Cherry Chip Cheesecake Bites Recipe
Introduction
Cherry Chip Cheesecake Bites are a delightful and colorful treat perfect for parties or a sweet snack. These creamy, cherry-flavored cheesecake balls coated in candy melts are as fun to make as they are to eat.
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 cherry chip cake mix into a medium heat-safe bowl and microwave in two 30 second intervals, stirring after each. Let it cool completely before using.
- Step 2: In a medium bowl, beat the softened cream cheese with a handheld mixer on medium-high for 2 to 2 ½ minutes until smooth.
- Step 3: Sprinkle the cooled cake mix over the cream cheese and mix until just combined.
- 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: Scoop the cheesecake dough with a 1 tablespoon cookie scoop, roll into balls, and place on the prepared baking sheet.
- Step 7: Microwave the bright pink candy wafer melts in 30 second intervals, stirring well until smooth.
- Step 8: Roll each cheesecake ball in the melted candy wafers, tap off excess coating, and place back on the baking sheet. Use a spoon or toothpick to cover any bare spots and to remove excess coating from the bottom of the fork used for dipping.
- Step 9: Microwave the white almond bark in 30 second intervals, stirring until smooth.
- Step 10: Drizzle thin ribbons of the melted white almond bark over the coated cheesecake bites using a spoon or candy dipper.
- Step 11: Refrigerate the cheesecake bites until ready to serve.
Tips & Variations
- For a different flavor, try substituting cherry chip cake mix with another fruit-flavored cake mix.
- If the candy coating thickens, gently reheat in short intervals to keep it smooth and easy to work with.
- Use colored sprinkles on the candy coating before it sets for added decoration and texture.
Storage
Store these cheesecake bites in an airtight container in the refrigerator for up to 5 days. To reheat, let them sit at room temperature for 10 minutes before serving for the best texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cheesecake bites ahead of time?
Yes, they can be made a day or two in advance and stored covered in the refrigerator to keep fresh.
What can I use if I don’t have candy wafer melts?
You can substitute white chocolate or colored melting chocolates, but be sure to temper them properly so they set well on the bites.
PrintCherry Chip Cheesecake Bites Recipe
Delight in these Cherry Chip Cheesecake Bites, a no-bake treat combining creamy softened cream cheese with sweet cherry chip cake mix. Coated in vibrant pink candy wafers and drizzled with white almond bark, these bite-sized desserts are perfect for parties, holidays, or anytime you crave a colorful, luscious cheesecake pop with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes
- Yield: Approximately 30 cheesecake 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 heat-safe bowl. Microwave in two separate 30-second intervals, stirring between intervals. Let it cool completely to ensure safety before combining it with the cream cheese.
- Beat Cream Cheese: In a medium mixing bowl, use a handheld mixer on medium-high speed to beat the softened cream cheese for 2 to 2 ½ minutes until it becomes completely smooth and creamy.
- Combine Cake Mix and Cream Cheese: Sprinkle the cooled, heat-treated cake mix over the whipped cream cheese. Mix just until well incorporated, being careful not to overmix.
- Chill the Mixture: Cover the cream cheese and cake mix mixture tightly with plastic wrap and refrigerate for 2 hours to firm up the dough for easier handling.
- Form Cheesecake Bites: Line a baking sheet with parchment paper. Using a 1 tablespoon cookie scoop, portion out dollops of cheesecake dough. Roll each scoop into a smooth ball and place on the parchment-lined sheet.
- Melt Candy Wafer Coating: In a medium heat-safe bowl, microwave the pink candy wafer melts in 30-second increments, stirring thoroughly after each until completely smooth and melted.
- Coat Cheesecake Bites: Roll each cheesecake ball in the melted candy coating, ensuring a complete and even layer. Gently tap off any excess coating. Use a spoon to cover any missed spots. Utilize a toothpick to remove excess coating from the bottom of your dipping tool and assist in placing bites back on the baking sheet.
- Melt Almond Bark: In a small heat-safe bowl, microwave the white almond bark in 30-second intervals, stirring well after each until fully melted and smooth.
- Drizzle Almond Bark: Using a spoon or candy dipper, drizzle thin ribbons of melted white almond bark artistically over the pink-coated cheesecake bites.
- Chill Until Serving: Return the coated and drizzled cheesecake bites to the refrigerator to set completely until ready to serve.
Notes
- Heat treating the dry cake mix ensures safety by eliminating any bacteria present in the raw flour.
- Use a handheld mixer for perfectly smooth cream cheese; make sure it’s softened to avoid lumps.
- Keep the cheesecake bites chilled while working to maintain shape and ease of coating.
- If candy coating gets too thick, reheat briefly in microwave to maintain a smooth consistency.
- Store the cheesecake bites refrigerated in an airtight container for up to 3-4 days for freshness.
- For added decoration, consider sprinkles or edible glitter before the coating sets.
Keywords: cherry chip cheesecake bites, no-bake cheesecake, candy coated treats, party desserts, bite-sized cheesecake
