Coconut Snowball Cheesecake Bites Recipe

coconut cheesecake bites

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

coconut flakes in bowl

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.

coconut cheesecake bites

Coconut Snowball Cheesecake Bites

Amazing flavor and simple to make. These make a great dessert or on the go snack.
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Prep Time 15 mins
Chill 3 hrs
Total Time 3 hrs 15 mins
Course Dessert
Cuisine American
Servings 8
Calories 250 kcal

Equipment

  • Food Processor
  • Loaf Pan
  • Tin Foil
  • Baking Sheet
  • Wax Paper

Ingredients
  

  • 4 oz. Softened Cream Cheese
  • 3 ¾ Cups Confectioners Sugar
  • ½ Cup Softened Butter
  • ½ tsp. Softened Butter
  • 9 oz. Chopped White Candy Coating
  • Cups Sweetened Shredded Coconut
  • 2 Tbs. Vegetable Shortening

Instructions
 

  • Use tin foil to line loaf pan. Using ½ tsp. butter, grease tin foil.
  • Add ¾ Cup coconut flakes to food processor and process until coarsely chopped.
  • Add remaining butter and cream cheese to food processor and process until well combined.
  • Add confectioners sugar gradually while pulsing until well blended.
  • Press cheesecake mixture into loaf pan. Cover and chill for at least three hours.
  • When about done chilling, add your candy coating and shortening to a microwave safe dish and warm until melted. Stir until smooth and cool for a few minutes.
  • Take cheesecake out of fridge and lift it out of the pan by the tin foil. Carefully remove tin foil from cheesecake.
  • Cut cheesecake into 36 equal size pieces.
  • Line cookie sheet with waxed paper.
  • Keep cheesecake you are not handling in the fridge. Hand roll your pieces into balls then use a toothpick to dip in candy coating and then roll in remaining coconut.
  • Place each ball on wax paper lined baking sheet.
  • When all balls are done place baking sheet in refrigerator and chill cheesecake until set.
  • Serve and enjoy!

Notes

  • Store in airtight container in refrigerator
  • You can lightly toast your coconut topping for a more nutty flavor
  • I also add a little confectioners sugar to the outside once in a while

Nutrition

Calories: 250kcal
Keyword Bites, Cheesecake, Coconut, Mini, Poppers
Tried this recipe?Let us know how it was!

Written by Liv

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