No-bake Strawberry Cheesecake Bites Recipe

There’s just something magical about bite-sized desserts, isn’t there? They’re adorable, easy to serve, and perfect for when you just need “a little something sweet” without diving into a whole slice of cake. These no-bake strawberry cheesecake bites are exactly that: luscious, creamy, and oh-so-strawberry, all wrapped in a crisp shell of chocolate. Bonus? They’re incredibly easy to make.

this RECIPE

I first stumbled upon these little treasures when trying to come up with a Valentine’s Day treat that wasn’t too fussy. I wanted something my family would love but wouldn’t have me spending hours in the kitchen. (Let’s be honest, February 14th sometimes sneaks up on you!) With just a few simple ingredients, these cheesecake bites became an instant favorite in my house. My daughter loves decorating them with sprinkles, while my husband, ever the chocolate enthusiast, enjoys the extra drizzle of white chocolate on top.

A sweet nod to strawberry desserts

Strawberries and cheesecake are one of those pairings that feel timeless. The tartness of the berries combined with the richness of cream cheese creates that perfect balance of flavors. While traditional cheesecake often requires baking, a water bath, and a lot of patience, these no-bake strawberry cheesecake bites skip all that. Instead, they rely on the sweetness of strawberry cake mix to infuse that nostalgic strawberry flavor into every bite.

No-bake desserts have been gaining popularity over the years, and for good reason. They’re convenient, adaptable, and ideal for busy schedules. What I love most about this recipe is its versatility—perfect for Valentine’s Day, birthdays, or just a random Tuesday when you want to treat yourself.

Let’s talk ingredients: why they’re key and what to swap

• Cream cheese: This is the base of the cheesecake bites, giving them their creamy, tangy flavor. Be sure to use full-fat cream cheese for the best texture, and let it soften at room temperature to make mixing easier. If you’re looking for a lighter option, you can try neufchâtel cheese, though the bites may be slightly less rich.
• Strawberry cake mix: Here’s the ingredient that gives these bites their signature flavor. The dry mix blends into the cream cheese, creating a subtle strawberry sweetness. Make sure the cake mix is safe to eat raw (some brands recommend heating it in the oven briefly to kill any potential bacteria). If you’re out of strawberry mix, vanilla or funfetti cake mix works as a fun alternative!
• Fine sea salt: Just a touch is all you need to enhance the flavors and balance the sweetness. Don’t skip it—it’s the unsung hero of this recipe.
• Vanilla extract: Clear vanilla is perfect for keeping the bites a pretty pastel color, but regular vanilla extract works just fine if that’s what you have.
• Almond bark or pink melting wafers: These give the bites their smooth, candy coating. Almond bark is super easy to work with, but if you want a pop of color, pink melting wafers are a festive choice. White chocolate chips can also work in a pinch, though they’re a little trickier to melt smoothly.

Kitchen tools you’ll need (and clever swaps!)

You don’t need fancy equipment for this recipe, which is one of the reasons it’s so approachable. Here’s what you’ll want to have on hand:

• Electric mixer: A hand mixer or stand mixer makes blending the cream cheese and cake mix a breeze. If you don’t have one, some good old elbow grease with a sturdy whisk will do the trick—just be patient!
• Parchment paper: This is essential for preventing the bites from sticking once they’re dipped in chocolate. No parchment? Wax paper works too.
• Microwave-safe bowl or double boiler: You’ll need this to melt the almond bark or wafers. If you don’t have a double boiler, simply use a heatproof bowl set over a pot of simmering water.
• Cookie scoop: A 1-tablespoon scoop ensures even, uniform bites. If you don’t have one, you can eyeball the size with a regular spoon and roll the dough into balls with your hands.

