Fireball Whisky Ballsrn

Name: Fireball Whisky Balls
Prep time: 20 min
Total time: 140 min
Ingredients: 8 ounces cream cheese, (room temperature); ½ teaspoon cinnamon; 15.25 ounces vanilla cake, (Betty Crocker Super Moist brand); 1 ounce Fireball whisky; 16 ounces vanilla (white) almond bark candy coating; ground cinnamon, (garnish)

A plate of Fireball Truffles and a bottle of fireball whiskey.

Fireball whisky balls have the perfect balance of whisky and spice and will be the ideal choice for a treat the next time you have company.

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Prep Time20

Total Time2 20

Servings

Table of Contents

Let’s Dish: About These Truffles
Fireball Whisky Balls Ingredients
Fireball Cake Balls Substitutions And Additions
How To Make This Fireball Whisky Balls Recipe
How To Serve Boozy Cake Pops
Fireball Truffles Storage
Fireball Truffles Frequently Asked Questions
More Recipes You’ll Love
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These Fireball whisky balls are sweet, spicy, and a little daring—just the thing to liven up any party. Packed with a bold kick of Fireball cinnamon whiskey in every bite, they’re the ultimate treat for anyone craving something different. This recipe keeps it simple yet fun, delivering a flavor combo that’s anything but ordinary. If you’re looking to shake things up, these whisky balls will be the hit of the night.

a big plate of Fireball Truffles stacked up.

Let’s Dish: About These Truffles

Main Ingredients: Cream cheese, vanilla cake mix, Fireball whisky, vanilla almond bark, cinnamon.

Quick Steps: Mix cream cheese, cake mix, and whisky, refrigerate, roll into balls, coat with almond bark, sprinkle cinnamon.

Total Time & Yield: 2 hours 20 minutes; makes 22 balls.

Why This Recipe

This Fireball whisky balls recipe offers a bold cinnamon kick.

While other whiskey balls, like bourbon balls, use ingredients such as vanilla wafers, pecans, or cocoa, our recipe keeps it simple.

Unlike many recipes that rely on classic bourbon, this one focuses on the unique, fiery flavor of Fireball, creating a perfect blend of warmth and sweetness for holiday parties or fun gatherings.

Plus, the added almond bark coating and cinnamon garnish make these treats not just delicious, but visually appealing.

Fireball Whisky Balls Ingredients

Fireball Whisky Balls raw ingredients that are labeled

You’ll need:

8-ounce block of cream cheese, room temperature
½ teaspoon of cinnamon
15.25-ounce box of vanilla cake (Betty Crocker Super Moist brand)
1 ounce of Fireball cinnamon whisky
16-ounce package of vanilla (white) almond bark candy coating
ground cinnamon, garnish

Fireball Cake Balls Substitutions And Additions

CAKE MIX: You can substitute Cinnamon Toast Crunch cake mix, white cake mix, or even yellow cake mix for the vanilla cake mix.

ALMOND BARK: Vanilla almond bark is a meltable candy coating that is very easy to work with and found at most grocery stores.

You can substitute any brand of vanilla candy melting discs, or you can use the Ghirardelli melting wafers if you want to use real white chocolate. Be sure to follow the melting directions for the brand you use.

CREAM CHEESE: Be sure to use full-fat cream cheese that has been softened to room temperature for the best results. Low and non-fat cream cheese do not have quite the same consistency as the full-fat versions.

How To Make This Fireball Whisky Balls Recipe

STEP ONE: Before adding the cake mix, it is important to heat treat the dry cake mix. Add the cake mix to a medium-sized heat-safe bowl.

Microwave the cake mix for two 30-second intervals, stirring after each interval. Allow the cake mix to cool completely before mixing it into the cream cheese mixture.

STEP TWO: Line two large baking sheets with a piece of parchment paper or a silicone mat. Set aside.

STEP THREE: Add the room-temperature cream cheese and ground cinnamon to a large mixing bowl.

Beat on medium-high speed, using a handheld mixer, for one to two minutes or until light and fluffy.

STEP FOUR: Add the vanilla cake mix and Fireball whisky to the bowl of beaten cream cheese. Beat for an additional one to two minutes or just until fully combined.

cake mix and fireball whisky added to the cream cheese mixture

STEP FIVE: Cover the bowl with plastic wrap and refrigerate for two hours.

You can allow the uncoated cheesecake bites to sit overnight in the refrigerator before the next step. Be sure to pull them out and let them come to room temperature slightly because the cake mix may expand. The coating may crack if you coat the bites too soon.

STEP SIX: Scoop out a level scoop using a one-inch cookie scoop, and roll it in the palm of your hands to make a smooth ball.

STEP SEVEN: Place the ball onto one of the prepared baking sheets. Repeat until all the balls have been rolled.

STEP EIGHT: Heat the vanilla almond bark according to the package directions.

One minute in a microwave-safe bowl, stir, then heat in 30-second increments, stirring between increments until the almond bark is smooth.

balls dipped into the melted vanilla almond bark

STEP NINE: Using a fork, dip a chilled Fireball whisky ball into the melted vanilla almond bark. Roll the ball around until all sides are coated.

