January 12, 2024
Review RecipeButter Pecan Cheesecake Bites
These butter pecan cheesecake bites are a bite-size confection packed with a creamy cheesecake and cake filling and coated with sweet almond bark and crunchy pecans.
Jump to Recipe
Table of Contents
- Butter Pecan Cheesecake Bites Ingredient List
- Substitutions And Additions
- How To Make This Butter Pecan Cheesecake Bites Recipe
- How To Serve These Pecan Cheesecake Bites
- When to Serve Butter Pecan Bites
- Storage Tips for Butter Pecan Cheesecake Bites
- Why We Love Butter Pecan Cheesecake Bites
- More Pecan Recipes You’ll Love
- JUMP TO RECIPE
- Even More Recipes You’ll Love
These butter pecan cheesecake bites are the perfect treat with a sweet, creamy, and just a little bit crunchy texture. Filled with rich cream cheese cake filling, wrapped in almond bark, and topped with delicious pecans, these bites are sure to be a hit!
Butter Pecan Cheesecake Bites Ingredient List
You can skip the springform pan, hot water bath, and even the oven with these delicious cheesecake bites. This perfect dessert is full of all the yummy flavors of the whole cheesecake without all the work.
If you bake cheesecake recipes, you’re familiar with how particular a made-from-scratch cheesecake recipe is. The original recipe for a pecan pie cheesecake would include ingredients like heavy cream, sour cream, large eggs, and egg yolks to make a cheesecake filling.
But these mini pecan pie cheesecakes have a quick prep time and you don’t have to worry about oven temperature. They deliver all the taste you love in everyone’s favorite butter pecan ice cream.
You’ll need:
- 1 (15.25-ounce) box of butter pecan cake mix
- 1 (8-ounce) package of cream cheese, softened
- 12 ounces white almond bark (or candy wafer melts)
- 6 tablespoons finely chopped pecans (divided into 4 tablespoons for coating + 2 tablespoons for optional garnish)
Substitutions And Additions
ALMOND BARK: You can substitute off-white candy melts for the almond bark in this easy recipe. You can also use chocolate almond bark.
CAKE MIX: You can substitute spice cake mix, yellow, white, or vanilla cake mix in this recipe.
PECANS: If you’re not a fan of crunchy pecans, almonds, walnuts, or even macadamia nuts are excellent substitutes.
These nuts offer a similar crunchy texture and rich flavor, making them a great fit for this recipe.
VANILLA EXTRACT: Adding ⅛ teaspoon of almond or vanilla extract can add a slightly different, nutty aroma to the cheesecake bites.
TOPPINGS: The pecan topping we use in the recipe is the perfect finish as is. However, you can use sanding sugar, jimmies, nonpareils, or a bit of cinnamon to decorate these bite-size treats.
SALT: Add a tiny pinch of salt on top of these cheesecake bites as the almond bark hardens to enhance the sweet flavors.
GRAHAM CRACKERS: Since a traditional cheesecake would have a graham cracker crust, you could sprinkle graham cracker crumbs on your cheesecakes bites if you’d like. You can use a food processor to crush your own or buy them ready made from the store.
How To Make This Butter Pecan Cheesecake Bites Recipe
STEP ONE: Before adding the cake mix, it is important to heat treat the dry cake mix. Pour the dry cake mix into a large bowl.
Microwave the cake mix in two 30-second intervals, stirring after each interval. Allow the cake mix to cool completely before mixing into the cream cheese.
You could also spread it on a baking sheet. Bake it in the oven for five minutes at 350 degrees. Then wait to cool and proceed with the step-by-step instructions below.
STEP TWO: Using a medium bowl and a hand mixer on medium-high speed, beat the cream cheese for 2 to 2½ minutes until completely smooth.
You could also use the bowl of a stand mixer if you’d prefer. A handheld electric mixer will be more convenient for this recipe.
