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Lemon Coconut Cheesecake Bites

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These no-bake lemon coconut cheesecake bites combine creamy cheesecake, bright lemon, and sweet coconut in a portable, bite-sized treat. Perfect for summer parties, brunches, or anytime you want a quick, crowd-pleasing dessert without turning on the oven.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsweetened shredded coconut
  • 1/3 cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest (from 1 large lemon)
  • 1 teaspoon vanilla extract
  • 1/4 cup full-fat canned coconut milk, solid part only
  • 1/2 cup unsweetened shredded coconut (for filling)
  • 1/4 cup extra shredded coconut (for topping)
  • Optional: Thin lemon slices, zest curls, or white chocolate drizzle for decoration

Instructions

  1. Line a mini muffin tin with paper liners or lightly grease a silicone mold. Set aside.
  2. In a medium mixing bowl, combine graham cracker crumbs, shredded coconut, sugar, and a pinch of salt. Pour in melted butter and stir until the mixture resembles wet sand.
  3. Spoon about 1 tablespoon of crust mixture into each liner. Press firmly to create a compact, even layer. Chill in the freezer for 10 minutes.
  4. In a large bowl, beat softened cream cheese until smooth and creamy. Add powdered sugar and mix until fluffy.
  5. Add lemon juice, lemon zest, and vanilla extract. Beat until smooth. Add solid coconut milk and beat again until creamy.
  6. Gently fold in shredded coconut with a spatula until evenly distributed. If the filling is too runny, refrigerate for 10-15 minutes.
  7. Remove crusts from the freezer. Spoon about 1 generous tablespoon of filling onto each crust, smoothing the top.
  8. Sprinkle with extra shredded coconut and, if desired, lemon zest, lemon slices, or white chocolate drizzle.
  9. Refrigerate the assembled cheesecake bites for at least 2 hours (or freeze for 45 minutes) until set.
  10. Remove bites from the tin or mold. Let sit at room temperature for 5-10 minutes before serving. Serve chilled.

Notes

For best results, use the solid part of full-fat coconut milk and softened cream cheese. Let the bites chill for at least 2 hours for the creamiest texture. Easily adapt for gluten-free or vegan diets by swapping graham crackers and cream cheese. Store in the fridge for up to 5 days or freeze for longer storage.

Nutrition

Keywords: lemon coconut cheesecake bites, no-bake dessert, easy cheesecake bites, summer dessert, mini cheesecake, coconut dessert, lemon dessert, party dessert, gluten-free option, vegan option

Find it online: https://jodierecipes.com/lemon-coconut-cheesecake-bites-recipe-easy-no-bake-dessert-ideas/