First, we need to heat treat the dry cake mix! Pour the dry cake mix into a medium-sized heat-safe bowl. Microwave it in two 30-second intervals, and remember to stir after each interval. Once finished, allow the cake mix to cool completely before moving on.
Next, take your cream cheese and beat it in a medium-sized mixing bowl with a handheld mixer on medium-high speed for about 2 to 2 1/2 minutes, or until it’s nice and smooth.
Now sprinkle that cooled dry cake mix over the cream cheese. Mix them together until fully incorporated and you have a nice batter.
Cover your cream cheese mixture tightly and pop it into the refrigerator for about 2 hours to chill. This will help the flavors meld beautifully!
While you wait, line a baking sheet with parchment paper and set it aside.
Using a tablespoon cookie scoop, take portions of the cheesecake dough and roll them into small balls. Place these little bites on your prepared baking sheet until you’ve used up all the dough.
Now, let’s melt the yellow candy melts! In a medium-sized heat-safe bowl, microwave the candy melts in 30-second intervals, stirring well in between, until they are smooth and creamy.
Time for the fun part! Roll each cheesecake bite in the melted candy melts, making sure they are fully coated. Use a fork to tap off any excess coating and place the coated bites back on the baking sheet.
Next, melt the white almond bark in a small heat-safe bowl, also using 30-second intervals in the microwave until it’s melted.
Drizzle thin ribbons of the melted almond bark over each cheesecake bite using a spoon or small dipper. It’s all in the details!
Finally, refrigerate the finished cheesecake bites until you are ready to serve.