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Strawberry Cheesecake Bites Recipe

★★★★★

4.6 from 139 reviews
  • Author: Harry
  • Total Time: 2 hours 25 minutes (including chilling time)
  • Yield: Approximately 30 cheesecake bites 1x

Description

Delicious and playful Strawberry Cheesecake Bites made with strawberry cake mix and creamy cream cheese, coated in melted pink candy wafers and drizzled with white almond bark. These bite-sized treats are perfect for parties, special occasions, or simply satisfying a sweet tooth with a fun twist on classic cheesecake flavors.

Ingredients

Scale

Cake Batter

  • 15.25 ounces strawberry cake mix (dry)
  • 8 ounces cream cheese, softened

Coating

  • 12 ounces pink candy wafer melts
  • 4 ounces white almond bark (optional drizzle)

Instructions

  1. Heat treat the dry cake mix: Pour the dry strawberry cake mix into a medium heat-safe bowl. Microwave in two 30-second intervals, stirring well after each, to eliminate any bacteria. Allow the mix to cool completely before proceeding.
  2. Beat the cream cheese: In a medium mixing bowl, use a handheld mixer on medium-high speed to beat the softened cream cheese for 2 to 2 ½ minutes until smooth and creamy.
  3. Incorporate cake mix: Sprinkle the cooled dry cake mix over the whipped cream cheese. Mix just until the dry ingredients are fully incorporated, forming a cheesecake dough.
  4. Chill the mixture: Cover the cheesecake dough tightly and refrigerate for 2 hours to let it firm up and make rolling easier.
  5. Prepare baking sheet: Line a baking sheet with parchment paper and set aside for placing the cheesecake bites.
  6. Form cheesecake bites: Using a 1 tablespoon cookie scoop, scoop dough and roll into balls with your hands. Place them evenly spaced on the prepared baking sheet. Optional: let the bites chill overnight to prevent cracking during coating.
  7. Melt the pink candy wafers: In a heat-safe medium bowl, melt the pink candy wafer melts in 30-second microwaving intervals, stirring between each, until completely smooth.
  8. Coat the bites: Roll each cheesecake bite in the melted candy wafers. Use a fork to lift the coated bite, tapping gently to remove excess coating. Use a spoon to cover any exposed spots. Use a toothpick to clean the fork and gently place the coated bites back onto the baking sheet.
  9. Melt the almond bark: In a small heat-safe bowl, microwave the white almond bark in 30-second intervals, stirring well after each until completely melted.
  10. Drizzle the almond bark: Using a spoon or a small dipper, drizzle thin ribbons of melted almond bark over the coated cheesecake bites for decoration. For more control, place melted almond bark in a sandwich bag, snip a small corner, and drizzle as desired.
  11. Chill to set: Return all the coated and drizzled cheesecake bites to the refrigerator until the coating hardens and they are ready to serve.

Notes

  • Heat treating the dry cake mix is essential to ensure food safety.
  • Chilling the cheesecake mixture helps it firm up and makes rolling easier.
  • Allow uncoated cheesecake bites to chill overnight to prevent cracking when coated.
  • Use a toothpick to carefully handle coated bites without damaging the coating.
  • To control drizzle precision, place melted almond bark in a plastic bag and cut a small tip.
  • Store leftover cheesecake bites in the refrigerator for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes (melting and coating)
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Keywords: Strawberry cheesecake bites, no bake cheesecake, cake mix dessert, candy coated treats, party snacks, sweet bites

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Find it online: https://dishesbyharry.com/strawberry-cheesecake-bites-recipe/