Name: Cream Cheese Sausage Balls Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 pound hot pork sausage; 8 ounce block cream cheese, softened; 2 cups Bisquick baking mix; 1 cup shredded cheddar cheese

There’s something irresistibly cozy about these creamy, cheesy bites. The Cream Cheese Sausage Balls Recipe brings together warm sausage, rich cream cheese, and melty cheddar that create a perfect snack or appetizer for any occasion—trust me, once you try them, they’ll be your go-to party favorite.

The image shows a close-up of several cooked meatballs stacked together, each meatball having a rough, golden-brown texture with melted orange cheese on top and some bacon bits visible at the edges. Small green herb pieces are sprinkled over the meatballs, adding a touch of color contrast. The meatballs have a slightly crispy appearance with melted, shiny cheese patches on their surfaces. The background is blurred but shows a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cream Cheese Sausage Balls Recipe
Top Tip
How to Serve Cream Cheese Sausage Balls Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cream Cheese Sausage Balls Recipe

Why You'll Love This Recipe

This recipe has been a staple in my kitchen for years, and honestly, it’s one of those crowd-pleasers that feels like a warm hug on a platter. The balance between the tangy cream cheese and spicy sausage is just spot on, and they bake up perfectly every single time.

Creamy Texture: The cream cheese gives these sausage balls a moist, tender bite that you won’t get with traditional recipes.
Simple Ingredients: You don’t need fancy stuff—just basics you likely already have in your fridge and pantry.
Easy Prep: Mixing and shaping are straightforward, even when you’re in a hurry or making these with kids.
Versatile Snack: Perfect for game day, holiday parties, or just a comforting treat anytime you want.

Ingredients & Why They Work

Each ingredient plays a crucial role here, combining flavor and texture in a simple way that anyone can master. I always recommend picking a good quality sausage and making sure your cream cheese is nicely softened—that really makes mixing a breeze.

Flat lay of fresh raw hot pork sausage laid out in a simple white ceramic bowl, a block of smooth cream cheese on a plain white ceramic plate, a small white ceramic bowl filled with light beige Bisquick baking mix, a small white ceramic bowl heaped with shredded bright orange cheddar cheese, all arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Hot pork sausage: Adds spiciness and juicy flavor, I like using freshly ground if I can find it.
Cream cheese: Softened cream cheese creates that signature creamy texture; don’t skip softening, it helps everything blend seamlessly.
Bisquick baking mix: Acts as the binder here, but remember to spoon it in rather than packing it down to avoid dryness.
Shredded cheddar cheese: Gives cheesy goodness and a little sharp bite; I sometimes use extra to really amp up the flavor.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this recipe depending on the occasion or what’s in my fridge. You can easily adjust the heat level or cheese type to suit your mood or your guests’ tastes—plus, it’s forgiving enough to experiment without worry.

Variation: Once, I swapped the hot sausage for a mild Italian one and mixed in some smoked gouda instead of cheddar—I ended up with a smoky, mellow batch that my kids devoured.
Dietary swap: For a gluten-free version, you can substitute the Bisquick with a gluten-free baking mix—you just want to maintain the right texture.
Spice it up: Adding a pinch of cayenne or a dash of smoked paprika to the mix gives a little extra kick without overpowering the creaminess.

Step-by-Step: How I Make Cream Cheese Sausage Balls Recipe

A large silver mixing bowl sits on a white marbled surface with a blue cloth to the top right. Inside the bowl, there is a base layer of a light pink and creamy mixture that has a soft, thick texture. On top of this base, there is a generous layer of shredded orange cheese, scattered unevenly across the surface. The bowl shows some mixture clinging to its sides, hinting at recent stirring. The photo was taken with an iphone --ar 2:3 --v 7

Step 1: Soften and Mix

Start by preheating your oven to 350°F and lining two large baking sheets with parchment paper—that helps keep things from sticking and makes cleanup easier. Next, toss your hot pork sausage and softened cream cheese into the stand mixer bowl. I usually let the cream cheese sit out for about 30 minutes beforehand to get it just right. Mix them together until fully combined; if you don’t have a mixer, hand mixing in a large bowl works fine, just be sure it’s well blended.

