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Italian Cream Bomb Cheesecake Bites

Deliciously rich and creamy cheesecake bites adorned with toasted coconut and pecans, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: Italian
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups 1 1/2 cups graham cracker crumbs For the crust base
  • 1/4 cup 1/4 cup granulated sugar
  • 1/2 cup 1/2 cup unsalted butter, melted
For the Cheesecake Filling
  • 16 oz 16 oz cream cheese, softened Room temperature for best results
  • 1 cup 1 cup powdered sugar Adjust for sweetness
  • 1 tsp 1 tsp vanilla extract
  • 1/4 cup 1/4 cup heavy whipping cream
  • 1/2 cup 1/2 cup shredded coconut Un-toasted
  • 1/2 cup 1/2 cup chopped pecans or walnuts Use walnuts if preferred
  • 1/4 cup 1/4 cup mini chocolate chips (optional) Add for extra flavor
For the Topping
  • 1/2 cup 1/2 cup heavy whipping cream For whipped topping
  • 1/4 cup 1/4 cup powdered sugar For sweetening whipped cream
  • 1/2 tsp 1/2 tsp vanilla extract For flavoring whipped cream
For Garnish
  • 1/4 cup 1/4 cup shredded coconut, toasted For garnish
  • 1/4 cup 1/4 cup mini chocolate chips (optional) For garnish if desired

Method
 

Preparation
  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. Press the mixture firmly into the bottom of each muffin liner to form the cookie crust.
Making the Filling
  1. In another bowl, whip together cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  2. Add heavy whipping cream, shredded coconut, chopped pecans or walnuts, and mini chocolate chips (if using) to the cream cheese mixture and fold until combined.
  3. Spoon the cheesecake filling over the graham cracker crusts in the muffin tins, filling them about 3/4 full.
Baking
  1. Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden and the center is set.
Making the Cream Center
  1. While the cheesecake bites are baking, prepare the cream center by whipping together heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
Finishing Touches
  1. Once the bites are done, allow them to cool completely before removing from the muffin tin.
  2. Top each cheesecake bite with a dollop of the whipped cream center, a sprinkle of toasted coconut, and chocolate chips if desired.

Notes

Ensure cream cheese is at room temperature for a smoother mixture. Toast shredded coconut for enhanced flavor. Adjust powdered sugar to taste. Store in the fridge for up to 5 days or freeze for up to 3 months.