June 6, 2023
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.
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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 Ingredients
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.
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 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.
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.
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 2 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: 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.
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.
PRO 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 sweet cheesecake bites are always a welcome sight at a potluck or party since they are the perfect bite-sized confection. 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.
MORE CHEESECAKE BITE RECIPES
Storage
IN THE FRIDGE: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
IN THE FREEZER: You can freeze the uncoated cheesecake bites for up to 2 months. Allow the cheesecake bites to thaw overnight in the refrigerator before coating.
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 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 Recipes You’ll Love
- Cherry Cheesecake Lush
- Chocolate Chip Cheesecake Bars
- Reese’s Cheesecake
- No Bake Cheesecake
- Mini Red Velvet Cheesecake
- Christmas Cheesecake
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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
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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!!