Description
Delight in these creamy and tropical No-Bake Coconut Cheesecake Bites, a perfect bite-sized dessert that combines a graham cracker crust base with smooth cream cheese and shredded sweetened coconut. With minimal prep and no oven required, these treats are easy to make and ideal for parties or a quick sweet snack.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
Filling
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup shredded sweetened coconut, plus extra for rolling
- 1/4 cup heavy cream
Instructions
- Prepare the crust mixture: In a bowl, combine the graham cracker crumbs and melted butter until the mixture is evenly moistened and holds together well.
- Make the cream cheese filling: In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until the mixture becomes smooth and creamy.
- Combine filling and coconut: Stir the shredded sweetened coconut and heavy cream into the cream cheese mixture until everything is fully incorporated and smooth.
- Form the cheesecake bites: Scoop tablespoon-sized portions of the mixture and roll each into a bite-sized ball with your hands.
- Coat with coconut: Roll each ball in additional shredded coconut to completely coat the outside for added texture and flavor.
- Chill to set: Place the coated cheesecake bites on a parchment-lined baking sheet and refrigerate for at least 1 hour to allow them to firm up before serving.
Notes
- For enhanced flavor, lightly toast the shredded coconut before rolling the bites.
- Store cheesecake bites in an airtight container in the refrigerator for up to 5 days.
- For a decadent variation, dip the bites in melted chocolate before chilling.
