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No Bake Cheesecake Bites

close up shot of No Bake Cheesecake Bites topped with sprinkles on a plate
Only two ingredients are needed to make these decadent no bake cheesecake bites. They are the perfect treat, so quick to make and so much fun to eat.
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Table of Contents
  1. NO BAKE CHEESECAKE BITES INGREDIENTS
  2. HOW TO MAKE THIS NO BAKE CHEESECAKE BITES RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

Just two ingredients are needed for these little bites of sweetness. Your favorite cake mix flavor and cream cheese make these no bake cheesecake bites a must-make addition to your dessert trays. The best part is that once they are made, you can pick and choose how you want to coat them and you can make different yummy variations every time!

For more decadent, perfect bite-sized cheesecake recipes, try our cheesecake stuffed strawberries, mini cherry cheesecake, and cookies and cream cheesecakes.

NO BAKE CHEESECAKE BITES INGREDIENTS

You’ll need:

  • 15.25-ounce box of Funfetti cake mix
  • 8-ounce package of cream cheese, softened
  • 8 ounces of white almond bark (optional coating)
  • Colorful sprinkles (optional topping)

SUBSTITUTIONS AND ADDITIONS

CAKE MIX: You can use any cake mix in place of the Funfetti flavor. You can even use brownie mix if you’d like.

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

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HOW TO MAKE THIS NO BAKE 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-size heat-safe bowl. Microwave the cake mix in two 30-second increments, stirring after each increment. Allow the cake mix to cool completely before mixing into the cream cheese.

STEP TWO: Using a medium-size mixing bowl and a hand mixer on medium-high speed, beat the cream cheese for 2 to 2 ½ minutes until completely smooth.

PRO TIP

Make sure you are using room-temperature cream cheese so that you don’t end up with lumps in your mini 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 2 hours.

STEP FIVE: Line a baking sheet with parchment paper or wax paper. Set it aside.

STEP SIX: Using a 1 tablespoon cookie scoop, scoop the cheesecake mix. Roll into a ball and set the cheesecake bites onto the prepared baking sheet. Repeat the steps for the rest of the bites.

PRO TIP

You can allow the uncoated cheesecake bites to sit overnight in the refrigerator before the next step. The cake mix will expand, and the almond bark may crack if you coat the bites too soon.

STEP SEVEN: 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 and smooth.

PRO TIP

If you would prefer to use white or milk chocolate to coat the bites, you can melt them the same way in the microwave in place of the almond bark.

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

STEP NINE: Return the coated cheesecake bites on the prepared baking sheet, and sprinkle ½ to 1 teaspoon of the colorful sprinkles (or other toppings) on top. 

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

HOW TO SERVE

Serve your no bake cheesecakes for friends at a party or keep them all to yourself. The creamy cheesecake filling is so decadent and delicious that I dare you to stop at just one bite of these little treats! 

These fun treats are the perfect way to tap into your creative side for both the coating and the way you serve them. Of course, on a platter is the easy way to serve them but how about thinking outside of the box? Add a couple little cheesecakes on top of a bowl of ice cream. Or you could be completely wild and crazy and serve a few in one of our cookie cups and topped with whipped cream or Cool Whip. This would be such a cute treat for a kids birthday party.

STORAGE

IN THE FRIDGE: Keep any leftover no-bake cheesecake bites in an airtight container in the refrigerator for up to 5 days.  

IN THE FREEZER: You can freeze the uncoated cheesecake balls for 2 months in an airtight container or Ziploc plastic bag. Allow the bites to thaw, and coat and sprinkle before serving.

A no bake dessert is always a winner and these two ingredient, no bake cheesecake bites are no exception. Velvety cream cheese mixed with a fun cake mix flavor make these bites a yummy base for any sweet coating your imagination can dream up. Your sweet tooth will thank you when you whip up a batch of these for snacking. 

FREQUENTLY ASKED QUESTIONS

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 bites.

Should these be served cold or at room temperature?

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 this no-bake cheesecake recipe in so many ways. What about brownie mix or chocolate cake and then coated with fine crumbs of Oreo cookies?

MORE RECIPES YOU’LL LOVE

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close up shot of No Bake Cheesecake Bites topped with sprinkles on a plate

No Bake Cheesecake Bites

5 from 1 vote
Only two ingredients are needed to make these decadent no bake cheesecake bites. They are the perfect treat, so quick to make and so much fun to eat.
Prep Time 10 minutes
Total Time 2 hours 10 minutes
Servings 26 bites

Ingredients
  

  • 15.25 ounce Funfetti cake mix
  • 8 ounce cream cheese softened
  • 8 ounces white almond bark optional coating
  • colorful sprinkles optional topping

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 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 cookie 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-size mixing bowl, heat the almond bark in the microwave in 30-second intervals until the almond bark is completely melted and smooth.
  • Roll the cheesecake bites in the melted almond bark. Place the coated cheesecake bites on the fork and gently tap any excess coating off. You can also use the spoon to pour the almond bark over any bare spots on the cheesecake bites.
  • Return the coated cheesecake bites on the prepared baking sheet, and sprinkle ½ to 1 teaspoon of the colorful sprinkles on top.
  • Once all the cheesecake bites are completely coated and sprinkled, return them to the refrigerator until ready to serve.

Notes

PRO TIP: Make sure you are using room-temperature cream cheese so that you don’t end up with lumps in your mini cheesecake bites.
PRO TIP: You can allow the uncoated cheesecake bites to sit overnight in the refrigerator before the next step. The cake mix will expand, and the almond bark may crack if you coat the bites too soon.
PRO TIP: If you would prefer to use white or milk chocolate to coat the bites, you can melt them the same way in the microwave in place of the almond bark.

Nutrition

Calories: 146kcal | Carbohydrates: 20g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 138mg | Potassium: 12mg | Fiber: 1g | Sugar: 15g | Vitamin A: 117IU | Calcium: 15mg | Iron: 1mg
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