Lemon Cheesecake Bites (Printable Version)

Creamy lemon cheesecake bites covered in candy melts and drizzled with almond bark.

# What You'll Need:

→ Base

01 - 15.25 ounces lemon cake mix (Betty Crocker Super Moist recommended)

→ Cream Cheese Mixture

02 - 8 ounces cream cheese, softened to room temperature

→ Coating

03 - 12 ounces yellow candy melts
04 - 4 ounces white vanilla almond bark

# Step-by-Step Guide:

01 - Microwave the dry lemon cake mix in two 30-second intervals, stirring after each, then let cool completely.
02 - Using a handheld mixer on medium-high speed, beat the softened cream cheese for 2 to 2½ minutes until smooth.
03 - Sprinkle the cooled cake mix over the cream cheese and mix thoroughly until fully combined.
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 scoop, portion the mixture, roll into balls, and place on the sheet.
06 - Heat the yellow candy melts in 30-second bursts, stirring between intervals, until fully melted and smooth.
07 - Dip each bite into the melted yellow candy melts, tap off excess with a fork, and set back on the parchment-lined sheet using a toothpick.
08 - In small increments, microwave the white vanilla almond bark for 30 seconds at a time, stirring until smooth.
09 - Drizzle the melted almond bark over the coated bites for decoration.
10 - Refrigerate the coated lemon bites until set and ready to serve.

# Additional Notes:

01 - Heat treating the dry cake mix ensures safe consumption and improves texture.

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