Chocolate Cheesecake Bites

These creamy chocolate cheesecake bites will be a big hit whether you bring them to a potluck or keep them to yourself.

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Rich and decadent, these chocolate cheesecake bites are little bite-size pieces of heavenly chocolate deliciousness. With a center filled with creamy cheesecake and chocolate fudge wrapped in a chocolate coating, these treats will be a hit.

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Our mini pecan cheesecake bites and lemon cheesecake bars are two more creamy confections you will adore.

Chocolate Cheesecake Bites Ingredients

You’ll need:

• 1 (15.25-ounce) box of chocolate fudge cake mix
• 1 (8-ounce) package cream cheese, softened
• 8 ounces chocolate almond bark
• 2 tablespoons chocolate sprinkles

Substitutions And Additions

CHOCOLATE: You can substitute milk chocolate, semi-sweet or dark chocolate chips for the chocolate almond bark in this mini chocolate covered cheesecake bites recipe. Simply melt in the microwave as you would melt the almond bark.

COATING: You can also roll these mini chocolate cheesecakes in powdered sugar, cocoa powder, cake mix, graham cracker crumbs, melted milk or white chocolate, crushed Oreo cookies, or colorful sprinkles.

How to Make This Chocolate 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-sized mixing bowl and an electric mixer on medium-high speed, beat the cream cheese for 2 to 2½ minutes until completely smooth.

STEP THREE: Sprinkle the dry cake mix over the top of the cream cheese. Continue to mix just until the dry cake mix is well incorporated.

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

STEP FIVE: Line a baking sheet with parchment paper. 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 heat-safe medium bowl, heat the almond bark in the microwave in 30-second intervals until the almond bark is completely melted.

STEP EIGHT: Roll the cheesecake bites in the melted almond bark. Place the coated cheesecake bites on a fork and gently tap any excess chocolate coating off. You can also use a spoon to pour the chocolate over any bare spots on the cheesecake bites.

STEP NINE: Return the coated cheesecake bites to the lined baking sheet, and sprinkle with the chocolate sprinkles.

STEP TEN: Once all the cheesecake bites are completely coated and sprinkled, return the cheesecake bites to the refrigerator until you are ready to serve.

How To Serve

These mini chocolate cheesecake bites are a delightful treat to bring to a potluck to share with friends. You could make a variety of flavors including our no-bake cheesecake bites which are vanilla versions of these yummy bites.

MORE DESSERT BITES RECIPES

Cookie Recipes

S’mores Bites

Cheesecakes

Mini Pecan Cheesecake Bites

Storage

IN THE FRIDGE: Store any leftovers of these little treats in an airtight container for up to 5 days. 

IN THE FREEZER: You can freeze the uncoated bites for up to 2 months. Allow the bites to thaw overnight in the refrigerator before coating with the almond bark.

Discover the rich chocolate and cheesecake filling as soon as you take a bite into the chocolate candy shell of these cheesecake chocolate bites. Rich and creamy, you may not be able to stop at just one of these treats.

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Chocolate Cheesecake Bites

5 from 2 votes

These creamy chocolate cheesecake bites will be a big hit whether you bring them to a potluck or keep them to yourself.

Prep Time 10 minutes minutes

Total Time 2 hours hours 10 minutes minutes

Servings 26 bites

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Ingredients

  

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• 15.25 ounces chocolate fudge cake mix
• 8 ounces cream cheese, softened
• 8 ounces chocolate almond bark
• 2 tablespoons chocolate sprinkles

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 dry cake mix over the top of the cream cheese. Continue to mix just until the dry cake mix is well incorporated.
• Tightly cover the cream cheese mixture and chill in the refrigerator for 2 hours.
• Line a baking sheet with parchment paper. Set it aside.
• Using a 1 tablespoon scoop, scoop the cheesecake dough. Roll into a ball and set the cheesecake bites onto the prepared baking sheet. Repeat the steps.
• Using a heat-safe medium-sized mixing bowl, heat the almond bark in the microwave in 30-second intervals until the almond bark is completely melted.
• Roll the cheesecake bites in the melted almond bark. Place the coated cheesecake bites on a fork and gently tap any excess coating off. You can also use a spoon to pour the almond bark over any bare spots on the cheesecake bites.
• Return the coated cheesecake bites to the lined baking sheet, and sprinkle with the chocolate sprinkles.
• Once all the cheesecake bites are completely coated and sprinkled, return the cheesecake bites to the refrigerator until you are ready to serve.

Video

Notes

• Be sure your cream cheese is at room temperature to ensure you have no lumps in the cheesecake bites.
• You can allow the uncoated cheesecake balls to sit overnight in the refrigerator before coating with the melted chocolate. The cake mix will expand, and the coating may crack if you coat the bites too soon.
• Use a toothpick to remove the excess melted chocolate from the bottom of the fork and then to gently push the ball onto the prepared baking sheet.

Nutrition

Calories: 120kcal | Carbohydrates: 18g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 121mg | Potassium: 71mg | Fiber: 1g | Sugar: 13g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg

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