📜 Ingredients:

15.25 ounces boxed lemon cake mix (I used Betty Crocker Super Moist brand) 🍋

8 ounces cream cheese, room temperature 🧀

12 ounces yellow candy melts 🍬

4 ounces white (vanilla) almond bark 🍫

👩‍🍳 Heat-treat the dry cake mix before adding it to the cream cheese. Microwave the cake mix in intervals, then allow it to cool completely. This step ensures the perfect texture and flavor in every bite! 🎂

🧀 In a medium-sized mixing bowl, beat the cream cheese until smooth and velvety. Sprinkle the heat-treated cake mix over the cream cheese, and mix until fully incorporated. The lemony goodness is ready to take center stage! 🍋🧀

❄️ Chill the cream cheese mixture in the refrigerator for 2 hours to firm it up. This will make shaping the bites much easier and more enjoyable! 🌬️

⏳ Roll the chilled cheesecake dough into delightful bite-sized balls and place them on a parchment-lined baking sheet. They're almost ready to dazzle your taste buds! 💫

🍬 Melt the yellow candy wafers in a heat-safe bowl, and coat the cheesecake bites with this luscious goodness. Tap off any excess coating for a perfect finish! 🍬

🍫 To add an elegant touch, drizzle thin ribbons of melted white almond bark over the coated cheesecake bites. It's a work of art in every bite! 🎨

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