Coconut Cream Pie Bites

Name: Coconut Cream Pie Bites
Prep time: 15 min
Total time: 2 h 15 min
Yield: 28 servings
Ingredients: 1 1/2 cups dry white cake mix; 8 oz cream cheese softened; 1/3 cup half-and-half or whole milk; 1/2 teaspoon coconut extract; 1 cup shredded sweetened coconut flakes divided; 12 oz white almond bark or white chocolate chips; 1 tablespoon butter softened (twist for richness)

By Emma

Certified Culinary Professional

Published on 29 January 2026 • Recipe tested & approved

Cream cheese base with heat-treated dry cake mix; white almond bark coating with shredded coconut topping. Quick microwave melting method for dry mix and chocolate. Cold chilling to firm texture before rolling. White almond bark gives a clean sweet shell. Coconut extract and flakes for bold coconut flavor. Contains subtle half and half to loosen cream cheese but not too wet. Careful quick sprinkle ensures coconut sticks to wet coating. Ideal bite-sized bars with balance of tart and sweet. Heat treatment of mix prevents raw dry taste. Baking sheet lined with parchment for easy cleanup.

Prep: 15 min

Cook: 0 min

Total: 2h 15min

Servings: 28 servings

#no-bake #bite-sized desserts #cheesecake bites #coconut flavor #white almond bark #quick chill #microwave melting

Started messing with cheesecake bites long ago; saw dry cake mix lurking in pantry. Waited—for years—till I remembered heating that cake mix first, crucial or dry gritty flour mess. Cream cheese smooth as silk; half-and-half loosens without making runny glue. Coconut extract punches flavor, but subtle; shredded coconut flakes sneak texture and visual pop. White almond bark. Instant hit. Microwave melting, fast but watch for burning. Coating sets shiny, crisp. Sprinkle while wet—must be quick, bark dries fast like party ending. My first try was gooey mess—then chill time lengthened, balls held shape better. Used toothpicks not fingers—less mess. Foolproof mostly, every bite creamy tang, sweet crust, coconut crunch. Stay patient; dough temp key, gets sticky if rushed. These bites? Tiny, irresistible, perfect for packing or sharing—if shared. I rarely do.

Ingredients

1 1/2 cups dry white cake mix
8 oz cream cheese softened
1/3 cup half-and-half or whole milk
1/2 teaspoon coconut extract
1 cup shredded sweetened coconut flakes divided
12 oz white almond bark or white chocolate chips
1 tablespoon butter softened (twist for richness)

About the ingredients

Sub dry white cake mix with yellow dry mix or gluten-free equivalent for different crumb. Alternative to coconut extract: use vanilla extract plus a tablespoon toasted coconut oil for a nutty twist. Shredded coconut can be swapped with unsweetened or toasted coconut for deeper flavor and crunch, watch sweetness balance. Half-and-half optional; whole milk works but may slightly loosen dough—add extra cake mix pinch if too soft. If no almond bark, white chocolate chips plus a tablespoon vegetable shortening helps smooth melting and keeps shell glossy. For dairy issues, replace cream cheese with vegan spread or whipped coconut cream, but dough texture will shift. Butter addition in ingredient list adds richness and helps dough bind better, especially if mix too dry. Keep all dairy at room temp for easiest blending.

Method

Heat treat dry cake mix in a medium heat-safe bowl by microwaving 2 bursts of 30 seconds. Stir well after each interval; watch for warmth and slight steam. Let cool fully. This kills raw flour grit; crucial or bites taste weird.
In medium bowl, beat softened cream cheese, half-and-half, and coconut extract on medium-high speed for around 1:40 to 2 minutes until silky; no lumps. Use handheld blender or stand mixer with paddle.
Sprinkle cooled heat-treated cake mix with 1 cup shredded coconut over cream cheese mixture and combine gently just until well blended. Overmixing breaks structure; you want tender bite, not gummy.
Cover tightly and chill in fridge at least 1 hour 55 minutes to 2 hours. The chilling sets the dough firm enough to scoop and roll without sticking.
Prepare baking sheet lined with parchment paper. Keeps clean and lets bites release easily after coating.
Scoop dough with 1 tablespoon cookie scoop, roll into tight balls between palms. Dough should feel tacky but hold shape without sticking to hands. Adjust chill time if too soft.
Place balls on lined baking sheet. Space generously, coating will hold shape.
Melt white almond bark in a medium heat-safe bowl in 30-second microwave bursts. Stir thoroughly after each burst. Melt until fully smooth; chunks can jam coating and cause lumps.
Roll one cheesecake ball in melted almond bark thoroughly coating. Pick up with fork, gently tap off excess. Use spoon to fill bare spots quickly. Toothpick helps transfer coated bites back onto parchment without breaking.
Immediately sprinkle with remaining shredded coconut or toasted flakes while bark still wet. Bark dries fast; coconut won’t stick if you wait. Repeat coating and topping for all bites.
Let coated bites set completely at room temp or fridge before serving. Should be firm and glossy shell with crisp coconut flakes.
Store in airtight container, fridge preferred to keep bites firm. Bring to room temp 10 minutes before eating to soften cream cheese center slightly and reveal full flavors.

