Lemon Cheesecake Bites
Lemon cheesecake bites offer a delightful combination of creamy, tangy, and sweet in a portable size, perfect for any occasion. With endless customization options, they are both a crowd-pleaser and a treat that can be easily made in advance.
Ingredients
- 1 box 15.25 ounces of Betty Crocker Super Moist lemon cake mix
- 8 ounces of cream cheese softened
- 12 ounces of yellow candy melts
- 4 ounces of white vanilla almond bark
Instructions
- Before adding the cake mix, it's important to heat treat the dry cake mix. Place the dry cake mix in a medium-sized heat-safe bowl. Microwave it in two 30-second intervals, stirring after each interval. Let the cake mix cool completely before combining it with the cream cheese.
- In a medium-sized mixing bowl, use a handheld mixer on medium-high speed to beat the cream cheese for 2 to 2½ minutes, until smooth and creamy. Sprinkle the cooled, dry cake mix over the cream cheese and continue mixing until fully incorporated.
- Cover the cream cheese mixture tightly and refrigerate for 2 hours.
- Line a baking sheet with parchment paper and set it aside.
- Use a 1 tablespoon cookie scoop to portion the cheesecake dough. Roll each portion into a ball and place them on the prepared baking sheet. Repeat until all the dough is used.
- In a medium heat-safe bowl, melt the candy wafer melts in the microwave in 30-second intervals, stirring after each. Once fully melted, roll the cheesecake bites in the candy wafers. Use a fork to lift each coated bite, gently tapping to remove excess coating. For any uncovered spots, use a spoon to pour more coating over them. Carefully remove any excess melted wafer from the bottom of the fork with a toothpick, then gently push the ball onto the prepared baking sheet.
- Return the coated cheesecake bites to the baking sheet.
- In a small heat-safe bowl, microwave the white almond bark in 30-second intervals, stirring well between each. Once melted, drizzle thin ribbons of the almond bark over the coated cheesecake bites using a spoon or small dipper.
- After all the cheesecake bites are coated and drizzled, return them to the refrigerator until you're ready to serve.
Notes
Storage:
To Store: These lemon cheesecake bites can be kept in the refrigerator for up to 5 days.
To Freeze: You can freeze the uncoated cheesecake bites for up to 2 months. Be sure to thaw them overnight in the refrigerator before coating them. Tips:
Serve these lemon cheesecake bites chilled for the best taste and texture.
For this recipe, I used SweetTooth Fairy brand colored melting wafers, which are available at Michael's, other craft stores, and online. They melt smoothly and consistently, making them ideal for coating.
Make sure the cream cheese is at room temperature to ensure a smooth, lump-free mixture.
To prevent the chocolate coating from cracking, allow the bites to come to room temperature before dipping. This helps keep the temperature of both the bites and the coating similar, which reduces the chance of cracking.
I recommend using full-fat cream cheese for the best flavor and richness in these treats. While reduced-fat cream cheese will work, the flavor may not be as rich.
For more precise control over the drizzle, place the melted almond bark in a small piping bag or sandwich bag and snip off the corner.
To Store: These lemon cheesecake bites can be kept in the refrigerator for up to 5 days.
To Freeze: You can freeze the uncoated cheesecake bites for up to 2 months. Be sure to thaw them overnight in the refrigerator before coating them. Tips:
Serve these lemon cheesecake bites chilled for the best taste and texture.
For this recipe, I used SweetTooth Fairy brand colored melting wafers, which are available at Michael's, other craft stores, and online. They melt smoothly and consistently, making them ideal for coating.
Make sure the cream cheese is at room temperature to ensure a smooth, lump-free mixture.
To prevent the chocolate coating from cracking, allow the bites to come to room temperature before dipping. This helps keep the temperature of both the bites and the coating similar, which reduces the chance of cracking.
I recommend using full-fat cream cheese for the best flavor and richness in these treats. While reduced-fat cream cheese will work, the flavor may not be as rich.
For more precise control over the drizzle, place the melted almond bark in a small piping bag or sandwich bag and snip off the corner.