Lemon Cheesecake Bites Recipe
These Lemon Cheesecake Bites are a delightful no-bake treat that combines a tangy lemon cake mix and smooth cream cheese, coated in vibrant yellow candy melts and drizzled with white vanilla almond bark. Perfect for parties or a refreshing snack, these bite-sized desserts offer a creamy, sweet, and citrusy flavor explosion in every bite.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (melting coatings and microwave steps)
- Total Time: 2 hours 25 minutes (including chilling time)
- Yield: Approximately 24 cheesecake bites
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
For the Cheesecake Mixture
- 15.25 ounces lemon cake mix (Betty Crocker Super Moist recommended)
- 8 ounces cream cheese, room temperature
For the Coating
- 12 ounces yellow candy melts
- 4 ounces white vanilla almond bark
Instructions
- Heat Treat the Cake Mix: Pour the dry lemon cake mix into a medium-sized heat-safe bowl. Microwave in two 30-second intervals, stirring well after each. Allow the mixture to cool completely before proceeding to ensure food safety and avoid clumping.
- Beat the Cream Cheese: Using a medium mixing bowl and a handheld mixer on medium-high speed, beat the room temperature cream cheese for 2 to 2½ minutes until it becomes completely smooth and creamy.
- Combine Mixture: Sprinkle the cooled cake mix over the whipped cream cheese. Mix just until fully incorporated, ensuring an even cheesecake batter without overmixing.
- Chill the Mixture: Cover the cheesecake batter tightly and place it in the refrigerator for 2 hours to firm up for easier handling.
- Form Cheesecake Bites: Line a baking sheet with parchment paper. Using a 1-tablespoon cookie scoop, portion the chilled cheesecake dough and roll each scoop into a ball. Arrange them evenly on the prepared sheet.
- Melt Yellow Candy Melts: Place the candy melts in a heat-safe medium bowl. Microwave in 30-second intervals, stirring thoroughly after each until fully melted and smooth.
- Coat Cheesecake Bites: Roll each cheesecake ball in the melted yellow candy melts. Use a fork to lift the coated bites out and gently tap off the excess coating. Use a spoon to cover any uncovered spots. Remove excess coating from the fork with a toothpick, then place the coated bite back onto the parchment-lined sheet.
- Melt White Almond Bark: In a small heat-safe bowl, microwave the white vanilla almond bark in 30-second intervals, stirring well after each until melted and smooth.
- Drizzle Almond Bark: Using a spoon or small dipper, drizzle thin ribbons of melted almond bark over the coated cheesecake bites for a decorative finish. Alternatively, use a piping bag or small sandwich bag with a snipped corner for more control.
- Chill and Set: Return the finished cheesecake bites to the refrigerator until the coatings are completely set and firm. Serve chilled for best texture and flavor.
Notes
- Ensure cream cheese is at room temperature to avoid lumps in the batter.
- The uncoated cheesecake bites can be refrigerated overnight before coating; allow them to come to room temperature slightly before coating to prevent cracking due to cake mix expansion.
- For a neater drizzle, place melted almond bark in a piping or sandwich bag and snip the corner before drizzling.
Find it online: https://flavorspath.com/lemon-cheesecake-bites-recipe/
