1. Mix the cheesecake dough

Start by beating the softened cream cheese until smooth. This step is important—if your cream cheese is lumpy, your dough will be too. Add the salt and vanilla extract and mix again.

Now, slowly add the dry cake mix. The mixture will start off crumbly, but don’t panic. Keep mixing, and it will eventually come together into a thick, smooth dough.

2. Chill the dough

Cover the bowl and refrigerate for at least two hours, but overnight is even better. Chilling helps the dough firm up, making it easier to roll into balls.

3. Roll into bite-sized balls

Using a cookie scoop or a spoon, scoop out about a tablespoon of dough and roll it into a ball. If the dough is sticky, lightly dust your hands with powdered sugar. Place each ball on a parchment-lined baking sheet.

4. Melt the chocolate

Melt the almond bark or pink melting wafers in the microwave in 30-second bursts, stirring between each until smooth. Alternatively, use a double boiler if you prefer more control over the heat.

5. Dip and decorate

Using a toothpick or fork, dip each cheesecake ball into the melted chocolate, tapping off the excess. Place them back on the parchment paper and add sprinkles while the coating is still tacky.

6. Let them set

Allow the chocolate to harden at room temperature, or pop them in the fridge for 10-15 minutes to speed things up. If you’re feeling fancy, drizzle with melted white chocolate for extra flair.