Lemon Cheesecake Bites (Printable Version)
Tangy lemon meets creamy cheese in bite-sized sweet treats, ideal for sharing and snacking.
# Everything You’ll Need:
→ Dry Ingredients
01 -
15.25 ounces lemon cake mix (Betty Crocker Super Moist)
→ Dairy
02 -
8 ounces cream cheese, room temperature
→ Coatings
03 -
12 ounces yellow candy melts
04 -
4 ounces white vanilla almond bark
# Steps to Cook:
01 -
Microwave the lemon cake mix in two 30-second intervals, stirring after each, then allow it to cool completely.
02 -
Beat the cream cheese using a handheld mixer on medium-high speed for 2 to 2½ minutes until smooth.
03 -
Gradually add the cooled dry cake mix to the cream cheese and mix until fully incorporated.
04 -
Cover the cream cheese mixture tightly and refrigerate for 2 hours to firm up.
05 -
Line a baking sheet with parchment paper. Using a 1 tablespoon cookie scoop, portion the mixture, roll into balls, and place on the prepared sheet.
06 -
In a heat-safe bowl, melt the yellow candy melts in 30-second intervals, stirring between each until smooth.
07 -
Roll each cheesecake ball in the melted yellow candy coating, tap off excess with a fork, and transfer back to the baking sheet using a toothpick.
08 -
Microwave the white vanilla almond bark in 30-second intervals, stirring well until fully melted.
09 -
Drizzle the melted almond bark over the coated cheesecake bites evenly.
10 -
Refrigerate the coated cheesecake bites until ready to serve.
# Extra Suggestions:
01 -
Ensure the heat-treated cake mix is completely cooled before mixing to avoid curdling. Chilling the mixture is crucial for easy shaping.