Introduction

Lemon Cheesecake Bites are a delightful no-bake treat combining tangy lemon cake flavor with creamy cheesecake richness, all coated in colorful candy melts. These bite-sized desserts are perfect for parties, snacks, or anytime you crave a sweet citrusy indulgence.

A white bowl filled with bright yellow round treats, each covered with an even layer of smooth yellow coating and decorated on top with thin, uneven white drizzle lines. Some of the treats are placed outside the bowl on a white marbled surface, alongside fresh lemon pieces and whole lemons, adding vibrant yellow accents. One treat in the bowl is cut in half, showing a dense, moist, light yellow inside texture. The overall scene is clean and bright with a fresh summer feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

15.25 ounces lemon cake mix (I used Betty Crocker Super Moist brand)
8 ounces cream cheese, room temperature
12 ounces yellow candy melts
4 ounces white vanilla almond bark

Instructions

Step 1: Pour the dry lemon cake mix into a medium heat-safe bowl. Microwave in two 30-second intervals, stirring after each, to heat treat the mix. Let it cool completely before use.
Step 2: In a medium mixing bowl, beat the cream cheese with a handheld mixer on medium-high speed for 2 to 2½ minutes until smooth and creamy.
Step 3: Sprinkle the cooled dry cake mix over the cream cheese and mix until fully combined.
Step 4: Cover the mixture tightly and chill in the refrigerator for 2 hours to firm up.
Step 5: Line a baking sheet with parchment paper and set aside.
Step 6: Scoop tablespoon-sized portions of the cheesecake mixture using a cookie scoop. Roll each into a ball and place on the prepared baking sheet.
Step 7: Melt the yellow candy melts in a heat-safe bowl using 30-second intervals in the microwave, stirring after each, until smooth.
Step 8: Dip each cheesecake ball into the melted candy, roll to coat, then lift with a fork to let excess drip off. Use a toothpick to transfer them back to the parchment.
Step 9: Place all coated cheesecake bites back on the baking sheet.
Step 10: Melt the white vanilla almond bark in a small heat-safe bowl using 30-second microwave intervals, stirring until smooth.
Step 11: Drizzle thin ribbons of melted almond bark over the coated cheesecake bites using a spoon for a decorative finish.
Step 12: Refrigerate the finished cheesecake bites until set and ready to serve.

Tips & Variations

If you prefer a stronger lemon flavor, add a teaspoon of lemon zest to the cream cheese mixture before chilling.
You can substitute yellow candy melts with white candy melts tinted with yellow food coloring for a custom shade.
For a festive touch, sprinkle edible glitter or small candy decorations over the almond bark drizzle before it sets.
Make sure the cream cheese is fully softened to avoid lumps in the mixture.

Storage

Store the Lemon Cheesecake Bites in an airtight container in the refrigerator for up to 5 days. For best texture and flavor, let them sit at room temperature for a few minutes before serving. They can be frozen for up to one month; thaw overnight in the refrigerator before enjoying.

How to Serve

The image shows three small round desserts on a white plate with a white marbled background. Two of them are cut in half, revealing a dense, moist, yellow cake-like inside with a smooth, bright yellow outer coating. The third round dessert is whole and is coated in a glossy yellow layer with white lines drizzled on top in a swirl pattern. A large yellow lemon is blurred in the background, adding a fresh, citrusy feel to the picture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Do I really need to heat treat the cake mix?

Yes, heating the dry cake mix eliminates any potential bacteria present in the flour, making it safe to consume without baking.

Can I use a different type of candy melts?

Absolutely! You can use any flavor or color of candy melts you like. Just adjust melting times and amounts as needed for your choice.