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Chocolate Cheesecake Bites

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close up shot of a plate full of Chocolate Cheesecake Bites topped with sprinkles
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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Table of Contents
  1. Chocolate Cheesecake Bites Ingredients
  2. How to Make This Chocolate Cheesecake Bites Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

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.

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

close up shot of Chocolate Cheesecake Bites topped with sprinkles

Chocolate Cheesecake Bites Ingredients

Chocolate Cheesecake Bites raw ingredients that are labeled

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.

chocolate fudge cake mix in a bowl

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.

cream cheese beaten in a bowl

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.

cake mix combined with the cream cheese in a bowl

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

cream cheese mixture in a bowl covered with plastic wrap

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.

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.

cheesecake dough scooped into balls then placed on a parchment lined baking sheet

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.

cheesecake bites dipped into a bowl of melted almond bark

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.

coated cheesecake bites topped with chocolate sprinkles on a parchment lined baking sheet

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.

cheesecake bites after being chilled on a parchment lined baking sheet

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.

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.

close up shot of a plate full of Chocolate Cheesecake Bites topped with sprinkles

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.

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.

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close up shot of a plate full of Chocolate Cheesecake Bites topped with sprinkles

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
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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    • 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.