OUR RECIPE DEVELOPER SAYS
Make sure the cream cheese is at room temperature to avoid lumps in the cheesecake bites.
STEP THREE: Sprinkle the cooled, dry cake mix over the top of the cream cheese. Continue mixing just until well incorporated.
STEP FOUR: Tightly cover the cream cheese mixture with plastic wrap and chill the mixture in the refrigerator for two hours.
PRO TIP:
You can allow the uncoated cheesecake bites to sit overnight in the refrigerator before the next step.
Be sure to pull them out and let them come to room temperature slightly because the cake mix may expand, and the coating may crack if you coat the bites too soon.
STEP FIVE: Line a baking sheet with parchment paper and set it aside.
STEP SIX: Scoop the cheesecake dough using a one-tablespoon cookie scoop.
Roll into a ball and set the cheesecake bites on the prepared baking sheet. Repeat the steps.
STEP SEVEN: Using a microwave-safe medium-sized mixing bowl, heat the almond bark in 30-second intervals, stirring after each interval until completely melted.
STEP EIGHT: Stir in ¼ cup of the finely chopped pecans until well combined.
STEP NINE: Roll the cheesecake bites in the melted almond bark and pecans. Place the coated cheesecake bites on a fork and gently tap any excess coating off.
You can also use a spoon to pour the coating over any bare spots on the cheesecake bites.
Use a toothpick to remove excess melted almond bark from the bottom of the fork and gently push the coated cheesecake bites onto the prepared baking sheet.
Sprinkle the coated bites with the reserved ¼ cup of finely chopped pecans.
Repeat the steps for the remaining cheesecake bites.
EXPERT TIP:
If the coating becomes too thick, you can reheat it in the microwave in 15-second intervals, stirring well after each interval until smooth.
STEP TEN: Once all the cheesecake bites are coated and sprinkled, return the cheesecake bites to the refrigerator until ready to serve.
How To Serve These Pecan Cheesecake Bites
These sweet cheesecake bites are always a welcome sight at a potluck or party since they are the perfect bite-sized confection. They’re the ideal treat when you need to serve a lot of guests!
Add our cherry chip cheesecake bites and red velvet cheesecake bites for a trio of treats that are easy to pop into your mouth.
If you love the unique and rich flavor of butter pecan, our butter pecan crunch is as delicious as they come, while our pecan pie cheesecake is the ultimate over-the-top dessert.
When to Serve Butter Pecan Bites
Holiday Season: Perfect for Christmas, Thanksgiving, or Easter when rich, decadent desserts are in high demand. They’re perfect for any special occasion.
Tea Parties: Pair beautifully with a range of teas for an elegant afternoon tea gathering.
Birthday Celebrations: A delightful alternative to traditional birthday cakes, especially for those who prefer cheesecake.
Potlucks and Picnics: Easy to transport and share, making them ideal for communal dining events.
Wedding, Bridal and Baby Showers: Elegant and bite-sized, they add a touch of sophistication to wedding dessert tables or bridal or baby shower buffets.
Movie Nights or Casual Gatherings: Great for snacking during a relaxed evening with friends or family.
Bake Sales: A popular and unique item that stands out from the usual bake sale fare.
Dessert Buffets: A fantastic addition to a dessert buffet, offering a nutty, creamy option alongside other sweets.
New Year’s Eve Parties: Their decadent nature makes them a fitting treat to ring in the New Year.
Afternoon Snack: A sweet pick-me-up to enjoy with coffee or a cold beverage.
MORE CHEESECAKE BITE RECIPES
Storage Tips for Butter Pecan Cheesecake Bites
MAKE AHEAD
These cheesecake bites are perfect for making ahead of time, especially for events or busy days.
Once assembled and cooled, place them in an airtight container, separating layers with parchment paper to prevent sticking.
You can store them in the refrigerator for up to two to five days.
This waiting period can even enhance their flavor, as the ingredients meld together beautifully.
