This no-bake Cherry Chip Cheesecake Bites recipe is a quick and easy way to make mini cherries jubilee cheesecakes using only a box of cake mix and cream cheese.
These bite-sized dessert balls are covered in a pretty pink candy coating and decorated with a white chocolate drizzle – perfect for any party or holiday when dressed up with sprinkles or sanding sugar.
No Bake Cherry Chip Cheesecake Truffles
Our Cherry Chip Cheesecake Bites is a fast and simple way to prepare perfectly portioned finger food in the form of a cheesecake ball.
Using only a box of dry cake mix (no eggs, oil, or butter, or baking needed!) that’s been blended with cream cheese, the batter is chilled, scooped and rolled into truffles, then they’re dipped into melted candy and drizzled with a pretty pink design.
When you lack the time to cook a whole cake just to create the crumbs (like so many cake pop recipes call for), then this cherry cheesecake recipe is your shortcut solution because there are far fewer ingredients and you don’t have to bake the batter.
With a rich and creamy texture and a sweet and tangy taste, these cherry chip cheesecake bites are the best marriage of a cherries jubilee flavored dessert with a full-sized cake, packed into individual bite-sized truffle balls.
Why We Love This Cherry Chip Cheesecake Balls Recipe
- Quick and easy to prepare in 10 minutes.
- Only uses 2 base ingredients plus chocolate for decorating.
- No-bake recipe and no fancy equipment required.
- Cool and creamy center that’s covered in a pink candy coating.
- Tastes like cherry cheesecake that you don’t have to cook.
- Single-serving snacks are pre-portioned and portable.
- Delicious make-ahead dessert for potlucks, parties, and gift giving.
- Perfect homemade sweet treat for Valentine’s Day, seasonal celebrations, or placing on dessert platters.
Other Easy Cheesecake Bites Recipes
Ingredients
- Box cherry chip cake mix
- Cream cheese
- Bright pink candy wafer melts
- White almond bark
Substitutions and Additions
- Different Decorations: I used a white almond bark drizzle to top these “truffles” but you could also use colored sanding sugar, sprinkles, cookie crumbles, or crushed candy instead.
- Change The Cake Flavor: This versatile recipe can be used with your favorite cake mix flavor. You can try vanilla or funfetti (fun for birthdays), red velvet, chocolate, lemon, strawberry, or any flavor you prefer.
- Choose Your Chocolate: You can use white chocolate, almond bark, milk chocolate, or dark chocolate disks to coat these Cherry Chip Cheesecake Bites. I prefer not to use chocolate chips because the chocolate won’t turn out as smooth.
- Customize Your Cake Bites: You can easily customize your cheesecake bites to make them festive for any special occasion. Dip them in white candy wafer melts and decorate with green and red sprinkles for Christmas, pink and blue for a baby shower, or red and pink for Valentine’s Day!
Recommended Tools
- Mixing bowls
- Measuring Tools
- Handheld mixer
- Baking sheet
- Parchment paper or silicone baking mat
- 1 Tablespoon cookie scoop
- Spoon or small candy dipper
See Full Recipe Card Below
Jump to RecipeHow to Make Cherry Chip Cheesecake Bites
- Heat Treat: Microwave the dry cake mix in two 30-second intervals, stirring between each interval. Cool completely before mixing into the cream cheese.
- Make The Cheesecake Mixture: Beat the cream cheese until smooth. Add the dry cake mix and mix until incorporated. Cover and chill for 2 hours.
- Make The Ball Bites: Scoop the dough with a cookie scoop, roll into balls, and set them onto the prepared baking sheet.
- Coat In Chocolate: Melt the candy wafer melts in the microwave in 30-second intervals, stirring after each interval. Roll each ball in the melted chocolate, remove any excess, and place the ball onto the baking sheet.
Pro Tip: Place the coated ball on a fork and gently tap to remove any excess coating. You can use a spoon to pour the coating over any bare spots. Use a toothpick to gently push the coated bite onto the baking sheet. - Decorate With A Drizzle: Melt the white almond bark in the microwave in 30-second intervals. Drizzle thin ribbons of the melted candy over the coated cheesecake bites.
- Serve: Return the bites to the refrigerator until ready to serve. Enjoy!
Tip From Our Recipe Developer
- Make sure the cream cheese is at room temperature to avoid lumps in the cream cheese mixture.
