Coconut Cheesecake Bites

Dish Introduction

These Coconut Cheesecake Bites are a tropical delight that brings the flavors of the islands to your dessert table. Creamy and rich, these mini cheesecakes are perfect for satisfying your sweet tooth or impressing guests with a taste of paradise.

Each bite features a graham cracker crust for a satisfying crunch, a creamy cheesecake filling infused with sweetened shredded coconut, and a touch of coconut milk for that unmistakable tropical flavor. The result is a dessert that’s smooth, creamy, and utterly delicious.

For a true island experience, top them off with whipped cream and toasted shredded coconut just before serving. These Coconut Cheesecake Bites are a delightful treat that transports your taste buds to a sunny beach with every bite.



  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 8 ounces cream cheese, softened
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut milk
  • 2 large eggs

Optional Toppings:

  • Whipped cream
  • Toasted shredded coconut


  1. Preheat your oven to 325°F (160°C). Line a standard muffin tin with paper liners.
  2. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated with butter.
  3. Press about a tablespoon of the graham cracker mixture into the bottom of each muffin liner, creating a firm crust.
  4. In another mixing bowl, beat the softened cream cheese until it becomes smooth and creamy.
  5. Add the sweetened shredded coconut, powdered sugar, and vanilla extract to the cream cheese. Beat until well combined.
  6. Add the coconut milk and continue to beat until the mixture is smooth.
  7. Add the eggs one at a time, beating just until each egg is incorporated.
  8. Spoon the cream cheese mixture over the graham cracker crusts in the muffin tin, filling each liner nearly to the top.
  9. Bake in the preheated oven for about 20-25 minutes, or until the edges are set but the centers are slightly jiggly.
  10. Remove from the oven and let the mini cheesecakes cool in the muffin tin for 10 minutes.
  11. After cooling, transfer them to a wire rack to cool completely. Refrigerate for at least 2 hours or until fully chilled.

Optional Toppings:

  • Just before serving, top each mini coconut cheesecake with a dollop of whipped cream and a sprinkle of toasted shredded coconut for a tropical twist.

Prep Time: 20 minutes
Baking Time: 20-25 minutes
Chilling Time: 2 hours
Total Time: 2 hours 45 minutes
Yields: 12 mini cheesecakes

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