Choco-Coconut Macaroon Cheesecake Bites
These Choco-Coconut Macaroon Cheesecake Bites combine creamy cheesecake, chewy coconut, and melty chocolate for an irresistible bite-sized treat!
Servings: 24 servings
Ingredients
For the Crust:
- 1 cup crushed graham crackers
- 1/2 cup unsweetened shredded coconut
- 1/4 cup melted butter
- 1/4 cup sugar
For the Cheesecake Filling:
- 8 oz cream cheese softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup coconut cream
Instructions
Prepare the Crust
- Preheat your oven to 325°F (163°C). In a medium bowl, combine the crushed graham crackers, unsweetened shredded coconut, melted butter, and 1/4 cup sugar. Stir until the mixture resembles wet sand and all the crumbs are evenly coated in butter. Using a small spoon or your fingers, press the mixture firmly into the bottoms of your mini muffin tin or silicone molds. Set aside.
Make the Cheesecake Filling
- In a large bowl, beat the softened cream cheese with an electric mixer or whisk until smooth and creamy. Add 1/2 cup sugar and vanilla extract, mixing until fully combined. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Finally, fold in the coconut cream, which adds a luscious, tropical creaminess to the filling.
Add Chocolate Chips
- Gently fold in the semi-sweet chocolate chips, distributing them evenly throughout the cheesecake batter. These pockets of chocolate will melt slightly during baking, offering delightful bursts of flavor in every bite.
Assemble the Bites
- Spoon the cheesecake filling evenly over the prepared crusts in your mini muffin tin or molds, filling each about three-quarters full. This allows room for the cheesecake to puff slightly as it bakes.
Bake
- Bake the bites in the preheated oven for 18-20 minutes, or until the edges are set but the centers still have a slight jiggle. This ensures a creamy texture without overbaking.
Cool and Chill
- Remove the bites from the oven and allow them to cool to room temperature. Then, transfer them to the refrigerator to chill for at least 2 hours, or overnight for the best texture and flavor.
Serve and Enjoy
- Once chilled, carefully remove the cheesecake bites from the tin or molds. They’re ready to serve as a delightful dessert or snack that’s perfect for sharing.
Equipment
- Mixing Bowls
- Electric mixer or hand whisk
- Mini muffin tin or silicone molds
- Measuring cups and spoons
- Spatula or Spoon
- Oven
Notes
- Use silicone molds or grease your muffin tin well to prevent the bites from sticking.
- For a different flavor, swap semi-sweet chocolate chips with white or dark chocolate chips.
- These bites freeze well for up to 2 months; thaw overnight before serving.