I finally cracked Cream Cheese Sausage Balls and they come out impossibly fluffy and wildly addictive, so you better keep scrolling.

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I can’t shut up about these Cream Cheese Sausage Balls No Bisquick because they taste like a whole party in one bite. I’m obsessed with the way cream cheese offsets the greasy punch of breakfast sausage and makes every mouthful sticky, salty, and totally addictive.

Totes Cream Cheese Sausage Balls is what my crew calls them now. But seriously, every time I walk in the door and a pan’s in the oven, my whole week gets rescued.

I want to eat them for every meal. Messy, cheesy, satisfying.

You will know them when you bite in and beg for seconds.

Ingredients

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Breakfast sausage: Packs the protein and fat, makes these wildly satisfying and savory.
Plus cream cheese: Gives a creamy, slightly tangy bind that keeps bites soft.
Basically Bisquick: Adds structure and lightness so they’re not dense hockey pucks.
Shredded sharp cheddar: Cheesy punch and gooeyness you’ll thank me for later.
Garlic powder: Tiny flavor boost, warm and familiar without fresh garlic fuss.
Onion powder: Background sweetness and depth, sneaky flavor that ties things together.
Freshly ground black pepper: Bright little pop that stops things from tasting flat.
Salt optional: Enhances everything, taste first since sausage can already be salty.
Cayenne or smoked paprika optional: Adds a kick or smoky note if you’re feeling bold.

Ingredient Quantities

1 pound breakfast sausage, raw

8 ounces cream cheese, softened

2 cups Bisquick baking mix

2 cups shredded sharp cheddar cheese, packed

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon freshly ground black pepper

1/2 teaspoon salt, optional and to taste

1/4 teaspoon cayenne pepper or smoked paprika, optional for a little kick

How to Make this

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1. Preheat oven to 350°F and line a baking sheet with parchment paper or spray it well with nonstick spray.

2. Put the softened 8 ounces cream cheese in a large bowl and beat it with a fork or mixer until smoothish with a few lumps, then add 1 pound raw breakfast sausage and mix until mostly combined.

3. Add 2 cups Bisquick, 2 cups shredded sharp cheddar (packed), 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper, and 1/2 teaspoon salt if using; sprinkle in 1/4 teaspoon cayenne or smoked paprika if you want a little kick.

4. Use your hands to gently but thoroughly mix everything together. Don’t overwork it or the balls get tough, but make sure there are no big pockets of cream cheese or dry Bisquick.

5. If mixture feels too sticky to handle chill it 15 to 20 minutes in the fridge. If it feels dry add a tablespoon of milk or a bit more cream cheese to help it bind.

6. Scoop the mixture with a cookie scoop or spoon and roll into 1 to 1 1/4 inch balls. Wetting your hands slightly helps stop sticking. You should get about 30 to 36 balls.

7. Place balls on the prepared sheet about 1/2 inch apart so they brown evenly. Pressing them slightly flat helps them cook through faster.

8. Bake at 350°F for 20 to 25 minutes until browned and cooked through. Sausage should reach 165°F internal temp and cheese should be melted and bubbly.

9. Let them rest 5 minutes before serving so the cheese firms up a little. Serve warm with mustard, ranch, or your favorite dipping sauce.

Equipment Needed

1. Oven (set to 350°F)
2. Baking sheet lined with parchment paper or sprayed with nonstick spray
3. Large mixing bowl (big enough to mix sausage and cream cheese)
4. Hand mixer or sturdy fork for beating the cream cheese
5. Measuring cups and measuring spoons
6. Cookie scoop or tablespoon and a regular spoon for portioning
7. Instant-read meat thermometer to check 165°F internal temp
8. Wire cooling rack or a plate to rest the balls for 5 minutes

FAQ

Q: Can I make these ahead and freeze them?

A: Yes. Bake or shape raw balls and freeze on a tray until firm, then transfer to a zip-top bag for up to 3 months. Thaw in fridge overnight before baking, or bake from frozen adding about 10 to 15 minutes to the baking time.

Q: Do I have to use raw breakfast sausage or can I use cooked sausage?

A: Raw sausage is easiest because the fat helps bind the mixture and keeps them moist. If you use cooked sausage, make sure it is well drained and cooled, and expect a drier texture. You might need a little extra cream cheese to keep them together.

Q: Why are my sausage balls crumbly or falling apart?

A: Usually because the mixture is too dry or the cream cheese was too cold. Use softened cream cheese and don't overwork the dough. If needed add 1 to 2 tablespoons more cream cheese or a splash of milk to help bind.

Q: Can I swap Bisquick for regular flour or gluten free mix?

