Coconut Snowball Cheesecake Bites Recipe

Perfect little cheesecake bites with sweet coconut flakes! These little snowball shaped cheesecake balls are incredibly delicious and simple to make.

I absolutely adore cheesecake bites, and when they are paired with sweet flaky coconut I’m not sure there is anything better!

This recipe is surprisingly easy to make and the flavors are heavenly. This is one of my personal favorites (my kids like them but my husband isn’t a big cheesecake fan) and I make them when I need a special pick me up sort of treat.

These hold a spot in my heart because they remind me of great memories working in my aunt’s bakery. She would whip up lot’s of cheesecake poppers in all sorts of creamy flavors.

And out of all of her creations, coconut was my all time favorite. I remember how fast these flew off the shelf and there were a number of people who stopped by just for these delightful little desserts.

How To Make Bite Sized Coconut Cheesecake Poppers

This recipe yields about three dozen cheesecake bites. Prep time is about 15 minutes and chill time is at least 3 hours. Make sure to chill for best texture.

You will need a loaf pan, food processor, and tin foil for this recipe.

Ingredients

• 4 oz. Softened Cream Cheese
• 3 3/4 Cups Confectioners Sugar
• 1/2 Cup and 1/2 tsp. Softened Butter
• 9 oz. Chopped White Candy Coating
• 1 3/4 Cups Sweetened Shredded Coconut
• 2 Tbs. Vegetable Shortening

Line your loaf pan with tin foil and grease your foil with 1/2 tsp of butter.

Add 3/4 cup of coconut to food processor and blend until chopped.

Add 1/2 cup butter and cream cheese to food processor and pulse until well combined.

Pulse while gradually adding your confectioners sugar. Once processed add it to your loaf pan and press it in.

Cover your loaf pan and chill in the refrigerator for at least three hours.

When cheesecake is done chilling, add candy coating to a microwave safe dish with your shortening and warm until melted in microwave. Stir it until well combined and cool for a few minutes.

Take out your cheesecake and lift your foil up to remove cheesecake from loaf pan. Take foil off your cheesecake carefully.

Now use a butter knife and cut your cheesecake into 36 equal sized pieces.

Line a cookie sheet with wax paper.

Doing three pieces at a time (while remainder of cheesecake is kept in fridge) roll your pieces into balls.

Using a toothpick, dip each cheesecake bite into your candy coating and then roll into remaining chopped coconut.

Then place each finished cheesecake ball on wax paper lined baking sheet. When all balls have been topped place baking sheet in fridge until set.

Cheesecake bites should be stored in an airtight container in your refrigerator.