Description
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.
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
- 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.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 150
- Sugar: 14g
- Sodium: 30mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 25mg
