It is essential to heat treat the dry cake mix before adding it to the cream cheese. Pour the dry cake mix into a medium-sized heat-safe bowl and microwave it for two 30-second intervals, stirring after each one. Let the cake mix cool completely before mixing it into the cream cheese.
In a medium mixing bowl, use a handheld mixer on medium-high speed to beat the cream cheese for 1½ to 2 minutes until it becomes smooth and creamy. Sprinkle the cooled dry cake mix over the cream cheese and continue mixing until fully combined.
Cover the cream cheese mixture tightly and chill it in the refrigerator for 2 hours.
Line a baking sheet with parchment paper and set it aside.
Using a 1 tablespoon cookie scoop, scoop the cheesecake dough and roll it into a ball. Place it on the prepared baking sheet and repeat until all dough has been used.
In a heat-safe medium mixing bowl, microwave the almond bark in 30-second intervals, stirring well after each, until it is completely melted and smooth.
Roll each cheesecake bite in the melted almond bark, then place it on a fork and gently tap off any excess coating. For any uncovered spots, use a spoon to pour more coating over them. Use a toothpick to carefully push the coated cheesecake bites onto the prepared baking sheet.
While the coating is still "wet," sprinkle crushed cereal on top of the cheesecake bites. Repeat the coating and sprinkling process until all bites are coated. Let the coating harden completely before serving.
