Description
Lemon Cheesecake Bites are the perfect answer to satisfy your sweet tooth while providing a zesty kick.
Ingredients
Scale
- 15.25 ounces lemon cake mix (I used Betty Crocker Super Moist brand)
- 8 ounces cream cheese, at room temperature
- 12 ounces yellow candy melts
- 4 ounces white vanilla almond bark
Instructions
- Start by heat treating the dry lemon cake mix. This crucial step ensures that any bacteria present in the flour is eliminated. Place the cake mix in a microwave-safe bowl and heat it in two intervals of 30 seconds each. Stir the mixture after each interval to promote even heating, making sure it cools completely before moving on to the next steps in the recipe.
- In a medium-sized mixing bowl, beat the softened cream cheese using a handheld mixer on medium-high speed for about 2 to 2½ minutes, or until it reaches a completely smooth and creamy consistency. Once smooth, gently sprinkle the heat-treated cake mix over the cream cheese and mix well until everything is fully combined.
- Cover the bowl tightly with plastic wrap or a lid and let the cream cheese mixture chill in the refrigerator for 2 hours.
- After the mixture has chilled, take a tablespoon-sized scoop of the mixture and roll it between your hands to form a ball. Place the formed cheesecake balls onto the prepared baking sheet lined with parchment paper.
- In a clean, heat-safe mixing bowl, add the yellow candy melts. Heat them in the microwave in 30-second intervals, stirring frequently until they are completely melted and smooth.
- Once the candy melts are ready, roll each cheesecake ball in the melted coating. Make sure each bite is thoroughly coated before lifting it out and allowing excess chocolate to drip away.
- In another heat-safe bowl, melt the white almond bark using the same microwave method as the candy melts. Once fully melted, use a spoon to drizzle the almond bark over the coated cheesecake bites for an elegant finish.
- Return the decorated cheesecake bites to the refrigerator and allow them to chill until you’re ready to serve.
Notes
Ensure your cream cheese is fully softened to mix properly with the cake mix. Store leftovers in the refrigerator in an airtight container for up to one week.
- Prep Time: 40 minutes
- Cook Time: 0 minutes
- Category: Dessert
Nutrition
- Calories: 150 kcal
- Sodium: Varies with ingredients used
- Protein: 2 g