- You can substitute white or pink sanding sugar for the white almond bark drizzle.
- If the coating becomes too thick, you can reheat it in the microwave in 15-second intervals, stirring well after each interval until smooth.
- To keep the chocolate coating from cracking, be sure to let the bites come to room temperature before dipping. The closer the bites and chocolate are in temperature will help keep them from expanding and from cracking.
Storage
- 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 cheesecake bites to thaw overnight in the refrigerator before coating.
Other Easy Bite-Sized Desserts
- Cinnamon Roll Bites
- Birthday Cake Oreo Balls
- Chocolate Covered Peanut Butter Balls
- S’more Bites
- Caramel Apple Crisp Bites
- Pumpkin Spice Cheesecake Bites
- Cherry Cheesecake Egg Rolls
- Fruity Pebbles Cheesecake
Cherry Chip Cheesecake Bites
Serves — 26
Cherry Chip Cheesecake Bites are the easiest way to prepare a perfectly portioned sweet treat using only a box of cake mix and cream cheese. Creamy, smooth, and coated in chocolate, they're the best bite of cake made as a ball.
Prep Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 10 minutes
Ingredients
- 15.25 ounce box cherry chip cake mix
- 8 ounce cream cheese softened
- 12 ounces bright pink candy wafer melts
- 4 ounces white almond bark
Instructions
- 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.
- 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.
- Sprinkle the cooled, dry cake mix over the top of the cream cheese. Continue mixing just until well incorporated.
- Tightly cover the cream cheese mixture and chill in the refrigerator for 2 hours.
- Line a baking sheet with parchment paper and set it aside.
- Using a 1 tablespoon cookie scoop, scoop the cheesecake dough. Roll the dough into a ball and set on the prepared baking sheet. Repeat the steps.
- Using a heat safe medium size mixing bowl, microwave the candy wafer melts in 30 second intervals, stirring well after each interval until completely smooth.
- Roll the cheesecake bites in the melted candy wafers. Place the coated cheesecake bites in a firm and gently tap any excess coating off. You can use a spoon to pour the coating over any bare spots on the cheesecake bites. Use a toothpick to remove excess coating from the bottom of the fork and then to gently push the ball onto the prepared baking sheet.
- Using a small heat safe mixing bowl, microwave the white al,one bark in 30 second intervals, stirring well after each interval.
- Using a spoon or small candy dipper, drizzle thin ribbons of the melted almond bark over the coated cheesecake bites.
- Once all the cheesecake bites are coated and drizzled, return the bites to the refrigerator until ready to serve.
Jenn’s Notes
Storage:
- 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 cheesecake bites to thaw overnight in the refrigerator before coating.
- Make sure the cream cheese is at room temperature to avoid lumps in the cheesecake mixture.
- You can allow the uncoated cheesecake bites to sit overnight in the refrigerator before the next step. Be sure to pull them out and let them come to room temperature slightly because the cake mix may expand, and the coating may crack if you coat the bites too soon.
- If the coating becomes too thick, you can reheat it in the microwave in 15-second intervals, stirring well after each interval until smooth.
Nutrition Info
Calories: 125kcal | Carbohydrates: 21g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.1g | Cholesterol: 1mg | Sodium: 184mg | Potassium: 35mg | Fiber: 0.2g | Sugar: 14g | Vitamin A: 5IU | Calcium: 67mg | Iron: 0.3mg
I made this using several different cake flavors and turned out very good. so simple and easy to make
Hello! I have a question for you. Is it possible to forego the chocolate coating and just roll them in powdered sugar? One of our relatives can’t have chocolate due to migraine.
Hi Joyce, I haven’t tried that yet to advise sorry.
These were incredibly disappointing. I followed every part to the letter, including tips on a different variety to avoid cracking.
And they still cracked.
So I wasted my time, because these are not suitable for party favors now. I should’ve stuck with cake balls. This saved me no time whatsoever.
Is it possible you overmixed the batter. If you could have, this may have been the cause of them expanding and cracking. So sorry they didn’t work out for you.
Delish, simple and you won’t be able to eat just one!
I don’t know about these….They were okay but I thought I would taste more of the cherry chip flavor then what I did.
I need recipes
do you ever have problems with them cracking?
Mine cracked. Waste of time and effort.
Is it possible you over mixed the batter. If you could have, this may have been the cause of them expanding and cracking. So sorry they didn’t work out for you.