Fireball Whisky Balls

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

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 Time20

Chill Time2

Total Time2 20

Course: Dessert

Cuisine: American

Keyword: Fireball Whisky Balls Recipe

Servings:

Calories: 172kcal

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, for 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 the baking sheets 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 fully at room temperature so the cheesecake mixture blends smooth without lumps.
You can let the uncoated cheesecake bites chill overnight in the refrigerator before moving on. When you’re ready, allow them to sit at room temperature briefly. If they’re too cold, the coating can crack as it sets.
If the coating thickens too much while working, gently reheat it until it loosens again.

Nutrition