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Coconut Cream Cheesecake Bites

These bite-sized Coconut Cream Cheesecake Bites offer a delightful mix of creamy coconut and rich cream cheese, perfect for sharing and celebrating special occasions.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 3 hours 5 minutes
Servings: 12 bites
Course: Dessert, Snack
Cuisine: American
Calories: 180

Ingredients
  

Crust Ingredients
  • 1.5 cups graham cracker crumbs
  • 0.25 cups granulated sugar
  • 6 tablespoons unsalted butter, melted
Filling Ingredients
  • 16 oz cream cheese, softened Ensure it's softened for ease of mixing
  • 0.5 cups granulated sugar For sweetness
  • 2 large eggs Add one at a time to avoid overworking the batter
  • 0.33 cups sour cream Can substitute with Greek yogurt for a healthier option
  • 0.5 cups coconut cream
  • 1 teaspoon vanilla extract
  • 1 cups sweetened shredded coconut Plus extra for topping

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C) and line a muffin tin with paper liners.
  2. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until it resembles wet sand.
  3. Press about 1 tablespoon of this mixture into each muffin cup to form the crust.
  4. Bake the crusts for 5 minutes, then let them cool.
Making the Filling
  1. In a large bowl, beat the cream cheese until smooth and fluffy.
  2. Add the sugar and mix until creamy.
  3. Gradually add the eggs, one at a time, mixing gently.
  4. Stir in the sour cream, coconut cream, and vanilla extract until fully combined.
  5. Fold in the shredded coconut.
Assembling and Baking
  1. Spoon the filling over each crust until nearly full.
  2. Bake for 18 to 22 minutes, until the edges are set and the centers are slightly jiggly.
  3. Allow to cool completely in the pan and then chill in the fridge for at least 3 hours.
  4. Before serving, sprinkle extra shredded coconut on top.

Notes

Store in an airtight container in the refrigerator for up to 1 week. Can be made a day in advance. Freeze tightly wrapped for future enjoyment.