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 Time30

Chill Time2

Total Time2 30

Course: Dessert

Cuisine: American

Keyword: Lemon Blueberry Cheesecake Bites Recipe

Servings:

Calories: 137kcal

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

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