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Lemon Cheesecake Bites

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overhead shot of Lemon Cheesecake Bites in a bowl with one split in half
These cheerful lemon cheesecake bites are bursting with a lemon cake and cheesecake filling that has the ultimate creamy texture and are the perfect size for a treat.
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Table of Contents
  1. Lemon Cheesecake Bites Ingredients
  2. How to Make This Lemon Cheesecake Bites Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

These delicious little lemon cheesecake bites are the perfect way to celebrate sunny days ahead. Bursting with the perfect combination of tart and slightly sweet lemon flavor, they’re irresistible.

overhead shot of Lemon Cheesecake Bites in a bowl with one split in half

Lemon Cheesecake Bites Ingredients

Lemon Cheesecake Bites raw ingredients that are labeled

You’ll need:

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

SUBSTITUTIONS AND ADDITIONS

CAKE MIX: You can swap out the lemon-flavored cake mix for other flavors such as red velvet, chocolate, or vanilla. You can also change the flavor of almond bark, or melting candies, to chocolate or vanilla if you change the flavor of the cake mix.

SPRINKLES: You can add white or colorful sprinkles to the almond bark drizzle on the tops of the cheesecakes while it is still soft for a fun garnish to these mini lemon cheesecake bites.

MELTING WAFERS: I used the SweetTooth Fairy brand of colored melting wafers for this lemon cheesecake 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. 

How to Make This Lemon Cheesecake Bites Recipe

STEP ONE: 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.

STEP TWO: Using a medium bowl and a handheld electric mixer on medium-high speed, beat the cream cheese for 2 to 2½ minutes until completely smooth.

OUR RECIPE DEVELOPER SAYS

Make sure the cream cheese is at room temperature to avoid lumps in the creamy cheesecake mixture.

cream cheese blended in a bowl

STEP THREE: Sprinkle the dry cake mix over the top of the cream cheese. Continue mixing just until the dry cake mix is completely incorporated.

dry cake mix added to the cream cheese mixture in a bowl

STEP FOUR: Tightly cover the cream cheese mixture with plastic wrap and chill in the refrigerator for 2 hours.

PRO TIP:

You can allow the uncoated cheesecake bites to sit overnight in the refrigerator before the next step. Be sure to pull them out and let them come to room temperature slightly because the cake mix may expand, and the coating may crack if you coat the bites too soon.

cream cheese mixture covered in a bowl

STEP FIVE: Line a baking sheet with parchment paper. Set it aside.

STEP SIX: 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.

cheesecake dough rolled into a ball and placed on the baking sheet

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

STEP EIGHT: 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.

cheesecake bites rolled in the candy wafers and placed on a baking sheet

STEP NINE: Return the coated cheesecake bites to the prepared baking sheet.

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

STEP ELEVEN: Drizzle thin ribbons of the melted almond bark over the coated cheesecake bites using a spoon or small dipper.

PRO TIP:

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.

melted almond bark drizzled over the cheesecake bites on a baking sheet

STEP TWELVE: Once all the cheesecake bites are completely coated and drizzled, return them to the refrigerator until ready to serve.

How To Serve

These little bites of sunshine are the perfect treat to serve at a potluck or special occasion. Create a rainbow of cheesecake treats with our strawberry cheesecake bites and carrot cake cheesecake bites.

If you are a lover of lemon desserts, you would also enjoy our lemon lava cake and lemon custard cake.

Storage

IN THE FRIDGE: These lemony cheesecake bites should be served chilled. They can be stored in the refrigerator in an airtight container for up to 5 days. 

IN THE FREEZER: 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.

a close up shot of a couple of Lemon Cheesecake Bites with one split in half

Tiny cheesecake bites only need a handful of ingredients to make a sweet treat that everyone will enjoy. There is so much flavor wrapped up in these adorable little packages, you may not be able 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 is unsafe to consume raw. Heating it in the microwave will kill any pathogens and make it safe to use in this no-bake lemon cheesecake recipe.

What are good options for coating 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 no-bake cheesecakes be served cold or at room temperature?

These mini cheesecake bites 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 Cheesecake Bites in a bowl with one split in half

Lemon Cheesecake Bites

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These cheerful lemon cheesecake bites are bursting with a lemon cake and cheesecake filling that has the ultimate creamy texture and are the perfect size for a treat.
Prep Time 10 minutes
Total Time 2 hours 10 minutes
Servings 22

Ingredients
  

  • 15.25 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 the cream cheese is at room temperature to avoid lumps in the creamy cheesecake mixture.
  • You can allow the uncoated cheesecake bites to sit overnight in the refrigerator before the next step. Be sure to pull them out and let them come to room temperature slightly because the cake mix may expand, and the coating may crack if you coat the bites too soon.
  • 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

Calories: 172kcal | Carbohydrates: 25g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.05g | Cholesterol: 10mg | Sodium: 184mg | Potassium: 23mg | Fiber: 0.2g | Sugar: 17g | Vitamin A: 138IU | Calcium: 51mg | Iron: 0.4mg
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