Caramel Cheesecake Bites

These caramel cheesecake bites have creamy cheesecake centers wrapped in a delicious salted caramel coating for a tiny treat that is big on flavor.

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Table of Contents

Caramel Cheesecake Bites Ingredients
Substitutions And Additions
How To Make This Caramel Cheesecake Bites Recipe
How To Serve
Storing These Cheesecake Caramel Bites
More Recipes You’ll Love
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These irresistible salted caramel cheesecake bites will blow your taste buds away. The rich, creamy cake and cheesecake centers are wrapped in a delicious salted caramel crust for a bite-size treat that is perfect for sharing.

Caramel Cheesecake Bites Ingredients

Caramel Cheesecake Bites raw ingredients that are labeled

You’ll need:

1 (15.25-ounce) box of yellow cake mix
1 (8-ounce) package of cream cheese, softened
2 teaspoons of caramel flavoring
12 ounces of salted caramel candy melts

Substitutions And Additions

CAKE MIX: If you can find a caramel-flavored cake mix, you can omit the flavoring.

How To Make This Caramel Cheesecake Bites Recipe

STEP ONE: It is important to heat treat the dry cake mix before adding it to the cream cheese.

Add the dry cake mix into a heat-safe medium-size mixing bowl. Microwave the dry 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 an electric mixer on medium-high speed, beat the cream cheese and caramel flavoring for 1½ to 2 minutes until completely smooth.

OUR RECIPE DEVELOPER SAYS

Make sure to use room temperature cream cheese to avoid lumps in the cream cheese mixture.

cream cheese and caramel flavoring blended in a bowl

STEP THREE: Sprinkle the completely cooled, dry cake mix over the cream cheese mixture just until well incorporated.

cake mix blended with the cream cheese mixture in a bowl

STEP FOUR: Tightly cover the cheesecake dough with plastic wrap and chill 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: Use a 1 tablespoon cookie scoop to scoop the cheesecake dough. Roll the scooped dough into a ball and place it onto the prepared baking sheet.

Repeat the steps.

roll dough into a ball and place on cookie sheet

STEP SEVEN: Using a heat-safe medium-sized mixing bowl, microwave the salted caramel candy melts in 30-second intervals, stirring well after each interval until completely melted and smooth.

STEP EIGHT: Roll the cheesecake bites in the melted candy melts. Place the coated bite onto a fork. Gently tap any excess coating off.

You can use a spoon to pour the coating over any bare spots. Use a toothpick to gently push the coated cheesecake bite onto the prepared baking sheet.

Allow the cheesecake bites to harden completely before serving.

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.

cheesecake bites coated with the melted candy on a baking sheet

How To Serve

These creamy and delicious cheesecake bites are the perfect size for a tiny treat when you are craving something sweet.

They would also make a gift that any friends or family would be delighted to receive, along with our butter pecan cheesecake bites and strawberry cheesecake bites.

If you simply can’t get enough of these little bundles of yummy cheesecake, our unicorn cheesecake bites and red velvet cheesecake bites are two more varieties to try.

MORE CHEESECAKE BITE RECIPES

Cheesecakes

Mini Pecan Cheesecake Bites

No Bake Desserts

Pumpkin Spice Cheesecake Bites

Storing These Cheesecake Caramel Bites

IN THE FRIDGE: Store any leftover mini cheesecake bites in an airtight container in the refrigerator for up to five days.

IN THE FREEZER: You can freeze the uncoated bites in the freezer for up to two months.

Allow the bites to thaw overnight in the refrigerator overnight before coating.

a close up shot of caramel cheesecake bites on a baking sheet

With a creamy cheesecake filling wrapped in a caramel coating, these caramel cheesecake bites are where it’s at. You only need four ingredients to make these delicious little bites that are big on flavor.

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 caramel cake balls recipe.

What are other good options for coating these classic 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 mini salted caramel cheesecake bites be served cold or at room temperature?

These mini caramel cheesecake bites should always be served chilled, so keep them in the fridge until you are about ready to serve them.

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Caramel Cheesecake Bites

5 from 29 votes

These caramel cheesecake bites have creamy cheesecake centers wrapped in a delicious salted caramel coating for a tiny treat that is big on flavor.

Prep Time 10

Total Time 2 10

Servings

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Ingredients

15.25 ounces yellow cake mix
8 ounces cream cheese, softened
2 teaspoons caramel flavoring
12 ounces salted caramel candy melts

Instructions

It is important to heat treat the dry cake mix before adding it to the cream cheese. Add the dry cake mix into a heat-safe medium-size mixing bowl. Microwave the dry 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 and caramel flavoring for 1½ to 2 minutes until completely smooth.
Sprinkle the completely cooled, dry cake mix over the cream cheese mixture just until well incorporated.
Tightly cover the cheesecake dough and chill in the refrigerator for 2 hours.
Line a baking sheet with parchment paper and set it aside.
Use a 1 tablespoon cookie scoop to scoop the cheesecake dough. Roll the scooped dough into a ball and place it onto the prepared baking sheet. Repeat the steps.
Using a heat-safe medium-size mixing bowl, microwave the salted caramel candy melts in 30-second intervals, stirring well after each interval until completely melted and smooth.
Roll the cheesecake bites in the melted candy melts. Place the coated bite onto a fork. Gently tap any excess coating off. You can use a spoon to pour the coating over any bare spots. Use a toothpick to gently push the coated cheesecake bite onto the prepared baking sheet. Allow the cheesecake bites to harden completely before serving.

Notes

Make sure to use room temperature cream cheese to avoid lumps in the cream cheese mixture.
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

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!