Butter Pecan Cheesecake Bites

5 from 1 vote

These butter pecan cheesecake bites are a bite-size confection packed with a creamy cheesecake and cake filling and coated with sweet almond bark and crunchy pecans.

Prep Time10

Chill Time2

Total Time2 10

Course: Dessert

Cuisine: American

Keyword: Butter Pecan Cheesecake Bites Recipe

Servings:

Calories: 175kcal

Ingredients

15.25 ounces butter pecan cake mix
8 ounces cream cheese, softened
12 ounces white almond bark, or candy wafer melts
6 tablespoons finely chopped pecans, divided 4 tablespoons for coating
2 tablespoon finely chopped pecans, optional garnish

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 cooled, dry cake mix over the top of the cream cheese. Continue mixing just until well incorporated.
Tightly cover the cream cheese mixture and chill the mixture in the refrigerator for 2 hours.
Line a baking sheet with parchment paper and 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 microwave-safe medium-sized mixing bowl, heat the almond bark in 30-second intervals, stirring after each interval until completely melted.
Stir in ¼ cup of the finely chopped pecans until well combined.
Roll the cheesecake bites in the melted almond bark and pecans. 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 almond bark from the bottom of the fork and gently push the coated cheesecake bites onto the prepared baking sheet. Sprinkle the coated bites with the reserved ¼ cup of finely chopped pecans. Repeat the steps for the remaining cheesecake bites.
Once all the cheesecake bites are coated and sprinkled, return the cheesecake bites to the refrigerator until ready to serve.

Notes

Make sure the cream cheese is at room temperature to avoid lumps in the cheesecake bites.
You can allow the uncoated cheesecake bites to sit overnight in the refrigerator before the next step. Be sure to pull them out and let them come to room temperature slightly because the cake mix may expand, and the coating may crack if you coat the bites too soon.
If the coating becomes too thick, you can reheat it in the microwave in 15-second intervals, stirring well after each interval until smooth.

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