Cream Cheese Sausage Balls made with hot pork sausage, cream cheese, Bisquick baking mix, and shredded cheddar cheese.

I wasn’t planning on falling in love with Cream Cheese Sausage Balls. It just… happened.

It was one of those chaotic December mornings. You know the kind — Christmas music playing too loud, wrapping paper everywhere, someone asking where the tape is for the 15th time. My sister showed up with a foil pan and said, “Try these.”

They looked like regular sausage balls. I almost skipped them. I’ve had dry ones before, and honestly? Not my favorite. But I took a bite anyway.

And wow.

They were soft in the middle. Creamy. Just a little spicy. I actually stopped mid-chew and said, “Wait. What did you do to these?”

“Cream cheese,” she said like it was obvious.

Ever since then, these cream cheese sausage balls have been part of every holiday, every football Sunday, and even a random Tuesday when I needed something warm and comforting. They remind me of that loud, messy Christmas morning — the good kind of messy.

Do you have a recipe like that? One that sneaks into your life and just stays?

Why you’ll Love these Cream Cheese Sausage Balls?

Here’s my honest opinion — and maybe you’ll agree — traditional sausage balls can be a little dry. Not always, but sometimes. And when that happens, you end up reaching for water instead of another bite.

But these Cream Cheese Sausage Balls? They fix that problem completely. The cream cheese melts into the sausage mixture and keeps everything tender and almost fluffy inside. It’s subtle, but it makes a huge difference.

They’re also ridiculously simple. Four ingredients. No complicated steps. No fancy techniques. Which I appreciate more and more the older I get. I don’t always want complicated.

And yet somehow, these cheesy sausage bites feel special enough for guests. That’s kind of magical, don’t you think?

Ingredient Notes

Let’s talk about what makes these cream cheese sausage balls work so well.

• Hot Pork Sausage – I lean toward hot sausage because I like that gentle kick. Not overwhelming. Just enough to say, “Hi, I’m here.” But mild works too. I’ve made both, and honestly, it depends on my mood.
• Cream Cheese – Please let it soften first. I forgot once (I was impatient, okay?) and regretted it immediately. Cold cream cheese is stubborn. Softened cream cheese blends beautifully and gives these sausage balls that creamy texture we’re after.
• Bisquick Baking Mix – Measure lightly. Spoon it into the cup. Don’t pack it down. I packed it once and ended up with sausage balls that were… fine. But not amazing. There’s a difference.
• Cheddar Cheese – Freshly shredded melts nicer, sure. But I’m not always shredding my own cheese. Sometimes I grab the bag and move on with life. Both work.

Have you ever experimented with pepper jack instead? It’s surprisingly good. Slightly chaotic. But good.

How to Make Cream Cheese Sausage Balls?

Making Cream Cheese Sausage Balls feels almost too easy. Which always makes me suspicious at first — like, is this really going to work? But it does.

Step 1: Preheat the Oven

Preheat your oven to 350°F and line two baking sheets with parchment paper. This saves you from scrubbing baked-on cheese later, and I am all about minimizing cleanup.

Step 2: Mix the Sausage and Cream Cheese

In a stand mixer (or a large bowl if you’re doing it by hand), combine the hot pork sausage and softened cream cheese. Mix until smooth and fully blended.

It won’t look glamorous. It’s sausage. It’s supposed to look a little chaotic at this stage.

Step 3: Add the Baking Mix

Add the Bisquick baking mix and stir until just combined. Don’t overthink it. Just mix until it comes together.

Then fold in the shredded cheddar cheese. And yes, you can be a little generous here. I usually am.

Step 4: Form the Balls

Scoop out portions and roll them into 1-inch balls. I use a cookie scoop because it’s faster and makes them more uniform, but sometimes I just eyeball it.

Perfection isn’t required. They’ll still taste amazing.

Step 5: Chill (Optional but Helpful)

Pop them into the fridge for about 10 minutes. This helps them keep their shape while baking.

Have I skipped this step before? Absolutely. Did they survive? Yes. But chilling does help.

Step 6: Bake

Bake for about 25 minutes, until golden brown and cooked through.

Your kitchen will smell ridiculous. Like, neighbors-texting-you kind of ridiculous.

Let them cool slightly before serving — or don’t. I always burn my mouth on the first one. Worth it.

Storage Options

Cream Cheese Sausage Balls store beautifully. Keep them in an airtight container in the fridge for up to 4 days.

You can also freeze them — baked or unbaked. I prefer freezing them after baking. On a busy night, reheating a few feels like winning a small life lottery.

Reheat in the oven for the best texture. The microwave works too, but they’re slightly softer. Still good though.

Variations & Substitutions

One of my favorite things about these cheesy sausage balls is how flexible they are.

• Use mild sausage instead of hot.
• Swap cheddar for pepper jack.
• Add chopped green onions for a fresh bite.
• Stir in a little garlic powder if you’re feeling bold.
• Try turkey sausage for a lighter option.

I once added crumbled bacon on top before baking. Was it necessary? Probably not. Did anyone complain? Absolutely not.

What to Serve With Cream Cheese Sausage Balls?

These little bites work almost anywhere.

• Holiday brunch spreads
• Game day snack tables
• Easy breakfast alongside scrambled eggs
• Party appetizers with dipping sauces

Honey mustard is classic. Ranch is easy. Sometimes I drizzle a little maple syrup and pretend I invented something fancy.

They’re versatile, which I think is part of their charm.

FAQ

Can I make Cream Cheese Sausage Balls ahead of time?
Yes. Shape them and refrigerate overnight before baking.

Why did mine turn out dry?
Usually too much baking mix. Measure lightly.

Can I use turkey sausage?
You can. They’ll be slightly less rich, but still delicious.

Do I have to chill them before baking?
It helps, but it’s not a dealbreaker if you skip it.

There’s something oddly comforting about making a batch of Cream Cheese Sausage Balls. Maybe it’s the smell, or maybe it’s the way everyone gravitates toward them without being told.

If you make these creamy sausage balls, do you stick with the classic version — or do you put your own spin on them? I’m always curious how other kitchens make a recipe their own.