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Coconut Cheesecake Bites
These Coconut Cheesecake Bites are packed with creamy coconut filling. They're delicious little treats with a tropical taste that are always a huge hit at parties and family gatherings.
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These coconut cheesecake bites, with their tropical flavor, are an amazing dessert that will really excite your taste buds. But, be careful, they're so good you might find it hard to stop after just one! The delicious combination of sweet, creamy coconut and cake inside, covered in a white chocolate and coconut shell, is absolutely irresistible!
These coconut cheesecake bites blend cream cheese for a rich taste, coconut extract for a tropical zing, and sweetened shredded coconut for added texture and flavor.
This combination results in a delicious mix of sweet, tangy, and coconut flavors, making them a luxurious treat with a unique tropical flair.
Ingredients for Coconut Cheesecake Bites
What you'll need:
- WHITE CAKE MIX: 1 (15.25-ounce) box
- CREAM CHEESE: 1 (8-ounce) package, softened
- HALF-AND-HALF: 1 tablespoon
- COCONUT EXTRACT: 2 teaspoons
- SHREDDED SWEETENED COCONUT: 1⅓ cup (divided into 1 cup and ⅓ cup for garnish or ⅓ cup of toasted coconut for garnish)
- ALMOND BARK: 12 ounces
Coconut Cheesecake Bites Variations
These easy substitutions and additions can easily be swapped out while still maintaining the deliciousness of these Coconut Cheesecake bites!
- TOASTED COCONUT: In case you can't get toasted coconut, it's easy to make it yourself. Just use parchment paper to line a baking sheet. Put the shredded coconut in the oven for four minutes, then mix it around. Bake it for another 1½ minutes, stir again, and bake for 1½ more minutes. Watch for the coconut to turn golden brown. Keep a close watch to make sure it doesn’t get too brown too fast.
- USING CAKE MIX: If available, you can use coconut cake mix instead. If you use this, you don't need to add extra coconut flavoring.
- IMITATION COCONUT EXTRACT: Imitation extract is often far less expensive than pure extract. It tastes the same and will work perfectly in this recipe!
How to make Coconut Cheesecake Bites
FIRST STEP: 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.
SECOND STEP: 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.
THIRD STEP: Sprinkle the cooled, dry cake mix and one cup of coconut over the top of the cream cheese mixture. Continue mixing just until well incorporated.
FOURTH STEP: Tightly cover the cream cheese mixture with plastic wrap and chill in the refrigerator for two hours.
After you've chilled your cream cheese
FIFTH STEP: Line a baking sheet with parchment paper and set it aside.
SIXTH STEP: Using a one 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.
SEVENTH STEP: 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.
EIGHTH STEP: 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.
NINTH STEP: 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.
Coconut enthusiasts will adore the mix of coconut and cheesecake tastes in these treats. These mini coconut cheesecake bites are just right for a small snack without having a full dessert. They're super simple to make with just a few ingredients and are very easy to enjoy.
Frequently Asked Questions
Why should the cake mix be microwaved before using?
The cake mix contains raw flour which might have harmful germs. Eating it raw is not safe. Microwaving it kills these germs, making it safe for the no-bake coconut balls recipe.
What can you use to coat the mini cheesecake bites?
You can use powdered sugar, crushed graham crackers, sprinkles, nuts, or melted chocolate. These are all tasty choices for your no-bake coconut cheesecake bites.
Is it better to serve these coconut cream cheese balls cold or at room temperature?
These no-bake treats should be served cold. Keep them in the refrigerator until just before serving.
Storing this Recipe
If you manage not to eat all these bites at once, here's the best way to keep them for later.
FRIDGE STORAGE: Keep any remaining bites in a sealed container in the fridge. They'll stay good for up to five days.
FREEZER OPTION: The uncoated bites can be frozen for as long as two months.
Before you coat and add sprinkles, let them thaw in the fridge overnight.
No Bake Cheesecake Recipes
Coconut Cheesecake Bites
These Coconut Cheesecake Bites are packed with creamy coconut filling. They're delicious little treats with a tropical taste that are always a huge hit at parties and family gatherings.
Did you try this recipe?Let our readers know how it turned out by Leaving a Review!
Ingredients
- 15.25 ounces white cake mix
- 8 ounces cream cheese (softened)
- 1 tbsp half-and-half
- 2 tsp coconut extract
- 1 ⅓ cups shredded sweetened coconut (divided 1 cup and ⅓ cup for garnish or ⅓ cup toasted coconut for garnish)
- 12 ounces white almond bark
DIRECTIONS
- 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
Serving: 1ball | Calories: 186kcal | Carbohydrates: 23g | Protein: 1g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 138mg | Potassium: 46mg | Fiber: 1g | Sugar: 16g | Vitamin A: 111IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 0.5mg
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