Cheeseballs are not only for snacking and party appetizers, they can be for dessert too! This colorful Easter and Spring themed Cadbury Funfetti Cheesecake Ball is perfect for entertaining or for yourself to indulge at home. Pair it with your favorite cookies and crackers for scooping and dipping. I added sprinkles in the batter plus rolled it in sprinkles on the outside. In addition, I added candy coated royal dark chocolate Cadbury pieces plus served it with chocolate graham crackers. This means, there is double the sprinkles and double the chocolate because the more sprinkles and chocolate, the better!
If you never knew that you could indulge in a giant cheeseball for dessert, now you do! You can easily create this at home with a few simple ingredients. This giant cheeseball includes the three main food groups: cream cheese, sprinkles and chocolate. With cream cheese being the main base plus extra sprinkles and chocolate makes for a beyond tasty dessert. Watch out, because once this is served it will not last long!
This cheesecake ball is creamy, sweet and completely drool worthy. You might catch yourself eating the batter alone from the bowl before it is even in it‘s ball form. It is a dessert that is perfect for adults and kids. When my Husband saw me making this, his eyes lit up like fireworks on the 4th of July ha.
Whether you are a cheesecake lover, a funfetti lover or a chocolate lover this dessert is sure to be a crowd pleaser. This no bake dessert can easily be make within a matter of minutes, so if you are in a pinch this will come to the rescue!
Did you make this? If so, I would love to see it. Tag @prettyplatebymichelle or #prettyplatebymichelle on instagram.
INGREDIENTS: Makes 2 large Cheesecake Balls
16 oz cream cheese, room temperature
8 oz butter, room temperature
1 TSP vanilla extract
1 box/bag funfetti cake mix
1/4-1/2 cup powdered sugar, sifted
1 cup mini royal dark Cadbury eggs, chopped
2 TBSP cup sprinkles + the rest for coating (make sure to have a lot for coating.
Chocolate graham crackers, for serving
Nilla wafers, for serving
Butter cookies, for serving
Start by carefully chopping your royal dark Cadbury eggs. Measure them out and set them aside.
Set up your mixer and make sure you are using the paddle attachment.
Add your room temperature cream cheese and room temperature butter to the mixing bowl. Place your mixer on low speed and mix until both are blended and smooth.
When done, remove your mixer attachment and add: 1 TSP vanilla extract, 1 bag of funfetti cake mix, 1/4-1/2 cup powdered sugar, 1 cup chopped royal dark Cadbury eggs and 2 TBSP sprinkles. Place mixer attachment back on and turn mixer on low to medium speed. Mix well until everything is combined and smooth.
Using a rubber spatula, scrape all sides of the bowl and push the mixture down and back into the bowl. Push as much of the mixture from the paddle as well back into the bowl as you can.
Place a piece of Saran Wrap onto your counter and dump your cheesecake mixture onto it. Keep it in a ball form as best as possible. Pick up all four sides of the Saran Wrap and wrap your cheesecake mixture into a ball form. Take your other piece of Saran wrap and place it under for extra protection and so the ball will make more of a ball shape when being chilled. Twist the top to secure and close it up. Using your hands form it into a ball shape as best as possible.
Place in the fridge as one big ball for 30 minutes, then transfer to the freezer for another 30 minutes.
When done, remove from freezer, break the ball in half and form into two separate balls. The cheesecake will be firmer and easier to form into an actual ball shape.
Pour your sprinkles onto a cutting board. Take your prepared cheesecake balls and one at a time, roll them in the sprinkles to coat.
Serve with cookies and graham crackers.
PRETTY PLATE KITCHEN ITEMS USED: