I make these No-Bake Reese’s Funfetti Cheesecake Balls whenever I want a dessert that feels playful, rich, and completely over the top in the best way. I combine soft funfetti cake batter flavor with creamy peanut butter cheesecake, coat everything in smooth white chocolate, and finish it with colorful sprinkles for a festive touch. Every bite feels like a celebration, and I love how impressive they look with almost no baking effort.
Why You’ll Love This Recipe
I love how this recipe requires zero baking, which makes it perfect for busy days or warm weather. I get the nostalgic flavor of funfetti cake mix paired with creamy peanut butter and chunks of Reese’s peanut butter cups for a dessert that feels indulgent and satisfying.
I also appreciate how versatile it is. I can serve the coated cheesecake balls on their own, or I can fold them into the rich peanut butter cheesecake mixture for a fun surprise center effect. The texture is creamy, crunchy, and smooth all at once, which makes every bite exciting.
When I need something eye-catching for parties, potlucks, or holiday dessert tables, I always feel confident bringing these because they look colorful, festive, and completely irresistible.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
15.25 oz funfetti cake mix
8 oz cream cheese, softened
8 oz white almond bark, melted
Colorful sprinkles
2 sleeves chocolate graham crackers, finely crushed
1 cup + 2 tablespoons granulated white sugar (¾ cup + ¼ cup + 2 tablespoons combined)
1 5/12 cups creamy peanut butter (¾ cup + ⅔ cup combined)
16 oz cream cheese, softened
¾ cup sour cream
16 oz whipped topping
6 oz jar hot fudge
1 cup Reese’s peanut butter cups, chopped
Directions
I start by beating 8 oz of softened cream cheese with the funfetti cake mix in a large mixing bowl until the mixture becomes thick and smooth, almost like cookie dough.
Next, I scoop tablespoon-sized portions and roll them into smooth balls. I place them on a parchment-lined baking sheet and freeze them for about 20 to 30 minutes until they are firm.
Once chilled, I dip each ball into melted white almond bark, letting the excess drip off before placing them back on parchment paper. I immediately add colorful sprinkles and refrigerate them until the coating sets.
In a separate bowl, I mix the crushed chocolate graham crackers with ¾ cup of sugar and ¾ cup of peanut butter until the mixture is crumbly but sticks together when pressed.
In another large bowl, I beat the remaining 16 oz of cream cheese with the remaining ¼ cup plus 2 tablespoons of sugar until smooth. I add the remaining ⅔ cup of peanut butter and mix until creamy.
I gently fold in the sour cream, whipped topping, hot fudge, and chopped Reese’s peanut butter cups until everything is evenly combined.
At this point, I either fold the prepared funfetti cheesecake balls into the peanut butter mixture for a surprise center effect, or I serve the peanut butter cheesecake mixture as a dip alongside the coated balls.
I chill everything for at least 2 hours before serving so the flavors can meld together and the texture can fully set.
Servings and timing
I prepare this recipe in about 30 minutes, and since there is no baking required, the cooking time is 0 minutes. The total time, including chilling, comes to approximately 2 hours and 30 minutes.
This recipe makes 24 servings, and each serving contains approximately 420 calories.
Variations
I sometimes swap the white almond bark for milk or dark chocolate when I want a richer coating. If I want extra crunch, I add mini chocolate chips or crushed pretzels to the peanut butter cheesecake mixture.
For a holiday version, I change the sprinkle colors to match the occasion. I also like using different flavors of cake mix to create new combinations while keeping the same creamy cheesecake base.
Storage/Reheating
I store these cheesecake balls in an airtight container in the refrigerator for up to 5 days. I keep them chilled because the cream cheese filling stays firm and creamy when cold.
If I want to make them ahead of time, I freeze them in a single layer until solid, then transfer them to a freezer-safe container. I thaw them in the refrigerator before serving.
Since this is a no-bake dessert, I do not reheat it. I serve it chilled for the best texture and flavor.
