Lemon Blueberry Cheesecake Bites
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Bite-size cheesecake balls combining tangy cream cheese with bake-safe lemon cake mix and dried blueberries. Candy-coated and drizzled with white almond bark. Chilled to firm, then rolled smooth. Uses heat to kill cake mix bacteria, no baking needed. Sweet, tangy, with chewy blueberry pops and crisp coating. Easy handheld dessert. Mix changes, chill, scoop, coat, drizzle. Cools twice. Alt for dried fruit. Keep candy melts smooth, temper for snap. Watch for drying cracks when coating. Great for parties or quick sweet bites. Balanced macros for indulgence. Stay mindful of chilling times and texture cues for rolling.
Prep:
35 min
Cook:
0 min
Total:
Servings:
30 servings
#no bake
#cheesecake
#dessert bites
#lemon
#blueberry
#candy melts
Lemon blueberry cheesecake bites. No-bake, no fuss. Cake mix—heat treated, key safety and texture step. Cream cheese whipped until fluffy then folded with cake mix and blueberries for pop. Chilling crucial, lets mixture firm up for rolling balls. Coated in candy melts for quick snap and contrast. White almond bark drizzle finishes with sharp sweetness and color pop. Sticky, tender, cold to firm, with chew and crunch all dancing together. I’ve learned skipping heat treating gave weird grit or mild illness—not worth the risk. Dried blueberries stand in perfectly; fresh slips moisture too much. Watching texture more than time keeps them spot on. Handheld little flavor bombs ready fast, chill slow. Repeat tried, tested, refined across batches in my kitchen.
Ingredients
- 1 box lemon cake mix, heat treated by warming in microwave 2 times 30 seconds, stirring in between
- 8 ounces cream cheese, softened and beaten smooth
- 1/2 cup dried blueberries, folded in
- 1 cup yellow candy melts or white chocolate wafers, melted
- 1/2 cup white almond bark, melted for drizzle
About the ingredients
Lemon cake mix is raw before heating. Heating kills bacteria; strictly needed with raw flour and cake powder. Overheat scares cream cheese. Sometimes swap dried blueberries for freeze-dried for crunch or chopped zest for zing. Candy melts vary in brand quality—if prone to seizing, add a teaspoon neutral oil to loosen. White almond bark can be replaced with white chocolate chips melted gently; no microwave but stovetop good. Room temp cream cheese essential for airy whip; cold chunks cause lumps. Use parchment to avoid sticking at every stage. Got no cookie scoop? Use a small spoon and level it for size consistency. If mixture too dry stick a splash of milk or lemon juice for softer balls right out of fridge.
Method
- Warm cake mix in 2 increments of about 30 seconds each in microwave, stir well between to kill bacteria. Let cool thoroughly; you want no heat left to avoid cream cheese melting too soon.
- Beat softened cream cheese with hand mixer until airy, light, no lumps remain. Past attempts rushed this step and got grainy texture, patience pays.
- Sprinkle cooled cake mix over cream cheese while mixing again. Use medium speed. Mixture will thicken and take a pale yellow hue. If clumpy, beat longer but watch for overmixing which dries blend.
- Gently fold in dried blueberries. Use rubber spatula or hand beater on low pulse so fruit isn’t crushed but spread evenly.
- Cover tightly with plastic wrap; refrigerate minimum 1 hour 45 minutes but watch texture. Look for a more solid, almost moldable feel before scooping. This chilling step aids rolling and flavor melding.
- Scoop one tablespoon balls onto parchment-lined sheet. Use cookie scoop for uniform size. Roll quickly between palms to form smooth balls; don’t overwarm mix with hands or sticky mess ensues.
- Return tray to fridge at least 30 minutes to firm balls before coating. This step prevents breaking or melting during candy dip.
- Heat candy melts in heat-safe bowl in 25-30 seconds bursts, stirring thoroughly each time. Temper if possible: candy should flow smoothly but not thin or scorching. If too thick, add small drops coconut oil to loosen.
- Lift one ball on fork, dip fully in melted coating. Tap fork gently against bowl rim to knock off excess and thin out dripping candy. Avoid thick pools or streaks which crack while drying.
- Place dipped balls back on parchment; space apart to avoid sticking. Rest 6 to 9 minutes till coating visibly dulls and firms. Longer if chilled.
- Warm white almond bark in 20-30 second bursts; stir after each to melt evenly and avoid seizing. Should drizzle like thick cream. If too stiff, microwave short bursts more.
- Drizzle white coating over hardened candy shell using spoon or piping bag with tiny snip corner. Quick back and forth motions create visual contrast. Let drizzle set fully (5-10 minutes) before serving.
