Cherry Chip Cheesecake Bites Recipe
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.
- 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
