The very first time I made these Strawberry Cheesecake Bites, my whole kitchen filled with the sweetest scent of strawberries and warm cake mix, and I felt like I had stepped straight into a candy shop. I remember the moment I rolled the first pink dough ball between my palms—the mixture was so soft and velvety that I knew instantly this recipe was going to be a keeper. Once they were dipped in creamy white almond bark and drizzled with swirls of pink, the finished bites looked like tiny, dreamy truffles. I fell in love with how easy they were and how irresistible they tasted.
Why You’ll Love This Recipe
You’ll love this recipe because it delivers big cheesecake flavor in the cutest, most bite-sized form imaginable. These little treats taste like strawberry shortcake mixed with creamy cheesecake, all wrapped in a candy coating that snaps just slightly when you bite into it. You won’t believe how simple the ingredients are or how fast they come together, and because they’re no-bake, you don’t even have to turn on the oven. They’re perfect for holidays, baby showers, Valentine’s Day, or whenever you want something sweet without any fuss.
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
After making these countless times, I’ve learned that choosing the right cake mix makes a huge difference. Some brands have a stronger strawberry flavor, while others are more subtle. You can even use a funfetti strawberry cake mix if you want little colored speckles inside your bites. Make sure the cream cheese is really soft—cold cream cheese doesn’t mix as smoothly and leaves little lumps in the dough. If you can’t find pink candy melts, white chocolate with a drop of pink gel coloring works beautifully. And whatever you do, don’t skip heat-treating the cake mix; it’s an important safety step since it’s not being baked.
Equipment Needed
- Large mixing bowl
- Hand mixer or stand mixer
- Rubber spatula
- Baking sheet
- Parchment paper
- Microwave-safe bowls
I’ve made these bites using just a bowl and spoon before, so while a mixer makes it easier, it’s definitely not mandatory. A rubber spatula helps gather every bit of dough from the edges of the bowl, and parchment paper keeps the finished bites from sticking while the coating sets. Microwave-safe bowls are essential for melting the candy wafers and almond bark, and I prefer shallow ones because they make dipping much easier. A baking sheet gives the bites a flat surface to cool on, which helps them stay evenly shaped and glossy.
Step-by-Step Instructions
When I make these Strawberry Cheesecake Bites, I always start by heat-treating the cake mix. I spread it on a baking sheet and warm it in the oven for about five minutes at 350°F. The first time I skipped this step, I felt uneasy because I knew the cake mix wasn’t being baked into a cake, so now I never skip it. Once it cools, I pour the pink, strawberry-scented powder into a mixing bowl and add the softened cream cheese. It’s amazing how quickly the mixture transforms from powdery crumbs into a smooth, silky dough that smells like strawberry milkshakes.
Once the dough comes together, I like to chill it for about 20–30 minutes. I learned this trick after rolling room-temperature dough that stuck relentlessly to my hands. Chilled dough makes neater, smoother cheesecake balls and saves a ton of frustration. When it’s ready, I scoop out small portions and roll them between my palms. I love this part—the dough is cool, soft, and perfectly pink, and it feels like working with edible play dough but with a much more delicious payoff.
After the balls are rolled, I melt the pink candy wafer melts in the microwave in 20-second increments, stirring each time until smooth and glossy. Candy melts can burn quickly, so I’ve learned to be patient here. When the coating is ready, I dip each cheesecake ball into the melted candy and place it back on the parchment to set. They already look adorable at this stage, but the drizzle takes them from cute to breathtaking.(See the next page below to continue…)