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Coconut Cheesecake Bites

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overhead shot of Coconut Cheesecake Bites on a plate
Bursting with creamy coconut cheesecake filling, these mini coconut cheesecake bites are delightful little treats full of tropical flavor.
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Table of Contents
  1. Coconut Cheesecake Bites Ingredients
  2. How to Make This Coconut Cheesecake Bites Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

These tropical coconut cheesecake bites are the perfect dessert to make your taste buds come alive but be warned, they’re highly addictive, and you may not be able to stop at just one. The sweet and creamy coconut and cake filling is wrapped in a white chocolate and coconut coating that is to die for!

overhead shot of Coconut Cheesecake Bites on a plate

Coconut Cheesecake Bites Ingredients

Coconut Cheesecake Bites raw ingredients that are labeled

You’ll need:

  • 1 (8-ounce) package of cream cheese, softened 
  • 1 tablespoon half-and-half
  • 2 teaspoons imitation coconut extract (I used Watkins)
  • 1 (15.25-ounce) box of white cake mix
  • 1⅓ cups shredded sweetened coconut (divided into 1 cup and ⅓ cup for garnish or ⅓ cup toasted coconut for garnish)
  • 12 ounces white almond bark

SUBSTITUTIONS AND ADDITIONS

TOASTED COCONUT: If you cannot find toasted coconut, you can toast your own. Line a baking sheet with parchment paper. Bake the shredded coconut for 4 minutes, stir and then bake for another 1½ minutes, then stir and bake for an additional 1½ minutes. The coconut should be a golden color. Be sure to keep a very close eye on the coconut to ensure it doesn’t brown too quickly.

CAKE MIX: You can substitute coconut cake mix if you can find it. Eliminate the coconut flavoring if you do use the coconut cake mix. 

How to Make This Coconut Cheesecake Bites Recipe

STEP ONE: Before adding the cake mix, it is important to heat treat the dry cake mix. Add the cake mix to a medium-sized heat-safe bowl. Microwave the cake mix for 30-second intervals, stirring after each interval. Allow the cake mix to cool completely before mixing into the cream cheese mixture.

STEP TWO: Using a medium-sized mixing bowl and a hand mixer on medium-high speed, beat together the softened cream cheese, half-and-half, and coconut extract for 1½ to 2 minutes until completely smooth.

OUR RECIPE DEVELOPER SAYS

Make sure the cream cheese is at room temperature to avoid lumps in the creamy cheesecake mixture.

cream cheese, half and half, and coconut extract blended in a bowl

STEP THREE: Sprinkle the cooled, dry cake mix and 1 cup coconut over the top of the cream cheese mixture. Continue mixing just until well incorporated.

cake mix and coconut sprinkled over the cream cheese mixture in a bowl

STEP FOUR: Tightly cover the cream cheese mixture with plastic wrap and chill in the refrigerator for 2 hours.

PRO TIP:

You can allow the uncoated cheesecake bites to sit overnight in the refrigerator before the next step. Be sure to pull them out and let them come to room temperature slightly because the cake mix may expand, and the coating may crack if you coat the bites too soon.

STEP FIVE: Line a baking sheet with parchment paper and set it aside.

STEP SIX: Using a 1 tablespoon cookie scoop, scoop the cheesecake dough. Roll the dough into a ball and set it on the prepared baking sheet. Repeat the steps for the remaining dough.

dough scooped and made into balls and placed on a cookie sheet

STEP SEVEN: Add the 12 ounces of white almond bark to a medium-sized heat-safe mixing bowl. Microwave in 30-second intervals, stirring well after each interval until completely melted and smooth.

STEP EIGHT: Roll the cheesecake ball in the melted almond bark. Carefully remove the coated bite with a fork. Gently tap any excess coating off. You can use a spoon to pour the coating over any bare spots. Use a toothpick to gently push the coated bites onto the prepared baking sheet.

PRO TIP:

If the coating becomes too thick, you can reheat it in the microwave in 15-second intervals, stirring well after each interval until smooth.

cheesecake ball rolled in the almond bark

STEP NINE: While the cheesecake bite is still “wet”, sprinkle a bit of the remaining shredded coconut flakes (or toasted coconut) over the top of the coated bites. The coating dries quickly, so it is important to sprinkle quickly after coating. Repeat the coating and sprinkle process until all the cheesecake bites are coated. Allow the coating to harden completely before serving.

sprinkle some toasted or plain coconut over the cheesecake bite

How To Serve

Satisfy your sweet tooth with these creamy bites of heaven any time you have a craving for a little something sweet. Keep a batch in the fridge or freezer and enjoy a couple for an evening snack along with a pumpkin spice latte or homemade hot chocolate.