Step 2: Add Dry Ingredients and Cheese

Carefully add the Bisquick baking mix—remember, don’t pack your measuring cup. I learned this the hard way when my first batch was way too dry. Spoon it into the cup lightly, like you would with flour. Stir it in gently until everything just comes together. Then fold in the shredded cheddar cheese. Feel free to be generous here—I usually add a bit more than the recipe calls for because cheese makes everything better!

Step 3: Shape and Chill

I find using a spring-loaded cookie scoop makes portioning these much quicker and less messy. Scoop out about one-inch-sized balls and place them on your parchment-lined baking sheets. If they aren’t perfectly round straight away, don’t stress—just roll them gently between your hands. Here’s the trick I picked up: pop the trays into the fridge for 10 minutes to chill. This step helps the sausage balls hold their shape and not spread out while baking.

Step 4: Bake to Perfection

Bake your sausage balls for about 25 minutes, or until they’ve turned a lovely golden brown on the outside. Keep an eye on them near the end; ovens vary and you want them cooked through but still moist inside. When they’re ready, let them cool for a few minutes before serving—trust me, patience pays off here.

Top Tip

After making this Cream Cheese Sausage Balls Recipe several times, I've gathered a few tips that really make your life easier and improve the outcome every time.

Measure Bisquick Carefully: Using the spoon-and-level method prevents the dough from drying out, which is a common pitfall when people pack their flour or baking mix.
Chill Before Baking: Don’t skip the refrigeration step—it keeps your sausage balls nicely shaped and helps them bake evenly.
Use a Cookie Scoop: This tool saves so much time and gives you consistent-sized bites, which helps cooking times stay predictable.
Don’t Overbake: Keeping close watch towards the end ensures they stay soft inside and don’t dry out.

How to Serve Cream Cheese Sausage Balls Recipe

Garnishes

I usually keep it simple with these, but adding a little sprinkle of finely chopped fresh parsley or chives on top adds a lovely pop of color and freshness that balances the richness. A side of tangy mustard or your favorite dipping sauce also pairs wonderfully.

Side Dishes

For a complete snack spread, I love serving these alongside creamy coleslaw, crunchy pickles, or even a fresh garden salad to lighten things up. They also pair beautifully with a creamy ranch dip or a simple honey mustard.

Creative Ways to Present

For parties, I’ve tried arranging the sausage balls in a festive wreath shape on a platter, garnished with fresh herbs and little bowls of dipping sauces in the middle. It’s always a hit and sparks conversation before anyone even tastes them!

Make Ahead and Storage

Storing Leftovers

Once cooled, I place leftover sausage balls in an airtight container in the fridge. They stay tasty and moist for up to four days. I usually reheat them in the oven or air fryer to regain that freshly-baked texture instead of the microwave, which can make them a bit soggy.

Freezing

These are fantastic to freeze pre-baked or even raw! I lay them out on a baking sheet to freeze individually before transferring to a freezer bag. When frozen, they hold well for up to three months. Just bake from frozen, adding a few extra minutes to the cooking time.

Reheating

To reheat, I preheat my oven to 350°F and warm the sausage balls on a baking sheet for about 8–10 minutes until heated through and crisp on the outside. This keeps them closer to that fresh-out-of-the-oven texture.

Frequently Asked Questions:

Can I make Cream Cheese Sausage Balls Recipe ahead of time?

Absolutely! You can prepare the mixture and shape the sausage balls a day ahead, then store them in the refrigerator before baking. This saves time on busy days or parties.

Can I use other types of sausage in this recipe?

Yes, you can switch out hot pork sausage for mild or even turkey sausage depending on your preference. Keep in mind that the seasoning and spiciness of the sausage will affect the final flavor.

What’s the best way to ensure sausage balls don’t dry out?

Measuring the Bisquick properly without packing it, not overbaking, and including the cream cheese all help keep the sausage balls moist and tender. Chilling before baking also prevents spreading and drying out.

Can I freeze Cream Cheese Sausage Balls?

Definitely! You can freeze them either cooked or uncooked. Just be sure to separate them on a tray before freezing so they don’t stick together. Reheat or bake from frozen for best results.

Final Thoughts

Every time I make this Cream Cheese Sausage Balls Recipe, it reminds me why simple, well-balanced recipes become favorites that never get old. They’re comforting, delicious, and easy to share. I hope you find yourself reaching for this one again and again—it’s truly a little bite of happy you can make anytime.