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Cherry Chip Cheesecake Bites Recipe

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These Cherry Chip Cheesecake Bites are delightful no-bake treats combining the sweet flavors of cherry chip cake mix and creamy cheesecake, coated in vibrant pink candy melts and drizzled with white almond bark. Perfect for parties or a sweet snack, these bite-sized delights offer a smooth, creamy texture with a bright, festive appearance.

Ingredients

Cake Mixture

  • 15.25 ounces cherry chip cake mix (heat treated)
  • 8 ounces cream cheese, softened to room temperature

Coating

  • 12 ounces bright pink candy wafer melts
  • 4 ounces white almond bark (can substitute with white chocolate chips)

Instructions

  1. Heat treat cake mix: Pour the dry cherry chip cake mix into a medium heat-safe bowl. Microwave in two 30-second intervals, stirring after each, to heat treat it. Allow the cake mix to cool completely.
  2. Beat cream cheese: Using a medium mixing bowl and a handheld mixer on medium-high speed, beat the softened cream cheese for 2 to 2 ½ minutes until completely smooth.
  3. Combine ingredients: Sprinkle the cooled, heat-treated dry cake mix over the cream cheese. Continue mixing just until well incorporated.
  4. Chill mixture: Tightly cover the cream cheese mixture and chill in the refrigerator for 2 hours.
  5. Prepare baking sheet: Line a baking sheet with parchment paper and set it aside.
  6. Form cheesecake bites: Using a 1 tablespoon cookie scoop, portion the chilled cheesecake dough. Roll each portion into a ball and place it on the prepared baking sheet. Repeat for all the dough.
  7. Melt pink candy wafers: In a heat-safe medium mixing bowl, microwave the bright pink candy wafer melts in 30-second intervals, stirring well after each, until completely smooth.
  8. Coat cheesecake bites: Roll each cheesecake bite in the melted candy wafers. Place the coated bite on a fork and gently tap off any excess coating. Use a spoon to cover any bare spots. Use a toothpick to remove excess coating from the bottom of the fork and gently push the ball onto the prepared baking sheet.
  9. Melt almond bark: In a small heat-safe mixing bowl, microwave the white almond bark in 30-second intervals, stirring well after each, until smooth.
  10. Drizzle almond bark: Using a spoon or small candy dipper, drizzle thin ribbons of the melted almond bark over the coated cheesecake bites.
  11. Chill to set: Once all the cheesecake bites are coated and drizzled, return them to the refrigerator until ready to serve.

Notes

  • Ensure the cream cheese is softened to room temperature for smooth mixing and better texture.
  • Heat treating the cake mix is important to eliminate any bacteria as it will not be baked after mixing.
  • If you prefer, you can substitute white almond bark with white chocolate chips for drizzling.
  • Use a fork and toothpick carefully to achieve an even candy coating without excess drips.
  • Store the finished cheesecake bites in the refrigerator to keep them firm and fresh.

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