In a mixing bowl, combine the softened cream cheese with the Cinnamon Toast Crunch cake mix. Use an electric mixer to blend them until smooth and creamy.
Using a small cookie scoop, portion out the cheesecake mixture and roll it into balls. Place the rolled bites on a baking sheet lined with parchment paper.
Pop the baking sheet into the freezer for about 30 minutes, allowing the cheesecake bites to firm up.
While the bites are freezing, melt the white almond bark in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until completely smooth and melted.
Once the cheesecake bites are firm, remove them from the freezer. Dip each bite into the melted almond bark, ensuring they are fully coated.
While the coating is still wet, sprinkle the crushed Cinnamon Toast Crunch cereal over the top of each bite.
Return the coated bites to the freezer for an additional 15-20 minutes, or until the almond bark has completely set.