Using the fork to remove the coated ball, tap the fork on the side of the bowl to allow any excess almond bark to drip off.

If the coating becomes too thick, you can reheat it in the microwave in 15-second intervals, stirring well after each interval until smooth.

STEP TEN: Place the vanilla almond bark ball onto the second parchment paper-lined baking sheet and sprinkle the top with a pinch of ground cinnamon.

STEP ELEVEN: Repeat until all the Fireball whisky balls have been coated and sprinkled with a pinch of cinnamon.

STEP TWELVE: Set the baking sheet of coated balls in the refrigerator for five minutes to help the vanilla almond bark set completely before placing them onto a plate and serving them.

set balls in the refrigerator for 5 minutes

How To Serve Boozy Cake Pops

Fireball balls go great with a variety of snacks and desserts, such as fresh fruit, our simple brown sugar cookies, pretzels, or even vanilla ice cream.

Keep a batch of Fireball cheesecake bites in the fridge or freezer and enjoy a couple for an evening snack along with a pumpkin spice latte or homemade hot chocolate.

MORE DESSERT RECIPES

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No Bake Desserts

Pecan Pie Balls

Since you already have a bottle of Fireball whisky on hand, two more Fireball whisky recipes you should try are our Fireball cupcakes and Fireball whisky popsicles.

Fireball Truffles Storage

If you have extra whiskey bites, you can store them to enjoy later. Here’s how:

ON THE COUNTER/IN THE FRIDGE: These Fireball bites can sit out at a cool room temperature for two to three hours but should be kept refrigerated for longer storage.

IN THE FREEZER: You can freeze the uncoated Fireball whisky balls for up to two months in a freezer-safe zip-top bag.

You will need to allow the balls to thaw completely in the refrigerator before coating them with the vanilla almond bark.

a close up shot of a Fireball Whisky Ball on a plate with a bite taken out of it

Featuring a spicy flavor from the whisky, these Fireball whiskey balls will remind you of the taste of cinnamon rolls and make for a unique treat. They are also incredibly easy to make and require minimal effort.

Fireball Truffles Frequently Asked Questions

Why do I have to microwave the cake mix?

Since the cake mix has uncooked flour that may have pathogens, it is unsafe to consume raw. Heating it in the microwave will kill any pathogens and make it safe to use in this no-bake Fireball whisky cake balls recipe.

Should these Fireball cream cheese balls be served cold or at room temperature?

This no-bake recipe can be served chilled or at room temperature. Since they have cream cheese, it is best to keep them in the fridge until you are about ready to serve them.

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Fireball Whisky Balls

5 from 2 votes

Fireball whisky balls have the perfect balance of whisky and spice and will be the ideal choice for a treat the next time you have company.

Prep Time 20

Total Time 2 20

Servings

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Ingredients

8 ounces cream cheese, room temperature
½ teaspoon cinnamon
15.25 ounces vanilla cake, Betty Crocker Super Moist brand
1 ounce Fireball whisky
16 ounces vanilla (white) almond bark candy coating
ground cinnamon, garnish

Instructions

Before adding the cake mix, it is important to heat treat the dry cake mix. Add the cake mix to a medium-sized heat-safe bowl. Microwave the cake mix for two 30-second intervals, stirring after each interval. Allow the cake mix to cool completely before mixing it into the cream cheese mixture.
Line two large baking sheets with a piece of parchment paper or a silicone mat. Set aside.
In a large mixing bowl, add the room-temperature cream cheese and ground cinnamon. Beat on medium-high speed, using a handheld mixer, for 1 to 2 minutes or until light and fluffy.
Add the vanilla cake mix and Fireball whisky to the bowl of beaten cream cheese. Beat for an additional 1 to 2 minutes or just until fully combined.
Cover the bowl with plastic wrap and refrigerate for 2 hours.
Using a 1-inch cookie scoop, scoop out a level scoop and roll it in the palm of your hands to make a smooth ball.
Place the ball onto one of the prepared baking sheets. Repeat until all the balls have been rolled.
Heat the vanilla almond bark according to the package directions (1 minute in a microwave-safe bowl, stir, then heat in 30-second increments), stirring between increments until the almond bark is smooth.
Using a fork, dip a chilled Fireball whisky ball into the melted vanilla almond bark. Roll the ball around until all sides are coated. Using the fork to remove the coated ball, tap the fork on the side of the bowl to allow any excess almond bark to drip off.
Place the vanilla almond bark ball onto the second parchment paper-lined baking sheet and sprinkle the top with a pinch of ground cinnamon.
Repeat until all the Fireball whisky balls have been coated and sprinkled with a pinch of cinnamon.
Set the baking sheet of coated balls into the refrigerator for 5 minutes to help the vanilla almond bark set completely before placing them onto a plate and serving them.

Notes

Make sure the cream cheese is at room temperature to avoid lumps in the creamy cheesecake mixture.
You can allow the uncoated cheesecake bites to sit overnight in the refrigerator before the next step. Be sure to pull them out and let them come to room temperature slightly because the cake mix may expand, and the coating may crack if you coat the bites too soon
If the coating becomes too thick, you can reheat it

Nutrition

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This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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Fireball Whisky Balls