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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.

Ingredients

Scale

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

Find it online: https://thehungrymason.com/strawberry-cheesecake-bites-recipe/