Description
Delightfully creamy and tangy Lemon Cheesecake Bites made with moist lemon cake mix and smooth cream cheese, coated in vibrant yellow candy melts and drizzled with white vanilla almond bark for a perfect bite-sized treat.
Ingredients
Scale
Cheesecake Mixture
- 15.25 ounces lemon cake mix (e.g., Betty Crocker Super Moist brand)
- 8 ounces cream cheese, room temperature
Coating
- 12 ounces yellow candy melts
- 4 ounces white vanilla almond bark
Instructions
- Heat Treat Cake Mix: Pour the dry lemon cake mix into a medium-sized heat-safe bowl. Microwave it in two 30-second intervals, stirring after each, to eliminate any risk associated with consuming raw flour. Let the cake mix cool completely before using.
- Beat Cream Cheese: In a medium mixing bowl, use a handheld mixer at medium-high speed to beat the room temperature cream cheese for 2 to 2½ minutes until it’s completely smooth and fluffy.
- Combine Cake Mix and Cream Cheese: Gradually sprinkle the cooled dry cake mix over the cream cheese, mixing just until fully incorporated. Avoid overmixing to maintain a light texture.
- Chill Mixture: Cover the cheesecake mixture tightly and refrigerate for 2 hours to firm up, making it easier to scoop and shape.
- Prepare Baking Sheet: Line a baking sheet with parchment paper and set aside for the formed cheesecake bites.
- Scoop and Shape: Using a 1 tablespoon cookie scoop, portion out the cheesecake mixture, roll each scoop into a smooth ball, and place them on the prepared baking sheet. Repeat until all mixture is used.
- Melt Yellow Candy Melts: In a heat-safe medium bowl, microwave the yellow candy melts in 30-second increments, stirring well between each, until completely melted and smooth.
- Coat Cheesecake Bites: Roll each cheesecake ball in the melted yellow candy melts. Use a fork to lift them out, gently tapping off excess coating. For any missed spots, use a spoon to drizzle more coating. Remove excess coating from the fork with a toothpick, then transfer the coated bites back onto the baking sheet.
- Melt White Almond Bark: In a small heat-safe bowl, microwave the white vanilla almond bark in 30-second intervals, stirring thoroughly after each interval until fully melted and smooth.
- Drizzle Almond Bark: Drizzle thin ribbons of the melted white almond bark over the coated cheesecake bites using a spoon or small dipping tool to add a decorative touch.
- Chill and Set: Return the finished cheesecake bites to the refrigerator until the coatings are completely set and firm, about 30 minutes or until ready to serve.
Notes
- Heat treating the cake mix is essential to safely consume the dry mix without baking.
- Be sure cream cheese is fully softened to achieve a smooth cheesecake batter.
- Use a light hand mixing the cake mix into cream cheese to keep the texture tender.
- Use parchment paper to prevent sticking when coating and setting the bites.
- The cheesecake bites should be kept refrigerated until serving for best texture and freshness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: lemon cheesecake bites, no bake cheesecake, lemon dessert bites, candy coated cheesecake, bite-sized desserts
