Name: No-bake Coconut Cheesecake Bites
Prep time: 15 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 8 oz cream cheese, softened; 1/2 cup powdered sugar; 1 tsp vanilla extract; 3/4 cup shredded coconut (plus extra for coating); 1/2 cup graham cracker crumbs

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These no-bake coconut cheesecake bites are creamy, lightly sweet, and perfectly portioned treats that I love keeping on hand for when I want something indulgent but simple. With a smooth cheesecake filling and a tropical hint of coconut, they come together quickly without ever turning on the oven.

Why You’ll Love This Recipe

I really like this recipe because it’s quick, fuss-free, and requires no baking at all. I find it perfect for warmer days when I don’t want to heat up my kitchen. The cheesecake bites are naturally portion-controlled, so I can just grab one whenever I’m craving a sweet bite. I also appreciate how versatile they are—I can roll them in extra coconut, drizzle them with chocolate, or even keep them plain depending on my mood.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cream cheese, softened
Powdered sugar
Vanilla extract
Shredded coconut (sweetened or unsweetened, depending on preference)
Graham cracker crumbs

directions

I start by beating the softened cream cheese until smooth.
Then I mix in the powdered sugar and vanilla extract until everything is well combined and creamy.
I fold in shredded coconut and graham cracker crumbs to give the mixture texture and structure.
Once the mixture is firm enough, I roll it into bite-sized balls.
For an extra touch, I like to roll the bites in additional shredded coconut for a beautiful finish.
I chill them in the refrigerator for at least 1 hour before serving.

Servings and timing

This recipe makes about 18 to 20 bites, depending on the size I roll them. It usually takes me 15 minutes to prepare and about 1 hour of chilling time, so they’re ready to enjoy in just over an hour.

Variations

I sometimes add a drizzle of melted chocolate over the top for a richer flavor. If I’m in the mood for something fruitier, I mix in a bit of finely chopped dried pineapple or mango to boost the tropical taste. For a nutty twist, I like to coat the bites in finely chopped toasted almonds or pecans instead of shredded coconut.

storage/reheating

I keep these cheesecake bites in an airtight container in the refrigerator for up to 5 days. If I want to make them ahead, they also freeze really well. I just place them in a single layer on a baking sheet, freeze until solid, then transfer them to a freezer bag. When I’m ready to enjoy them, I let them thaw in the fridge for a few hours. Since these are no-bake, there’s no reheating needed.

FAQs

Can I use low-fat cream cheese?

Yes, I can use low-fat cream cheese, but I’ve noticed the bites aren’t quite as creamy and rich.

Can I make these bites without graham cracker crumbs?

I can substitute crushed digestive biscuits, vanilla wafers, or even almond flour for a slightly different texture.

How can I make these bites less sweet?

I reduce the powdered sugar slightly and use unsweetened shredded coconut instead of sweetened.

Do I need to toast the coconut?

I don’t need to, but I like to toast the coconut if I want a nuttier flavor and a bit more crunch.

Can I prepare these bites ahead of time for a party?

Yes, I often make them a day or two in advance and store them in the refrigerator until I’m ready to serve.

Conclusion

I find these no-bake coconut cheesecake bites to be the perfect treat when I want something quick, creamy, and satisfying. They’re versatile, easy to customize, and make a wonderful addition to dessert trays or even just a sweet snack for myself. I love that they keep well in the fridge or freezer, making them a convenient dessert to enjoy anytime.