A: You can use 1 1/2 to 2 cups all purpose flour but they will be denser. For gluten free, use a 1 for 1 gluten free baking mix. Texture will change a bit, so start with less and add until mixture forms into balls.

Q: How do I get them extra crispy on the outside?

A: Bake at a hotter oven for the last few minutes or broil for 1 to 2 minutes while watching closely. Rolling them slightly smaller also helps crisp the edges. Don’t walk away during broiling or they’ll burn.

Q: Any good substitutions for cheddar or ways to change the flavor?

A: Monterey Jack, pepper jack, or a sharp white cheddar all work. Add chopped chives, a little Dijon mustard, or swap cayenne for smoked paprika for different flavor profiles. Adjust salt because some cheeses are saltier.

Cream Cheese Sausage Balls Recipe Substitutions and Variations

Breakfast sausage: swap with turkey sausage or ground pork, or vegetarian breakfast crumbles if you want meatless — cook to brown before mixing.
Cream cheese: use Neufchâtel for less fat, mascarpone for richer taste, or full-fat Greek yogurt (drain it first) for tangy texture.
Bisquick baking mix: replace with 2 cups self-rising flour plus 2 tsp baking powder, or 2 cups all-purpose flour plus 1 tbsp baking powder and 1 tsp salt.
Sharp cheddar: try Colby Jack, pepper jack for spice, or a mix of mozzarella and a bit of Parmesan for gooey melt and flavor.

Pro Tips

1) Chill the mix for 15 to 20 minutes if it feels sticky, then scoop and roll. Cold mixture is way easier to shape and the balls keep their form better in the oven. If it still sticks, wet your hands slightly instead of adding too much extra liquid.

2) Don’t overwork the dough. Mix just until there’s no big pockets of cream cheese or dry Bisquick. Overmixing makes the texture dense and tough, not fluffy.

3) Make them a uniform size and press them slightly flat. Same size means even cooking so you won’t end up with some done and some raw. Flattening a little helps them cook through and get a nicer browned edge.

4) Finish checks and make ahead: use an instant read thermometer to ensure the sausage hits 165 F, and let them rest 5 minutes so the cheese firms. They freeze great either raw (roll, freeze on a tray, then bag) or baked, so you can reheat straight from frozen for quick snacks.

Cream Cheese Sausage Balls Recipe

Recipe by Sarah level

0.0 from 0 votes

I finally cracked Cream Cheese Sausage Balls and they come out impossibly fluffy and wildly addictive, so you better keep scrolling.

Servings

servings

Calories

359

kcal

Equipment: 1. Oven (set to 350°F)
2. Baking sheet lined with parchment paper or sprayed with nonstick spray
3. Large mixing bowl (big enough to mix sausage and cream cheese)
4. Hand mixer or sturdy fork for beating the cream cheese
5. Measuring cups and measuring spoons
6. Cookie scoop or tablespoon and a regular spoon for portioning
7. Instant-read meat thermometer to check 165°F internal temp
8. Wire cooling rack or a plate to rest the balls for 5 minutes

Ingredients

1 pound breakfast sausage, raw
8 ounces cream cheese, softened
2 cups Bisquick baking mix
2 cups shredded sharp cheddar cheese, packed
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon freshly ground black pepper
1/2 teaspoon salt, optional and to taste
1/4 teaspoon cayenne pepper or smoked paprika, optional for a little kick

Directions

Preheat oven to 350°F and line a baking sheet with parchment paper or spray it well with nonstick spray.
Put the softened 8 ounces cream cheese in a large bowl and beat it with a fork or mixer until smoothish with a few lumps, then add 1 pound raw breakfast sausage and mix until mostly combined.
Add 2 cups Bisquick, 2 cups shredded sharp cheddar (packed), 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper, and 1/2 teaspoon salt if using; sprinkle in 1/4 teaspoon cayenne or smoked paprika if you want a little kick.
Use your hands to gently but thoroughly mix everything together. Don’t overwork it or the balls get tough, but make sure there are no big pockets of cream cheese or dry Bisquick.
If mixture feels too sticky to handle chill it 15 to 20 minutes in the fridge. If it feels dry add a tablespoon of milk or a bit more cream cheese to help it bind.
Scoop the mixture with a cookie scoop or spoon and roll into 1 to 1 1/4 inch balls. Wetting your hands slightly helps stop sticking. You should get about 30 to 36 balls.
Place balls on the prepared sheet about 1/2 inch apart so they brown evenly. Pressing them slightly flat helps them cook through faster.
Bake at 350°F for 20 to 25 minutes until browned and cooked through. Sausage should reach 165°F internal temp and cheese should be melted and bubbly.
Let them rest 5 minutes before serving so the cheese firms up a little. Serve warm with mustard, ranch, or your favorite dipping sauce.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.