October 25, 2023
Review RecipeStrawberry 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.
Jump to Recipe
Table of Contents
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.
Strawberry Cheesecake Bites Ingredients
You’ll need:
- 1 (15.25-ounce) box of strawberry cake mix
- 1 (8-ounce) package of cream cheese, softened
- 12 ounces of pink candy wafer melts
- 4 ounces of 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.
STEP THREE: Sprinkle the dry cake mix over the top of the cream cheese. Continue mixing until the dry cake mix is completely incorporated, and no pockets of the dry mix remain.
PRO TIP:
It’s very important to make sure the cake mix is fully mixed with the cream cheese.
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 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.
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.
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.
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.
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.
MORE CHEESECAKE RECIPES
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.
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.
Can I use a different cake mix flavor?
You could customize these 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.
More Recipes You’ll Love
- Mini Pecan Cheesecake Bites
- S’mores Bites
- Funnel Cake Bites
- Mini Cheeseball Bites
- Chocolate Cheesecake Bites
- Strawberry Roll Cake
- Butter Pecan Cheesecake Bites
- Caramel Cheesecake Bites
- Mini Snickers Cheesecake
- Coconut Cheesecake Bites
- Lemon Cheesecake Bites
- White Chocolate Cheesecake
- No Bake Pumpkin Cheesecake Balls
- No Bake Cheesecake Bites
- No Bake Cherry Cheesecake
- Mini Black Forest Cheesecake
- Bailey’s Cheesecake Balls
- No Bake Blackberry Cheesecake
- Strawberry Swirl Cheesecake
- Cherry Chip Cheesecake Bites
- Fireball Whisky Balls
- No Bake Blueberry Cheesecake
- Unicorn Cheesecake Bites
- Rolo Cheesecake
- No Bake Cheesecake
- Strawberry Cheesecake Cookies
- Disney Churro Bites
- Strawberry Tres Leches Cake
- Strawberry Mousse
- Cherry Cheesecake Tacos
- Strawberry Cake
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.
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 until the dry cake mix is completely incorporated, and no pockets of the dry mix remain.
- 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.
- It’s very important to make sure the cake mix is fully mixed with the cream cheese.
- 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
Calories: 154kcal | Carbohydrates: 21g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 147mg | Potassium: 12mg | Sugar: 15g | Vitamin A: 117IU | Calcium: 39mg | Iron: 1mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
Comments
Jill says
Delish! What a treat!
Kelli says
Should you use a cake mix hat requires eggs and oil or just water
Layne Kangas says
Hi, Kelli – we haven’t tested it with various brands, we used Duncan Hines for ours. Enjoy!