Lemon Blueberry Cheesecake Bites Recipe
Delight in these refreshing Lemon Blueberry Cheesecake Bites, a no-bake treat combining tangy lemon cake mix with creamy cheesecake and sweet dried blueberries. Coated in luscious yellow candy melts and artfully drizzled with white almond bark, these bite-sized desserts are perfect for parties or a light indulgence.
- Prep Time: 15 minutes
- Cook Time: Approx. 10 minutes (melting coatings)
- Total Time: 2 hours 25 minutes
- Yield: About 24 bites 1x
- Category: No-Cook
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
Cheesecake Mixture
- 1 package lemon cake mix (15.25 oz.)
- 8 oz. cream cheese, softened
- 3.5 oz. dried blueberries
Coatings
- 12 oz. yellow candy melts
- 4 oz. white almond bark
Instructions
- Heat treat the cake mix: Place the lemon cake mix in a heat-proof bowl and microwave it in two 30-second increments, stirring thoroughly between each increment. This step ensures the cake mix is safe to eat without further baking. Allow the mixture to cool to room temperature.
- Prepare the cheesecake base: In a medium mixing bowl, beat the softened cream cheese until fluffy using a hand mixer. Gradually sprinkle the cooled cake mix over the cream cheese while continuing to beat until fully combined and smooth.
- Add blueberries: Fold in the dried blueberries gently with a spatula or quickly beat them in, ensuring they are evenly distributed throughout the cheesecake mixture.
- Chill the mixture: Cover the bowl with plastic wrap and refrigerate for at least 2 hours. This chilling time thickens the mixture, making it easier to roll into balls, and also allows it to expand slightly.
- Form cheesecake balls: Using a 1 tablespoon cookie scoop, portion the mixture onto a parchment-lined baking sheet. Roll each portion with your hands into smooth, round balls. Place the baking sheet in the refrigerator to firm up the balls further.
- Melt yellow candy coating: Place the yellow candy melts in a heat-safe medium bowl. Microwave in 30-second intervals, stirring between each, until the candy melts are fully melted and smooth.
- Coat the cheesecake bites: Dip each chilled cheesecake ball into the melted yellow candy coating. Lift with a fork and tap gently to remove any excess coating. Return the coated bites to the parchment-lined baking sheet.
- Let coating set: Allow the candy coating on the cheesecake bites to cool and harden at room temperature for 5 to 10 minutes.
- Melt white almond bark: In a small heat-safe bowl, microwave the white almond bark in 30-second increments, stirring well after each session until completely melted and smooth.
- Drizzle white coating: Drizzle the melted white almond bark over the coated cheesecake bites using a spoon or by placing the coating in a small plastic bag, snipping off a corner, and piping a decorative drizzle back and forth over each bite. Allow the drizzle to set before serving.
- Serve: Enjoy these lemon blueberry cheesecake bites fresh once the drizzle has hardened. They are best served chilled but can be stored refrigerated.
Notes
- Ensure the cake mix is properly heat treated to avoid consuming raw flour or baking powder.
- For best results, use dried blueberries as fresh berries can add unwanted moisture.
- If candy melts are too thick, add a small amount of vegetable oil or shortening to thin.
- Store leftovers refrigerated in an airtight container for up to 3 days.
- To enhance presentation, try varying drizzle colors or adding sprinkles before coating sets.
Keywords: lemon blueberry cheesecake bites, no bake cheesecake bites, lemon dessert bites, candy coated cheesecake bites, party desserts
