Strawberry Cheesecake Bites (Print Version)
# Ingredients:
→ Main Ingredients
01 -
15.25 ounces strawberry cake mix
02 -
8 ounces cream cheese, softened
→ Coating
03 -
12 ounces pink candy wafer melts
04 -
4 ounces white almond bark (optional drizzle)
# Instructions:
01 -
Pour the dry cake mix into a medium heat-safe bowl. Microwave in two 30-second intervals, stirring after each interval. Allow to cool completely before mixing into the cream cheese.
02 -
In a medium bowl, use a handheld mixer on medium-high speed to beat the cream cheese for 2 to 2 ½ minutes until completely smooth. Sprinkle the dry cake mix over the cream cheese and mix until fully incorporated.
03 -
Tightly cover the cream cheese mixture and chill in the refrigerator for 2 hours.
04 -
Line a baking sheet with parchment paper. Using a 1-tablespoon cookie scoop, scoop the cheesecake dough and roll into balls. Place the bites on the prepared baking sheet. Repeat until all dough is used. Optionally, allow the bites to rest overnight in the refrigerator to avoid coating cracks.
05 -
Place candy wafer melts in a medium heat-safe bowl. Microwave in 30-second intervals, stirring after each interval, until completely melted.
06 -
Roll the cheesecake bites in the melted candy wafers. Use a fork to gently tap off excess coating. Optionally, use a spoon to cover bare spots and a toothpick to remove excess melted wafer from the fork. Place coated bites back on the baking sheet.
07 -
In a small heat-safe bowl, microwave the white almond bark in 30-second intervals, stirring after each interval. Using a spoon or small dipper, drizzle ribbons of melted almond bark over the coated bites. Alternatively, transfer the almond bark to a plastic bag and snip the corner for controlled drizzling.
08 -
Return fully coated and drizzled bites to the refrigerator until ready to serve.
# Notes:
01 -
Chilling the cheesecake bites overnight ensures the coating doesn't crack due to cake mix expansion.
02 -
Using a plastic bag for drizzling almond bark allows finer control.