Recipe: Raspberry Cheesecake Bites or Cheesecake Pops (using cake mix, freeze ahead)

RASPBERRY CHEESECAKE CAKE BITES

FOR THE CAKE CRUMBS:
1 (2-layer-size) box white cake mix
3 eggs
1 teaspoon raspberry extract
1 cup milk
FOR THE CHEESECAKE MIXTURE:
1 (8 ounce) package cream cheese, softened
1/3 cup fresh raspberries, mashed (or frozen raspberries, thawed and squeezed dry)
FOR COATING:
White melting chocolate, melted for dipping*
Graham cracker crumbs (optional, for garnish)

TO MAKE THE CAKE CRUMBS:
Preheat oven to 350 degrees F. Grease a 13x9-inch baking pan.

Mix (dry) cake mix, eggs, raspberry extract and milk. Batter will be thick. Pour into prepared pan.

Bake at 350 degrees F for 28-31 minutes or until cake springs back when lightly touched. Remove from oven and cool completely.

Crumble the cooled cake into small even pieces, placing crumbs in a large bowl.

TO MAKE THE CHEESECAKE BALLS:
With the back of a spoon, mix cake crumbles, cream cheese and raspberries until a thick dough consistency forms.

Shape into evenly sized balls and cool 1-2 hours in the refrigerator, or 20 minutes in the freezer.

TO COAT WITH CHOCOLATE:
Dip into white melting chocolate. Top with crushed graham crackers if desired.

*Add 1 to 2 tablespoons of vegetable oil per 1 pound of melting chocolate or candy coating for a smoother consistency and a thinner shell of chocolate coating.

TO FREEZE AHEAD:
The cake balls, before dipping, will keep frozen in a sealed container for several months. They may be eaten frozen, or thawed and dipped in the melted chocolate.

VARIATION:

TO MAKE CAKE POPS:
Insert a candy stick while bites are chilling, before dipping.

Adapted from source: 101 Gourmet Cake Bites by Wendy Paul