Preparation Steps

• Before adding the cake mix, it is important to heat treat the dry cake mix. Pour the dry cake mix into a medium size heat safe bowl. Microwave the cake mix in 2 - 30 second intervals, stirring after each interval. Allow the cake mix to completely cool before mixing into the cream cheese.
• Using a medium size mixing bowl and a handheld mixer on medium-high speed, beat the cream cheese for 2 - 2.5 minutes until completely smooth.
• Sprinkle the dry cake mix over the top of the cream cheese. Continue to mix just until the dry cake mix is well incorporated.
• Tightly cover the cream cheese mixture and chill in the refrigerator for 2 hours.
• Line a baking sheet with parchment paper. Set it aside.
• Using a 1 tablespoon cookie scoop, scoop the cheesecake dough. Roll into a ball and set the cheesecake bites onto the prepared baking sheet. Repeat the steps.
• Using a heat safe medium size mixing bowl, heat the almond bark in the microwave in 30 second intervals until the almond bark is completely melted and smooth.
• Roll the cheesecake bites in the melted almond bark. Place the coated cheesecake bites on the fork and gently tap any excess coating off. You can also use the spoon to pour the almond bark over any bare spots on the cheesecake bites.
• Return the coated cheesecake bites on the prepared baking sheet, and sprinkle 0.5 to 1 teaspoon of the colorful sprinkles on top.
• Once all the cheesecake bites are completely coated and sprinkled, return them to the refrigerator until ready to serve.