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Chocolate Cheesecake Bites Recipe

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3.9 from 30 reviews

Delight in these rich and creamy Chocolate Cheesecake Bites, combining smooth cream cheese with chocolate fudge cake mix and coated in melted chocolate almond bark. Perfectly bite-sized and topped with chocolate sprinkles, they make an irresistible treat for any occasion.

Ingredients

Dry Ingredients

  • 15.25 ounce box of chocolate fudge cake mix

Wet Ingredients

  • 8 ounce package cream cheese, softened

Coating & Toppings

  • 8 ounces chocolate almond bark
  • 2 tbsp chocolate sprinkles

Instructions

  1. Heat Treat the Cake Mix: Pour the dry cake mix into a medium-sized heat-safe bowl and microwave in two 30-second intervals, stirring after each, to heat treat the flour and kill any bacteria. Allow the mix to cool completely before proceeding.
  2. Beat the Cream Cheese: In a medium-sized mixing bowl, use a handheld mixer on medium-high speed to beat the softened cream cheese for 2 to 2½ minutes until completely smooth and creamy.
  3. Combine Cake Mix and Cream Cheese: Sprinkle the cooled dry cake mix over the beaten cream cheese and mix just until well incorporated, ensuring an even dough without overmixing.
  4. Chill the Mixture: Tightly cover the bowl with plastic wrap and refrigerate for 2 hours to firm up the cheesecake dough for easier handling.
  5. Form Cheesecake Bites: Line a baking sheet with parchment paper. Using a 1 tablespoon scoop, portion the dough, then roll each scoop into a ball and place them on the parchment-lined tray.
  6. Melt the Almond Bark: In a heat-safe medium bowl, microwave the chocolate almond bark in 30-second intervals, stirring in between, until fully melted and smooth.
  7. Coat Cheesecake Bites: Dip each cheesecake ball into the melted almond bark, rolling to coat evenly. Use a fork to tap off excess coating and a toothpick to help maneuver and smoothen the coating. Place the coated bites back on the parchment paper.
  8. Add Chocolate Sprinkles: Sprinkle chocolate sprinkles over the coated cheesecake bites to add texture and extra chocolate flavor.
  9. Chill Before Serving: Return the coated cheesecake bites to the refrigerator until the coating is set and the bites are ready to serve.

Notes

  • Heat treating the cake mix is essential for safety due to raw flour.
  • Make sure the cream cheese is fully softened for smooth mixing.
  • Use a toothpick to help manage the coating process and avoid excess chocolate pooling.
  • Store leftover cheesecake bites in an airtight container in the refrigerator for up to 4 days.
  • These bites can be made a day ahead for convenience.

Find it online: https://flavorspath.com/chocolate-cheesecake-bites-recipe/