Creamy and tropical Coconut Cheesecake Bites made with cream cheese, coconut extract, and white almond bark. Perfect for sharing or indulging solo!
You know how some desserts just scream celebration? That’s exactly what these Coconut Cheesecake Bites are for me. The first time I made them, it was for my mom’s birthday. I remember scrambling for a quick dessert idea because, well, I had definitely procrastinated. I stumbled across an old recipe I’d scribbled down ages ago (you know, the ones you save “for later” and forget about).
I wasn’t sure if these little bites would turn out—let’s just say, baking isn’t always my strongest suit. But as I rolled the chilled cheesecake mixture into tiny, imperfect balls and dipped them into smooth almond bark, they started to look like something you’d actually see at a bakery. Fancy, right?
When I brought them out after dinner, everyone thought I’d spent hours in the kitchen. My sister even asked if I had secretly bought them from a bakery. That’s the magic of these Coconut Cheesecake Bites—they look impressive but are surprisingly easy to make. They’ve since become my go-to dessert for birthdays, potlucks, and those random “I just want something sweet” kind of days.
Why You’ll Love This Coconut Cheesecake Bites Recipe?
Why are these little bites worth your time? Let’s break it down:
- No Oven Needed: No baking means less stress.
- Party-Perfect: These are bite-sized, which makes them great for sharing (or not!).
- Tropical Twist: The coconut flavor brings a little vacation vibe to your plate.
- Customizable: Switch up the toppings, add sprinkles, or drizzle with chocolate.
- Make Ahead: These store wonderfully, so you can prep them in advance.
Ingredient Notes:
Let’s dive into what makes these bites so special:
- White Cake Mix: This is the sneaky ingredient that gives the filling its light, fluffy texture. Just remember to heat-treat it first—it’s an easy step that makes it safe to use.
- Cream Cheese: It’s what makes these bites rich and creamy. Soften it beforehand to avoid lumps.
- Coconut Extract: Adds a tropical kick that ties everything together.
- Shredded Coconut: This does double duty—mixed into the filling and sprinkled on top. Want extra flavor? Toast it!
- White Almond Bark: This creates that shiny, candy-like coating. If you’re feeling adventurous, swap it for dark or milk chocolate.
How To Make Coconut Cheesecake Bites?
Step 1: Heat-Treat the Cake Mix
Start by microwaving the cake mix in a heat-safe bowl for two 30-second intervals. Stir it in between to make sure it heats evenly. This step might seem small, but it’s super important—nobody wants to take chances with raw flour. Let it cool completely before using it.
Step 2: Make the Cheesecake Mixture
In a medium-sized mixing bowl, beat the softened cream cheese, half-and-half, and coconut extract until smooth. It should look like a creamy, tropical cloud. Then, sprinkle in the cooled cake mix and 1 cup of shredded coconut. Mix until it’s all combined, then cover the bowl and pop it in the fridge for about 2 hours.
Step 3: Shape the Cheesecake Balls
Once the mixture is chilled and firm, scoop out portions using a tablespoon-sized cookie scoop. Roll them between your palms to form smooth balls (don’t worry if they’re not perfect). Place them on a parchment-lined baking sheet.
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Step 4: Melt the Almond Bark
Microwave the almond bark in 30-second bursts, stirring each time, until it’s completely melted and smooth. Pro tip: Don’t overheat it—it can seize up, and nobody wants that kind of stress.
Step 5: Dip and Garnish
Using a fork, dip each cheesecake ball into the melted almond bark, letting the excess drip off. Place it back on the parchment and quickly sprinkle with shredded or toasted coconut before the coating sets. Work fast here because almond bark hardens like a pro.
Step 6: Let Them Set
Once all the bites are coated and sprinkled, let them sit at room temperature until the almond bark is fully hardened. Then, they’re ready to serve! Or, you know, taste-test one or two (for quality control, of course).
Storage Options:
- Refrigerate: Keep these in an airtight container in the fridge for up to 5 days. They’re best chilled, trust me.
- Freeze: Lay them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe container. They’ll stay good for up to 2 months. Just thaw in the fridge before serving.
Variations and Substitutions:
Want to switch things up? Here are some fun ideas:
- Chocolate Drizzle: Add a drizzle of dark or milk chocolate over the white coating for a fancy touch.
- Nutty Toppings: Roll them in chopped almonds, pecans, or pistachios instead of coconut.
- Different Extracts: Not a fan of coconut? Try almond or vanilla extract for a different flavor.
- Gluten-Free Option: Use a gluten-free cake mix to make these safe for everyone.
What to Serve with Coconut Cheesecake Bites?
These bites are versatile and pair beautifully with:
- Coffee or Tea: The creamy sweetness complements hot drinks perfectly.
- Fresh Fruit: Add pineapple, mango, or berries for a tropical dessert platter.
- Cocktails: Pair them with a piña colada or mojito for a beachy vibe.
- Whipped Cream: A little dollop makes these bites even more decadent.
Frequently Asked Questions:
Can I make these ahead of time?
Definitely! These bites are great for prepping ahead and storing.
What if I don’t have almond bark?
No worries—white chocolate chips work just as well. Just melt them carefully to avoid burning.
Do I have to heat-treat the cake mix?
Yes, it’s a small step but super important for safety.
These Coconut Cheesecake Bites are a little piece of tropical heaven. They’re perfect for parties, picnics, or just treating yourself because, hey, you deserve it. Try them out, and let me know how you customize yours—I’m always looking for new ideas!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Coconut Cheesecake Bites
Ingredients
- 15.25 ounces white cake mix
- 8 ounces cream cheese softened
- 1 tablespoon half-and-half
- 2 teaspoons coconut extract
- 1 1/3 cups shredded sweetened coconut divided: 1 cup for mixing, 1/3 cup for garnish or toasted coconut for garnish
- 12 ounces white almond bark
Instructions
Preparation
Heat Treat the Cake Mix
- Place the cake mix in a medium-sized, heat-safe bowl. Microwave it in two 30-second intervals, stirring thoroughly between each interval. Allow the cake mix to cool completely before using it in the recipe to ensure safety.
Prepare the Cheesecake Mixture
- In a medium mixing bowl, combine the softened cream cheese, half-and-half, and coconut extract. Use a handheld mixer on medium-high speed to beat the ingredients until smooth and creamy, approximately 1½ to 2 minutes.
- Sprinkle the cooled, heat-treated cake mix and 1 cup of shredded coconut over the cream cheese mixture. Mix gently until all ingredients are well incorporated.
- Cover the bowl tightly and refrigerate the mixture for 2 hours, allowing it to firm up for easier handling.
Form the Cheesecake Balls
- Line a baking sheet with parchment paper and set it aside.
- Using a 1-tablespoon cookie scoop, portion out the chilled cheesecake mixture. Roll each scoop into a smooth ball between your hands and place it on the prepared baking sheet. Repeat this process for all the dough.
Prepare the Coating
- Place the white almond bark in a microwave-safe bowl. Heat it in 30-second intervals, stirring well after each interval, until fully melted and smooth.
Coat and Garnish
- Roll each cheesecake ball in the melted almond bark, ensuring it is fully coated. Lift the coated ball using a fork and gently tap off any excess coating.
- Transfer the coated ball back to the parchment-lined baking sheet.
- Immediately sprinkle the coated ball with the remaining shredded coconut or toasted coconut. Repeat the coating and garnishing process until all cheesecake balls are completed.
Allow to Set
- Let the coated cheesecake bites sit at room temperature until the almond bark hardens completely. Serve immediately or store as needed.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!