Strawberry Cheesecake Bites


  • 15.25 ounce strawberry cake mix
  • 8 ounce package cream cheese softened
  • 12 ounce pink candy wafer melts
  • 4 ounce white almond bark (optional drizzle)


  1. Before adding the cake mix, it is important to heat treat the dry cake mix. Pour the dry cake mix into a medium size heat-safe bowl. Microwave the cake mix in two 30 second intervals, stirring after each interval. Allow the cake mix to cool completely before mixing into the cream cheese.
  2. Using a medium size mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese for 2 – 2 ½ minutes until completely smooth.
  3. Sprinkle the dry cake mix over the top of the cream cheese. Continue mixing just until the dry cake mix is completely incorporated.
  4. Tightly cover the cream cheese mixture and chill in the refrigerator for 2 hours.
  5. Line a baking sheet with parchment paper. Set it aside.
  6. Using a 1 tablespoon cookie scoop, scoop the cheesecake dough. Roll into a ball and set the cheesecake bites onto the prepared baking sheet. Repeat the steps. TIP: You can allow the un-coated cheesecake bites to sit overnight in the refrigerator. The cake mix will expand, and the coating may crack if you coat the bites too soon.
  7. Using a heat-safe medium size mixing bowl, heat the candy wafer melts in 30 second intervals, stirring after each interval, until completely melted.
  8. Roll the cheesecake bites in the melted candy wafers. Place the coated cheesecake bites on a fork and gently tap any excess coating off. You can also use a spoon to pour the coating over any bare spots on the cheesecake bites. TIP: Use a toothpick to remove excess melted wafer from the bottom of the fork and then to gently push the ball onto the prepared baking sheet.
  9. Return the coated cheesecake bites to the prepared baking sheet.
  10. Using a small heat safe mixing bowl, microwave the white almond bark in 30 second intervals, stirring well after each interval.
  11. Using a spoon or small dipper, drizzle thin ribbons of the melted almond bark over the coated cheesecake bites. TIP: Place the melted almond bark in a sandwich size plastic bag and snip the corner to drizzle the almond bark if you want more control of the drizzle.
  12. Once all the cheesecake bites are completely coated and drizzled, return them to the refrigerator until ready to serve.



  • To Store: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
  • To Freeze: You can freeze the un-coated cheesecake bites for up to 2 months. Allow the frozen bites to thaw overnight in the refrigerator before coating.


  • Make sure the cream cheese is at room temperature to avoid lumps in the cheesecake bites.
  • You can substitute red sanding sugar for the white almond bark drizzle.


Calories: 154kcal | Carbohydrates: 21g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 147mg | Potassium: 12mg | Sugar: 15g | Vitamin A: 117IU | Calcium: 39mg | Iron: 1mg

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