Fireball Whisky Balls

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.

Jump to Recipe

Table of Contents

Fireball Whisky Balls Ingredients
Substitutions And Additions
How To Make This Fireball Whisky Balls Recipe
How To Serve
Storage
Frequently Asked Questions
More Recipes You’ll Love
JUMP TO RECIPE

Fireball whisky balls are a unique and sweet snack to accompany a nightcap or have an upcoming party that needs something special. Made from cinnamon whisky-infused cream cheese and cake centers and coated with white chocolate, these bite-sized treats are packed with flavor.

Fireball Whisky Balls Ingredients

Fireball Whisky Balls raw ingredients that are labeled

Fireball cheesecake balls are an experience unlike any other. The initial taste is a sweet blend of cinnamon whisky and velvety cream cheese that quickly gives way to the full-bodied flavor of the whisky.

With every piece you eat, you’ll get a hint of warmth from the alcohol and a pleasant sweetness from the chocolate and cake that lingers after each bite.

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

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.

CINNAMON CHIPS: You can add ¼ cup mini cinnamon chips to the batter to add another layer of cinnamon flavor to these Fireball whiskey bites.

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.

I have found that the low and non-fat cream cheese does not have quite the same consistency as the full-fat versions.

How To Make This Fireball Whisky Balls Recipe

Once you make the cheesecake filling, you will want to give it time to chill in the fridge before adding the sweet chocolate coating.

After coating the cheesecake balls and the chocolate sets, you are ready to enjoy them!

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.

OUR RECIPE DEVELOPER SAYS

Make sure the cream cheese is at room temperature to avoid lumps in the creamy cheesecake mixture.

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.

PRO TIP:

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.

STEP SIX: Scoop out a level scoop using a 1-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.

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.

PRO TIP:

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

balls dipped into the melted vanilla almond bark

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.

place balls onto the baking sheet and sprinkle 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

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.

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.

MORE DESSERT RECIPES

No Bake Desserts

Peanut Butter Balls

No Bake Desserts

Pecan Pie Balls

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.

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.

What are good options for coating mini cheesecake bites?

Powdered sugar, crushed graham crackers, sprinkles, nuts, and melted chocolate are all great options for coating your no-bake cheesecake bites.

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, but since they have cream cheese, it is best to keep them in the fridge until you are about ready to serve them.

More Recipes You’ll Love

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

Print Recipe Pin Recipe Review Recipe

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

Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Proudly Prepared by the Spaceships Kitchen

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!