Strawberry Cheesecake Bites Recipe

Introduction

Strawberry Cheesecake Bites are delightful little treats that combine the sweet, fruity flavor of strawberry cake with creamy cheesecake wrapped in a candy coating. These bite-sized desserts are perfect for parties, special occasions, or just a delicious snack.

Ingredients

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

Instructions

1. Step 1: Heat treat the dry cake mix by pouring it into a medium heat-safe bowl. Microwave in two 30-second intervals, stirring after each. Let it cool completely before using.
2. Step 2: In a medium bowl, beat the softened cream cheese with a handheld mixer on medium-high speed for 2 to 2½ minutes until smooth.
3. Step 3: Sprinkle the cooled dry cake mix over the cream cheese. Mix just until the cake mix is fully incorporated.
4. Step 4: Cover the mixture tightly and chill in the refrigerator for 2 hours.
5. Step 5: Line a baking sheet with parchment paper and set aside.
6. Step 6: Using a 1-tablespoon cookie scoop, scoop dough and roll into balls. Place the cheesecake bites on the prepared baking sheet. Repeat until all dough is used. Optionally, refrigerate uncovered overnight for firmer bites. Note that coating too soon may cause cracking due to expansion.
7. Step 7: Melt the pink candy wafer melts in a heat-safe bowl by microwaving in 30-second intervals, stirring after each until smooth.
8. Step 8: Roll the cheesecake bites in the melted candy wafers. Use a fork to lift each bite, tapping off excess coating. Use a spoon to cover any bare spots. Use a toothpick to clean excess coating from the fork and gently place the bites back on the baking sheet.
9. Step 9: Return the coated cheesecake bites to the prepared baking sheet.
10. Step 10: In a small heat-safe bowl, microwave the white almond bark in 30-second intervals, stirring well after each until melted.
11. Step 11: Drizzle the melted almond bark over the coated cheesecake bites using a spoon or small dipper. For more control, place the almond bark in a sandwich bag, snip a corner, and drizzle carefully.
12. Step 12: Refrigerate the finished cheesecake bites until ready to serve.

Tips & Variations

• Allow un-coated cheesecake bites to chill overnight to prevent cracking when coating.
• Experiment with different candy wafer colors or flavors to customize your bites.
• For a nutty twist, sprinkle crushed nuts on the coating before it sets.

Storage

Store strawberry cheesecake bites in an airtight container in the refrigerator for up to 5 days. To enjoy, bring to room temperature for about 10 minutes before serving. Avoid freezing as it may affect the texture and coating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cake mix flavor?

Yes, feel free to substitute the strawberry cake mix with other flavors like vanilla or chocolate for a different twist on these cheesecake bites.

What if I don’t have candy wafer melts?

You can use white or colored chocolate chips as a substitute, but be sure to melt them gently and stir continuously to avoid burning.

Strawberry Cheesecake Bites Recipe

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4.8 from 100 reviews

Delightful strawberry cheesecake bites that combine the rich creaminess of cream cheese with the fruity flavor of strawberry cake mix. These bite-sized treats are coated in melted pink candy wafers and drizzled with white almond bark for an elegant and tasty dessert perfect for parties and special occasions.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 10 minutes (melting and assembly time)
• Total Time: 2 hours 25 minutes
• Yield: Approximately 30 cheesecake bites 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Cheesecake Mixture

• 15.25 ounces strawberry cake mix (dry)
• 8 ounces cream cheese, softened

Coating

• 12 ounces pink candy wafer melts
• 4 ounces white almond bark (optional for drizzle)

Instructions

1. Heat Treat Dry Cake Mix: Pour the dry strawberry cake mix into a medium heat-safe bowl. Microwave it in two 30-second intervals, stirring well after each to eliminate any potential bacteria. Allow the cake mix to cool completely before using.
2. Beat Cream Cheese: Using a medium bowl and handheld mixer on medium-high speed, beat the softened cream cheese for 2 to 2 ½ minutes until completely smooth and creamy.
3. Combine Cake Mix with Cream Cheese: Sprinkle the cooled dry cake mix over the cream cheese and gently mix just until fully incorporated, forming the cheesecake dough.
4. Chill Mixture: Cover the cream cheese mixture tightly and refrigerate for 2 hours to firm up and allow flavors to meld.
5. Prepare Baking Sheet: Line a baking sheet with parchment paper and set aside for the cheesecake bites.
6. Form Cheesecake Bites: Using a 1 tablespoon cookie scoop, portion out the cheesecake dough. Roll each portion into a smooth ball and place on the prepared baking sheet. Note: Uncoated bites can be refrigerated overnight, but coating them too soon may cause cracks due to cake mix expansion.
7. Melt Pink Candy Wafers: In a medium heat-safe bowl, melt the pink candy wafer melts by microwaving in 30-second intervals, stirring well after each until smooth and fully melted.
8. Coat Cheesecake Bites: Roll each cheesecake ball in the melted candy wafers to fully coat. Use a fork to lift and gently tap off excess coating. If needed, spoon additional coating over bare spots. Use a toothpick to clean wafer from the fork bottom and carefully place coated bites back onto the parchment paper.
9. Prepare White Almond Bark Drizzle: In a small heat-safe bowl, melt the white almond bark in 30-second intervals, stirring thoroughly after each until smooth.
10. Drizzle Almond Bark: Using a spoon, small dipper, or a plastic sandwich bag with a snipped corner for precision, drizzle thin ribbons of the melted white almond bark over the coated cheesecake bites for an elegant finish.
11. Chill and Set: Return the fully coated and drizzled cheesecake bites to the refrigerator until firm and ready to serve.

Notes

• Heat treating the dry cake mix ensures safety by killing potential bacteria found in raw flour.
• Allow the batter to chill for at least 2 hours for easy forming and best texture.
• Uncoated cheesecake bites can be refrigerated overnight before coating; coating too soon may cause cracks as the cake mix expands.
• Using a toothpick to handle the coated bites during dipping helps maintain a neat appearance.
• The white almond bark drizzle is optional but adds a decorative touch and extra sweetness.

Keywords: strawberry cheesecake bites, no-bake cheesecake balls, candy coated cheesecake, party dessert, bite-sized cheesecake