Ingredients

The following ingredients have 4 Servings
  • 15.25 ounce strawberry cake mix
  • 8 ounce package cream cheese (softened )
  • 12 ounce pink candy wafer melts
  • 4 ounce white almond bark ((optional drizzle))

Instruction

  • 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 dry cake mix over the top of the cream cheese. Continue mixing just until the dry cake mix is completely incorporated.
  • Tightly cover the cream cheese mixture and chill in the refrigerator for 2 hours.
  • Line a baking sheet with parchment paper. Set it aside.
  • Using a 1 tablespoon cookie scoop, scoop the cheesecake dough. Roll into a ball and set the cheesecake bites onto the prepared baking sheet. Repeat the steps. TIP: You can allow the un-coated cheesecake bites to sit overnight in the refrigerator. The cake mix will expand, and the coating may crack if you coat the bites too soon.
  • Using a heat-safe medium size mixing bowl, heat the candy wafer melts in 30 second intervals, stirring after each interval, until completely melted.
  • Roll the cheesecake bites in the melted candy wafers. Place the coated cheesecake bites on a fork and gently tap any excess coating off. You can also use a spoon to pour the coating over any bare spots on the cheesecake bites. TIP: Use a toothpick to remove excess melted wafer from the bottom of the fork and then to gently push the ball onto the prepared baking sheet.
  • Return the coated cheesecake bites to the prepared baking sheet.
  • Using a small heat safe mixing bowl, microwave the white almond bark in 30 second intervals, stirring well after each interval.
  • Using a spoon or small dipper, drizzle thin ribbons of the melted almond bark over the coated cheesecake bites. TIP: Place the melted almond bark in a sandwich size plastic bag and snip the corner to drizzle the almond bark if you want more control of the drizzle.
  • Once all the cheesecake bites are completely coated and drizzled, return them to the refrigerator until ready to serve.