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Coconut Snowball Cheesecake Bites

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Indulge in these creamy Coconut Snowball Cheesecake Bites that capture the essence of a tropical retreat in every bite.

Ingredients

Scale
  • 100 grams digestive biscuits or graham crackers, finely crushed
  • 3 tablespoons unsalted butter, melted
  • Pinch of salt
  • 8 ounces full-fat cream cheese, softened
  • 1/2 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • 1 cup finely shredded sweetened coconut

Instructions

  1. Soften the cream cheese by setting it out at room temperature for at least 30 minutes to ensure it becomes smooth.
  2. Mix the filling by beating the softened cream cheese until smooth, then gradually add the sweetened condensed milk and mix until thick, followed by vanilla and lemon juice.
  3. Prepare the base by combining the crushed biscuits with melted butter and salt until it resembles damp sand.
  4. Form the crust by spooning 1 teaspoon of biscuit mixture into a mini muffin tin and pressing it down firmly.
  5. Add the filling by spooning or piping the cream cheese mixture into each crust, smoothing the tops gently.
  6. Chill the bites in the refrigerator for at least 4 hours until fully set.
  7. Coat with coconut by rolling each chilled bite in the shredded coconut until evenly coated.
  8. Serve chilled and store leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

Feel free to play with flavors by adding lime zest or swapping coconut for nuts. Make gluten-free by using gluten-free biscuits.

Nutrition

Find it online: https://doughgirlbylea.com/coconut-snowball-cheesecake-bites/

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