Description
These no-bake coconut cheesecake bites are creamy, lightly sweet treats with a tropical hint of coconut. Perfectly portioned and easy to make without turning on the oven, they’re great for quick indulgence or party platters.
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
Instructions
- Beat the softened cream cheese in a bowl until smooth.
- Add powdered sugar and vanilla extract; mix until creamy and well combined.
- Fold in the shredded coconut and graham cracker crumbs.
- Once the mixture is firm, roll into bite-sized balls.
- Optional: Roll each ball in additional shredded coconut for a decorative finish.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
- Use sweetened or unsweetened shredded coconut based on your sweetness preference.
- You can substitute graham cracker crumbs with digestive biscuits, vanilla wafers, or almond flour.
- Store in the fridge for up to 5 days or freeze for longer storage.
- Add-ins like dried pineapple, mango, or toasted nuts can enhance the flavor.
- Drizzle with chocolate for a richer variation.
Nutrition
- Serving Size: 1 bite
- Calories: 110
- Sugar: 6g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