Step-by-step: How to make strawberry cheesecake bites

1. Mix the filling: Start by beating the softened cream cheese until it’s smooth and fluffy. Add in the salt and vanilla extract, mixing until well combined. Next, gradually beat in the dry strawberry cake mix. At first, the mixture will look crumbly—don’t worry, that’s normal. Keep mixing, and it will eventually come together into a thick, smooth dough.
2. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least two hours, though overnight is even better. This step helps firm up the dough, making it easier to roll into balls.
3. Roll and dip: Line a baking sheet with parchment paper. Use your cookie scoop (or a spoon) to portion out 1-tablespoon balls of dough. Roll them gently between your hands to form smooth spheres. Melt the almond bark or pink wafers in the microwave in 30-second intervals, stirring between each, until smooth. Dip each ball into the melted chocolate, using a fork or toothpick to coat it completely. Tap off any excess and place the coated bite onto the parchment.
4. Decorate: If you’re adding sprinkles, sprinkle them over the bites while the coating is still wet. For extra flair, drizzle with melted white chocolate once the coating has set. Chill the bites for 10–15 minutes to help the chocolate harden faster.

Fun variations to try

These cheesecake bites are a blank canvas for creativity! Here are some variations to experiment with:

• Gluten-free: Use a gluten-free cake mix to make these bites suitable for those avoiding gluten.
• Vegan-friendly: Swap the cream cheese for a dairy-free version and use vegan melting chocolate.
• Flavor twists: Try using chocolate, lemon, or red velvet cake mix instead of strawberry for a different spin.
• Seasonal decorations: Swap the Valentine’s sprinkles for pastel ones at Easter, orange and black for Halloween, or red and green for Christmas.
• Add-ins: Mix mini chocolate chips, crushed freeze-dried strawberries, or sprinkles directly into the dough for extra texture and flavor.

Serving ideas and tips

For a polished presentation, arrange the cheesecake bites on a pretty platter or tiered cake stand. Scatter some fresh strawberries or edible flowers around for a pop of color. They’re great as part of a dessert table or served alongside coffee or tea for an afternoon treat.

Perfect drink pairings

If you’re serving these bites at a party, pair them with a sparkling rosé or prosecco—the bubbly complements the strawberry flavor beautifully. For non-alcoholic options, a strawberry Italian soda or even a classic glass of milk hits the spot.

Storing and reheating tips

Store your strawberry cheesecake bites in an airtight container in the fridge. They’ll stay fresh for up to 5 days, though I doubt they’ll last that long! You can also freeze them for up to a month; just thaw them in the fridge before serving.

Scaling the recipe

This recipe makes about 20 bites, but it’s easy to scale up or down depending on your needs. Just remember, when doubling or tripling the recipe, you may need a little extra time to melt the chocolate and dip all the bites.

Troubleshooting tips

• Chocolate too thick? Add a teaspoon of coconut oil or vegetable shortening to thin it out.
• Dough too sticky to roll? Chill it longer or lightly coat your hands with powdered sugar.
• Cake mix clumps? Sift the mix before adding it to the cream cheese.

Ready to give these cheesecake bites a try?

These no-bake strawberry cheesecake bites are a sweet treat that anyone can master, even if baking isn’t your strong suit. They’re fun to make, even more fun to eat, and endlessly adaptable to suit your taste or occasion. I’d love to hear how yours turn out—drop a comment below or let me know what variations you tried!

FAQs

1. Can I use homemade strawberry cake mix?
Absolutely! Just make sure it’s finely ground so it blends smoothly into the cream cheese.

2. Do I have to chill the dough?
Yes, chilling is key for firm, easy-to-roll bites. Skipping this step will make the dough too sticky to handle.

3. Can I use milk chocolate for the coating?
Of course! Milk chocolate, dark chocolate, or even white chocolate all work great.

4. Are these safe to eat raw?
If your cake mix is heat-treated or labeled safe for raw consumption, you’re good to go. Otherwise, spread it on a baking sheet and bake at 350°F for 5 minutes before using.

5. Can I make these ahead of time?
Yes, they store beautifully in the fridge for up to 5 days or in the freezer for a month. Perfect for prepping ahead!

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