No-bake Strawberry Cheesecake Bites Recipe
There’s something undeniably magical about bite-sized desserts. They’re easy to make, fun to eat, and perfect for sharing. These no-bake strawberry cheesecake bites check all the boxes. They’re creamy, rich, coated in a smooth chocolate shell, and best of all, require zero baking. Whether you’re whipping them up for Valentine’s Day, a party, or just a sweet treat at home, these little delights will quickly become a favorite.
A little backstory: my love affair with cheesecake bites
I’ve always been obsessed with cheesecake, but making a full-sized one? That’s a whole commitment—water baths, long baking times, and the agony of waiting for it to chill. That’s why I fell in love with cheesecake bites. They give you that same decadent taste in a fraction of the time.
The first time I made these, it was for a last-minute girls’ night. I needed something impressive but effortless. I had cream cheese, a box of strawberry cake mix, and some leftover almond bark from holiday baking. A little experimenting later, and these dreamy, creamy bites were born. They disappeared within minutes, and I knew I had found a keeper.
Why you’ll love these strawberry cheesecake bites
- No baking required – No need to turn on the oven or worry about cracking cheesecakes.
- Only a few ingredients – Simple pantry staples come together beautifully.
- Perfectly portable – Great for parties, gifts, or a quick treat from the fridge.
- Customizable – Switch up the coatings and toppings for any occasion.
Let’s talk ingredients: the dream team
Cream cheese
This is the heart of the recipe, providing that classic tangy, creamy cheesecake flavor. Use full-fat cream cheese for the best texture. If you need a substitute, mascarpone cheese works, though it’s a bit richer and softer.
Strawberry cake mix
The secret ingredient that adds sweetness, color, and subtle strawberry flavor. If you’re out of strawberry cake mix, vanilla or funfetti can work, though you’ll lose that fruity punch. Want more strawberry goodness? Toss in a tablespoon of freeze-dried strawberry powder.
Almond bark or pink melting wafers
This creates the smooth chocolate coating. Almond bark is easy to melt and sets beautifully. If you prefer, white chocolate chips with a bit of coconut oil will also work.
Vanilla extract
Clear vanilla extract keeps the bites looking bright and adds that familiar bakery-style sweetness. Regular vanilla works just fine if that’s what you have.
Sprinkles and white chocolate (optional but highly recommended)
Sprinkles make everything more festive. Use heart-shaped ones for Valentine’s Day or colorful jimmies for a birthday party. A drizzle of white chocolate adds a pretty finishing touch.

Kitchen tools: keep it simple
- Electric mixer – Makes mixing the thick dough much easier.
- Mixing bowls – A large one for the dough and a smaller one for melting chocolate.
- Cookie scoop – Helps get evenly sized cheesecake bites.
- Toothpicks or forks – For dipping the bites into melted chocolate.
- Parchment paper – Keeps the bites from sticking and makes cleanup easy.
Step-by-step: how to make strawberry cheesecake bites
1. Mix the cheesecake dough
Start by beating the softened cream cheese until smooth. This step is important—if your cream cheese is lumpy, your dough will be too. Add the salt and vanilla extract and mix again.
Now, slowly add the dry cake mix. The mixture will start off crumbly, but don’t panic. Keep mixing, and it will eventually come together into a thick, smooth dough.
2. Chill the dough
Cover the bowl and refrigerate for at least two hours, but overnight is even better. Chilling helps the dough firm up, making it easier to roll into balls.
3. Roll into bite-sized balls
Using a cookie scoop or a spoon, scoop out about a tablespoon of dough and roll it into a ball. If the dough is sticky, lightly dust your hands with powdered sugar. Place each ball on a parchment-lined baking sheet.
4. Melt the chocolate
Melt the almond bark or pink melting wafers in the microwave in 30-second bursts, stirring between each until smooth. Alternatively, use a double boiler if you prefer more control over the heat.
5. Dip and decorate
Using a toothpick or fork, dip each cheesecake ball into the melted chocolate, tapping off the excess. Place them back on the parchment paper and add sprinkles while the coating is still tacky.
6. Let them set
Allow the chocolate to harden at room temperature, or pop them in the fridge for 10-15 minutes to speed things up. If you’re feeling fancy, drizzle with melted white chocolate for extra flair.

