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Chocolate Cheesecake Truffles
These chocolate cheesecake truffles have a decadent cream cheese and cake mix center, coated with a rich chocolate shell that 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 truffles 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.
Chocolate Cheesecake Bites Ingredients
These chocolate cheesecake truffles are a heavenly combination of rich chocolate fudge cake mix and tangy cream cheese.
They are coated in smooth chocolate almond bark, adding a delightful nutty note, and adorned with chocolate sprinkles for extra texture and flavor.
You’ll need:
- 1 (15.25-ounce) box of chocolate fudge cake mix
- 1 (8-ounce) package of cream cheese, softened
- 8 ounces of chocolate almond bark
- 2 tablespoons of chocolate sprinkles
Substitutions And Additions
CHOCOLATE: 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, crushed Oreo cookies, or colorful sprinkles.
CHOCOLATE FUDGE CAKE MIX: If you prefer a different cake flavor, you can experiment with other cake mix flavors like Devil’s Food or red velvet.
Each will bring its unique twist to the truffles, but keep in mind that it might alter the final taste slightly.
How To Make This Chocolate Cheesecake Bites Recipe
The first step is making the easy filling for these bites. Once that is ready, you can make the truffles and coat them in chocolate.
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.
OUR RECIPE DEVELOPER SAYS
Be sure your cream cheese is at room temperature to ensure you have no lumps in the cheesecake bites.
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 two 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 on the prepared baking sheet. Repeat the steps.
PRO TIP:
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.
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.
PRO TIP:
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.
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 Cheesecake Chocolate Bites
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.
Indulge your sweet tooth by plating the chocolate cheesecake bites alongside a scoop of vanilla ice cream.
Drizzle with hot fudge sauce for an extra decadent touch.
Our mini pecan cheesecake bites and lemon cheesecake bars are two more creamy confections you will adore.
MORE DESSERT BITES RECIPES
Storing Chocolate Cheesecake Bites
Whether you plan to enjoy them right away or save some for later, we’ve got you covered.
MAKE AHEAD: If you want to get ahead of the game, you can prepare these chocolate cheesecake bites in advance.
Simply follow the recipe as instructed, including the coating and sprinkles, and then place them on a baking sheet lined with parchment paper.
Pop them in the freezer for about an hour until they firm up. Once they’re firm, transfer them to an airtight container or a freezer-safe bag.
Store them in the freezer for up to a month.
When you’re ready to enjoy them, you can take them out and let them sit at room temperature for a few minutes to soften slightly.
IN THE FRIDGE: Store any leftovers of these little treats in an airtight container for up to five days.
IN THE FREEZER: You can freeze the uncoated bites for up to two months.
Allow the bites to thaw overnight in the refrigerator before coating them with the almond bark.
Why We Love This Recipe
SIMPLICITY AT ITS BEST: This recipe takes the complexity out of making cheesecake by transforming it into bite-sized truffles. It’s incredibly easy to follow, making it perfect for both novice and experienced bakers.
DECADENT CHOCOLATE FLAVOR: The combination of chocolate fudge cake mix, cream cheese, and chocolate coating creates a luxurious, intensely chocolatey flavor.
PERFECT FOR SHARING: These truffles are not only a treat for your taste buds but also a visually appealing dessert. They make for delightful homemade gifts or an addition to any party or gathering.
Discover the rich chocolate and cheesecake filling as soon as you take a bite into the chocolate candy shell of these chocolate cheesecake truffles. Rich and creamy, you may not be able to stop at just one of these treats.
Frequently Asked Questions
What are good options for coating mini cheesecake bites?
Powdered sugar, crushed graham crackers, sprinkles, nuts, and melted chocolate are all great options for coating your no-bake chocolate cheesecake bites.
Should these be served cold or at room temperature?
These mini cheesecakes should always be served chilled, so keep them in the fridge until you are about ready to serve them.
Can I use a different cake mix flavor?
You could customize these no-bake cheesecake bites dipped in chocolate in so many ways. What about brownie mix or vanilla cake and then coated with fine crumbs of Oreo cookies?
Why do I have to microwave the cake mix?
Since the cake mix has uncooked flour in it that may have pathogens in it, it makes it not safe to consume raw. Heating it in the microwave will kill any pathogens and make it safe to use in this no-bake recipe.
More Recipes You’ll Love
- Chocolate Fudge
- Hot Chocolate Cookies
- Mini Apple Cheesecakes
- Mini Mint Cheesecake
- Chocolate Chip Cookie Cheesecakes
Chocolate Cheesecake Truffles
These chocolate cheesecake truffles have a decadent cream cheese and cake mix center, coated with a rich chocolate shell that will be a big hit whether you bring them to a potluck or keep them to yourself.
Prep Time 10 minutes
Total Time 2 hours 10 minutes
Servings 26 bites
Ingredients
- 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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Comments
Gloria says
What a decadent treat!
Joyce Walrath says
Can these be made without a microwave? I don’t have one- (or want one)
Layne Kangas says
Hi, Joyce – you could heat treat the cake mix in the oven and melt the chocolate in a double boiler on the stovetop if you’d like. Enjoy!
Tammy says
Can these be frozen?
Layne Kangas says
Hi, Tammy! Here are our storage suggestions.
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.
KAREN LUNDGREN says
I love CHOCOLATE .. you make devine delights!