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Italian Cream Bomb Cheesecake Bites Ready to Serve

Italian Cream Bomb Cheesecake Bites

  • Author: eleanor
  • Total Time: 4 hours 30 minutes (includes chilling time)
  • Yield: 24 cheesecake bites 1x
  • Diet: Vegetarian

Description

Indulge in these delightful Italian Cream Bomb Cheesecake Bites, featuring a creamy cheesecake filling nestled in a buttery graham cracker crust, and topped with toasted coconut and chocolate chips for that perfect finishing touch.

Ingredients

Scale
  • 16 oz (450g) cream cheese
  • softened
  • 1 cup (120g) powdered sugar
  • 1 tsp vanilla extract
  • 1/4 cup (60ml) heavy whipping cream
  • 1/2 cup (50g) shredded coconut
  • 1/2 cup (75g) chopped pecans or walnuts
  • 1/4 cup (40g) mini chocolate chips (optional)
  • 1/2 cup (120ml) heavy whipping cream
  • 1/4 cup (30g) powdered sugar
  • 1/2 tsp vanilla extract
  • 1 1/2 cups (150g) graham cracker crumbs
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (115g) unsalted butter
  • melted
  • 1/4 cup (40g) shredded coconut
  • toasted (for garnish)
  • 1/4 cup (40g) mini chocolate chips (for garnish
  • optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare a mini muffin tin by lining it with paper liners.
  2. In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter until well blended.
  3. Press the mixture firmly into the bottom of each muffin liner to form the cookie crust.
  4. In another bowl, whip together the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  5. Add the heavy whipping cream, shredded coconut, chopped pecans or walnuts, and mini chocolate chips (if using) to the cream cheese mixture and fold until combined.
  6. Spoon the cheesecake filling over the graham cracker crusts in the muffin tins, filling them about 3/4 full.
  7. Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden and the center is set.
  8. While the cheesecake bites are baking, prepare the cream center by whipping the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
  9. Once the bites are done, allow them to cool completely before removing them from the muffin tin.
  10. Top each cheesecake bite with a dollop of the whipped cream center, a sprinkle of toasted coconut, and chocolate chips if desired.

Notes

For the best texture, make sure your cream cheese is softened to room temperature before mixing. You can customize the toppings based on your preference.

  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: Italian-American

Nutrition

  • Serving Size: 1 cheesecake bite
  • Calories: 165 kcal
  • Sugar: 11 g
  • Sodium: 95 mg
  • Fat: 12 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 13 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 30 mg

Keywords: Italian Cream Bomb Cheesecake Bites, cheesecake bites, dessert, coconut, pecans, chocolate chips, easy dessert recipes

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Find it online: https://eleanorrecipes.com/italian-cream-bomb-cheesecake-bites/