Coconut Cheesecake Bites

5 from 3 votes

No-bake Coconut Cheesecake Bites are the easiest way to prepare a perfectly portioned sweet and tart treat using a box of cake mix, cream cheese, and coconut. Creamy, smooth, and coated in chocolate, they're the best bite of cake that you don't have to cook.

Prep Time10

Chill Time2

Total Time2 10

Course: Dessert

Cuisine: American

Servings: 1 tablespoon bites

Calories: 166kcal

Author: Jennifer Fishkind

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

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 - 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

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.

Tips:

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 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.
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.

Nutrition