Introduction

Cherry Chip Cheesecake Bites are a delightful and colorful treat perfect for any occasion. These bite-sized desserts combine the creamy richness of cheesecake with the fun flavors of cherry chip cake mix and a candy-coated exterior. They’re easy to make and sure to impress your guests.

Cherry Chip Cheesecake Bites Recipe - Recipe Image

Ingredients

15.25 ounce box cherry chip cake mix
8 ounce cream cheese (softened)
12 ounces bright pink candy wafer melts
4 ounces white almond bark

Instructions

Step 1: Pour the dry cake mix into a medium heat-safe bowl and microwave in two 30-second intervals, stirring after each. Let the cake mix cool completely before using.
Step 2: In a medium mixing bowl, beat the softened cream cheese with a handheld mixer on medium-high speed for 2 to 2 ½ minutes until smooth.
Step 3: Sprinkle the cooled cake mix over the cream cheese. Mix just until fully incorporated.
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, portion the cheesecake dough. Roll each portion into a ball and place them on the prepared baking sheet.
Step 7: In a medium heat-safe bowl, melt the candy wafer melts in 30-second intervals, stirring well after each until smooth.
Step 8: Roll each cheesecake ball in the melted candy wafers, tap off excess coating, and use a spoon or toothpick to smooth over bare spots. Place them back on the baking sheet.
Step 9: Melt the white almond bark in a small heat-safe bowl in 30-second intervals, stirring well until smooth.
Step 10: Drizzle thin ribbons of melted almond bark over the coated cheesecake bites using a spoon or candy dipper.
Step 11: Return the cheesecake bites to the refrigerator until ready to serve.

Tips & Variations

For a festive touch, try adding chopped maraschino cherries inside the cheesecake mixture before chilling.
Use different colored candy melts to match seasonal themes or parties.
Make sure the cream cheese is fully softened to avoid lumps in the batter.
Chill the bites thoroughly to ensure the coating sets properly and the bites hold their shape.

Storage

Store the cheesecake bites in an airtight container in the refrigerator for up to 5 days. When ready to serve, you can let them sit at room temperature for about 10 minutes to soften slightly. Do not freeze, as the texture and coating may be affected.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cake mix flavor?

Yes, you can substitute cherry chip with other flavors like red velvet or white cake to create different variations of these cheesecake bites.

Do I have to heat treat the dry cake mix?

Yes, heat treating the dry cake mix by microwaving it helps kill any potential bacteria since the mix will be used without baking.

Cherry Chip Cheesecake Bites Recipe

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★★★★★

5 from 86 reviews

Delightful Cherry Chip Cheesecake Bites feature a creamy cheesecake base blended with cherry chip cake mix, coated in vibrant pink candy melts, and elegantly drizzled with white almond bark. These bite-sized treats are perfect for parties and easy to prepare with simple melting and mixing steps.

Author: Maya
Prep Time: 15 minutes
Cook Time: 5 minutes (melting and heat-treating)
Total Time: 2 hours 20 minutes
Yield: Approximately 24 bites 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

Cheesecake Mixture

15.25 ounce box cherry chip cake mix
8 ounce cream cheese, softened

Coating

12 ounces bright pink candy wafer melts
4 ounces white almond bark

Instructions

Heat Treat Cake Mix: Pour the dry cherry chip cake mix into a medium-sized heat-safe bowl. Microwave the cake mix in two 30-second increments, stirring after each interval to heat treat it. Allow the cake mix to cool completely before mixing.
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 2.5 minutes until it becomes smooth and creamy.
Combine Cake Mix and Cream Cheese: Sprinkle the cooled, heat-treated cake mix over the creamed cheese. Mix just until well incorporated, ensuring not to overmix.
Chill Mixture: Cover the cheesecake mixture tightly and refrigerate for 2 hours to firm up for easy scooping.
Prepare Baking Sheet: Line a baking sheet with parchment paper and set aside.
Scoop and Shape Cheesecake Bites: Use a 1-tablespoon cookie scoop to portion the chilled cheesecake dough. Roll each portion into a ball and place it onto the prepared baking sheet. Repeat until all dough is used.
Melt Pink Candy Wafers: Microwave the candy wafer melts in a medium heat-safe bowl in 30-second intervals, stirring well after each, until smooth and fully melted.
Coat Cheesecake Bites: Roll each cheesecake ball in the melted pink candy coating. Place them back on the baking sheet and gently tap off any excess coating. Use a spoon to cover any spots missed, and a toothpick to remove excess from the fork before placing the bites down.
Melt White Almond Bark: In a small heat-safe bowl, microwave the white almond bark in 30-second increments, stirring after each until smooth and melted.
Drizzle Almond Bark: Using a spoon or candy dipper, drizzle thin ribbons of melted white almond bark over the pink-coated cheesecake bites for an elegant finishing touch.
Chill Before Serving: Return the coated and drizzled cheesecake bites to the refrigerator until ready to serve. This helps set the coating firmly.

Notes

Make sure to completely cool the heat-treated cake mix before mixing with cream cheese to avoid melting it.
Chilling the mixture for the full 2 hours is important for shaping uniform cheesecake bites easily.
Use parchment paper to prevent sticking and make cleanup easier.
The pink candy melts can be substituted with any candy wafer color to customize for occasions.
Store cheesecake bites in the refrigerator to keep freshness and coating integrity.

Keywords: Cherry Chip Cheesecake Bites, cheesecake bites, no-bake dessert, candy coated cheesecake, party treats, cherry dessert