Ingredients You’ll Need
- 1 (15.25-ounce) box Funfetti dry cake mix (ensure it’s the dry mix, not prepared batter)
- 8 ounces full-fat cream cheese, softened completely to room temperature
- 8 ounces high-quality white almond bark, white melting wafers, or white chocolate chips, finely chopped if using a bar
- ½ to 1 cup colorful sprinkles (rainbow nonpareils or jimmies work wonderfully)
Step-by-Step Instructions
Step 1
First, it’s crucial to heat treat the dry cake mix for food safety. Pour the entire dry cake mix into a medium, heat-safe microwaveable bowl. Microwave the cake mix in 2-30 second intervals, stirring thoroughly with a spoon after each interval. This process ensures any potential bacteria in raw flour is eliminated. After heating, allow the cake mix to cool completely to room temperature before proceeding. This step is vital to prevent it from melting the cream cheese.
Step 2
In a separate medium-sized mixing bowl, using a handheld electric mixer set to medium-high speed, beat the softened cream cheese for 2 to 2 ½ minutes. Continue beating until it’s incredibly smooth, light, and fluffy, with no lumps remaining. A perfectly smooth base is key to a luscious cheesecake texture.
Step 3
Once the heat-treated cake mix is completely cool, gradually sprinkle it over the beaten cream cheese. Continue to mix on low speed just until the dry cake mix is fully incorporated and no streaks of powder remain. Be careful not to overmix at this stage, as it can affect the texture of the cheesecake balls.
Step 4
Tightly cover the cream cheese mixture with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill the mixture in the refrigerator for a minimum of 2 hours. This chilling time is essential, as it allows the mixture to firm up, making it much easier to scoop and roll into perfect balls.
Step 5
While the cheesecake mixture is chilling, prepare your workspace. Line a large baking sheet with parchment paper or wax paper. This will prevent the coated bites from sticking and makes cleanup a breeze. Set it aside, ready for the next step.
Step 6
Once thoroughly chilled, use a 1-tablespoon cookie scoop to portion out the cheesecake dough. Roll each portion firmly between your palms to form a smooth, round ball. Place the rolled cheesecake bites onto the prepared baking sheet, leaving a little space between each. Repeat this process until all the mixture has been used.
Step 7
Prepare your coating. In a heat-safe medium-sized mixing bowl, melt the almond bark (or white melting wafers/chocolate). Microwave in 30-second intervals, stirring well after each interval, until the almond bark is completely melted and smooth. Stirring frequently helps prevent scorching and ensures an even consistency.
Step 8
Carefully roll each cheesecake bite in the melted almond bark, ensuring it’s fully coated. For best results, use a fork to lift the coated bite out, gently tapping the fork against the edge of the bowl to allow any excess coating to drip off. You can also use a spoon to drizzle almond bark over any bare spots.
Step 9
Immediately after coating each cheesecake bite, return it to the prepared baking sheet. While the coating is still wet, sprinkle approximately ½ to 1 teaspoon of colorful sprinkles generously over the top. The wet coating acts as an adhesive, securing the sprinkles in place.
Step 10
Once all the cheesecake bites are completely coated and adorned with sprinkles, return them to the refrigerator. Chill them for at least 30 minutes, or until the coating is fully set and firm. Keep them refrigerated until you are ready to serve to maintain their perfect texture and freshness.
Chef’s Tips & Variations
**Chef’s Tips & Variations:** **Perfectly Softened Cream Cheese is Key:** For the smoothest, most lump-free cheesecake base, ensure your cream cheese is at true room temperature. Take it out of the fridge at least an hour before you plan to mix. Cold cream cheese will result in a lumpy mixture, and nobody wants that! **Don’t Overmix the Batter:** Once you add the dry cake mix, mix only until just combined. Overmixing can develop the gluten in the flour, even if it’s heat-treated, leading to a tougher texture rather than the desired creamy bite. **Work Clean and Quickly with Coating:** Have your sprinkles ready and your parchment-lined sheet nearby. The melted almond bark sets relatively fast, so coating and sprinkling immediately after dipping each ball ensures the best adhesion and a smooth finish. **Storage and Make-Ahead:** These Funfetti Cheesecake Truffles are fantastic for making ahead! Store them in an airtight container in the refrigerator for up to 7 days. You can also freeze them for up to 1 month; just thaw them slightly in the fridge before serving for optimal texture. **Flavor Variations:** * **Chocolate Indulgence:** Swap the Funfetti cake mix for a devil’s food or chocolate cake mix and coat them in melted dark chocolate for a rich, decadent treat. * **Citrus Burst:** Add 1-2 teaspoons of fresh lemon or orange zest to the cream cheese mixture for a bright, tangy counterpoint to the sweetness. You could even use a lemon cake mix! * **Cookie Crumble:** Instead of sprinkles, roll the coated bites in finely crushed OREO cookies or graham cracker crumbs for a different texture and flavor profile. **Serving Suggestions:** These vibrant truffles are perfect for birthday parties, potlucks, holiday gatherings, or as a delightful edible gift. Arrange them on a pretty platter, or place them in mini paper liners for an extra touch of elegance. They’re also a wonderful pick-me-up with an afternoon coffee or tea!
Frequently Asked Questions
Why do I need to heat treat the dry cake mix?
Heat treating the dry cake mix in the microwave is a crucial food safety step. Raw flour can contain bacteria, so a quick zap in the microwave ensures it’s safe to consume without baking.
Can I use low-fat cream cheese for this recipe?
While you technically can, full-fat cream cheese is highly recommended for these bites. It provides the best richness, creaminess, and firmness, which is essential for rolling and holding their shape. Low-fat might result in a softer, less satisfying texture.
What if my white almond bark seizes or gets too thick?
If your almond bark or white chocolate becomes thick, clumpy, or grainy, it likely seized due to overheating or contact with water. Ensure your bowl and utensils are completely dry, and melt it slowly in short intervals. If it seizes, sometimes stirring in a tiny bit of vegetable oil can help, but often it’s best to start with fresh coating.
How long do these No-Bake Cheesecake Truffles last?
When stored in an airtight container in the refrigerator, these cheesecake truffles will stay fresh and delicious for up to 7 days. They can also be frozen for up to a month; just transfer them to the fridge to thaw before serving.
Can I skip the white chocolate coating?
Yes, you can! While the white chocolate coating adds a lovely snap and protects the bites, they are still delicious without it. You could roll them in powdered sugar, finely crushed vanilla wafers, or even more cake mix (after heat-treating) for a different finish.