White cake mix, cream cheese, coconut extract, shredded coconut, and white almond bark blended into creamy Coconut Cheesecake Bites.
Table of Contents
I didn’t set out to create a “signature” dessert. Honestly? These Coconut Cheesecake Bites happened on one of those days when I was tired, slightly overcommitted, and absolutely not in the mood to bake something complicated.
It was right after a beach trip — the kind where your hair never quite cooperates and everything smells faintly like sunscreen. We had coconut desserts almost every day. Coconut cake one night, coconut gelato the next. By the time I got home, I wasn’t over coconut… I was emotionally attached to it.
A few days later, I opened the pantry and saw a box of white cake mix. In the fridge? Cream cheese. And I remember thinking, what if I just mix this together and see what happens? That’s usually either a disaster or magic. No in-between.
The first batch of Coconut Cheesecake Bites wasn’t perfect. I rushed the chilling step. They were softer than I wanted. I may have said, “Well… this is a situation.” But once they firmed up properly and got that smooth white almond bark coating? Oh wow.
When I brought them to a family gathering, someone said, “These taste like a tropical cheesecake truffle.” And I pretended like I absolutely planned that. Inside? I was shocked and delighted.
Have you ever had a recipe sneak up on you like that? Where you weren’t expecting much… and then it becomes your go-to?
Why you’ll Love these Coconut Cheesecake Bites?
There’s something about bite-sized desserts that feels dangerous in the best way. You tell yourself, “It’s small, it doesn’t count.” And suddenly you’re reaching for another Coconut Cheesecake Bite without even thinking.
What makes these special, though, isn’t just the size. It’s the texture. The center is creamy and rich, almost like a coconut cheesecake filling rolled into a truffle. The shredded coconut gives a gentle chew. And the white almond bark coating? That little snap when you bite in — that’s the part that seals the deal.
They’re no-bake (technically no oven involved), which makes them perfect for summer or holiday trays when your kitchen already feels like a sauna. They travel well. They look polished. But they’re not fussy. And I like desserts that don’t demand perfection.
Plus, coconut lovers? This one’s for you.
Ingredient Notes
Even though Coconut Cheesecake Bites seem simple, the little things matter.
- White Cake Mix: Yes, you need to heat treat it. I know it feels like an extra step, but since we’re not baking traditionally, it makes everything safe. Two microwave intervals and you’re done. Easy.
- Cream Cheese: Fully softened. If it’s even slightly cold, it’ll clump. And no one wants lumpy cheesecake truffles.
- Coconut Extract: This is the flavor driver. It smells like vacation. But go easy — a little too much and it can taste… intense.
- Shredded Sweetened Coconut: Divided between the filling and garnish. I’ve tried it with toasted coconut on top, and honestly? I might prefer it that way. Slightly nutty, slightly deeper flavor.
- White Almond Bark: Melt slowly. Stir often. It behaves beautifully if you don’t rush it.
I’ll admit, I once eyeballed the coconut extract instead of measuring. That was a bold move. Slightly chaotic result. Lesson learned.
How to Make Coconut Cheesecake Bites?
Let’s break this down simply.
Step 1: Heat Treat the Cake Mix
Microwave the dry cake mix in 30-second bursts, stirring in between. Let it cool completely. Don’t skip the cooling part. Warm cake mix and cream cheese equals sticky frustration.
Step 2: Make the Filling
Beat softened cream cheese with half-and-half and coconut extract until smooth and creamy. You want it silky. No lumps hiding in there.
Step 3: Mix It All Together
Add the cooled cake mix and 1 cup of shredded coconut. Mix until combined. The texture will be thick. Slightly sticky. Tempting to taste-test. (I won’t judge.)
Step 4: Chill
Cover and refrigerate for 2 hours. This step changes everything. It firms up the mixture so rolling is easy instead of messy.
Step 5: Roll Into Balls
Use a tablespoon scoop and roll into bite-sized balls. Place on parchment. They’ll look like little coconut snowballs at this stage.
Step 6: Melt and Coat
Melt the almond bark in 30-second intervals, stirring each time. Roll each ball in the coating, tap off the excess, and return to parchment.
