PREP TIME: 10 mins | TOTAL TIME: 2 hrs 10 mins | SERVINGS: 22
My kids are obsessed with these lemon cheesecake bites! This treat is bursting with a creamy lemon cake and cheesecake filling. The impressive combination of tart and the light sweet lemon flavor is mind-blowing!
4 oz. white vanilla almond bark
8 oz. cream cheese, room temperature
15.25 oz. lemon cake mix – I used Betty Crocker Super Moist brand
12 oz. yellow candy melts
How to make Easy Lemon Cheesecake Bites
Step 1: Into a medium-sized heat-safe bowl, place the dry cake mix. Heat in the microwave in two 30-second intervals, stirring every after each interval. Then, let the cake mix cool completely.
Step 2: Place the cream cheese in a medium-sized mixing bowl with a handheld mixer. Beat for about 2 to 2½ minutes on medium-high speed until smooth. On top, sprinkle the dry cake mix and mix well until just blended.
Step 3: Tightly tent the cream cheese mixture and place it in the fridge for 2 hours to chill.
Step 4: Using parchment paper, line a baking sheet and set aside.
Step 5: Scoop the cheesecake dough with 1 tbsp cookie scoop and shape it into a ball. Onto the prepared baking sheet, place the cheesecake bites. Repeat with the remaining cheesecake dough.
Step 6: Heat the candy wafer in a heat-safe medium-sized mixing bowl in 30-second intervals, stirring after each interval until fully melted.
Step 7: In the melted candy wafers, roll the cheesecake bites one at a time. Then, gently tap to release the excess coating. Onto the prepared baking sheet, gently push the coated balls.
Step 8: Into the prepared baking sheet, return the coated cheesecake bites.
Step 9: Put the white almond bark in a small heat-safe mixing bowl and microwave in 30-second intervals, stirring well every after each interval.
Step 10: Over the coated cheesecake bites, drizzle thin ribbons of the melted almond bark using a small dipper or spoon.
Step 11: Chill the cheesecake bites in the fridge until ready to serve. Enjoy!
To prevent lumps in the creamy cheesecake mixture, ensure that the cream cheese is at room temperature.
If desired, you can keep the uncoated cheesecake bites in the fridge overnight. Let them come to room temperature before coating.
If you prefer more control of the drizzle, place the melted almond bark in a small piping bag or sandwich bag and snip the corner.
Calories: 172 kcal | Carbohydrates: 25g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.05g | Cholesterol: 10mg | Sodium: 184mg | Potassium: 23mg | Fiber: 0.2g | Sugar: 17g | Vitamin A: 138IU | Calcium: 51mg | Iron: 0.4mg
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