Description
Cherry Chip Cheesecake Bites are delightful no-bake treats featuring a creamy cheesecake mixture infused with cherry chip cake mix, coated in vibrant pink candy melts and drizzled with white almond bark for a festive finish. These bite-sized desserts are perfect for parties or anytime you want a sweet, easy-to-make indulgence.
Ingredients
Scale
Cheesecake Mixture
- 15.25 ounce box cherry chip cake mix
- 8 ounce cream cheese, softened
Coating and Decoration
- 12 ounces bright pink candy wafer melts
- 4 ounces white almond bark
Instructions
- Heat Treat Dry Cake Mix: Pour the dry cherry chip cake mix into a medium heat-safe bowl. Microwave it in two 30-second intervals, stirring after each to ensure even heat distribution. Allow the cake mix to cool completely before using it to prevent any raw flour taste.
- Beat Cream Cheese: In a medium mixing bowl, use a handheld mixer set on medium-high speed to beat the softened cream cheese for 2 to 2½ minutes, until it is completely smooth and creamy.
- Combine Cake Mix and Cream Cheese: Sprinkle the cooled dry cake mix over the creamed cheese. Continue mixing just until the cake mix is well incorporated into the cream cheese, forming a uniform cheesecake dough.
- Chill Mixture: Cover the cheesecake mixture tightly with plastic wrap and refrigerate for 2 hours to firm up, making it easier to handle and shape.
- Prepare Baking Sheet: Line a baking sheet with parchment paper and set it aside for the cheesecake bites.
- Form Cheesecake Bites: Using a 1-tablespoon cookie scoop, scoop out portions of the cheesecake dough. Roll each portion into a smooth ball and place on the prepared baking sheet. Repeat until all dough is used.
- Melt Pink Candy Wafers: Melt the bright pink candy wafer melts in a medium, heat-safe bowl using 30-second microwave intervals. Stir well after each interval until the candy melts are smooth and fully melted.
- Coat Cheesecake Bites: Roll each cheesecake ball in the melted pink candy wafers to coat completely. Place coated bites back on the baking sheet and gently tap off any excess coating. Use a spoon to pour extra coating onto any bare spots. Use a toothpick to remove excess coating from the bottom of the fork and gently push each coated bite onto the parchment paper.
- Melt White Almond Bark: In a small heat-safe bowl, melt the white almond bark in 30-second microwave intervals, stirring well between each until smooth.
- Drizzle Almond Bark: Using a spoon or small candy dipper, drizzle thin ribbons of the melted white almond bark over the coated cheesecake bites for a decorative finish.
- Chill and Set: Return the coated and drizzled cheesecake bites to the refrigerator until the coating is fully set and they are ready to serve.
Notes
- Heat treating the dry cake mix ensures safety by eliminating potential bacteria from raw flour.
- Be sure to use softened cream cheese for a smooth, lump-free cheesecake mixture.
- Chilling the mixture is crucial for firm, easy-to-scoop bites.
- Use parchment paper to prevent sticking and ease cleanup.
- You can substitute candy melts colors to suit different themes or preferences.
- If you don’t have a cookie scoop, a tablespoon measure and clean hands work for portioning the dough.
- Store cheesecake bites in the refrigerator and consume within 3-4 days for best freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: cherry chip cheesecake bites, no-bake cheesecake bites, cherry cake mix dessert, candy coated cheesecake balls, party desserts
