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Strawberry Cheesecake Bites

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close up overhead shot of a baking sheet of strawberry cheesecake bites
These no-bake strawberry cheesecake bites are the perfect treat with a delicious cheesecake filling wrapped in a candy coating that will disappear in a single bite.
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Table of Contents
  1. Strawberry Cheesecake Bites Ingredients
  2. How to Make This Strawberry Cheesecake Bites Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

These easy strawberry cheesecake bites are delightful little bite-size bursts of pink sweetness. You only need four ingredients to make these cute little cream cheese and cake-filled confections that make a delicious dessert or quick snack.

Love cheesecake? Check out our cheesecake stuffed strawberries or mini blueberry cheesecake for another delicious treat.

overhead shot of a plate of strawberry cheesecake bites

Strawberry Cheesecake Bites Ingredients

Strawberry Cheesecake Bites raw ingredients that are labeled

You’ll need:

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

SUBSTITUTIONS AND ADDITIONS

WHITE CHOCOLATE: You can substitute red sanding sugar for the white almond bark drizzle to coat these little strawberry cheesecake bites.

CAKE MIX: You can use any cake mix in place of the strawberry flavor for this easy recipe. You can even use brownie mix if you’d like for a different spin on this recipe.

COATING: You can also roll these mini strawberry 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 Strawberry 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 it into the cream cheese.

STEP TWO: Using a medium bowl and a hand 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 cream cheese filling.

cream cheese in a bowl

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

dry cake mix added to the cream cheese mixture

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

cream cheese mixture with wrap placed on top

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

dough ball placed on a baking sheet

STEP SIX: Using a 1 tablespoon cookie scoop, scoop the cheesecake mixture. 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 bites to sit overnight in the refrigerator before the next step. The cake mix will expand, and the coating may crack if you coat the bites too soon.

cheesecake bite rolled into melted candy wafers

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

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

PRO TIP:

Use a toothpick to remove the excess melted wafer from the bottom of the fork and then to gently push the ball onto the prepared baking sheet.

coated cheesecake bites placed on a baking sheet

STEP NINE: Return the coated strawberry cream cheese bites to the prepared baking sheet. 

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

white almond bark melted in a bowl

STEP ELEVEN: Using a spoon or small dipper, drizzle thin ribbons of the melted almond bark over the coated cheesecake bites. 

PRO TIP:

Place the melted almond bark in a sandwich bag and snip the corner to drizzle the almond bark if you want more control of the drizzle. 

melted chocolate almond bark drizzled on top of the cheesecake bites

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

How To Serve

Satisfy your cheesecake cravings with this mini strawberry cheesecake bites recipe. They are the perfect size for a tiny sweet treat, although you may not be able to stop at just one. These would also be a great treat to make to bring to a potluck as they are definitely worth sharing.

Storage

IN THE FRIDGE: Store any leftovers of this no bake cheesecake bites recipe in an airtight container in the refrigerator for up to 5 days. 

IN THE FREEZER: You can freeze the uncoated mini cheesecake bites for up to 2 months. Allow the frozen bites to thaw overnight in the refrigerator before coating.

close up of the inside of a strawberry cheesecake bite

These strawberry bites are the perfect treat to satisfy your sweet tooth with their decadent creamy cheesecake filling and sweet candy coating. Share them with friends or keep them all to yourself.

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 no bake strawberry cheesecake bites.

Should these be served cold or at room temperature?

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

Should these be served cold or at room temperature?

You could customize this no bake cheesecake bites in so many ways. What about brownie mix or chocolate 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 overhead shot of a baking sheet of strawberry cheesecake bites

Strawberry Cheesecake Bites

5 from 1 vote
These no-bake strawberry cheesecake bites are the perfect treat with a delicious cheesecake filling wrapped in a candy coating that will disappear in a single bite.
Prep Time 10 minutes
Total Time 2 hours 10 minutes
Servings 26 bites

Ingredients
  

  • 15.25 ounces strawberry cake mix
  • 8 ounces cream cheese, softened
  • 12 ounces pink candy wafer melts
  • 4 ounces white almond bark, optional drizzle

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 it 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 mixing just until the dry cake mix is completely 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-sized mixing bowl, heat the candy wafer melts in 30-second intervals, stirring after each interval, until completely melted.
  • 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 also use a spoon to pour the coating over any bare spots on the cheesecake bites. Use a toothpick to remove excess melted wafer from the bottom of the fork and then to gently push the ball onto the prepared baking sheet.
  • Return the coated cheesecake bites to the prepared baking sheet.
  • Using a small heat safe mixing bowl, microwave the white almond bark in 30-second intervals, stirring well after each interval.
  • Using a spoon or small dipper, drizzle thin ribbons of the melted almond bark over the coated cheesecake bites.
  • Once all the cheesecake bites are completely coated and drizzled, return them to the refrigerator until ready to serve

Notes

  • Make sure the cream cheese is at room temperature to avoid lumps in the cream cheese filling.
  • You can allow the uncoated cheesecake bites to sit overnight in the refrigerator before the next step. 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 wafer from the bottom of the fork and then to gently push the ball onto the prepared baking sheet.
  • Place the melted almond bark in a sandwich bag and snip the corner to drizzle the almond bark if you want more control of the drizzle.

Nutrition

Sodium: 147mg | Calcium: 39mg | Vitamin A: 117IU | Sugar: 15g | Potassium: 12mg | Cholesterol: 9mg | Calories: 154kcal | Monounsaturated Fat: 1g | Polyunsaturated Fat: 1g | Saturated Fat: 5g | Fat: 7g | Protein: 1g | Carbohydrates: 21g | Iron: 1mg
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