- Serve once drizzle is dry but not brittle. Store leftovers refrigerated in airtight container; bring to room temperature 10 minutes before eating to revive flavors and softness.
Cooking tips
Timing counts less than feel here. Cake mix warms when flour heat kills bacteria; true when powder fluff feels barely warm, no hotter. Cream cheese mixing to light fluff crucial—be patient, scraping sides. Folding blueberries carefully avoids breaking too many; few bursts okay for flavor. Chill mix until almost firm, not frozen or brittle. Scooping mixture cold but malleable; warm hands wreck shape, use quick palms rub. Candy melts need slow melting, to avoid clumps; thin with oil sparingly. Dipping balls cold avoids collapsing or melting. Light tap after coating removes drips that cause ugly lumps. Drizzle white almond bark quickly but neatly before hardening. Let candy sets fully in cool air for best crackly bite; fridge can cause cracking if too cold too fast. Store cold but serve closer to room temp for ideal mouthfeel.
Chef's notes
- 💡 Heat cake mix twice 30 seconds, stirring mid-way to kill bacteria. Warm feel no hotter than barely warm powder. Overheat melts cream cheese later. Patience here prevents breakdown in texture. Use microwave timings, pause and stir; cake mix fluff signals done.
- 💡 Cream cheese at room temperature whips fluffily; cold chunks mean lumps or grainy mix. Beat until light and airy; silence your mixer moments for checking texture. Rushed whipping ruins smoothness, makes crumbly. Aim for creamy whipped feel, light sheen, watch mounded peaks.
- 💡 Fold dried blueberries gently; avoid breaking. A few slight bursts add flavor pop but don’t pulverize. Use rubber spatula, low pulsing on hand beater avoids crushing fruit. Dried versions best for moisture control. Fresh blueberries introduce unwanted wetness, risk soggy balls.
- 💡 Chill mixture minimum 1 hour 45 minutes. Feel texture frequently, not just clock. Mixture must firm yet pliable; neither melted nor stiff like brick. If too soft, hold longer, chill deeper. Ready for scooping when mix forms shape with slight give. Rolling too soon makes mess.
- 💡 Scoop and roll quickly. Hands warm messes softness; fast palms help firm and smooth balls. Use small cookie scoop for size consistency. If no scoop, level small spoon works. Work on parchment to avoid sticking at every stage. Keep refrigerated once rolled, before coating steps.
- 💡 Melt candy melts slowly in 25-30 second bursts; stir between to avoid clumps. Thin with coconut oil sparingly if candy thick. Tempering candy melts improves snap and sheen but not mandatory. Avoid overheating, scorching candy. Drip thickness clues drying time and cracking potential.
- 💡 Dip balls fully cold to keep shape. Tap fork gently against bowl rim to shake off excess candy coating; thick pools crack or dry with streaks. Avoid multiple dips on single ball. Place spaced on parchment; rest 6-9 minutes till candy dulls visibly. Longer if refrigerated to firm shell.
- 💡 White almond bark melts with gentle 20-30 second bursts; stir constantly, avoid seizing. Should be loose but thick like cream for drizzle. If too thick, more bursts or stir. Drizzle fast with spoon or piping bag small snip corner. Back and forth quick movements create thin contrast lines.
- 💡 Watch cracking on candy shells during drying; too cold or fast fridge chill causes brittle cracks, avoid rapid temp shifts. Rest dipped balls in cool air pref fridge if long hold needed. Candy shell texture signals readiness for drizzle.
- 💡 Substitute dried blueberries with freeze-dried for crunch, add chopped zest for lemon zing. White almond bark replaceable with slowly melted white chocolate; stovetop double boiler best. Swap coconut oil for neutral oil if candy melts seize easily. Milk splash or lemon juice softens too dry cheese mix.
Common questions
Why heat treat cake mix?
Raw flour, spores hiding. Microwave kills bacteria mid warming, no bake needed. Skip? Risk grit or mild illness. Watch for barely warm powder, no dry hot spots. Stir between heats crucial.
Can I use fresh blueberries?
Trouble there. Fresh adds moisture, ruins texture. Balls too soft, sticky mess. Dried versions hold shape, less moisture. Freeze-dried stand in for crunch derivative though flavor slightly different.
What if candy melts crack when drying?
Chill too fast or thick dips cause cracking. Tap excess candy off dipping fork to thin out coating. Rest longer at room temp or slightly cool air before fridge. Tempering candy melts helps but not guarantee.
How store leftovers?
Airtight container in fridge best. Candy coating holds longer cold but gets brittle. Let sit room temp 10 minutes before eating to soften flavors, chew. Freeze not recommended due to moisture shifts and shell cracking.
