Preparation Steps

• Heat treat the dry funfetti cake mix by microwaving it in 2 intervals of 30 seconds each, stirring in between. Allow it to cool completely before mixing with cream cheese.
• Beat the softened cream cheese in a medium bowl with a handheld mixer on medium-high speed for 2 to 2.5 minutes until smooth.
• Sprinkle the cooled cake mix over the cream cheese and mix until fully incorporated.
• Cover the mixture tightly and refrigerate for 2 hours until firm.
• Line a baking sheet with parchment paper.
• Use a 1 tablespoon cookie scoop to form dough balls and place them on the lined baking sheet.
• Melt the white almond bark in 30 second microwave intervals until smooth.
• Roll the cheesecake balls in the melted almond bark, removing excess coating by tapping them gently.
• Place the coated balls back on the baking sheet and sprinkle with colorful sprinkles.
• Refrigerate the cheesecake bites until ready to serve.