Chocolate Cheesecake Bites are an easy sweet treat that combines a cake mix with cream cheese to recreate a classic cake recipe in the form of a bite-sized ball. Only 3 ingredients needed and no baking required!
Before adding the cake mix, it is important to heat treat the dry cake mix. Pour the dry cake mix into a medium-sized 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-sized mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese for 2-2½ minutes until completely smooth.
Sprinkle the dry cake mix over the top of the cream cheese. Continue to mix just until the dry cake mix is well 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 scoop, scoop the cheesecake dough. Roll into a ball and set the cheesecake bites onto the prepared baking sheet. Repeat the steps.
Using a heat-safe medium-sized mixing bowl, heat the almond bark in the microwave in 30-second intervals until the almond bark is completely melted.
Roll the cheesecake bites in the melted almond bark. Place the coated cheesecake bites on a fork and gently tap any excess coating off. You can also use a spoon to pour the almond bark over any bare spots on the cheesecake bites. Tip: After you tap the excess melted almond bark, take a toothpick, gently push the ball to the end of the spoon. Then take the toothpick and run it underneath the fork to remove any excess melted almond bark, wipe the edge of the toothpick on the end of the fork and then use the same toothpick to scoot the little ball gently onto the parchment paper.
Return the coated cheesecake bites to the lined baking sheet, and sprinkle with the chocolate sprinkles.
Once all the cheesecake bites are completely coated and sprinkled, return the cheesecake bites to the refrigerator until you are ready to serve.
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.
Be sure your cream cheese is at room temperature to ensure you have no lumps in the cheesecake bites.
You can allow the un-coated cheesecake bites to sit overnight in the refrigerator before coating with the melted chocolate. The cake mix will expand, and the almond bark may crack if you coat the bites too soon.