before using.
Step 2: Make the cheesecake mixture
- In a medium mixing bowl, add the softened cream cheese.
- Using a hand mixer on medium-high speed, beat the cream cheese for 2–2½ minutes until it is completely smooth and creamy, with no lumps.
- Sprinkle the cooled, heat-treated cake mix over the cream cheese.
- Mix on low speed, then medium, just until the cake mix is fully incorporated and a thick dough forms.
- Tightly cover the bowl and chill the mixture in the refrigerator for 2 hours; this helps the dough firm up so it is easier to roll.
Step 3: Scoop and roll the balls
- Line a baking sheet with parchment paper and set aside.
- Using a 1 tablespoon cookie scoop, portion the cheesecake dough.
- Roll each portion between your palms to form a smooth ball and place it on the prepared baking sheet.
- Repeat with the remaining mixture until all the dough is rolled into balls.
Step 4: Melt the almond bark
- Place the white almond bark in a microwave-safe bowl.
- Microwave in 30-second intervals, stirring after each, until completely melted and smooth.
- Let it cool just slightly so it is warm and fluid but not scorching hot, which helps minimize cracking later.
Step 5: Dip and decorate
- Working one ball at a time, drop a cheesecake ball into the melted almond bark and roll to coat.
- Lift it out using a fork, letting excess coating drip off; tap the fork gently on the side of the bowl to remove extra coating.
- If you see bare spots, spoon a bit of coating over them.
- Transfer the coated ball back onto the parchment-lined baking sheet.
- Immediately sprinkle 1/2 to 1 teaspoon of colorful sprinkles on top of the wet coating before it sets.
- Repeat with the remaining cheesecake balls.
Step 6: Chill and serve
- Once all cheesecake balls are coated and decorated, place the baking sheet back in the refrigerator.
- Chill until the coating is fully set and the centers are firm.
- Serve chilled or slightly cool; they should be firm on the outside with a soft, creamy center.