Lemon Cheesecake Bites (Printer-Friendly Version)

# What You'll Need:

→ For the Cheesecake Bites

01 - 15.25 ounces boxed lemon cake mix
02 - 8 ounces cream cheese, room temperature

→ For the Coating

03 - 12 ounces yellow candy melts
04 - 4 ounces white (vanilla) almond bark

# Let's Cook!:

01 - Microwave dry cake mix in a heat-safe bowl for two 30-second intervals, stirring after each. Cool completely.
02 - Beat cream cheese for 2-2½ minutes until smooth. Add cooled cake mix and mix until fully incorporated.
03 - Cover mixture tightly and refrigerate for 2 hours.
04 - Line baking sheet with parchment paper. Use 1 tablespoon cookie scoop to portion dough, roll into balls and place on sheet.
05 - Melt candy wafers in 30-second intervals, stirring after each, until completely melted.
06 - Roll each ball in melted candy coating. Use fork to lift, tap off excess, and place on parchment paper.
07 - Melt white almond bark in 30-second intervals. Drizzle thin ribbons over coated cheesecake bites.
08 - Return to refrigerator until ready to serve.

# Cook's Notes:

01 - Heat treating the cake mix is important for food safety
02 - Keep refrigerated until serving
03 - Can be made ahead for parties

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