Fun ways to customize your cheesecake bites
- Chocolate lovers – Use dark or milk chocolate instead of pink coating for a richer flavor.
- Lemon twist – Swap strawberry cake mix for lemon cake mix for a zesty variation.
- Gluten-free – Use a gluten-free cake mix. It works just as well!
- Vegan option – Replace cream cheese with dairy-free cream cheese and use vegan chocolate.
- Seasonal flavors – Try pumpkin spice cake mix in the fall or red velvet for Christmas.
How to serve these little gems
These cheesecake bites are beautiful on a simple platter, but you can dress them up:
- Arrange them in mini cupcake liners for a polished look.
- Drizzle with extra melted chocolate for an elegant finish.
- Stack them in a glass jar and tie with a ribbon for a cute edible gift.
What to drink with your cheesecake bites
- Coffee – A rich espresso or vanilla latte pairs perfectly.
- Tea – A fruity herbal tea like raspberry or hibiscus complements the strawberry flavor.
- Wine – A glass of rosé or Moscato makes for a dreamy dessert pairing.
Storing and keeping them fresh
Store these bites in an airtight container in the fridge for up to five days. If you want to keep them longer, freeze them in a single layer, then transfer to a freezer-safe bag. Thaw in the fridge before serving.
Adjusting for different serving sizes
Making these for a crowd? Double the recipe and use a larger mixing bowl. Need just a few? Halve everything, but keep in mind that smaller batches are harder to mix properly.
Common mistakes and how to fix them
- Dough too dry? Keep mixing—it will come together. If needed, add a teaspoon of milk.
- Chocolate coating too thick? Add a tiny bit of vegetable oil or coconut oil to thin it out.
- Bites falling apart? Make sure the dough is well-chilled before rolling.
Give these cheesecake bites a try!
These no-bake strawberry cheesecake bites are the perfect mix of creamy, sweet, and chocolatey goodness. Whether you’re making them for a special occasion or just because, they’re sure to be a hit. Try them out, play around with flavors, and let me know how they turn out in the comments!

FAQ
1. Can I use homemade cake mix instead of store-bought?
Yes! Just make sure it’s completely dry—no added wet ingredients.
2. Do I have to chill the dough?
Yes, chilling helps firm up the dough, making it easier to handle.
3. Can I make these ahead of time?
Absolutely! They store well in the fridge for a few days.
4. Can I use regular chocolate instead of melting wafers?
Yes, but add a little coconut oil to help it melt smoothly.
5. Can I skip the coating?
You can, but the chocolate adds a delicious contrast to the creamy filling.

No-bake Strawberry Cheesecake Bites Recipe
These no-bake strawberry cheesecake bites are creamy, sweet, and coated in chocolate. A perfect easy dessert!
- Total Time: 2 hours 15 minutes
- Yield: 24 1x
Ingredients
Strawberry Cheesecake Bites:
- 8 ounces cream cheese , softened
- 1 teaspoon fine sea salt
- 1 teaspoon clear vanilla extract
- 13.25 box strawberry cake mix*
- 12 ounces almond bark or pink melting wafers
Decoration:
- white chocolate , optional
- Valentines Day festive sprinkles , optional
Instructions
1. Mix the cheesecake dough
Start by beating the softened cream cheese until smooth. This step is important—if your cream cheese is lumpy, your dough will be too. Add the salt and vanilla extract and mix again.
Now, slowly add the dry cake mix. The mixture will start off crumbly, but don’t panic. Keep mixing, and it will eventually come together into a thick, smooth dough.
2. Chill the dough
Cover the bowl and refrigerate for at least two hours, but overnight is even better. Chilling helps the dough firm up, making it easier to roll into balls.
3. Roll into bite-sized balls
Using a cookie scoop or a spoon, scoop out about a tablespoon of dough and roll it into a ball. If the dough is sticky, lightly dust your hands with powdered sugar. Place each ball on a parchment-lined baking sheet.
4. Melt the chocolate
Melt the almond bark or pink melting wafers in the microwave in 30-second bursts, stirring between each until smooth. Alternatively, use a double boiler if you prefer more control over the heat.
5. Dip and decorate
Using a toothpick or fork, dip each cheesecake ball into the melted chocolate, tapping off the excess. Place them back on the parchment paper and add sprinkles while the coating is still tacky.
6. Let them set
Allow the chocolate to harden at room temperature, or pop them in the fridge for 10-15 minutes to speed things up. If you’re feeling fancy, drizzle with melted white chocolate for extra flair.
Notes
How to serve these little gems
These cheesecake bites are beautiful on a simple platter, but you can dress them up:
- Arrange them in mini cupcake liners for a polished look.
- Drizzle with extra melted chocolate for an elegant finish.
- Stack them in a glass jar and tie with a ribbon for a cute edible gift.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dessert