Strawberry Cheesecake Bites Truffles (Printable Version)
Creamy strawberry bites covered in chocolate, ideal for portable treats or party desserts.
# What You'll Need:
→ Base
01 -
432 g strawberry cake mix
02 -
227 g cream cheese, softened
→ Coating
03 -
340 g pink candy wafer melts
04 -
113 g white almond bark (optional, for drizzling)
# Step-by-Step Guide:
01 -
Place the dry strawberry cake mix in a medium heat-safe bowl. Microwave in two 30 second intervals, stirring after each interval. Allow to cool completely before use.
02 -
In a medium mixing bowl, use a handheld mixer on medium-high speed to beat the softened cream cheese for 2 to 2.5 minutes until smooth.
03 -
Sprinkle the cooled cake mix over the cream cheese. Mix just until fully incorporated. Tightly cover and chill the mixture in the refrigerator for 2 hours.
04 -
Line a baking sheet with parchment paper. Use a 1 tablespoon scoop to portion the mixture, rolling each into a ball and placing them onto the tray. Repeat with all dough.
05 -
In a heat-safe bowl, microwave the candy wafer melts in 30 second intervals, stirring after each, until fully melted.
06 -
Roll each cheesecake bite in the melted candy wafers. Place each coated bite on a fork, gently tap off excess and use a spoon to cover any spots as needed. Transfer back to the lined baking tray.
07 -
Microwave the white almond bark in 30 second intervals, stirring well after each, until just melted. Drizzle thin ribbons over the coated bites using a spoon or piping bag, if desired.
08 -
Return the coated and drizzled cheesecake bites to the refrigerator until ready to serve.
# Additional Notes:
01 -
Let the uncoated cheesecake bites chill overnight for a firmer set and smoother coating.
02 -
Using a plastic piping bag to drizzle almond bark offers greater precision for decorative stripes.