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.

Why You’ll Love This Recipe

Quick and easy: No-bake and comes together in under 10 minutes.
Rich, creamy, and indulgent with a delightful coconut flavor.
Perfectly portioned bites for parties, snacks, or dessert cravings.
No oven required, making them perfect for hot summer days or when you’re short on time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 ounces cream cheese (1 package), softened
1 tablespoon half-and-half
2 teaspoons imitation coconut extract
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

Directions

Heat treat the cake mix: Place the cake mix in a medium-sized heat-safe bowl. Microwave in 30-second intervals, stirring after each interval. Allow the cake mix to completely cool before using.
Mix the cream cheese filling: In a medium-sized mixing bowl, beat together the softened cream cheese, half-and-half, and coconut extract on medium-high speed for 1½–2 minutes until completely smooth.
Add the cake mix and coconut: Sprinkle the cooled cake mix and 1 cup of shredded coconut over the cream cheese mixture. Mix until well incorporated.
Chill: Cover the mixture tightly and refrigerate for 2 hours.
Form the bites: Line a baking sheet with parchment paper. Using a 1 tablespoon cookie scoop, scoop the cheesecake dough and roll it into a ball. Place each ball onto the prepared baking sheet. Repeat with the remaining dough.
Coat in almond bark: Microwave the white almond bark in a medium-sized heat-safe bowl in 30-second intervals, stirring well after each. Once melted and smooth, roll each cheesecake ball in the almond bark, then gently tap off any excess coating.
Garnish: While the coating is still wet, sprinkle the remaining shredded coconut (or toasted coconut) over the top of the coated bites.
Set and serve: Allow the coating to completely harden before serving.

Servings and timing

Servings: 28 bites
Prep time: 10 minutes
Chill time: 2 hours
Total time: 2 hours 10 minutes

Variations

Add a drizzle of dark chocolate on top of the white almond bark for a contrasting flavor.
Swap shredded coconut for finely chopped macadamia nuts for a tropical twist.
Use dark chocolate almond bark instead of white for a richer taste.
For extra texture, add a small amount of crushed graham crackers into the cheesecake mixture.

Storage/Reheating

To store: Keep the cheesecake bites in an airtight container in the refrigerator for up to 1 week.
To freeze: Place bites in a single layer on a baking sheet and freeze for 1–2 hours. Once frozen, transfer to a freezer-safe container for up to 3 months.
To reheat: These cheesecake bites are best served chilled. They don’t require reheating.

FAQs

Can I use a different flavor of cake mix?

Yes, you can experiment with different flavors of cake mix, like vanilla, yellow, or even chocolate for a different taste.

How do I know when the almond bark is fully melted?

The almond bark is fully melted when it’s smooth and free of lumps. Stir it well between 30-second intervals to ensure even melting.

Can I make these bites without the coconut extract?

Yes, if you prefer a less pronounced coconut flavor, you can skip the extract and rely on the shredded coconut for flavor.

Can I use toasted coconut instead of regular shredded coconut?

Absolutely! Toasted coconut adds an extra layer of flavor and a bit of crunch, making it a great alternative.

Are these gluten-free?

Yes, as long as you use a gluten-free cake mix, these coconut cheesecake bites can be made gluten-free.

How do I get the almond bark coating to stay on the bites?

Make sure the cheesecake bites are cold before dipping them, and coat them quickly while the almond bark is still warm. This helps the coating set better.

Can I substitute cream cheese with something else?

For a lighter version, you can substitute cream cheese with mascarpone or Greek yogurt, but the texture and flavor will change.

Do I need to freeze the cheesecake bites before coating them?

No, the bites should be chilled for 2 hours in the fridge, not frozen. Freezing might cause the almond bark to crack.

Can I make these ahead of time?

Yes! You can prepare the cheesecake bites up to 3 days in advance. Just store them in the refrigerator in an airtight container.

What can I use instead of white almond bark?

You can use white chocolate chips or melts as an alternative to white almond bark.

Conclusion

These Coconut Cheesecake Bites are a no-bake, decadent treat that combines the smoothness of cheesecake with the tropical flair of coconut. With minimal effort and ingredients, they are perfect for any occasion, from parties to family gatherings. Easy to make and utterly irresistible, you’ll be reaching for another bite in no time!