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FAQs
Can I heat-treat the cake mix for safety?
I like to heat-treat the funfetti cake mix before using it to make it safe to eat raw. I spread it on a baking sheet and warm it in the oven at 350°F for about 5 minutes, then let it cool completely before mixing.
Can I make these ahead of time?
I often make these a day in advance. I keep them refrigerated until serving, and I find the flavor actually improves as everything chills and sets.
Can I use natural peanut butter?
I prefer using regular creamy peanut butter because it gives me a smoother and more stable texture. Natural peanut butter can separate and make the filling too soft.
Do I have to fold the balls into the cheesecake mixture?
I do not have to. Sometimes I serve the peanut butter cheesecake mixture as a dip and keep the coated funfetti balls separate for a fun dessert platter.
Can I freeze the finished dessert?
I can freeze both the coated balls and the full cheesecake mixture. I just make sure everything is tightly sealed, and I thaw it overnight in the refrigerator before serving.
Conclusion
I love how these No-Bake Reese’s Funfetti Cheesecake Balls combine creamy cheesecake, peanut butter, chocolate, and colorful sprinkles into one unforgettable dessert. I get the fun of cake batter flavor, the richness of peanut butter, and the smooth sweetness of white chocolate all in one bite. Whenever I want a crowd-pleasing treat that looks festive and tastes indulgent, this is the recipe I turn to.
📖 Recipe:
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No-Bake Reese’s Funfetti Cheesecake Balls
- Total Time: 2 hours 30 minutes
- Yield: 24 servings
- Diet: Vegetarian
Description
No-Bake Reese’s Funfetti Cheesecake Balls combine creamy peanut butter cheesecake, funfetti cake batter flavor, white chocolate coating, and colorful sprinkles for a rich, festive, and indulgent dessert with zero baking required.
Ingredients
15.25 oz funfetti cake mix
8 oz cream cheese, softened
8 oz white almond bark, melted
Colorful sprinkles (as needed)
2 sleeves chocolate graham crackers, finely crushed
1 cup + 2 tablespoons granulated white sugar (¾ cup + ¼ cup + 2 tablespoons divided)
1 5/12 cups creamy peanut butter (¾ cup + ⅔ cup divided)
16 oz cream cheese, softened
¾ cup sour cream
16 oz whipped topping
6 oz jar hot fudge
1 cup Reese’s peanut butter cups, chopped
Instructions
- Beat 8 oz softened cream cheese with funfetti cake mix until thick and smooth.
- Scoop tablespoon-sized portions, roll into balls, and place on a parchment-lined baking sheet. Freeze for 20–30 minutes until firm.
- Dip chilled balls into melted white almond bark, let excess drip off, place back on parchment, and immediately add sprinkles. Refrigerate until set.
- In a bowl, mix crushed chocolate graham crackers with ¾ cup sugar and ¾ cup peanut butter until crumbly but able to hold when pressed.
- In another large bowl, beat 16 oz cream cheese with remaining ¼ cup plus 2 tablespoons sugar until smooth. Add remaining ⅔ cup peanut butter and mix until creamy.
- Fold in sour cream, whipped topping, hot fudge, and chopped Reese’s peanut butter cups until evenly combined.
- Either fold the prepared cheesecake balls into the peanut butter mixture for a surprise center effect or serve the mixture as a dip alongside the coated balls.
- Chill for at least 2 hours before serving to allow flavors to meld and texture to fully set.
Notes
Heat-treat cake mix at 350°F for 5 minutes and cool completely before using for food safety.
Store in an airtight container in the refrigerator for up to 5 days.
Freeze in a single layer, then transfer to a freezer-safe container for longer storage. Thaw overnight in the refrigerator.
Do not reheat; serve chilled for best texture.
Regular creamy peanut butter works best for stable texture; natural peanut butter may be too soft.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 32g
- Sodium: 260mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 45mg
