How to Make Coconut Cheesecake Bites

Cheesecake bites are one of my favorite things to make when I have friends or family coming over and these coconut cheesecake bites did not disappoint! 

They start off with a graham cracker crust mixed with coconut flakes, then filled with coconut cheesecake and finished off with homemade whip cream and toasted coconut flakes. YUM!! 

The best part about this recipe is you don’t have to worry about a water bath when baking the cheesecake bites. Just pop them in the oven and after 15 -18 mins they are done. 

You have to let them set in the fridge but they almost never crack at the top but if they do, don’t even worry about it. They are topped off with whipped cream so no one will ever know and they are so dang delicious everyone will be giving compliments to the baker. *chefs kiss* 

How to Make Coconut Cheesecake Bites 

For the crust:

1 1/4 cup Graham Cracker Crumbs

1/4 cup of unsalted butter, melted

1/4 cup coconut flakes 

For the filling:

16 oz of Cream Cheese, softened at room temperature 

3/4 cup of Coconut Cream, I used Coco Lopez 

2 eggs, room temperature 

1/2  cup Coconut Flakes, sweetened 

1 tsp Coconut Extract

1 tsp of Vanilla Extract

Pinch of salt

For the topping:

1/2  cup + 2 tbsp Heavy Whipping Cream

2 tbsp Powdered Sugar

1/2 tsp vanilla extract

Toasted Coconut Flakes

Instructions 

1.  Preheat your oven to 350 degrees and line a cupcake pan with paper liners, set aside. 

2.  In a bowl combine the graham cracker crumbs, coconut flakes and melted butter until you get a wet sand like mixture. 

3. Evenly distribute the mixture into the prepared cupcake pan and press it down firmly with the back of a spoon or small glass to compact it. Set aside.

4. In a bowl add the cream cheese and mix until creamy and smooth then add the coconut cream and mix until well combined. Add the eggs one at a time and mix well before adding another egg. Add the vanilla, coconut extract and a pinch of salt. Mix until combined. Finally add the coconut flakes and give it a quick mix.

5. Divide the mixture evenly among the cupcake pan, pop it in the oven for about 15 to 18 minutes or until the sides are pretty set, allow to come to room temp then pop in the fridge for at least 5 hours or overnight.

6.  After 5 hours or overnight, remove paper liners from each cheesecake bite. 

7. In a bowl, add heavy cream and mix with an electric hand mixer until soft peaks start to form. Add the powdered sugar and vanilla extract and mix until you have stiff peaks. 

8. Add whipped cream to a piping bag and swirl on top of each cheesecake bite. 

9. Sprinkle the toasted coconut flakes over each cheesecake bite.

10. Keep refrigerated until ready to serve. 

# Tips 

Make sure the cream cheese is softened at room temperature before you start. This is very important. You want your cheesecake to be creamy, not lumpy. 

For the coconut cream make sure it’s not coconut milk. The coconut cream is sweet and thick. I love using Coco Lopez instead of the coconut cream in a bottle. It tastes a lot better in my opinion. I alway find Coco Lopez by the mixers in the alcohol section in my grocery store. 

If you can’t find graham cracker crumbs in your local grocery store just use 1 sleeve of graham crackers and using a food processor you can pulse them until you get crumbs and it will yield 1 1/4 cups of graham cracker crumbs. 

These are perfect for any occasion and the recipe can easily be doubled! 

I would love to see what you make when using any of my recipes so please tag me on social media! Can’t wait to see what you make!

Coconut Cheesecake Bites

These delicious coconut cheesecake bites have a graham cracker coconut crust, filled with coconut cheesecake and topped with whipped cream!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Rest in Refrigerator 5 hours hrs

Total Time 5 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Servings 12 Cheesecake Bites

Ingredients

  

For the crust:

• 1 1/4 cup Graham Cracker Crumbs
• 1/4 cup of unsalted butter melted
• 1/4 cup coconut flakes

For the filling:

• 16 oz of Cream Cheese softened at room temperature
• 3/4 cup of Coconut Cream I used Coco Lopez
• 2 eggs room temperature
• 1/2 cup Coconut Flakes sweetened
• 1 tsp Coconut Extract
• 1 tsp of Vanilla Extract
• Pinch of salt

For the topping:

• 1/2 cup + 2 tbsp Heavy Whipping Cream
• 2 tbsp Powdered Sugar
• 1/2 tsp vanilla extract
• Toasted Coconut Flakes

Instructions

 

• Preheat your oven to 350 degrees and line a cupcake pan with paper liners, set aside.
• In a bowl combine the graham cracker crumbs, coconut flakes and melted butter until you get a wet sand like mixture.
• Evenly distribute the mixture into the prepared cupcake pan and press it down firmly with the back of a spoon or small glass to compact it. Set aside.
• In a bowl add the cream cheese and mix until creamy and smooth then add the coconut cream and mix until well combined. Add the eggs one at a time and mix well before adding another egg. Add the vanilla, coconut extract and a pinch of salt. Mix until combined. Finally add the coconut flakes and give it a quick mix.
• Divide the mixture evenly among the cupcake pan, pop it in the oven for about 15 to 18 minutes or until the sides are pretty set, allow to come to room temp then pop in the fridge for at least 5 hours or overnight.
• After 5 hours or overnight, remove paper liners from each cheesecake bite.
• In a bowl, add heavy cream and mix with an electric hand mixer until soft peaks start to form. Add the powdered sugar and vanilla extract and mix until you have stiff peaks.
• Add whipped cream to a piping bag and swirl on top of each cheesecake bite.
• Sprinkle the toasted coconut flakes over each cheesecake bite.
• Keep refrigerated until ready to serve.

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