This Strawberry Cheesecake Bites recipe is an easy, no-bake way to make bite-size treats with just 3 ingredients. These pretty pink snacks are perfect for spring or summer and full of creamy cheesecake flavor—no oven needed!
Why bake a full cheesecake when mini cheesecake bites have the same indulgence inside, just in a smaller handheld size? Skip the fresh dipped fruit and try my Strawberry Shortcake Truffles and Cheesecake Stuffed Strawberries instead.
Ingredients
- Strawberry cake mix: Customize this recipe with your favorite cake mix flavor. You can try vanilla or funfetti (fun for birthdays), red velvet, chocolate, lemon, or any flavor you prefer.
- Cream cheese: Make sure to use room temperature, softened cream cheese to avoid lumps in the batter.
- Pink candy wafer melts: The best options to coat your cheesecake bites are candy wafer melts or almond bark because they create a smooth texture. However, if you choose to use chocolate chips, you will need to add 1 tbsp of coconut oil to each 8 oz of chocolate chips you’re melting.
- White almond bark: You can substitute red sanding sugar for the white chocolate drizzle.
See the recipe card for full information on ingredients and quantities.
How to Make Strawberry Cheesecake Bites (Step-by-Step)
- Heat Treat: Microwave the dry cake mix in two 30-second intervals, stirring after each interval. Allow the cake mix to cool completely before mixing into the cream cheese.
- Make the Cream Cheese Mixture: In a medium-sized mixing bowl, beat the cream cheese with a hand mixer until smooth. Sprinkle the dry cake mix over the cream cheese and continue mixing until completely incorporated.
- Chill: Cover the cream cheese mixture with plastic wrap and chill in the refrigerator for 2 hours.
- Roll-Round Balls: Scoop the cheesecake batter with a cookie scoop, roll it into balls, and set the bites onto the parchment-lined baking sheet.
- Coat In Chocolate: Microwave the candy wafer melts in a small bowl until completely melted. Roll each ball in the melted chocolate to completely coat.
- Decorate the Desserts: Melt the white almond bark in the microwave. Use a spoon or piping bag to drizzle thin ribbons of melted almond bark over the candy-coated bites.
- Serve: Store in the fridge until ready to serve. Enjoy!
Tips for Perfect Strawberry Cheesecake Bites
- Firm Up The Filling: If the filling is too soft, chill the bites longer before rolling and coating to firm them up. You can allow the un-coated cheesecake bites to sit overnight in the refrigerator. The cake mix will expand, and the coating may crack if you coat the bites too soon.
- Avoid Cracking The Coating: Let the bites come to room temperature before dipping in chocolate. This helps prevent cracking by ensuring the bites and chocolate are at similar temperatures.
- Heat Treat the Cake Mix: To kill any bacteria in uncooked flour, you must microwave the dry cake mix. This step is essential for safety and to prevent illness.
- Dip the Desserts: Use a fork to dip the bites in chocolate, tapping off excess. Use a toothpick to remove the excess from the bottom of the fork before pushing it onto the baking sheet.
Can You Make Strawberry Cheesecake Bites Ahead of Time?
Yes, you can make Strawberry Cheesecake Bites 1-2 days ahead of time and store them in the fridge. For optimal results, it’s best to assemble and coat them with chocolate on the day you plan to serve them. You can freeze the uncoated bites for up to 2 months, then thaw them in the fridge before dipping them in chocolate.
How to Decorate Strawberry Cheesecake Bites
- Different Decorations: Sprinkle on some colored sanding sugar, sprinkles, graham cracker crumbs, freeze-dried berries, or crushed cookies or candy instead of the chocolate drizzle.
- Customize Your Cake Bites: Customize the cheesecake bites to make them festive for a special occasion. Use green and red sprinkles for Christmas, pink and blue for a baby shower, or red, pink, and white for Valentine’s Day!
Proper Storage
- In The Refrigerator: To store Strawberry Cheesecake Bites, keep them in an airtight container in the fridge for up to 5 days.