Cooking tips

Watch cake mix heat treatment closely—you want it warm but not cooked or scorched. Stir well between bursts to avoid hot spots that might burn or develop odd flavors. Cooling fully is a must; warm mix ruins cream cheese texture. Cream cheese mixer speed and time matter—less than a minute leaves lumps, more than 2 minutes air-whips too much, drying mix. Sprinkle dry mix and coconut in with gentle folding. No overbeating. Chilling dough minimum 2 hours nonnegotiable; too short means sticky balls that won’t roll. Use a cookie scoop sized for uniform bites—consistency helps even coating. Almond bark melts quickly but can seize if whipped; stir often. Don’t overheat. Roll immediately then coat one ball at a time for best coverage and coconut stickiness. Tap excess almond bark drip off or dips get too thick. Use toothpicks for clean handling; fingers get messy and warm shell. After coating last bite, allow full room temperature setting; if rushed to fridge, condensation dulls coating gloss. When storing, condensation messes coating texture; airtight container and cool dry spot are best. Bring to room temp before eating or cream cheese inside tastes heavy cold. Always keep extra shredded coconut near to fix bare spots quickly.

Chef's notes

💡 Heat treat dry cake mix in microwave bursts; stir well between. Watch steam, warmth signals done not burned. Cool fully before mixing. Warm mix kills cream cheese texture, lumps appear if skipped. Test bowl temp; slight steam just right. Overheat scorches mix; flavor shifts bad. Cooling crucial before combining.
💡 Chill dough minimum just under 2 hours; shorter means balls too soft, harder to roll. Tackiness fine but hold shape is goal. Use tablespoon scoop for uniform size. Roll tight but not compressed; too much pressure triggers gummy bites. Keep hands cool. If sticky, refrigerate longer. Dough sets better with patience.
💡 Melt white almond bark in short bursts, stirring each time. Don't rush melting; lumps cause lumpy coating. Bark should flow smooth, shiny, no chunks. Using white chocolate chips with vegetable shortening works but flakes differ. Stir often; overheating causes stiffness. Use microwave intervals, test between bursts.
💡 Sprinkle coconut topping immediately after coating while bark hot and wet. Bark dries quick; wait too long then flakes won’t stick. Tap excess bark off with fork gently before topping for thinner shell. Toothpicks ease transfer back to parchment paper without damage. Timing between coating and topping critical.
💡 For dairy-free, swap cream cheese with vegan spread or whipped coconut cream. Dough texture shifts wetter, needs longer chill. Substitute dry white cake mix with gluten-free blends or yellow mix for different crumb. Coconut extract replace with vanilla plus toasted coconut oil for nuttier flavor. Butter adds richness, helps bind if dough too dry.

Common questions

Why heat treat dry cake mix?

Raw flour gritty if skipped. Heat bursts loosen dryness. Not cooking mix, just warming. Watch timing, stir between to avoid scorched pockets. Essential step to avoid weird flour taste, texture aid.

Can I use whole milk instead of half-and-half?

Yes but dough loosened. Might need extra cake mix pinch. Looser dough harder to roll, softer balls. Adjust chill time for firmness. Keep ingredient temps even to manage texture.

Coating cracks or clumps, what happened?

Melted bark overheating or stirred wrong. Lumps cause clumps when coating. Thin shell breaks if cooled before handled. Melt slow, stir well. Tap off excess bark to keep thin shell. Use toothpick not fingers to move balls.

How store and serve bites?

Airtight container fridge best. Keeps shell firm, texture crisp. Room temp 10 min before eating softens cream cheese center, reveal flavors. Avoid fridge to warm quick or condensation dulls coating shine. Can freeze, thaw in fridge overnight.