In a large mixing bowl, combine the softened cream cheese and lemon cake mix. Using an electric mixer, beat until well combined and creamy.
Gently fold in the dried blueberries into the cream cheese mixture until evenly distributed.
Using a cookie scoop, portion out the cheesecake mixture and roll it into small balls. Place them on a baking sheet lined with parchment paper.
Chill the bites in the refrigerator for at least 1 hour, or until firm enough to handle.
Melt the yellow candy melts and white almond bark in a microwave-safe bowl, heating in 30-second intervals until smooth.
Dip each cheesecake bite into the melted candy melts, ensuring they are fully coated. Allow excess coating to drip off.
Drizzle melted white almond bark over the coated bites for an elegant finish. Allow to set at room temperature or refrigerate.
