Ingredients
Equipment
Method
Instructions
- Step 1: Prepare the Lemon Cake Mix - In a large mixing bowl, combine the lemon cake mix with the required ingredients per the package instructions. Usually, this involves adding water, oil, and eggs. Mix until just combined, being careful not to over-mix.
- Step 2: Bake and Cool - Pour the batter into a greased baking dish and bake according to the package instructions. Once baked, remove from the oven and allow it to cool completely in the pan.
- Step 3: Make the Cheesecake Filling - In another mixing bowl, beat the softened cream cheese until it is light and fluffy. Gently fold in the dried blueberries until evenly distributed.
- Step 4: Form the Bites - Once the cake has cooled, crumble the cake into a large bowl. Add the cream cheese mixture to the crumbled cake and mix until well combined. Using your hands, form small bite-sized balls and place them on a baking sheet lined with wax or parchment paper.
- Step 5: Freeze the Bites - Place the baking sheet in the freezer for about 30 minutes, or until the bites are firm. This will make it easier to coat them in chocolate later.
- Step 6: Melt the Coatings - In a microwave-safe bowl, melt the yellow candy melts and white almond bark separately in the microwave. Heat in 30-second intervals, stirring in between, until fully melted and smooth.
- Step 7: Coat the Cheesecake Bites - Once the bites are firm, dip each one into the melted yellow candy melts, allowing any excess to drip off. Return them to the baking sheet. For an extra touch, drizzle some melted white almond bark on top of the coated bites.
- Step 8: Set and Enjoy - Allow the candy coating to set completely. You can place them in the fridge to speed up the process. Once set, these Lemon Blueberry Cheesecake Bites are ready to serve!
Notes
- Store leftovers in an airtight container in the refrigerator for up to a week.
- These bites freeze well for up to two months.
- To thaw, leave them in the refrigerator overnight before serving.