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Cherry Chip Cheesecake Bites

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overhead shot of Cherry Chip Cheesecake Bites with one split in half in a bowl
These cherry chip cheesecake bites are delightful little bundles of flavor loaded with bursts of sweet cherry chips in a creamy cheesecake filling.
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Table of Contents
  1. Cherry Chip Cheesecake Bites Ingredients
  2. How to Make This Cherry Chip Cheesecake Bites Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

Sweet cherry chip cheesecake bites are little morsels of heaven. With a soft and creamy cheesecake center, delicious tart cherry chips, and a pretty pink coating, these irresistible bites will be your new go-to dessert. 

overhead shot of Cherry Chip Cheesecake Bites with one split in half in a bowl

Cherry Chip Cheesecake Bites Ingredients

Cherry Chip Cheesecake Bites raw ingredients that are labeled

You’ll need:

  • 1 (15.25-ounce) box cherry chip cake mix
  • 1 (8-ounce) package of cream cheese, softened 
  • 12 ounces bright pink candy wafer melts
  • 4 ounces white almond bark

SUBSTITUTIONS AND ADDITIONS

DRIZZLE: You can substitute white or pink sanding sugar for the white almond bark drizzle in this easy recipe.

How to Make This Cherry Chip 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 an electric 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 mixture.

cream cheese blended in a bowl

STEP THREE: Sprinkle the cooled, dry cake mix over the top of the cream cheese. Continue mixing just until well incorporated.

dry cake mix sprinkled over the cream cheese in a bowl

STEP FOUR: Tightly cover the cream cheese mixture with plastic wrap and chill in the refrigerator for 2 hours.

STEP FIVE: Line a baking sheet with parchment paper and set it aside.

STEP SIX: Using a 1 tablespoon cookie scoop, scoop the cheesecake filling. Roll the dough into a ball and set it on the prepared baking sheet. Repeat the steps.

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.

roll dough into balls and place on baking sheet

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

STEP EIGHT: Roll the cheesecake bites in the melted candy wafers. Place the coated cheesecake bites on a fork and gently tap any excess coating off. You can use a spoon to pour the coating over any bare spots on the cheesecake bites. Use a toothpick to remove the excess coating from the bottom of the fork, and then to gently push the ball onto the prepared baking sheet.

thin ribbons drizzled on top of the bites on a baking sheet

STEP NINE: Using a small heat-safe mixing bowl, microwave the white almond bark in 30-second intervals, stirring well after each interval.

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: Drizzle thin ribbons of the melted almond bark over the coated cheesecake bites using a spoon or small candy dipper.

STEP ELEVEN: Once all the cheesecake bites are coated and drizzled, return the bites to the refrigerator until ready to serve.

How To Serve

These delightful pink bites would make the perfect sweet treat for all your loves on Valentine’s day. They would also be an adorable addition to a pink-themed baby shower or bridal shower. Serve them with our strawberry cheesecake bites for a little bit of variety.

No-bake desserts make adding a sweet treat to your day easy. Our no-bake pumpkin cheesecake balls and no-bake lemon pie are two of our favorites.

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.

a close up shot of Cherry Chip Cheesecake Bites on a plate

With a creamy filling loaded with tasty cherry chips, there is never a wrong time to add these little bites of deliciousness to your menu. Perfect to satisfy your sweet tooth and fun for sharing, you will adore this cheesecake bite recipe.

FREQUENTLY ASKED QUESTIONS

Why do I have to microwave the cake mix?

Since the cake mix has uncooked flour that may have pathogens, it makes it unsafe to consume raw. Heating it in the microwave will kill any pathogens and make it safe to use in this no-bake red velvet cake balls recipe.

What are 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 cherry chip cream cheese balls be served cold or at room temperature?

These little cherry chip cheesecake balls should always be served chilled, so keep them in the fridge until you are about ready to serve them.

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overhead shot of Cherry Chip Cheesecake Bites with one split in half in a bowl

Cherry Chip Cheesecake Bites

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These cherry chip cheesecake bites are delightful little bundles of flavor loaded with bursts of sweet cherry chips in a creamy cheesecake filling.
Prep Time 10 minutes
Total Time 2 hours 10 minutes
Servings 26

Ingredients
  

  • 15.25 ounces cherry chip cake mix
  • 8 ounces cream cheese, softened
  • 12 ounces bright pink candy wafer melts
  • 4 ounces white almond bark

Instructions
 

  • Before adding the cake mix, it is important to heat treat the dry cake mix. Pour the dry cake mix into a medium size 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 size mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese for 2 to 2 ½ 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 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 the dough into a ball and set on the prepared baking sheet. Repeat the steps.
  • Using a heat safe medium size mixing bowl, microwave the candy wafer melts in 30 second intervals, stirring well after each interval until completely smooth.
  • Roll the cheesecake bites in the melted candy wafers. Place the coated cheesecake bites in a firm and gently tap any excess coating off. You can use a spoon to pour the coating over any bare spots on the cheesecake bites. Use a toothpick to remove excess coating from the bottom of the fork and then to gently push the ball onto the prepared baking sheet.
  • Using a small heat safe mixing bowl, microwave the white al,one bark in 30 second intervals, stirring well after each interval.
  • Using a spoon or small candy dipper, drizzle thin ribbons of the melted almond bark over the coated cheesecake bites.
  • Once all the cheesecake bites are coated and drizzled, return the bites to the refrigerator until ready to serve.

Notes

  • Make sure the cream cheese is at room temperature to avoid lumps in the cheesecake 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

Calories: 146kcal | Carbohydrates: 21g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 150mg | Potassium: 22mg | Fiber: 0.2g | Sugar: 14g | Vitamin A: 117IU | Calcium: 45mg | Iron: 0.3mg
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