Coconut Cheesecake Bites

5 from 1 vote

Bursting with creamy coconut cheesecake filling, these mini coconut cheesecake bites are delightful little treats full of tropical flavor.

Prep Time10

Chill Time2

Total Time2 10

Course: Dessert

Cuisine: American

Keyword: Coconut Cheesecake Bites Recipe

Servings:

Calories: 195kcal

Ingredients

15.25 ounces white cake mix
8 ounces cream cheese, softened
1 tablespoon half-and-half
2 teaspoons imitation coconut extract, I used Watkins
1⅓ cups 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-sized heat-safe bowl. Microwave the cake mix for two 30-second intervals, stirring after each interval. Allow the cake mix to cool completely before mixing it into the cream cheese mixture.
Using a medium-sized mixing bowl and a handheld 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.
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 it on the prepared baking sheet. Repeat the steps for the remaining dough.
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.
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 harden completely 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 1½ minutes, and stir and bake for an additional 1½ 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