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Strawberry Cheesecake Bites Recipe

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★★★★★

4.9 from 120 reviews

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.

Ingredients

Scale

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

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