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Lemon Blueberry Cheesecake Bites

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overhead shot of Lemon Blueberry Cheesecake Bites on a plate with one split in half
You will love sinking your teeth into the creamy sweet and tart cheesecake filling in these little lemon blueberry cheesecake bites.
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Table of Contents
  1. Lemon Blueberry Cheesecake Bites Ingredients
  2. How to Make This Lemon Blueberry Cheesecake Bites Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

These lemon blueberry cheesecake bites are citrusy and sweet, all in one small package. Loaded with fresh lemon flavor and sweet blueberries in a creamy cheesecake center, they’re a fun and easy dessert that’s sure to please everyone’s taste buds.

overhead shot of Lemon Blueberry Cheesecake Bites on a plate with one split in half

Lemon Blueberry Cheesecake Bites Ingredients

Lemon Blueberry Cheesecake Bites raw ingredients that are labeled

You’ll need:

  • 1 (15.25-ounce) package lemon cake mix
  • 8 ounces cream cheese, softened
  • 3.5-ounce package of dried blueberries
  • 12 ounces yellow candy melts
  • 4 ounces white almond bark

SUBSTITUTIONS AND ADDITIONS

ALMOND BARK: White candy melts can be substituted for the almond bark in this great recipe if desired.

How to Make This Lemon Blueberry Cheesecake Bites Recipe

STEP ONE: Place cake mix in a heat-proof bowl and microwave in two 30-second increments, stirring between intervals, to heat treat the cake mix and make it safe to eat without cooking. Cool.

STEP TWO: With an electric mixer, beat the cream cheese in a separate bowl until smooth and fluffy.

OUR RECIPE DEVELOPER SAYS

Make sure your cream cheese is at room temperature, so you don’t end up with any lumps in your cheesecake mixture.

STEP THREE: Sprinkle the cake mix over the cream cheese and beat until combined.

cake mix sprinkled over the cream cheese and combined in a bowl

STEP FOUR: Sprinkle the dried blueberries over the cake mix and cream cheese mixture and fold together or beat quickly until the blueberries are spread throughout the mixture.

blueberries added to the cake mix and folded together in a bowl

STEP FIVE: Cover the bowl with plastic wrap and refrigerate for at least two hours. This will help thicken the mixture to make it easier to roll into balls and allow time for the mixture to expand.

PRO TIP:

The cake mix mixture tends to expand when the moisture from the cream cheese is mixed with it. If the cheesecake bites are rolled and coated immediately, the inner mixture can expand and crack the coating. The longer you can leave the mixture or the formed balls to chill before coating them, the less likely cracking will occur. If there is a crack, you can also just drizzle some more melted candy melts over the crack and seal it back up!

STEP SIX: Use a 1 tablespoon cookie scoop to scoop balls of the lemon blueberry mixture onto a baking sheet lined with parchment paper. Use your hands to roll them into smooth balls.

dough scooped into balls

STEP SEVEN: Place the baking sheet with the cake mix balls into the refrigerator to harden. 

STEP EIGHT: Using a heat-safe medium-sized mixing bowl, heat the candy melts in 30-second intervals, stirring between each interval, until completely melted.

PRO TIP:

Be careful that absolutely no water comes into contact with the candy melts. Water will cause the candy melts to seize up, and they will no longer be usable.

candy melt melted in a bowl

STEP NINE: Roll the cheesecake bites in the melted candy wafers. Place the coated cheesecake bites on a fork and gently tap any excess coating off.

cheesecake bites rolled into the candy wafers in a bowl

STEP TEN: Return the coated cheesecake bites to a parchment-lined baking sheet. Allow candy melt coating to set (this takes 5 to 10 minutes).

PRO TIP:

Parchment paper makes easy work when dipping the balls in candy melts. Once the candy melts harden, they peel right off the parchment.

STEP ELEVEN: Using a small heat-safe mixing bowl, microwave the white almond bark in 30-second intervals, stirring well after each interval.

STEP TWELVE: Use a spoon to drizzle the white coating over each lemon blueberry cheesecake bite. You can also fill a small plastic baggie with the melted candy, snip off the corner, and use that to squeeze an even drizzle back and forth over the cheesecake bites.

white coating drizzled on top of the bites in a baking sheet

STEP THIRTEEN: Serve as soon as the drizzle has set.

