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 Time10

Chill Time2

Total Time2 10

Course: Dessert

Cuisine: American

Keyword: Strawberry Cheesecake Bites Recipe

Servings: bites

Calories: 154kcal

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.

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