Butter Pecan Cheesecake Bites

5 from 2 votes

Easy no-bake Butter Pecan Cheesecake Bites — creamy, crunchy, and perfect for holidays, parties, or anytime you crave cheesecake!

Prep Time10

Total Time2 10

Course: Dessert

Cuisine: American

Servings: Pieces

Calories: 174kcal

Author: Shauna

Ingredients

15.25 ounces butter pecan cake mix
8 ounces cream cheese softened
12 ounces white almond bark or candy wafer melts
6 tablespoons finely chopped pecans divided 4 tablespoons for coating
2 tablespoons finely chopped pecans optional garnish

Instructions

Before adding 15.25 ounces butter pecan cake mix, heat-treat it to make it safe for this no-bake recipe. Pour the dry mix into a medium heat-safe bowl and microwave for two 30-second intervals, stirring in between. Let it cool completely before combining with the cream cheese.
15.25 ounces butter pecan cake mix
In a medium mixing bowl, beat 8 ounces cream cheese with a handheld mixer on medium-high speed for about 2 minutes, until smooth and creamy.
8 ounces cream cheese
Add the cooled, dry cake mix and blend just until combined.
Cover the mixture tightly and refrigerate for about 2 hours, until firm.
Line a baking sheet with parchment paper and set aside.
Use a 1-tablespoon cookie scoop to portion the cheesecake mixture. Roll each scoop into a ball and place it on the prepared baking sheet. Repeat until all the dough is used.
In a microwave-safe bowl, melt 12 ounces white almond bark in 30-second intervals, stirring after each, until smooth and fully melted.
12 ounces white almond bark
Stir in 6 tablespoons finely chopped pecans until evenly mixed.
6 tablespoons finely chopped pecans
Roll each cheesecake bite in the melted almond bark mixture, coating it evenly. Lift each one with a fork, gently tap off excess coating, and use a spoon to cover any bare spots. Slide the coated bites onto the prepared baking sheet with a toothpick, then sprinkle with 2 tablespoons finely chopped pecans. Repeat with all the bites.
Once all the cheesecake bites are coated and sprinkled, return them to the refrigerator until set and ready to serve.
2 tablespoons finely chopped pecans

Notes

Bring the cream cheese to room temperature before mixing to keep the filling smooth and lump-free.
For easier coating, let the uncoated cheesecake bites chill overnight in the refrigerator. Before dipping, allow them to warm slightly to prevent the cake mix from expanding and cracking the coating.
If the almond bark thickens while you work, reheat it in the microwave in short 15-second bursts, stirring after each, until silky and smooth again.

Nutrition