How To Serve

These delightful little bites are such a great treat to bring to a potluck or special occasion since they are bite-size and easy to enjoy. Add them to a tray along with our strawberry cheesecake bites and carrot cake cheesecake bites.

Enjoy our lemon blueberry bread and blueberry lemon blondies for two more delightful desserts featuring this classic flavor combination.

Storage

IN THE FRIDGE: Store leftover lemony cheesecake bites in the refrigerator in an airtight container for up to 1 week.

IN THE FREEZER: Keep these bites in the freezer for up to 3 months.

overhead shot of Lemon Blueberry Cheesecake Bites on a plate

Cheesecake bites make the perfect dessert with their delicious creamy texture and small size. Bursting with bits of blueberries and tangy lemon flavor, this treat will make it hard to stop at just one.

FREQUENTLY ASKED QUESTIONS

Why do I have to microwave the cake mix?

Since the cake mix has uncooked flour that may have pathogens, it makes it unsafe to consume raw. Heating it in the microwave will kill any pathogens and make it safe to use in this no-bake lemon blueberry cake balls recipe.

What are good options for coating mini cheesecake bites?

Powdered sugar, crushed graham crackers, sprinkles, nuts, and melted chocolate are all great options for coating your no-bake cheesecake bites.

Should these lemon blueberry cream cheese balls be served cold or at room temperature?

These little cheesecake balls should always be served chilled, so keep them in the fridge until you are about ready to serve them.

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overhead shot of Lemon Blueberry Cheesecake Bites on a plate with one split in half

Lemon Blueberry Cheesecake Bites

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You will love sinking your teeth into the creamy sweet and tart cheesecake filling in these little lemon blueberry cheesecake bites.
Prep Time 30 minutes
Total Time 2 hours 30 minutes
Servings 30

Ingredients
  

  • 15 ounces lemon cake mix
  • 8 ounces cream cheese, softened
  • 3.5 ounces dried blueberries
  • 12 ounces yellow candy melts
  • 4 ounces white almond bark

Instructions
 

  • Place cake mix in a heat-proof bowl and microwave in two 30-second increments, stirring between, to heat treat the cake mix and make it safe to eat without cooking. Cool.
  • With a hand mixer, beat the cream cheese in a separate bowl until smooth and fluffy.
  • Sprinkle the cake mix over the cream cheese and beat until combined.
  • Sprinkle the dried blueberries over the cake mix and cream cheese mixture and fold them together or beat quickly until the blueberries are spread throughout the mixture.
  • Cover the bowl with plastic wrap and refrigerate for at least two hours. This will help thicken the mixture to make it easier to roll into balls and also allow time for the mixture to expand some.
  • Use a 1 tablespoon cookie scoop to scoop balls of the lemon blueberry mixture onto a baking sheet lined with parchment paper. Use your hands to roll them into smooth balls.
  • Place the baking sheet with cake mix balls into the refrigerator to harden.
  • Using a heat-safe medium-sized mixing bowl, heat the candy melts in 30-second intervals, stirring between intervals, 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.
  • Return the coated cheesecake bites to a parchment-lined baking sheet. Allow candy melt coating to set (this takes 5 to 10 minutes.)
  • Using a small heat-safe mixing bowl, microwave the white almond bark in 30-second intervals, stirring well after each interval.
  • Use a spoon to drizzle the white coating over the lemon blueberry bites. You can also fill a small plastic baggie with the melted candy, snip off the corner, and use that to squeeze an even drizzle back and forth over the cheesecake bites.
  • Serve as soon as the drizzle has set.

Notes

  • Make sure your cream cheese is at room temperature, so you don’t end up with any lumps in your cheesecake mixture.
  • The cake mix mixture tends to expand when the moisture from the cream cheese is mixed with it. If the cheesecake bites are rolled and coated immediately, the inner mixture can expand and crack the coating. The longer you can leave the mixture or the formed balls to chill before coating them, the less likely cracking will occur. If there is a crack, you can also just drizzle some more melted candy melts over the crack and seal it back up!
  • Be careful that absolutely no water comes into contact with the candy melts. Water will cause the candy melts to seize up, and they will no longer be usable.
  • Parchment paper makes easy work when dipping the balls in candy melts. Once the candy melts harden, they peel right off the parchment.

Nutrition

Calories: 137kcal | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 134mg | Potassium: 41mg | Fiber: 1g | Sugar: 14g | Vitamin A: 102IU | Calcium: 39mg | Iron: 0.4mg
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