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 two 30-second intervals, stirring after each interval. Allow the cake mix to cool completely 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 to 2.5 minutes, until completely smooth.
• Sprinkle the cooled, dry cake mix over the top of the cream cheese. Continue mixing just until well incorporated.
• Tightly cover the cream cheese mixture and chill in the refrigerator for 2 hours.
• Line a baking sheet with parchment paper and set it aside.
• Using a 1 tablespoon cookie scoop, scoop the cheesecake dough. Roll the dough into a ball and set on the prepared baking sheet. Repeat the steps.
• Using a heat-safe medium size mixing bowl, microwave the candy wafer melts in 30-second intervals, stirring well after each interval until completely smooth.
• Roll the cheesecake bites in the melted candy wafers. Place the coated cheesecake bites in a firm and gently tap any excess coating off. You can use a spoon to pour the coating over any bare spots on the cheesecake bites. Use a toothpick to remove excess coating from the bottom of the fork and then to gently push the ball onto the prepared baking sheet.
• Using a small heat-safe mixing bowl, microwave the white almond bark in 30-second intervals, stirring well after each interval.
• Using a spoon or small candy dipper, drizzle thin ribbons of the melted almond bark over the coated cheesecake bites.
• Once all the cheesecake bites are coated and drizzled, return the bites to the refrigerator until ready to serve.