Introduction

These strawberry cheesecake bites are a delightful no-bake treat that combines the sweet tang of cream cheese with the fruity flavor of strawberry cake mix. Coated in pink candy melts and drizzled with white almond bark, they make a perfect bite-sized dessert for any occasion.

A white plate holds a stack of round pink cake balls coated smoothly in a pastel pink chocolate layer. Each ball is decorated with thin white chocolate drizzles running diagonally across the surface. Two balls are cut in half and placed on top, revealing a soft, crumbly pink cake inside with small red specks mixed throughout. The plate sits on a white marbled surface, with some fresh strawberries partially visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

15.25 ounces strawberry cake mix
8 ounces cream cheese, softened
12 ounces pink candy wafer melts
4 ounces white almond bark (optional, for drizzle)

Instructions

Step 1: Pour the dry strawberry cake mix into a medium heat-safe bowl. Microwave in two 30-second intervals, stirring after each, then let it cool completely before mixing with the cream cheese.
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.
Step 3: Sprinkle the cooled cake mix over the cream cheese and continue mixing just until fully combined.
Step 4: Cover the mixture tightly and chill in the refrigerator for 2 hours.
Step 5: Line a baking sheet with parchment paper and set aside.
Step 6: Using a 1-tablespoon cookie scoop, scoop the cheesecake dough and roll into balls. Place them on the prepared baking sheet. (Tip: You can refrigerate the uncoated bites overnight, but be aware the cake mix may expand and crack the coating if coated too soon.)
Step 7: Melt the pink candy wafer melts in a heat-safe medium bowl in 30-second intervals, stirring between, until smooth.
Step 8: Roll each cheesecake bite in the melted candy wafers. Use a fork to tap off excess coating and place back on the baking sheet. Use a spoon to cover any bare spots. (Tip: Remove excess melted wafer from the fork with a toothpick before placing the bite back on the sheet.)
Step 9: Set the coated bites aside on the baking sheet.
Step 10: Melt the white almond bark in a small heat-safe bowl in 30-second intervals, stirring well until smooth.
Step 11: Drizzle the melted almond bark over the coated cheesecake bites using a spoon or small dipper. (Tip: For more control, place melted almond bark in a plastic bag, snip the corner, and drizzle like piping.)
Step 12: Refrigerate the decorated cheesecake bites until ready to serve.

Tips & Variations

Heat-treating the dry cake mix is essential to avoid any raw flour taste and ensure safety.
For a more intense strawberry flavor, add a teaspoon of strawberry extract to the cream cheese mixture.
You can substitute pink candy melts with white chocolate and add pink food coloring if desired.
Store uncoated cheesecake bites covered overnight in the fridge to let flavors meld before coating.

Storage

Store the coated cheesecake bites in an airtight container in the refrigerator for up to 5 days. For best texture, bring to room temperature for 10 minutes before serving. You can freeze the bites for up to 1 month; thaw in the refrigerator overnight before serving.

How to Serve

The image shows several round cake balls coated in smooth, light pink icing, each decorated with thin, irregular white icing stripes drizzled across the top. The cake balls are arranged close together on a white tray lined with parchment paper, with some white icing drizzles also visible on the paper. The background features a white marbled texture that adds a clean and bright feel to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Do I have to heat treat the dry cake mix?

Yes, microwaving the dry cake mix is important to eliminate any bacteria and improve the texture of the cheesecake bites.

Can I use another type of candy coating?

Absolutely. You can use white chocolate, regular chocolate, or any candy melts you prefer. Just adjust melting and coating techniques accordingly.