Description
These Lemon Cheesecake Bites are a delightful no-bake treat combining tangy lemon cake mix with creamy cream cheese, all enveloped in a smooth yellow candy coating and drizzled with white almond bark for a beautiful, elegant finish. Perfect as bite-sized desserts for parties or gatherings.
Ingredients
Scale
Dry Ingredients
- 15.25 ounces lemon cake mix (e.g., Betty Crocker Super Moist brand)
Dairy
- 8 ounces cream cheese, room temperature
Coatings
- 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. Then 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 is 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. Be careful not to overmix 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, drizzle more coating using a spoon. 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
- Heating the cake mix is important to eliminate the risk of consuming raw flour.
- Use room temperature cream cheese for easier mixing and smoother texture.
- Do not overmix the cake mix and cream cheese to keep the texture light and fluffy.
- Ensure the candy melts and almond bark are fully melted for smooth coating and drizzle.
- Store leftovers refrigerated in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: lemon cheesecake bites, no bake cheesecake, lemon dessert, bite-sized treats, candy coated cheesecake
