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Chill Strawberry Cheesecake Bites
I can't wait for you to try these dreamy little Strawberry Cheesecake Bites. No baking needed here. You'll just use three things and they're super fun to whip up. They're great for parties, rainy day treats with your kids, or anytime you just want a sweet pick-me-up without using the oven. Seriously, you're going to want to make these all the time.
What Makes Them Stand Out
Forget boring old desserts. We're talking smooth cheesecake filling blended with strawberry goodness, then dressed up in a shiny pink shell. I think the best part is how simple they are and you can decorate them however you want. Bring these to a get-together and they're gone fast.
Stuff You’ll Need
- Sweet Beginning: Heat-treated box of strawberry cake mix.
- Creamy Center: Softened block of cream cheese about eight ounces.
- Colorful Outside: Pink candy melts to coat each bite.
- Fancy Finish: White almond bark to drizzle over the top for flair totally optional.
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How To Whip Them Up
- Add The Finishing Touch
- Drizzle on melted white almond bark to jazz them up.
- Dip In Pink
- Melt those candy melts then dunk every ball until they're totally covered.
- Shape Your Bites
- Roll the mix into balls after chilling and stick them back in the fridge overnight.
- Blend Together
- Whip that cream cheese till smooth then mix in the cooled cake stuff pop it in the fridge for a couple hours.
- Get The Cake Mix Ready
- Microwave the cake mix in short bursts give it a stir each time let it cool down before using.
Tricks For Nailing It
Always start with soft cream cheese. If your balls are too cold they'll crack in the coating so let them warm up a little first. Use a fork to dip each one for a nicer finish. Wanna step things up? Toss on some sprinkles or crushed candy while the chocolate’s still sticky.
How To Store Them
Stick them in the fridge sealed up and they’ll last five days easy. Planning ahead? Freeze the rolled balls before dipping for up to two months just thaw in the fridge before you finish them. Eat chilled or let them hit room temp both taste awesome.
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Frequently Asked Questions
- → Why heat treat the cake mix?
Heating the dry mix knocks out germs from raw flour, so your treats are safe even if you never use the oven.
- → Why do the coatings crack sometimes?
The cold bites and warm chocolate don’t always play nice, so let those bites sit out and warm up before you dip them.
- → Can I use different cake mix flavors?
Totally! Switch up any cake mix you want. Just pick a chocolate color that goes with your new flavor.
- → Why chill before coating?
So everything sticks—chilling firms up your mix for rolling and dipping. Letting them chill all night also stops cracks from popping up.
- → Can I freeze these?
Yep, just freeze the undipped ones about two months. After thawing in the fridge overnight, dip them in chocolate.