Description
These Coconut Snowball Cheesecake Bites are creamy, fluffy, and packed with coconut flavor. Perfect as a no-bake treat, these bite-sized delights combine a smooth cream cheese base with shredded coconut, whipped cream, and a buttery graham cracker crust, then chilled to perfection. Ideal for parties, snacks, or a refreshing dessert, they’re easy to make and irresistibly delicious.
Ingredients
Scale
Cheesecake Mixture
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp coconut extract
- 1 cup sweetened shredded coconut
- 1/2 cup heavy whipping cream
Crust
- 1/2 cup graham cracker crumbs
- 2 tbsp melted butter
- Pinch of salt
Instructions
- Prepare the graham cracker crust: In a small bowl, combine graham cracker crumbs with melted butter and a pinch of salt. Mix thoroughly until the mixture resembles wet sand. Set aside.
- Beat cream cheese and sugar: In a large mixing bowl, beat the softened cream cheese with granulated sugar until the mixture is smooth and fluffy, ensuring there are no lumps.
- Add extracts: Mix in the vanilla extract and coconut extract into the cream cheese-sugar mixture until well combined to infuse the coconut flavor.
- Whip heavy cream: In a separate bowl, whip the heavy cream until stiff peaks form. This will add lightness and volume to the cheesecake mixture.
- Fold in whipped cream: Gently fold the whipped cream into the cream cheese mixture to keep it airy and smooth without deflating the cream.
- Add shredded coconut: Fold in the sweetened shredded coconut evenly throughout the mixture for texture and extra flavor.
- Chill the mixture: Refrigerate the combined mixture for 30 to 60 minutes to allow it to firm up, making it easier to shape into bites.
- Form cheesecake bites: Scoop the chilled mixture into bite-sized portions and roll each portion into a smooth ball with your hands.
- Coat with coconut: Roll each ball in extra shredded coconut to coat the exterior, enhancing the coconut snowball effect.
- Add graham cracker crust: Optionally, press the prepared graham cracker crust mixture onto the bottom of each bite to add a crunchy texture contrast.
- Chill the bites: Place the coated cheesecake bites on a parchment-lined tray and chill them in the refrigerator for at least 1 hour to set completely.
- Serve: Serve the chilled coconut snowball cheesecake bites cold and enjoy their creamy, coconutty goodness.
Notes
- For a stronger coconut flavor, increase the coconut extract slightly but avoid overpowering the taste.
- Use sweetened shredded coconut for sweetness; unsweetened will result in less sweet bites.
- Ensure the cream cheese is fully softened for a smoother mixture.
- Chilling time is crucial to firm up the bites; do not skip or reduce it significantly.
- Can be stored covered in the refrigerator for up to 3 days.
