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Coconut Cream Cheesecake Bites

Delightful little cheesecake bites with creamy coconut filling and a crumbly crust, perfect for gatherings or indulging in fond memories.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 2 hours 30 minutes
Servings: 12 bites
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs (180g)
  • 0.25 cups granulated sugar (50g)
  • 6 tablespoons unsalted butter, melted (85g)
For the cheesecake filling
  • 16 oz cream cheese, softened (450g)
  • 0.5 cups granulated sugar (100g)
  • 2 large eggs
  • 0.33 cups sour cream (80g)
  • 0.5 cups coconut cream (120ml)
  • 1 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut (plus extra for topping)

Method
 

Preparation
  1. Preheat the oven to 325°F and line a muffin tin with paper liners.
  2. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture feels like wet sand.
  3. Pack about 1 tablespoon of that crumbly mixture into each cup to create a sturdy crust.
  4. Bake the crust for 5 minutes and let them cool.
Making the Filling
  1. In a large bowl, beat the cream cheese until smooth and fluffy.
  2. Add in the sugar and mix until creamy.
  3. Blend in the eggs one at a time.
  4. Stir in the sour cream, coconut cream, and vanilla extract.
  5. Fold in the shredded coconut.
Baking
  1. Spoon the filling over each crust, filling them nearly to the top.
  2. Bake for 18 to 22 minutes until the edges are set but the centers still jiggle.
  3. Let them cool in the pan before transferring to the fridge to chill for at least 3 hours.
  4. Before serving, sprinkle more shredded coconut on top.

Notes

To ensure perfect bites, soften the cream cheese to room temperature before mixing. Using high-quality coconut cream enhances flavor and creaminess.