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coconut cheesecake bites

Coconut Snowball Cheesecake Bites

Amazing flavor and simple to make. These make a great dessert or on the go snack.
5 from 1 vote
Prep Time 15 mins
Chill 3 hrs
Total Time 3 hrs 15 mins
Course Dessert
Cuisine American
Servings 8
Calories 250 kcal


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


  • 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


  • 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!


  • 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


Calories: 250kcal
Keyword Bites, Cheesecake, Coconut, Mini, Poppers
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