Step 7: Garnish
Sprinkle remaining coconut on top while the coating is still wet. Work quickly — it sets fast. I’ve learned that the hard way.
Let them harden completely before serving. Or, if you’re like me, sneak one early and pretend it’s quality control.
Storage Options
Store Coconut Cheesecake Bites in an airtight container in the fridge for up to five days. They actually taste better the next day. The flavors mellow and settle in.
They also freeze well for up to two months. I sometimes keep a container in the freezer “for guests,” but realistically… it’s for me.
Variations & Substitutions
Here’s where you can play a little.
- Add lime zest to the filling for a coconut-lime cheesecake vibe.
- Drizzle with dark chocolate for contrast.
- Mix toasted coconut directly into the filling for extra depth.
- Swap part of the coconut extract for almond extract if you’re feeling experimental.
I’m not saying you need to change anything. But it’s nice knowing you can.
What to Serve With Coconut Cheesecake Bites?
These tropical cheesecake truffles shine on dessert trays, but they also pair beautifully with:
- Fresh strawberries or raspberries
- Iced coffee or cold brew
- A coconut mocktail or even a piña colada (if it’s that kind of gathering)
- Holiday cookie platters when you want something a little different
They feel both casual and a little fancy. That’s a rare combo.
FAQ
Do I really need to heat treat the cake mix?
Yes. Since it’s not baked traditionally, it’s the safest way to enjoy these no-bake Coconut Cheesecake Bites.
Can I use unsweetened coconut?
You can, but the sweetness level will shift. It’s not wrong — just different.
Why is my mixture too soft?
It probably needs more chill time. Or maybe your kitchen is warm. Happens to the best of us.
Can I skip the almond bark coating?
You could… but it won’t have that signature snap or polished finish.
There’s something about Coconut Cheesecake Bites that feels a little nostalgic and a little indulgent at the same time. Maybe it’s the coconut. Maybe it’s the creamy center. Or maybe it’s just that they’re small enough to justify “one more.”
If you try them, tell me — are you going classic coconut on top, or toasted? I’m genuinely curious what your version of these coconut cheesecake truffles would look like.
Coconut Cheesecake Bites
Ingredients
- 15.25 ounces white cake mix
- 8 ounces cream cheese softened
- 1 tablespoon half-and-half
- 2 teaspoons coconut extract
- 1⅓ cups shredded sweetened coconut divided: 1 cup for filling, ⅓ cup for garnish or toasted garnish
- 12 ounces white almond bark
Instructions
Heat Treat the Cake Mix
- Place the dry white cake mix in a medium-sized heat-safe bowl. Microwave for two 30-second intervals, stirring after each interval to ensure even heating. Allow the cake mix to cool completely before incorporating it into the mixture.
Prepare the Cream Cheese Base
- In a medium mixing bowl, use a handheld mixer on medium-high speed to beat the softened cream cheese, half-and-half, and coconut extract for 1½ to 2 minutes, or until the mixture is smooth and free of lumps.
Incorporate Dry Ingredients
- Add the cooled cake mix and 1 cup of shredded sweetened coconut to the cream cheese mixture. Mix on medium speed just until thoroughly combined. Avoid overmixing.
Chill the Mixture
- Cover the bowl tightly with plastic wrap and refrigerate for 2 hours to allow the mixture to firm.
Form the Bites
- Line a baking sheet with parchment paper. Using a 1-tablespoon cookie scoop, portion the mixture and roll into smooth balls. Arrange evenly on the prepared baking sheet.
Melt the Coating
- Place the white almond bark in a heat-safe bowl. Microwave in 30-second intervals, stirring after each interval, until fully melted and smooth.
Coat the Bites
- Using a fork, roll each cheesecake ball in the melted almond bark until fully coated. Gently tap off excess coating and transfer back to the parchment-lined baking sheet. While the coating remains wet, sprinkle the remaining ⅓ cup shredded coconut (or toasted coconut) over each bite.
Allow to Set
- Let the coated bites stand at room temperature until the almond bark has completely hardened before serving.
Notes