- In The Freezer: You can freeze the bites for up to 2 months before coating in chocolate, and thaw them in the fridge before serving.
More Easy Cheesecake Recipes
- Cinnamon Roll Cheesecake Bites
- Pecan Pie Cheesecake
- Mini Cookies and Cream Cheesecake Bites
- Reese’s Cheesecake
- Lemon Meringue Cheesecake
If you tried this Strawberry Cheesecake Bites Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!
Strawberry Cheesecake Bites
Serves — 26
Strawberry Cheesecake Bites are perfectly portioned truffle treats prepared for portable snacking! Creamy on the inside and coated in a hard chocolate shell, they're the best bite of a cake ball combined with cheesecake.
Prep Time 10 minutes
Cook Time 0 minutes
Chill Time 2 hours
Total Time 2 hours 10 minutes
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
- Before adding the cake mix, it is important to heat treat the dry cake mix. Pour the dry cake mix into a medium size heat-safe bowl. Microwave the cake mix in two 30 second intervals, stirring after each interval. Allow the cake mix to cool completely before mixing into the cream cheese.15.25 ounce strawberry cake mix, 8 ounce package cream cheese
- Using a medium size mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese for 2 – 2 ½ minutes until completely smooth.
- Sprinkle the dry cake mix over the top of the cream cheese. Continue mixing just until the dry cake mix is completely incorporated.
- Tightly cover the cream cheese mixture and chill in the refrigerator for 2 hours.
- Line a baking sheet with parchment paper. Set it aside.
- Using a 1 tablespoon cookie scoop, scoop the cheesecake dough. Roll into a ball and set the cheesecake bites onto the prepared baking sheet. Repeat the steps. TIP: You can allow the un-coated cheesecake bites to sit overnight in the refrigerator. The cake mix will expand, and the coating may crack if you coat the bites too soon.
- Using a heat-safe medium size mixing bowl, heat the candy wafer melts in 30 second intervals, stirring after each interval, until completely melted.12 ounce pink candy wafer melts
- Roll the cheesecake bites in the melted candy wafers. Place the coated cheesecake bites on a fork and gently tap any excess coating off. You can also use a spoon to pour the coating over any bare spots on the cheesecake bites. TIP: Use a toothpick to remove excess melted wafer from the bottom of the fork and then to gently push the ball onto the prepared baking sheet.
- Return the coated cheesecake bites to the prepared baking sheet.
- Using a small heat safe mixing bowl, microwave the white almond bark in 30 second intervals, stirring well after each interval.4 ounce white almond bark
- Using a spoon or small dipper, drizzle thin ribbons of the melted almond bark over the coated cheesecake bites. TIP: Place the melted almond bark in a sandwich size plastic bag and snip the corner to drizzle the almond bark if you want more control of the drizzle.
- Once all the cheesecake bites are completely coated and drizzled, return them to the refrigerator until ready to serve.
Jenn’s Notes
Storage:
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- To Freeze: You can freeze the un-coated cheesecake bites for up to 2 months. Allow the frozen bites to thaw overnight in the refrigerator before coating.
- Make sure the cream cheese is at room temperature to avoid lumps in the cheesecake bites.
- You can substitute red sanding sugar for the white almond bark drizzle.
- To keep the chocolate coating from cracking, be sure to let the bites come to room temperature before dipping. The closer the bites and chocolate are in temperature will help keep them from expanding and from cracking.
Nutrition Info
Calories: 154kcal | Carbohydrates: 21g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 147mg | Potassium: 12mg | Sugar: 15g | Vitamin A: 117IU | Calcium: 39mg | Iron: 1mg
this is an easy recipe, basically a box of. ake mix and a block of. ream cheese and so many possibilities. I’m making balls with lemon cake mix and going to try drizzling with cherry preserves.
Looks easy to make and looks so delicious.
I like that it’s very easy to prepare. Great for Moms on the go. Simple ingredients to make this dessert.