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Lemon Cheesecake Bites
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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Dessert doesn’t have to be complicated to be delicious. Tart yet sweet, these lemon cheesecake bites capture all the flavor of a classic lemon cheesecake in a bite-sized treat that’s ready in no time. The best part? No baking required.
Whether you’re short on time or just in the mood for a sweet treat with minimal effort, these lemon cheesecake bites will hit the spot every time.
What to Know About This Recipe
- Main Ingredients: Lemon cake mix, cream cheese, yellow candy melts, white almond bark.
- Quick Steps: Mix heated cake mix with cream cheese, form into balls, chill, coat with candy melts, drizzle with almond bark.
- Total Time & Yield: 2 hours 10 minutes; yields 22 bites.
- Pro Tip: For extra zing, add a teaspoon of fresh lemon zest to the cream cheese mixture to enhance the citrus flavor.
- Why This Recipe: Let’s face it: we all love a good shortcut in the kitchen, especially when it leads to something this satisfying. We developed this recipe because we wanted a lemon dessert that was quick to make but still felt impressive. And trust me, these bites deliver on all fronts.
Lemon Cheesecake Bites Ingredients
For this recipe, you will need the following four ingredients:
- 15.25-ounce boxed lemon cake mix (we used and recommend Betty Crocker Super Moist brand)
- 8-ounce package of cream cheese, room temperature
- 12 ounces of yellow candy melts
- 4 ounces of white (vanilla) almond bark
WHY THIS RECIPE WORKS: Using a lemon cake mix gives these cheesecake balls a great lemon taste without any fuss. The addition of cream cheese gives them a velvety texture and the candy melt coating adds that perfect snap when you take a bite.
Substitutions And Additions
CAKE MIX: You can swap out the lemon-flavored cake mix for other flavors. (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: For a fun garnish, you can add white or colorful sprinkles to the almond bark drizzle on the tops of the mini cheesecake bites.
MELTING WAFERS: We 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. They melt very well and are consistent when working with them.
How To Make This Lemon Cheesecake Bites Recipe
Over the years, we’ve made countless lemon desserts for this site and this lemon ball recipe is one of the easiest. Here’s how you make them:
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.
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.
STEP FOUR: Tightly cover the cream cheese mixture with plastic wrap and chill in the refrigerator for two 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.
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 on the prepared baking sheet. Repeat the steps.
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 gently push the ball onto the prepared 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.
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.
MORE CHEESECAKE BITE RECIPES
Storage
If you have more cheesecake bites than you can eat, here are a few tips for storing them.
MAKE AHEAD: Simply follow the recipe as usual, then tightly cover the cheesecake bites with plastic wrap or place them in an airtight container.
Store them in the refrigerator for up to two days before serving. This is a great option for when you’re planning a get-together or need a quick dessert fix during the week.
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 five days.
IN THE FREEZER: You can freeze and store the uncoated cheesecake bites for up to two months. You will need to thaw them overnight in the refrigerator before coating them.
Why We Love This Recipe
IRRESISTIBLE FLAVOR: These lemon cheesecake bites burst with vibrant lemony goodness in every bite. The combination of tangy lemon and sweet cheesecake creates a perfectly balanced, refreshing flavor that’s hard to resist.
BITE-SIZED DELIGHT: The small, bite-sized portions make these cheesecake bites not only adorable but also incredibly convenient.
CREAMY AND LUSCIOUS TEXTURE: These cheesecake bites have a velvety, creamy texture that melts in your mouth. The smooth cheesecake filling paired with a buttery graham cracker crust creates a delightful contrast in every bite.
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.
These tiny lemon 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 that you may not be able to stop at just one.
More “Bites” Recipes
- Cinnamon Toast Crunch Cheesecake Bites
- Lemon Blueberry Cheesecake Bites
- Butter Pecan Cheesecake Bites
- Coconut Chocolate Bites
- Cheesecake Bites
- Chocolate Cheesecake Bites
- Energy Bites
- Ritz Churro Bites
- Cherry Chip Cheesecake Bites
Lemon Cheesecake Bites
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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Comments
Theresa says
Looks good. Can’t wait to get the ingredients and make them
M Lynn Doane says
only made once, but were really good!
Shannon says
Yum! 🍋💛
Charlotte Prouty says
What does heating the cake mix do? I’ve seen this in other recipes.
Layne Kangas says
Hi, Charlotte – it kills any germs in the raw flour so you don’t risk getting sick. Hope you enjoy!