Coconut Snowball Cheesecake Bites

Save this recipe on:

Creamy, dreamy, and coated in a delicate layer of shredded coconut, Coconut Snowball Cheesecake Bites are the kind of dessert that disappears in seconds at any gathering. Each bite-sized treat is a perfect balance of tangy cream cheese filling, sweet coconut flakes, and a buttery graham cracker base. Their no-bake nature makes them a favorite for last-minute dessert ideas and easy holiday trays.

These cheesecake bites are not only adorable and festive, but they’re also surprisingly simple to make. Whether you’re hosting a party, looking for an elegant addition to your dessert table, or simply craving a quick sweet treat, these snowy coconut balls will satisfy your taste buds without requiring hours in the kitchen. The light texture, combined with the tropical essence of coconut, makes these bites unforgettable.

Why You’ll Love This Coconut Snowball Cheesecake Bites Recipe

• No baking required – perfect for summer or busy holiday prep.
• Great for portion control and serving at parties.
• Delightful mix of creamy, crunchy, and coconutty.
• Can be made ahead and stored in the fridge.
• A crowd-pleasing dessert with minimal effort.

Preparation Phase & Tools to Use

To make these Coconut Snowball Cheesecake Bites, a few essential tools make the process easier and neater:

• Mixing Bowl & Hand Mixer or Stand Mixer: For achieving a smooth, creamy cheesecake filling.
• Rubber Spatula: Helps with even mixing and scraping down the sides.
• Cookie Scoop or Tablespoon: Ensures uniform portioning of the mixture.
• Baking Sheet Lined with Parchment Paper: Ideal for chilling and setting the bites without sticking.
• Shallow Bowl: Useful for rolling the bites in shredded coconut evenly.
  Each of these tools plays a vital role in streamlining the prep process and achieving the best texture and look for your cheesecake bites.

Preparation Tips

Make sure the cream cheese is softened before mixing to avoid lumps in your filling. Using a cookie scoop will not only make your bites consistent in size, but it also makes rolling much easier. For best flavor and texture, chill the bites for at least one hour before serving. Toasting some of the shredded coconut can add an extra depth of flavor and a touch of golden color if desired. Lastly, using high-quality coconut flakes makes a noticeable difference in taste and texture.

Ingredients for Coconut Snowball Cheesecake Bites

• 8 oz (225g) cream cheese, softened
• 1/2 cup (100g) granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp coconut extract (optional for stronger coconut flavor)
• 1 cup (120g) sweetened shredded coconut (plus extra for coating)
• 1/2 cup (120ml) heavy whipping cream
• 1/2 cup (50g) graham cracker crumbs
• 2 tbsp melted butter
• Pinch of salt

---

Step 1: Prepare the Graham Cracker Base

In a small bowl, mix the graham cracker crumbs with melted butter and a pinch of salt until the texture resembles wet sand. Set aside.

Step 2: Make the Cream Cheese Filling

In a large mixing bowl, beat the softened cream cheese with sugar using a hand or stand mixer until smooth and creamy. Add in vanilla extract and coconut extract (if using) and continue mixing until fully incorporated.

Step 3: Whip the Cream

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture using a spatula, being careful not to deflate the mixture.

Step 4: Add Coconut and Combine

Fold in the shredded coconut to add texture and boost the coconut flavor throughout the filling. Stir gently until evenly combined.

Step 5: Chill the Mixture

Cover the bowl with plastic wrap and refrigerate the mixture for about 30–60 minutes. This makes the batter easier to scoop and shape.

Step 6: Form the Bites

Once chilled, use a cookie scoop or tablespoon to portion out small amounts of the mixture. Roll each scoop into a ball with clean hands.

Step 7: Coat in Coconut

Roll each ball in a shallow bowl filled with extra shredded coconut until fully coated. This gives them their signature snowball look.

Step 8: Add the Crust Base (Optional)

If you want to add the graham cracker base for a more cheesecake-like experience, press a small amount of the crumb mixture onto the bottom of each ball. Gently press to adhere.

Step 9: Chill and Serve

Place the finished bites on a parchment-lined tray and refrigerate for at least 1 hour or until firm. Serve cold and enjoy the creamy, coconutty goodness!

---

Notes

These Coconut Snowball Cheesecake Bites are incredibly versatile. You can easily swap the graham cracker crumbs with crushed digestive biscuits or even almond flour for a gluten-free option. The coconut extract is optional, but it intensifies the tropical flavor beautifully. If you like texture variation, try mixing toasted coconut with raw shredded coconut for coating. For an extra festive touch, roll the bites in colored coconut or drizzle with white chocolate.

---

Watch Out for These Mistakes While Cooking

• Using Cold Cream Cheese: This can lead to a lumpy filling. Always ensure it’s properly softened.
• Overwhipping the Cream: This can make the mixture grainy or cause separation. Stop at stiff peaks.
• Skipping Chill Time: The mixture needs time to firm up before shaping, or the bites won’t hold.
• Uneven Scooping: Use a cookie scoop to ensure equal sizes for consistent chilling and serving.
• Using Dry Coconut: Dry or unsweetened coconut won’t adhere well or taste as rich. Go for moist, sweetened flakes.

---

Storage Instructions

Store the bites in an airtight container in the refrigerator for up to 5 days. For longer storage, place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe container or bag. They can be frozen for up to 2 months. Allow to thaw in the fridge before serving. Avoid storing at room temperature, as the cream cheese base softens quickly.

---

Estimated Nutrition (Per Bite, Approximate)

• Calories: 145
• Total Fat: 11g
• Saturated Fat: 7g
• Carbohydrates: 10g
• Sugar: 6g
• Protein: 2g
• Fiber: 1g
• Sodium: 80mg
• Cholesterol: 25mg

---

Frequently Asked Questions

Can I make these bites ahead of time?

Yes! You can prepare and refrigerate them up to 2 days in advance or freeze them for longer storage.

Do I need to bake the crust?

No baking is required. The graham cracker base is pressed into the bites and sets in the fridge.

Can I make them without coconut extract?

Absolutely. Coconut extract just adds a boost of flavor, but it’s not essential.

Are these bites gluten-free?

They can be! Just use gluten-free graham crackers or almond flour for the crust.

Can I use unsweetened coconut?

You can, but the texture and sweetness will differ. Sweetened coconut gives the best flavor and coating.

What if I don’t have a mixer?

You can mix by hand, but it will take longer and require more effort to achieve smoothness.

How many bites does this recipe make?

Approximately 16–18 bites, depending on the size of each scoop.

Can I add other flavors?

Yes! A hint of lemon zest, almond extract, or even mini chocolate chips can be folded into the mix.

---

Conclusion

Coconut Snowball Cheesecake Bites are the perfect fusion of convenience and indulgence. With no baking required and ingredients that are easy to find, they offer a creamy, coconut-rich treat that works for any occasion. Whether served at a party or kept in the fridge for a personal treat, these cheesecake bites are a delightful way to enjoy a dessert that’s both elegant and effortless.

---

Print

Save this recipe on: