Description
Creamy strawberry cheesecake bites made with strawberry cake mix and smooth cream cheese, then dipped in pink candy coating and finished with a white chocolate drizzle. An easy no-bake dessert perfect for parties and holidays.
Ingredients
15.25 oz strawberry cake mix (heat-treated)
8 oz cream cheese, softened
12 oz pink candy wafer melts
4 oz white almond bark (optional, for drizzle)
Instructions
1. Heat treat the dry strawberry cake mix by microwaving it in a heat-safe bowl for two 30-second intervals, stirring after each. Allow to cool completely.
2. Beat the softened cream cheese with a handheld mixer on medium-high speed for 2–2½ minutes until smooth.
3. Add the cooled cake mix to the cream cheese and mix until fully combined with no dry pockets.
4. Cover and refrigerate the mixture for 2 hours to firm.
5. Line a baking sheet with parchment paper.
6. Scoop the chilled mixture using a 1-tablespoon cookie scoop and roll into balls. Place on the baking sheet.
7. Melt the pink candy wafer melts in a heat-safe bowl in 30-second intervals, stirring until smooth.
8. Dip each cheesecake ball into the melted coating, tapping off excess, and return to the baking sheet.
9. Melt the white almond bark and drizzle over the coated bites if desired.
10. Refrigerate until fully set and ready to serve.
Notes
Heat treating the cake mix is essential for food safety.
Work in small batches when dipping to prevent melting.
Store cheesecake bites refrigerated in an airtight container.
Bites can be frozen for up to 1 month and thawed in the refrigerator.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American