IN THE FRIDGE
For refrigeration, place the cheesecake bites in an airtight container. They’ll keep well in the fridge for up to five days.
If you’ve used a topping or garnish, consider adding it fresh when serving, as some toppings may not hold up as well in the fridge.
IN THE FREEZER
Freezing is a great option if you want to extend the life of your cheesecake bites.
To freeze, place the bites on a baking sheet lined with parchment paper and freeze until solid, about one to two hours.
Then, transfer them to a freezer-safe container or bag, separating layers with parchment.
They can be stored in the freezer for up to three months.
When ready to enjoy, thaw them in the refrigerator overnight.
Why We Love Butter Pecan Cheesecake Bites
Butter pecan cheesecake bites are beloved for several reasons, appealing to a wide range of tastes and preferences.
Here are some key reasons why people adore them:
Rich Flavor Combination: The combination of buttery, nutty pecans and the creamy, tangy flavor of cheesecake creates a decadent and satisfying taste experience.
Bite-Sized Convenience: Their small size makes them easy serving and as a grab-and-go treat. They’re particularly appealing for parties and gatherings where guests can sample a variety of desserts without committing to a large slice.
Texture Contrast: The creamy smoothness of the cheesecake pairs wonderfully with the crunch of the pecans, offering a delightful textural contrast in every bite.
Versatility in Customization: These bites can be easily customized with different toppings or mix-ins, catering to a range of taste preferences and dietary needs.
Appealing Appearance: Their petite and elegant appearance makes them visually appealing, often adorned with garnishes that make them stand out on a dessert table.
Comforting and Nostalgic: The flavor of butter pecan is often associated with warmth and comfort, bringing back fond memories for many people.
Suitable for Various Occasions: Whether it’s a formal event, a casual get-together, or a personal treat, butter pecan cheesecake bites fit a wide range of occasions.
Seasonal Flexibility: While particularly popular during fall and winter due to their warm, nutty flavors, these bites are also enjoyable year-round.
Ease of Preparation: The recipe for these cheesecake bites is generally straightforward, making them accessible to bakers of various skill levels.
These nutty and creamy little bites are utterly irresistible! Packed with tons of buttery flavor and lots of crunch, these little treats will leave you wanting more; plus, they’re easy to make and only require four ingredients to whip up.
FREQUENTLY ASKED QUESTIONS
Why do I have to microwave the cake mix?
Since the cake mix has uncooked flour that may have pathogens, it is unsafe to consume raw. Heating it in the microwave or oven will kill any pathogens and make it safe to use in this no-bake butter pecan cake balls recipe.
What are other good options for coating cheesecake bites?
Powdered sugar, crushed graham crackers, sprinkles, nuts, and melted chocolate are all great options for coating your no-bake cheesecake bites.
Should these cream cheese balls be served cold or at room temperature?
These little cheesecake balls should always be served chilled, so keep them in the fridge until you are about ready to serve them.
More Pecan Recipes You’ll Love
- Pecan Pie
- Butter Pecan Cookie
- Pecan Cream Pie
- Pecan Pie Balls
- Pecan Pie Bars
- Pecan Pie Cheesecake Bars
- Cranberry Pecan Oatmeal Cookies
Butter Pecan Cheesecake Bites
These butter pecan cheesecake bites are a bite-size confection packed with a creamy cheesecake and cake filling and coated with sweet almond bark and crunchy pecans.
Prep Time 10 minutes
Total Time 2 hours 10 minutes
Servings 28
Ingredients
- 15.25 ounces butter pecan cake mix
- 8 ounces cream cheese, softened
- 12 ounces white almond bark, or candy wafer melts
- 6 tablespoons finely chopped pecans, divided 4 tablespoons for coating
- 2 tablespoon finely chopped pecans, optional garnish
Instructions
- Before adding the cake mix, it is important to heat treat the dry cake mix. Pour the dry cake mix into a medium-sized heat-safe bowl. Microwave the cake mix in two 30-second intervals, stirring after each interval. Allow the cake mix to cool completely before mixing into the cream cheese.
