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Lemon Blueberry Cheesecake Bites
Sweet and tangy, lemon blueberry cheesecake bites are bursting with bits of blueberries and tangy lemon flavor.
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Loaded with fresh lemon flavor and sweet blueberries in a creamy cheesecake center, lemon blueberry cheesecake bites make the perfect mini dessert. Sweet and tangy, it will be hard to stop at just one!
MORE RECIPES: No Bake Pumpkin Cheesecake Balls | Cookie Dough Pretzel Bites | No Bake Cherry Cheesecake Bars
With their delicious creamy texture and small size, cheesecake bites make the perfect dessert! Bursting with bits of blueberries and tangy lemon flavor, these delightful little bites are a fun and easy dessert that’s sure to please everyone’s taste buds.
These no-bake bites are easy to make with just five ingredients and are such a great treat to bring to a potluck or special occasion like a baby or bridal shower. Add them to a tray of other cheesecake bites, like our Caramel Cheesecake Bites or Cinnamon Toast Crunch Cheesecake Bites.
Zesty lemon and sweet blueberry pair perfectly in these irresistible no-bake treats. Bite-size and easy to enjoy, you will love sinking your teeth into the creamy sweet and tart cheesecake filling in these little lemon blueberry cheesecake bites.
Lemon Blueberry Cheesecake Bites Ingredients
- Cake mix - lemon cake mix
- Cream cheese
- Blueberries - dried blueberries
- Candy melts - yellow candy melts
- Almond bark - white almond bark
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. White candy melts can also be substituted for the almond bark in this great recipe if desired.
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 you do happen to get a crack in the candy coating you can also just drizzle some more melted candy melts over the crack and seal it back up.
Parchment paper makes easy work when dipping the balls in candy melts. Once the candy melts harden, they peel right off the parchment.
How to Make Lemon Blueberry Cheesecake Bites
FIRST STEP: 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.
SECOND STEP: With a hand mixer, beat the cream cheese in a separate bowl until smooth and fluffy.
THIRD STEP: Sprinkle the cake mix over the cream cheese and beat until combined.
FOURTH STEP: 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.
FIFTH STEP: 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.
SIXTH STEP: 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.
SEVENTH STEP: Place the baking sheet with cake mix balls into the refrigerator to harden.
EIGHTH STEP: Using a heat-safe medium-sized mixing bowl, heat the candy melts in 30-second intervals, stirring between intervals, until completely melted.
NINTH STEP: Roll the cheesecake bites in the melted candy wafers. Place the coated cheesecake bites on a fork and gently tap any excess coating off.
TENTH STEP: Return the coated cheesecake bites to a parchment-lined baking sheet. Allow candy melt coating to set (this takes 5 to 10 minutes.)
ELEVENTH STEP: Using a small heat-safe mixing bowl, microwave the white almond bark in 30-second intervals, stirring well after each interval.
TWELFTH STEP: 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.
THIRTEENTH STEP: Serve as soon as the drizzle has set.
Why do I have to microwave the cake mix?
Cake mix has uncooked flour in it, which makes it unsafe to consume raw. Heating it in the microwave will kill any pathogens and make it safe to use in this no-bake lemon blueberry cake balls recipe.
Should these lemon blueberry cream cheese balls be served cold or at room temperature?
These little cheesecake balls should always be served chilled, so keep them in the fridge until you are about ready to serve them.
How do I make sure my cheesecake mixture is smooth and creamy?
Before you begin, it’s important that your cream cheese is at room temperature. That will help make sure you don't end up with any lumps in your cheesecake mixture.
What are good options for coating mini cheesecake bites?
Powdered sugar, crushed graham crackers, sprinkles, nuts, and melted chocolate are all great options for coating your no-bake cheesecake bites.
How to Store Lemon Blueberry Cheesecake Bites
IN THE FRIDGE: Store leftover lemon blueberry cheesecake bites in the refrigerator in an airtight container for up to 1 week.
IN THE FREEZER: Keep these cheesecake bites in the freezer for up to 3 months.
Lemon Blueberry Cheesecake Bites
Sweet and tangy, lemon blueberry cheesecake bites are bursting with bits of blueberries and tangy lemon flavor.
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
DIRECTIONS
- 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.
Nutrition
Calories: 137kcal | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 134mg | Potassium: 41mg | Fiber: 1g | Sugar: 14g | Vitamin A: 102IU | Calcium: 39mg | Iron: 0.4mg
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