Lemon blueberry cheesecake bites are irresistible no-bake treats that combine a tangy lemon cheesecake filling with dried blueberries, coated in yellow candy melts, and decorated with almond bark drizzle.
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.
Beat the cream cheese in a medium mixing bowl until fluffy.
Sprinkle the cake mix over the cream cheese and continue beating with a hand mixer until combined.
Mix the dried blueberries into the cheesecake mixture by beating quickly or folding in with a spatula.
Chill the mixture in the refrigerator, covered with plastic wrap, for at least 2 hours. This helps to thicken the mixture to make it easier for rolling 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 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.
Return the coated cheesecake bites to parchment lined baking sheet. Allow candy melt coating to set (this takes 5-10 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
Store leftover cheesecake bites in the refrigerator in an airtight container for up to 1 week or in the freezer for up to 3 months.Notes:Parchment paper makes it easy to work when dipping the balls in candy melts. Once the candy melts harden, they peel right off the parchment.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!White candy melts can be substituted for the almond bark if desired.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 useable.