Our lemon blueberry cheesecake bites and cherry chip cheesecake bites are two more easy recipes for these little confections that are big on flavor.

Storage

IN THE FRIDGE: Store any leftovers in an airtight container in the refrigerator for up to 5 days. 

IN THE FREEZER: You can freeze the uncoated bites in the freezer for up to 2 months. Allow the bites to thaw overnight in the refrigerator before coating and sprinkling. 

close up shot of Coconut Cheesecake Bites on a baking sheet

Any coconut lover will love the combination of coconut and cheesecake flavor. These little desserts are the perfect size for when you are looking for a little treat but don’t want to indulge in a whole dessert. With only a handful of ingredients, they are incredibly easy to make and even easier to eat.

FREQUENTLY ASKED QUESTIONS

Why do I have to microwave the cake mix?

Since the cake mix has uncooked flour that may have pathogens, it is unsafe to consume raw. Heating it in the microwave will kill any pathogens and make it safe to use in this no-bake lemon blueberry cake balls recipe.

What are good options for coating mini cheesecake bites?

Powdered sugar, crushed graham crackers, sprinkles, nuts, and melted chocolate are all great options for coating your no-bake coconut cheesecake bites.

Should these coconut cream cheese balls be served cold or at room temperature?

This no-bake recipe should always be served chilled, so keep them in the fridge until you are about ready to serve them.

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overhead shot of Coconut Cheesecake Bites on a plate

Coconut Cheesecake Bites

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Bursting with creamy coconut cheesecake filling, these mini coconut cheesecake bites are delightful little treats full of tropical flavor.
Prep Time 10 minutes
Total Time 2 hours 10 minutes
Servings 28

Ingredients
  

  • 8 ounces cream cheese, softened
  • 1 tablespoon half-and-half
  • 2 teaspoons imitation coconut extract, I used Watkins
  • 15.25 ounces white cake mix
  • 1 ⅓ cup shredded sweetened coconut, divided 1 cup and ⅓ cup for garnish or ⅓ cup toasted coconut for garnish
  • 12 ounces white almond bark

Instructions
 

  • Before adding the cake mix, it is important to heat treat the dry cake mix. Add the cake mix to a medium size heat-safe bowl. Microwave the cake mix for 30 second intervals, stirring after each interval. Allow the cake mix to completely cool before mixing into the cream cheese mixture.
  • Using a medium size mixing bowl and a handheld mixer on medium-high speed, beat together the softened cream cheese, half-and-half and coconut extract for 1 ½ to 2 minutes until completely smooth.
  • Sprinkle the cooled, dry cake mix and 1 cup of shredded coconut over the top of the cream cheese mixture. 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 for the remaining dough.
  • Add the 12 ounces of white almond bark to a medium size heat-safe mixing bowl. Microwave in 30 second intervals, stirring well after each interval until completely melted and smooth.
  • Roll the cheesecake ball in the melted almond bark. Carefully remove the coated bite with a fork. Gently tap any excess coating off. You can use a spoon the pour the coating over any bare spots. Use a toothpick to gently push the coated bites onto the prepared baking sheet.
  • While the cheesecake bite is still “wet” sprinkle a bit of the remaining shredded coconut flakes (or toasted coconut) over the top of the coated bites.(The coating dries quickly, so it is important to sprinkle quickly after coated) Repeat the coating and sprinkle process until all the cheesecake bites are coated. Allow the coating to completely harden before serving.

Notes

  • If you cannot find toasted coconut you can toast your own. Line a baking sheet with parchment paper. Bake the shredded coconut for 4 minutes, stir and bake for 1 ½ minutes, stir and bake for an additional 1 ½ minutes. The coconut should be a golden color. Be certain to keep a very close eye on the coconut to ensure it doesn’t brown too quickly.
  • Make sure the cream cheese is at room temperature to avoid lumps in the cream cheese mixture.
  • You can substitute coconut cake mix, if you are able to find it. Eliminate the coconut extract if you do use the coconut cake mix. 
 

Nutrition

Calories: 195kcal | Carbohydrates: 22g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 8mg | Sodium: 158mg | Potassium: 87mg | Fiber: 1g | Sugar: 15g | Vitamin A: 111IU | Vitamin C: 0.1mg | Calcium: 33mg | Iron: 1mg
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