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Coconut Cream Cheesecake Bites

Delightful creamy bites with a buttery graham cracker crust, perfect for gatherings or an indulgent treat.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 3 hours
Servings: 12 bites
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs
  • 0.25 cups granulated sugar
  • 6 tablespoons unsalted butter, melted
For the filling
  • 16 oz cream cheese, softened Should be at room temperature for best texture.
  • 0.5 cups granulated sugar
  • 2 large eggs Add one at a time for better mixing.
  • 0.33 cups sour cream
  • 0.5 cups coconut cream Can substitute with mascarpone cheese.
  • 1 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut Plus extra for topping.

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C) and line a muffin tin with paper liners.
  2. In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until it resembles wet sand.
  3. Press about 1 tablespoon of the mixture into each cup.
  4. Bake the crusts for 5 minutes, then let them cool slightly.
Filling
  1. In a large bowl, beat the softened cream cheese until smooth and fluffy.
  2. Add 1/2 cup sugar and mix until creamy.
  3. Blend in eggs one at a time, mixing gently after each addition.
  4. Stir in sour cream, coconut cream, and vanilla until well combined.
  5. Fold in sweetened shredded coconut.
  6. Spoon the filling over each crust, filling nearly to the top.
  7. Bake for 18-22 minutes, until edges are set and centers have a slight jiggle.
  8. Cool completely in the pan, then chill for at least 3 hours before serving.
  9. Sprinkle extra shredded coconut on top before serving.

Notes

These bites are best served cold, paired with tea or coffee. You can add lime juice for a zing or drizzle chocolate sauce on top for extra flavor. Store leftovers in an airtight container in the refrigerator for 4-5 days, or they can be frozen for up to 2 months.