Coconut Cheesecake Bites

Name: Coconut Cheesecake Bites
Prep time: 10 min
Total time: 130 min
Ingredients: 8 ounces cream cheese ((1 package) softened); 1 tablespoon half-and-half; 2 teaspoons imitation coconut extract (I used Watkins); 15.25 ounce box white cake mix; 1⅓ cup shredded sweetened coconut (divided 1 cup and ⅓ cup for garnish -or- ⅓ cup toasted coconut for garnish); 12 ounces white almond bark

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Coconut Cheesecake Bites is a quick and easy way to make delicious bite-sized balls in only 10 minutes using a simple shortcut that requires no baking.

Moist, sweet, and chewy in the middle, these truffle treats are coated in white chocolate and sprinkled with shredded coconut.

Easy Coconut Cheesecake Truffles

Our easy Coconut Cheesecake Bites remind me of my favorite Mounds candy bars but can be prepared in mere minutes using a box of dry cake mix (no eggs, oil, butter, or baking needed!) that’s been blended with a coconut cream cheese mixture.

The batter is chilled, scooped, and rolled into truffles, then they’re dipped into melted almond bark and sprinkled with shredded coconut flakes.

These mouth-watering, candy-coated cream cheese truffles are a mash-up of a coconut-flavored cake pop and a full-sized cheesecake, but these bites are even better because there are far fewer ingredients and you don’t have to bake the batter!

I love to prepare perfectly portioned finger food and decorate it with an extra dose of coconut; it adds a festive flair to my mini desserts and makes them look like snowballs in the winter months or soft bunny tails for Easter or spring.

Why We Love This Coconut Cheesecake Bites Recipe

Quick and easy to prepare in 10 minutes.
Uses a handful of simple ingredients with a shortcut hack.
Rich and creamy texture and a sweet and tangy taste.
Tastes like your favorite cheesecake that you don’t have to cook.
Single-serving snacks are pre-portioned and portable.
Perfect homemade sweet treat for parties, seasonal celebrations, birthdays, or placing on dessert platters.

More Truffle Recipes

Strawberry Shortcake Truffles

Pumpkin Spice Truffles

Christmas Truffles

Peppermint Oreo Truffles

Ingredients

Cream cheese
Half-and-half
Imitation coconut extract: I used Watkins brand for this recipe, but you can use any brand you prefer.
White cake mix
Shredded sweetened coconut
White almond bark

Substitutions and Additions

Change The Cake Flavor: This versatile recipe can be used with your favorite cake mix flavor. You can try vanilla, funfetti (fun for birthdays), lemon, or any flavor you prefer. Check out my Cherry Chip Cheesecake Bites, Carrot Cake Cheesecake Bites, and Red Velvet Cheesecake Bites for similar recipes with different flavor combinations.
Choose Your Chocolate: You can use white chocolate, almond bark, milk chocolate, or dark chocolate disks to coat these chocolate-covered cream cheese balls. I prefer not to use chocolate chips because the chocolate won’t turn out as smooth.
Different Decorations: I sprinkled coconut over these coated cheesecake bites, but you can also use colored sanding sugar, sprinkles, cookie crumbles, or crushed nuts to make them festive for any celebration.
Customize Your Cheesecake Bites: You can easily customize your cheesecake bites to make them stand out for any special occasion. Use green and red sprinkles for Christmas, pink and blue for a baby shower, or red, pink, and white for Valentine’s Day.

Recommended Tools

Mixing bowls
Handheld mixer
Baking sheet
Parchment paper
1 Tablespoon cookie scoop

How to Make Coconut Cheesecake Bites

Heat Treat: Microwave the dry cake mix in two 30-second intervals, stirring between each interval. Cool completely before mixing into the cream cheese.
Make The Cheesecake Mixture: Beat the cream cheese, half-and-half, and coconut extract until smooth. Add the dry cake mix and shredded coconut and mix until incorporated. Cover and chill for 2 hours.
Make The Ball Bites: Scoop the dough with a cookie scoop, roll into balls, and set them onto the prepared baking sheet.
Coat In Chocolate: Melt the white almond bark in the microwave in 30-second intervals, stirring after each interval. Roll each ball in the melted chocolate, and place the ball onto the baking sheet.
Pro Tip: Place the coated ball on a fork and gently tap to remove any excess coating. You can use a spoon to pour the coating over any bare spots. Use a toothpick to gently push the coated bite onto the baking sheet.
Cover With Coconut: While the cheesecake bite is still “wet” sprinkle some shredded coconut flakes (or toasted coconut) over the top.
Pro Tip: The coating dries quickly, so it is important to sprinkle quickly after the chocolate coating.
Serve: Allow the coating to completely harden before serving. Enjoy!

Why Do I Have to Heat Treat My Dry Cake Mix?

Flour in uncooked batter can cause sickness. It can carry bacteria. So, a quick heat treatment is needed to ensure that those germs are killed off. It’s super easy to do this by placing it in the microwave or oven for 1-2 minutes.

Tip From Our Recipe Developer

It is important to heat treat the dry cake mix before adding it to the cream cheese.
Make sure the cream cheese is at room temperature to avoid lumps in the cream cheese mixture.
If the coating becomes too thick, you can reheat it in the microwave in 15-second intervals, stirring well after each interval until smooth.
I prefer using full-fat cream cheese for this recipe because I think it gives these treats the most flavor and richness. Reduced fat would still work, but they may not be as rich tasting.
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.
To keep the chocolate coating from cracking, be sure to let the bites come to room temperature before dipping. The closer the bites and chocolate are in temperature will help keep them from expanding and from cracking.

Storage

To Store: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
To Freeze: 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.

Frequently Asked Questions

How to toast coconut?

You can toast your own coconut if you cannot find toasted coconut or prefer to make 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.

Can I use chocolate chips instead of almond bark to coat my bites?

Either candy wafer melts or almond bark is the best options to coat your cheesecake bites because they create a smooth texture. However, if you choose to use chocolate chips, you will need to add 1 tbsp of coconut oil to each 8 oz of chocolate chips you’re melting for a smooth finish.

What is the best way to dip these cheesecake bites in melted chocolate?

The best method to coat these bites in chocolate is to use a fork and gently tap any excess chocolate on the side of the bowl. I like to use a toothpick to remove the excess melted wafer from the bottom of the fork and then gently push the ball onto the baking sheet.

Can I freeze cheesecake bites?

Yes, in fact, these bites freeze really well! I like to freeze mine, uncoated, in a single layer on a baking sheet until frozen, and then place them in an airtight container. You can freeze them for up to 2 months and then thaw them overnight in the refrigerator before coating them.

Coconut Cheesecake Bites with coconut sprinkles on plate

Other Easy Cheesecake Recipes

Brownie Bottom Cheesecake
No Bake Pumpkin Cheesecake
Easy no-bake cheesecake bites (see tons of options!)
Fireball Whiskey Balls
Skrewball Whiskey Balls
Surprise Inside Cheesecake Bites
Cinnamon Sugar Cheesecake Bars

5 from 3 votes