Print

Lemon Cheesecake Bites Recipe

Print Recipe

★★★★★

4.6 from 54 reviews

Lemon Cheesecake Bites are a delightful and easy-to-make no-bake treat combining smooth cream cheese with tangy lemon cake mix, all coated in creamy candy melts and drizzled with white vanilla almond bark. Perfect for parties or a sweet snack, these bite-sized desserts offer a burst of lemon flavor with a rich, creamy texture and a beautiful candy coating.

Ingredients

Scale

Cake Mixture

  • 15.25 ounces lemon cake mix (Betty Crocker Super Moist brand recommended)
  • 8 ounces cream cheese (room temperature)

Coating

  • 12 ounces yellow candy melts
  • 4 ounces white vanilla almond bark

Instructions

  1. Heat treat the cake mix: Pour the dry lemon cake mix into a medium heat-safe bowl. Microwave it in two 30-second intervals, stirring between each to ensure even heating. Allow the cake mix to cool completely before using to eliminate any harmful bacteria.
  2. Beat the cream cheese: Using a medium mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese for 2 to 2½ minutes until it becomes completely smooth and creamy.
  3. Incorporate cake mix: Sprinkle the cooled dry cake mix over the beaten cream cheese. Gently mix just until the cake mix is fully incorporated and forms a dough-like consistency.
  4. Chill the mixture: Cover the cream cheese and cake mix dough tightly and refrigerate for 2 hours to firm up the mixture for easy shaping.
  5. Prepare baking sheet: Line a baking sheet with parchment paper and set aside for placing the cheesecake bites.
  6. Form cheesecake bites: Using a 1 tablespoon cookie scoop, portion out the dough and roll each scoop into a ball. Place the balls onto the lined baking sheet. Repeat until all mixture is used.
  7. Melt yellow candy melts: Place the candy wafer melts in a heat-safe medium bowl and microwave them in 30-second intervals, stirring well after each until smooth and fully melted.
  8. Coat cheesecake bites: Roll each cheesecake bite in the melted candy coating. Hold the coated bite on a fork and gently tap to remove excess coating. For spots without coverage, drizzle extra melted candy with a spoon. Use a toothpick to remove excess coating from the fork and to place the bite back onto the baking sheet.
  9. Prepare almond bark drizzle: Microwave the white vanilla almond bark in a small heat-safe bowl in 30-second intervals, stirring thoroughly after each until smooth and melted.
  10. Drizzle almond bark: Using a spoon or small dipper, drizzle thin ribbons of the melted almond bark over the coated cheesecake bites to add a decorative finish.
  11. Chill before serving: Return the fully coated and drizzled cheesecake bites to the refrigerator until set and ready to serve, allowing the coatings to firm up.

Notes

  • Heat treating the cake mix is essential for food safety since it is a dry mix used without baking.
  • Ensure the cream cheese is at room temperature for easy mixing and smooth texture.
  • Use parchment paper to prevent sticking and to make cleanup easier.
  • Work quickly with the candy melts as they harden fast; reheat in short intervals if needed.
  • Store cheesecake bites in an airtight container in the refrigerator for up to 3-4 days.

Keywords: Lemon cheesecake bites, no-bake cheesecake, candy coated cheesecake, lemon dessert, bite-sized cheesecake

Find it online: https://thefoodrecipe.com/lemon-cheesecake-bites-recipe/