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Cherry Chip Cheesecake Bites Recipe

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4.5 from 102 reviews

Delightfully sweet and creamy Cherry Chip Cheesecake Bites coated in vibrant pink candy melts and drizzled with white almond bark. These no-bake treats combine a cherry chip cake mix blended with smooth cream cheese, then chilled, shaped, and dipped for an easy, colorful bite-sized dessert perfect for parties or a special treat.

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

  1. Heat treat the dry cake mix: Pour the dry cherry chip cake mix into a medium heat-safe bowl. Microwave it in two 30-second intervals, stirring thoroughly after each interval to evenly heat. Allow the mixture to cool completely before mixing it with the cream cheese to ensure food safety.
  2. Beat the cream cheese: In a medium bowl, use a handheld mixer on medium-high speed to beat the softened cream cheese for 2 to 2.5 minutes until it’s completely smooth and creamy, which creates the perfect base for the cheesecake bites.
  3. Mix in the cake mix: Sprinkle the cooled, heat-treated dry cake mix over the whipped cream cheese. Mix just until well combined, being careful not to overmix so the texture stays light and fluffy.
  4. Chill the mixture: Cover the cream cheese and cake mix mixture tightly with plastic wrap. Refrigerate for at least 2 hours to firm up the dough, making it easier to shape into bites.
  5. Prepare baking sheet: Line a baking sheet with parchment paper and set it aside to place your shaped cheesecake bites on.
  6. Scoop and roll bites: Using a 1-tablespoon cookie scoop, portion out the chilled cheesecake dough. Roll each portion into a smooth ball with your hands and arrange them evenly spaced on the parchment-lined baking sheet.
  7. Melt the pink candy wafers: Place the candy wafer melts in a heat-safe medium bowl. Microwave in 30-second intervals, stirring well after each until fully melted and smooth for coating.
  8. Coat bites in candy melts: Dip each cheesecake ball into the melted pink candy wafers. Gently tap off any excess coating and place the coated balls back onto the parchment-lined baking sheet. Use a spoon to cover any bare spots and a toothpick to remove excess coating from the bottom.
  9. Melt the white almond bark: In a small heat-safe bowl, microwave the white almond bark in 30-second intervals, stirring frequently until smooth for drizzling.
  10. Drizzle almond bark: Use a spoon or small candy dipper to drizzle thin ribbons of melted white almond bark over the coated cheesecake bites for a decorative finish.
  11. Chill before serving: Place the decorated cheesecake bites back in the refrigerator until firm and ready to serve, allowing the coatings to set perfectly.

Notes

  • Heat-treating the dry cake mix is an important safety step to eliminate potential bacteria, especially since this is a no-bake recipe.
  • Make sure the cream cheese is fully softened before mixing to achieve a smooth, lump-free texture.
  • You can experiment with different colored candy melts to customize the look for holidays or parties.
  • Use parchment paper to prevent the coated bites from sticking.
  • Store the cheesecake bites in the refrigerator and consume within 3-4 days for best freshness.

Keywords: Cherry chip cheesecake bites, no bake cheesecake bites, candy coated cheesecake, cherry chip dessert, easy no bake dessert

Find it online: https://famdishes.com/cherry-chip-cheesecake-bites-recipe/