Description
Delicious lemon cake bites coated in candy melts, perfect for any occasion!
Ingredients
Scale
- 15 ounces 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 the 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.
- Drizzle thin ribbons of the melted almond bark over the coated cheesecake bites using a spoon or small dipper.
- Once all the cheesecake bites are completely coated and drizzled, return them to the refrigerator until ready to serve.
Notes
- Make sure to let the cake mix cool completely before mixing with cream cheese to ensure a smooth texture.
- For best results, store the cheesecake bites in the refrigerator until just before serving.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg