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Coconut Cream Cheesecake Bites

Delightfully creamy and crunchy, these Coconut Cream Cheesecake Bites evoke memories of family gatherings with their irresistible tropical flavor.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 3 hours
Servings: 12 bites
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 1/2 cups graham cracker crumbs (180g)
  • 1/4 cup granulated sugar (50g)
  • 6 tablespoons unsalted butter, melted (85g)
For the filling
  • 16 oz cream cheese, softened (450g)
  • 1/2 cup granulated sugar (100g)
  • 2 large eggs
  • 1/3 cup sour cream (80g)
  • 1/2 cup 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 bowl, mix graham cracker crumbs, sugar, and melted butter until it feels like wet sand and pack about 1 tablespoon into each muffin cup.
  3. Bake the crusts for 5 minutes and let them cool slightly.
Making the filling
  1. In a large mixing bowl, beat the cream cheese until smooth.
  2. Add sugar and whip until creamy.
  3. Gently mix in one egg at a time.
  4. Stir in sour cream, coconut cream, and vanilla until well combined.
  5. Fold in shredded coconut.
Baking
  1. Spoon the filling over each pre-baked crust evenly.
  2. Bake for 18 to 22 minutes until edges are set but centers wiggle.
  3. Let them cool completely and then chill in the fridge for at least 3 hours.
Serving
  1. Sprinkle extra shredded coconut on top just before serving.

Notes

Make sure cream cheese is softened for a smooth filling. You can add coconut extract for richer flavor or top with whipped cream and a cherry for a classic touch. Store leftovers in an airtight container in the fridge for up to a week.