Lemon Cheesecake Bites

5 from 16 votes

Lemon Cheesecake Bites make the best no bake dessert balls in only 10 minutes. Quick, easy, and bursting with citrus flavor, finger food is always fun for parties and cookie platters.

Prep Time10

Cook Time0

Chill Time2

Total Time2 10

Course: Dessert

Cuisine: American

Servings: bites

Calories: 147kcal

Author: Jennifer Fishkind

Ingredients

15.25 ounces boxed lemon cake mix I used Betty Crocker Super Moist brand
8 ounces cream cheese room temperature
12 ounces yellow candy melts
4 ounces white (vanilla) almond bark

Instructions

Before adding the cake mix, it is important to heat treat the dry cake mix. Pour the dry cake mix into a medium-sized heat-safe bowl. Microwave the cake mix in two 30-second intervals, stirring after each interval. Allow the cake mix to cool completely before mixing it into the cream cheese.
Using a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese for 2 to 2½ minutes until completely smooth.
Sprinkle the dry cake mix over the top of the cream cheese. Continue mixing just until the dry cake mix is completely incorporated.
Tightly cover the cream cheese mixture and chill in the refrigerator for 2 hours.
Line a baking sheet with parchment paper. Set it aside.
Using a 1 tablespoon cookie scoop, scoop the cheesecake dough. Roll into a ball and set the cheesecake bites onto the prepared baking sheet. Repeat the steps.
Using a heat-safe medium-sized mixing bowl, heat the candy wafer melts in 30-second intervals, stirring after each interval, until completely melted.
Roll the cheesecake bites in the melted candy wafers. Place the coated cheesecake bites on a fork and gently tap any excess coating off. You can also use a spoon to pour the coating over any bare spots on the cheesecake bites. Use a toothpick to remove excess melted wafer from the bottom of the fork and then to gently push the ball onto the prepared baking sheet.
Return the coated cheesecake bites to the prepared baking sheet.
Using a small heat safe mixing bowl, microwave the white almond bark in 30-second intervals, stirring well after each interval.
Using a spoon or small dipper, drizzle thin ribbons of the melted almond bark over the coated cheesecake bites.
Once all the cheesecake bites are completely coated and drizzled, return them to the refrigerator until ready to serve.

Notes

Storage:

To Store: They can be stored in the refrigerator for up to 5 days.
To Freeze: You can freeze, and store, the uncoated cheesecake bites for up to 2 months. You will need to thaw them overnight in the refrigerator before coating them.

Tips:

These lemon cheesecake bites should be served chilled.
I used the SweetTooth Fairy brand of colored melting wafers for this recipe. They can be found at Michael’s, and other craft stores, as well as online. I find they melt very well and are consistent when working with them.
Make sure the cream cheese is at room temperature to avoid lumps in the cream cheese mixture.
To keep the chocolate coating from cracking, be sure to let the bites come to room temperature before dipping. The closer the bites and chocolate are in temperature will help keep them from expanding and from cracking.
I prefer using full-fat cream cheese for this recipe because I think it gives these treats the most flavor and richness. Reduced fat would still work, but they may not be as rich tasting.
You can place the melted almond bark in a small piping bag, or sandwich bag, and snip the corner to drizzle the almond bark if you want more control of the drizzle.

Nutrition