- Using a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese for 2 to 2½ minutes until completely smooth.
- Sprinkle the cooled, dry cake mix over the top of the cream cheese. Continue mixing just until well incorporated.
- Tightly cover the cream cheese mixture and chill the mixture in the refrigerator for 2 hours.
- Line a baking sheet with parchment paper and set it aside.
- Using a 1 tablespoon cookie scoop, scoop the cheesecake dough. Roll into a ball and set the cheesecake bites onto the prepared baking sheet. Repeat the steps.
- Using a microwave-safe medium-sized mixing bowl, heat the almond bark in 30-second intervals, stirring after each interval until completely melted.
- Stir in ¼ cup of the finely chopped pecans until well combined.
- Roll the cheesecake bites in the melted almond bark and pecans. Place the coated cheesecake bites on a fork and gently tap any excess coating off. You can also use a spoon to pour the coating over any bare spots on the cheesecake bites. Use a toothpick to remove excess melted almond bark from the bottom of the fork and gently push the coated cheesecake bites onto the prepared baking sheet. Sprinkle the coated bites with the reserved ¼ cup of finely chopped pecans. Repeat the steps for the remaining cheesecake bites.
- Once all the cheesecake bites are coated and sprinkled, return the cheesecake bites to the refrigerator until ready to serve.
Notes
- Make sure the cream cheese is at room temperature to avoid lumps in the cheesecake bites.
- You can allow the uncoated cheesecake bites to sit overnight in the refrigerator before the next step. Be sure to pull them out and let them come to room temperature slightly because the cake mix may expand, and the coating may crack if you coat the bites too soon.
- If the coating becomes too thick, you can reheat it in the microwave in 15-second intervals, stirring well after each interval until smooth.
Nutrition
Calories: 175kcal | Carbohydrates: 22g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 136mg | Potassium: 32mg | Fiber: 0.4g | Sugar: 16g | Vitamin A: 110IU | Vitamin C: 0.03mg | Calcium: 44mg | Iron: 0.4mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
Even More Recipes You’ll Love
- chocolate chip cupcake recipe
- Christmas Rice Krispie Treats
- recipe for chocolate lasagna
- recipe for apple crisp
- Butterscotch Cool Whip Pie
- Chocolate Chip Banana Muffins
- Snickers Salad
- Tropical Cheesecake Fruit Salad
- Cherry Cheesecake Egg Rolls
- Baileys hot chocolate recipes
Favorite Desserts
- Lemon Fluff
- Chessman Banana Pudding
- Cool Whip Pie
- Mint Oreo Dessert
- No Bake Raspberry Pie
- Golden Oreo Dessert
- No Bake Chocolate Cherry Lush
- Salted Caramel No Bake Pie
- No Bake Pineapple Pie
Bite-Sized Dessert Recipes
- Ritz Churro Bites
- Coconut Cheesecake Bites
- Mini Red Velvet Cheesecake
- Cinnamon Toast Crunch Cheesecake Bites
- Chocolate Cheesecake Bites
- Carrot Cake Cheesecake Bites
- Texas Sheet Cake Bites
- Unicorn Cheesecake Bites
- Orange Truffles
Cheesecake Recipes
- Cherry Cheesecake Lush
- Chocolate Chip Cheesecake Bars
- Reese’s Cheesecake
- No Bake Cheesecake
- Christmas Cheesecake
- No Bake Cheesecake
- Unicorn Cheesecake
- No Bake Blackberry Cheesecake
- Chocolate Chip Cookie Cheesecakes
Comments
Karis says
I used Italian breadcrumbs, spicy ketchup and added a little hot sauce to the mixture. Decided to use a muffin tin instead of one big loaf, and it cut the cooking time to about 35ish minutes. Combined sweet and spicy bbq sauce with some ketchup. Love this recipe!!