Strawberry Cheesecake Bites featured image
Strawberry Cheesecake Bites are the easiest way to prepare a perfectly portioned sweet treat using only a box of cake mix and cream cheese. Creamy, colorful, and coated in chocolate, they're the best bite of cake made as a ball.
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Table of Contents
  1. Easy No-Bake Strawberry Cheesecake Bites
  2. Why We Love This Strawberry Cheesecake Bites Recipe
  3. Ingredients
  4. Substitutions and Additions
  5. Recommended Tools
  6. How to Make Strawberry Cheesecake Bites
  7. Tips
  8. Storage Tips
  9. Frequently Asked Questions
  10. Other Easy Cheesecake Recipes
  11. Strawberry Cheesecake Bites Recipe

Strawberry Cheesecake Bites are no-bake, bite-size balls that are made with just 3 simple ingredients. These sweet treats easily combine a box of strawberry cake mix with cream cheese in mere minutes, then the batter is rolled and covered in a pretty pink chocolate coating.

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Easy No-Bake Strawberry Cheesecake Bites

These Strawberry Cheesecake Bites are the easiest and quickest way to create bright and colorful cake balls because they only use 3 simple ingredients and there is no baking necessary.

It takes only 10 minutes to make a cake mix cream cheese mixture that you roll into balls, coat in melted candy, and then chill into perfectly portioned, portable cheesecake snacks.

This simple recipe is a delicious dessert mash-up of my Strawberry Shortcake Truffles with my Cheesecake Stuffed Strawberries and one of my favorite ways to create a creamy version of strawberry shortcake but in handheld form.

Making mini bites of a classic cake is a fast and fun way to eat a sweet treat without baking a full-sized cheesecake!

Why We Love This Strawberry Cheesecake Bites Recipe

  • Quick and easy to prepare in 15 minutes.
  • Only uses 3 ingredients.
  • No-bake recipe and no fancy equipment required.
  • Creamy and smooth center that’s covered in a chocolate candy coating.
  • Kids will love to customize the batter with their favorite cake mix flavor.
  • Perfectly pretty spring or summer snack that’s individually portioned and portable.
  • Great make-ahead dessert for potlucks, parties, backyard barbecues, and holiday celebrations.
Strawberry Cheesecake Bites on baking pan

Ingredients

  • Strawberry cake mix
  • Cream cheese
  • Pink candy wafer melts
  • White almond bark (optional drizzle)

SEE FULL PRINTABLE RECIPE CARD BELOW

Substitutions and Additions

  • Different Decorations: I used a white chocolate drizzle to top these “truffles” but you could also use colored sanding sugar, sprinkles, cookie crumbles, or crushed candy instead.
  • Change The Cake Flavor: This versatile recipe can be used with your favorite cake mix flavor. You can try vanilla or funfetti (fun for birthdays), red velvet, chocolate, lemon, or any flavor you prefer.
  • Choose Your Chocolate: You can use white chocolate, almond bark, milk chocolate, or dark chocolate disks to coat these Strawberry Cheesecake Bites. I prefer not to use chocolate chips, because the chocolate won’t turn out as smooth.
  • Customize Your Cake Bites: You can easily customize your cheesecake bites to make them festive for any 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!
bitten Strawberry Cheesecake Bites

How to Make Strawberry Cheesecake Bites

No-bake Strawberry Cheesecake Bites are easy-to-make sweet treats using only simple 3 ingredients. In minutes, you can form a cheesecake mixture, roll the batter into balls, coat in chocolate, and decorate with a drizzle.

  1. 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.
    Pro Tip: Before adding the cake mix to the cream cheese, it is important to heat treat the dry cake mix to kill any bacteria.
  2. Make The Cheesecake Mixture: Beat the cream cheese on medium-high until completely smooth. Sprinkle the dry cake mix over the top of the cream cheese. and continue mixing just until completely incorporated.
  3. Chill: Tightly cover the cream cheese mixture and chill in the refrigerator for 2 hours.
  4. Make The Ball Bites: Scoop the cheesecake dough with a cookie scoop, roll into a ball, and set the cheesecake bites onto the prepared baking sheet. Repeat the steps.
    Pro 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.
  5. Coat In Chocolate: Heat the candy wafer melts in the microwave until completely melted. Roll each ball in the melted candy wafers to completely coat.
    Pro Tip: You can also use a spoon to pour the coating over any bare spots on the cheesecake bites. 
  6. Decorate: Melt the white almond bark in in the microwave and drizzle thin ribbons of the melted chocolate over the coated cheesecake bites. Once all the cheesecake bites are coated and drizzled, return them to the refrigerator until ready to serve.
    Pro Tip: You can 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. 
collage Strawberry Cheesecake Bites

Tips

  • 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.

Storage Tips

  • 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.
Strawberry Cheesecake Bites lined up on serving tray

Frequently Asked Questions

Can I use chocolate chips instead of candy wafer melts to coat my bites?

Candy wafer melts or almond bark are the best options to coat your cheesecake bites 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.

Why do I have to heat treat my dry cake mix?

Flour in uncooked batter can cause sickness. It can carry bacteria. So, a quick heat treatment is needed to ensure that those germs are killed off. It’s super easy to do this by placing it in the microwave or oven for 1-2 minutes.

What is the best way to dip these cheesecake bites in melted chocolate?

The best method to coat these bites in chocolate is to use a fork and gently tap any excess chocolate on the side of the bowl. I like to use a toothpick to remove the excess melted wafer from the bottom of the fork and then to gently push the ball onto the baking sheet.

Strawberry Cheesecake Bites stacked on plate

Other Easy Cheesecake Recipes

4.77 from 17 votes
Strawberry Cheesecake Bites featured image

Strawberry Cheesecake Bites

Serves — 26
Strawberry Cheesecake Bites are the easiest way to prepare a perfectly portioned sweet treat using only a box of cake mix and cream cheese. Creamy, colorful, and coated in chocolate, they're the best bite of cake made as a ball.
Prep Time 10 mins
Cook Time 0 mins
Chill Time 2 hrs
Total Time 2 hrs 10 mins

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.
  • 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.
  • 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.
  • 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.
Tips:
  • 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.

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
Jennifer Fishkind

About Jenn

Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!

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Comments

  1. 5 stars
    I absolutely love this recipe! So easy and beautiful for so many occasions. Thank you for sharing!

  2. 1 star
    Tastes too much like flour. Sorry I wasted my time. Nobody liked them. I love to try new recipes but then I want to kick myself. Sorry tried 4 new recipes today only 1 worked out. So much fussing and clean up for nothing.

    1. I would definitely bake the cake first! I bake all my cakes before I make my cake pops!!

  3. I do this but I bake the cake and when it’s cooked I crumble it up and I mix in the frosting , chill in fridge for about 30 minutes then I heat the white chocolate and dip in the white chocolate, I’m always to afraid of the raw factor not baking it