No Bake Cheesecake Bites Recipe
Introduction
No Bake Cheesecake Bites are a fun and easy treat that combines the creamy richness of cheesecake with the playful crunch of Funfetti cake mix. These bite-sized delights are perfect for parties or a quick sweet snack without the hassle of baking.
Ingredients
- 15.25 ounce Funfetti cake mix
- 8 ounce cream cheese, softened
- 8 ounces white almond bark (optional coating)
- Colorful sprinkles (optional topping)
Instructions
- Step 1: Pour the dry Funfetti cake mix into a medium-sized heat-safe bowl. Microwave in two 30-second intervals, stirring after each, then allow it to cool completely before mixing with the cream cheese.
- Step 2: In a medium-sized mixing bowl, beat the softened cream cheese on medium-high speed with a handheld mixer for 2 to 2½ minutes until smooth.
- Step 3: Gradually add the cooled dry cake mix to the cream cheese and mix just until fully incorporated.
- Step 4: Cover the mixture tightly and refrigerate for 2 hours to chill and firm up.
- Step 5: Line a baking sheet with parchment paper and set aside.
- Step 6: Using a 1 tablespoon cookie scoop, scoop portions of the cheesecake mixture and roll each into a ball. Place them on the prepared baking sheet.
- Step 7: Melt the white almond bark in a heat-safe bowl by microwaving in 30-second intervals until smooth.
- Step 8: Roll each cheesecake bite in the melted almond bark coating. Use a fork to tap off any excess coating and spoon extra coating over any uncovered spots.
- Step 9: Return the coated bites to the baking sheet and sprinkle ½ to 1 teaspoon of colorful sprinkles on top of each.
- Step 10: Refrigerate the coated cheesecake bites until ready to serve, allowing the coating to set properly.
Tips & Variations
- For a dairy-free option, substitute cream cheese with a plant-based cream cheese alternative and use dairy-free white chocolate chips for the coating.
- Try rolling the bites in crushed nuts or shredded coconut instead of sprinkles for a different texture and flavor.
- Make mini versions using a smaller scoop for bite-sized party treats.
Storage
Store the cheesecake bites in an airtight container in the refrigerator for up to 4 days. To reheat, allow them to come to room temperature for a few minutes as they are best enjoyed chilled but not too cold.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I skip heating the cake mix?
Heating the dry cake mix helps to treat it for safety since it’s consumed raw in this recipe. It’s recommended to microwave the cake mix to reduce any risk of bacteria.
What can I use instead of almond bark?
You can substitute white chocolate chips or candy melts for the almond bark. Simply melt them gently and use the same coating method.
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No Bake Cheesecake Bites Recipe
- Total Time: 2 hours 10 minutes
- Yield: Approximately 24 cheesecake bites 1x
Description
Delightful and colorful No Bake Cheesecake Bites featuring a funfetti cake mix blended with smooth cream cheese. These bite-sized treats are coated in white almond bark and topped with vibrant sprinkles, making them perfect for parties or as a playful dessert with minimal prep and no baking required.
Ingredients
Main Ingredients
- 15.25 ounces Funfetti cake mix
- 8 ounces cream cheese, softened
Coating
- 8 ounces white almond bark (optional)
- colorful sprinkles (optional)
Instructions
- Heat Treat Cake Mix: Pour the dry 15.25-ounce Funfetti cake mix into a medium-sized heat-safe bowl and microwave in two 30-second intervals, stirring between each. Allow the mixture to cool completely to ensure safety before combining with other ingredients.
- Beat Cream Cheese: In a medium bowl, use a handheld mixer on medium-high speed to beat the 8 ounces of softened cream cheese for 2 to 2½ minutes until it becomes completely smooth and creamy.
- Combine Cake Mix and Cream Cheese: Gradually sprinkle the cooled dry cake mix over the beaten cream cheese, mixing just until the cake mix is fully incorporated and forms a dough-like consistency.
- Chill Mixture: Cover the cream cheese and cake mix mixture tightly and refrigerate for 2 hours to firm up, making it easier to shape into bites.
- Prepare Baking Sheet: Line a baking sheet with parchment paper and set aside to place the cheesecake bites later.
- Form Cheesecake Bites: Using a 1 tablespoon cookie scoop, portion out the cheesecake dough and roll each scoop into a smooth ball. Arrange the balls evenly spaced on the prepared baking sheet.
- Melt Almond Bark: Place 8 ounces of white almond bark in a heat-safe bowl and microwave in 30-second intervals, stirring until smooth and fully melted.
- Coat Cheesecake Bites: Roll each cheesecake bite in the melted almond bark to coat fully. Use a fork to lift the bites and gently tap off excess coating. Use a spoon to cover any uncovered spots if needed.
- Add Sprinkles: Place the coated cheesecake bites back onto the prepared baking sheet and sprinkle ½ to 1 teaspoon of colorful sprinkles on top of each bite for a festive look.
- Chill Before Serving: Refrigerate the coated and sprinkled cheesecake bites until firm and ready to serve, ensuring the coating sets properly.
Notes
- Heating the dry cake mix before use is essential for safety since it is not baked in this recipe.
- The almond bark coating is optional but adds a nice crunch and sweetness, along with an attractive finish.
- Store the cheesecake bites in the refrigerator and consume within 3–4 days for best freshness.
- You can substitute sprinkles with chopped nuts or mini chocolate chips for a different topping.
- Make sure the cream cheese is fully softened to achieve a smooth batter and easy mixing.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: no bake cheesecake bites, funfetti cheesecake, cheesecake balls, easy no bake dessert, party dessert, cream cheese bites, almond bark coating
