These easy Lemon Cheesecake Bites are made with lemon cake mix, cream cheese, yellow candy melts, and almond bark. No baking required!
You know that one recipe you make and everyone keeps asking for? Yeah, these Lemon Cheesecake Bites are that recipe in my family. The first time I made them was on a random Tuesday. I was craving something sweet—something lemony—but didn’t want to bake an actual cake because… well, lazy. And it was 90°F outside. No thanks, oven.
I grabbed a box of lemon cake mix I’d been meaning to do something with (sound familiar?) and somehow ended up mixing it with cream cheese. Next thing I knew, I had these adorable little bites that tasted like sunshine and cheesecake had a baby. I brought them to my sister’s backyard BBQ that weekend, and they were gone in five minutes. I wish I was exaggerating. One of my cousins actually hid the last two. That’s when I knew I had a hit.
Why You’ll Love This Lemon Cheesecake Bites Recipe?
So here’s the thing about these little guys… they’re kind of magical.
- They’re no-bake, which means zero oven drama.
- You can make them ahead of time, which is awesome because who wants to be rolling truffles when company’s at the door?
- They look super cute. Drizzle a little almond bark on top and people will think you bought them at a fancy bakery. (I won’t tell.)
- Oh, and did I mention they taste like a bite of sunshine? Tart, sweet, creamy… like a little lemon hug.
Ingredient Notes:
Let’s break it down, friend. If you’re anything like me, you wanna know why things are in the recipe. So here’s the scoop:
- Lemon Cake Mix (15.25 oz): Betty Crocker Super Moist is my go-to. It’s got that punchy lemon flavor. Heat-treat it in the microwave (don’t skip this!), because nobody wants raw flour in their life.
- Cream Cheese (8 oz): Full-fat. Room temp. Non-negotiable. Otherwise, you’ll be fighting lumps and maybe your sanity.
- Yellow Candy Melts (12 oz): These make the bites bright and cheery. Plus, they hold up well without needing to be refrigerated constantly.
- White Vanilla Almond Bark (4 oz): This is for that fancy drizzle on top. It’s optional, but it makes them look like they belong at a baby shower. Or a bake sale. Or both.
How To Make Lemon Cheesecake Bites?
Step 1: Heat-Treat That Cake Mix
Sounds serious, right? Don’t worry—it’s basically microwaving the cake mix in 30-second bursts (total of 60 seconds), stirring in between. You’re just making sure it’s safe to eat since we’re not baking these.
Step 2: Beat That Cream Cheese
Grab your mixer and beat the cream cheese until it’s smooth and creamy. Like… “I want to swipe my finger through this” smooth. It takes about 2-2½ minutes.
Step 3: Make the Dough
Sprinkle that cooled cake mix into your cream cheese and gently fold it in. Don’t go crazy here—you want it just combined. Over-mixing makes things weird.
Step 4: Chill, Baby
Cover the dough tight (no peeking!) and pop it in the fridge for 2 hours. This is the secret to getting clean, round bites later. Trust me on this.
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Step 5: Roll into Bites
Line a baking sheet with parchment (because nobody likes sticky messes). Scoop out dough by the tablespoon and roll it into little balls. It’s oddly satisfying.
Step 6: Dip in Candy Melts
Melt those yellow candy melts in short bursts. Stir often or you’ll end up with weird clumps (been there). Dip your cheesecake bites in, shake off excess, and set them back on the parchment.
Step 7: Drizzle Like a Pro
Melt the almond bark and drizzle it over the bites. Go abstract. Go Jackson Pollock. You do you. Then pop them in the fridge to set.
Storage Options:
Once they’re set, you can store them in an airtight container in the fridge for up to 5 days. But let’s be real—they’re not gonna last that long.
Want to freeze them? Go for it! Just let them thaw in the fridge before serving. Or, if you’re like me and have zero patience, just eat one half-frozen. Still good.
Variations and Substitutions:
Get creative! These Lemon Cheesecake Bites are super adaptable.
- No lemon cake mix? Use vanilla and add some lemon zest and juice. Boom.
- Wanna go pink? Use pink candy melts for a strawberry lemonade vibe.
- Add texture! Roll them in crushed graham crackers after dipping for a fun crunch.
What to Serve with Lemon Cheesecake Bites?
These bites are tiny party starters. Serve them with:
- A glass of chilled Prosecco (hello, fancy).
- An iced Earl Grey latte (lemon + bergamot = chef’s kiss).
- Or make them part of a dessert board with fruit, cookies, and chocolate truffles. Your friends will love you.
Frequently Asked Questions:
Do I have to heat-treat the cake mix?
100%. It’s a food safety thing, and trust me, it’s worth the extra 60 seconds.
Can I use reduced-fat cream cheese?
Technically yes… but it won’t be as creamy or rich. And let’s be honest, these aren’t health food. Go big!
They’re sticky! What’s the fix?
If your hands are getting sticky while rolling, spray them with a little cooking spray. Works like a charm.
If you make these Lemon Cheesecake Bites, I need to hear about it. Did you go classic or add your own twist? Did your family love them as much as mine did? Share in the comments or tag me on social media. I can’t wait to see your creations!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Lemon Cheesecake Bites
Ingredients
- 15.25 oz boxed lemon cake mix Betty Crocker Super Moist recommended
- 8 oz cream cheese room temperature
- 12 oz yellow candy melts
- 4 oz white vanilla almond bark
Instructions
- Empty the cake mix, into a bowl that can withstand heat and microwave it in 30-second intervals (for a total of 60 seconds) stirring in between. Let it cool down completely.
- Use a mixer to beat the cream cheese in a bowl until it becomes smooth (2 to 2½ minutes).
- Sprinkle the cake mix over the cream cheese. Gently blend them together until they are just mixed.
- Cover the mixture tightly. Place it in the refrigerator for 2 hours.
- Line a baking sheet, with parchment paper. Use a tablespoon to scoop out portions of the cheesecake mixture roll them into balls and then place them on the baking sheet.
- In a bowl melt candy melts by heating them in 30-second intervals stirring each time until they become smooth.
- Roll each cheesecake ball in the candy coating shaking off any excess. You can use a toothpick to remove any coating before placing them on the baking sheet.
- Heat up almond bark in bursts of microwaving (30 seconds each) while stirring until it is fully melted.
- Drizzle melted almond bark over your cheesecake bites. Refrigerate your bites until you're ready to serve them.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
