Cherry Chip Cheesecake Bites

 

Ingredients:

• 15.25 oz box cherry chip cake mix
• 8 oz cream cheese, softened
• 12 oz bright pink candy wafer melts
• 4 oz white almond bark

Instructions:

1. Heat-Treat the Cake Mix
   Pour the dry cake mix into a microwave-safe bowl. Microwave in 30-second intervals, stirring each time, until it reaches 165°F. Let cool completely.
2. Make the Cheesecake Dough
   In a mixing bowl, beat the softened cream cheese until smooth. Gradually mix in the cooled cake mix until a thick, smooth dough forms.
3. Shape the Bites
   Scoop the mixture into small balls and place them on a parchment-lined baking sheet. Chill in the refrigerator for 30 minutes, or until firm.
4. Melt the Coating
   Melt the pink candy wafer melts and white almond bark together according to package directions, stirring until smooth.
5. Coat the Bites
   Dip each chilled cheesecake bite into the melted coating, letting excess drip off. Place back on parchment paper.
6. Set
   Refrigerate until the coating is fully set, about 15–20 minutes.

Storage

Store in an airtight container in the refrigerator for up to 5 days.

Tips and Variations

• Drizzle with extra white almond bark for decoration
• Add sprinkles before the coating sets for a festive look
• Freeze for 10 minutes before dipping for cleaner coating