Strawberry Cheesecake Bites Recipe

Introduction

Strawberry Cheesecake Bites are a delightful, bite-sized treat perfect for parties or a sweet snack. These no-bake gems combine creamy cheesecake filling with a sweet strawberry coating for an irresistible flavor.

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

1. Step 1: Pour the dry strawberry cake mix into a medium-sized heat-safe bowl. Microwave in two 30-second intervals, stirring after each, then let it cool completely before use.
2. Step 2: In a medium mixing 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 cake mix over the cream cheese and continue mixing until fully combined with no dry pockets.
4. Step 4: Cover the cream cheese mixture tightly and refrigerate for 2 hours to chill.
5. Step 5: Line a baking sheet with parchment paper and set aside.
6. Step 6: Using a 1 tablespoon cookie scoop, scoop and roll the cheesecake mixture into balls. Place them onto the prepared baking sheet.
7. Step 7: Melt the pink candy wafer melts in a heat-safe bowl in 30-second intervals, stirring between each, until smooth.
8. Step 8: Roll each cheesecake bite in the melted candy coating. Hold on a fork, tap off excess, and use a spoon or toothpick to cover any uncovered spots. Transfer back to the baking sheet.
9. Step 9: Place the coated bites on the baking sheet again for the next step.
10. Step 10: Melt the white almond bark in 30-second intervals, stirring well between each until smooth.
11. Step 11: Drizzle the melted almond bark over the coated cheesecake bites using a spoon for a decorative touch.
12. Step 12: Refrigerate the finished bites until firm and ready to serve.

Tips & Variations

• Heat-treating the cake mix ensures safety since it will not be cooked later.
• Use different colored candy melts to match seasons or personal preferences.
• For added texture, sprinkle finely chopped freeze-dried strawberries on the coating before it sets.

Storage

Store the cheesecake bites in an airtight container in the refrigerator for up to 5 days. For best results, let them sit at room temperature for a few minutes before serving to soften slightly. They can also be frozen for up to one month; thaw overnight in the refrigerator before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Do I need to bake the cake mix before using it?

No, you don’t bake the cake mix. Instead, it is heat-treated in the microwave to ensure it is safe to eat without baking.

Can I use flavored cream cheese instead of plain?

Plain cream cheese is recommended for the best balance of flavor and texture, but you can experiment with flavored cream cheese to add variety.

Strawberry Cheesecake Bites Recipe

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These Strawberry Cheesecake Bites are a delightful no-bake treat combining the rich creaminess of cheesecake with the sweet flavor of strawberry cake mix. Coated in vibrant pink candy melts and drizzled with white almond bark, they’re perfect for parties, snacks, or a fun dessert bite.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 10 minutes
• Yield: Approximately 30 bites 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Cheesecake Dough

• 15.25 ounces strawberry cake mix
• 8 ounces cream cheese, softened

For the 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 in two 30-second intervals, stirring well after each to ensure even heating. Allow the cake mix to cool completely before using to eliminate any raw flour risk.
2. Beat Cream Cheese: In a medium mixing bowl, use a handheld mixer at medium-high speed to beat the softened cream cheese for 2 to 2½ minutes until it becomes completely smooth and creamy.
3. Incorporate Cake Mix: Gradually sprinkle the cooled dry cake mix over the beaten cream cheese, continuing to mix until the cake mix is fully and evenly incorporated with no dry streaks remaining.
4. Chill Mixture: Cover the cheesecake mixture tightly with plastic wrap or a lid, then chill in the refrigerator for 2 hours to firm up for easier scooping.
5. Prepare Baking Sheet: Line a baking sheet with parchment paper and set aside, ready for assembling the bites.
6. Scoop and Shape: Using a 1-tablespoon cookie scoop, portion out the cheesecake dough. Roll each portion into a smooth ball between your hands and place onto the prepared baking sheet. Repeat until all mixture is used.
7. Melt Candy Coating: Place the pink candy wafer melts in a heat-safe medium bowl. Microwave in 30-second intervals, stirring thoroughly after each, until completely melted and smooth.
8. Coat Cheesecake Bites: Roll each cheesecake ball in the melted pink candy melts to coat fully. Use a fork to lift coated bites out, tapping gently to remove excess coating. Use a spoon to fill any uncovered spots, then carefully transfer back onto the parchment paper using a toothpick if necessary.
9. Return to Baking Sheet: Place all coated cheesecake bites on the parchment-lined baking sheet to set.
10. Melt Almond Bark: In a small heat-safe bowl, microwave the white almond bark in 30-second intervals, stirring well after each until smooth and fully melted.
11. Drizzle Almond Bark: Using a spoon or small dipper, drizzle thin ribbons of the melted white almond bark over the pink-coated cheesecake bites for a decorative finish.
12. Chill to Set: Return the finished cheesecake bites to the refrigerator until the candy coating and drizzle are firm, then serve chilled.

Notes

• Heat treating the dry cake mix is essential to eliminate any risk from raw flour.
• Use room temperature cream cheese for easier blending and smoother texture.
• If you don’t have a cookie scoop, use a tablespoon and shape dough carefully with your hands.
• For easier coating, ensure candy melts are melted but not too hot to avoid melting the cheesecake dough.
• Store cheesecake bites in an airtight container in the refrigerator for up to 5 days.

Keywords: Strawberry Cheesecake Bites, No-Bake Cheesecake, Candy Coated Cheesecake, Party Dessert, Easy Cheesecake Bites