Lemon Coconut Cheesecake Bites

Ingredients

For the crust

• 1 1/2 cups graham cracker crumbs
• 1/2 cup sweetened shredded coconut
• 1/4 cup sugar
• 6 tbsp unsalted butter, melted

For the lemon cheesecake filling

• 16 oz cream cheese, softened
• 1/2 cup sugar
• 2 large eggs
• 1/3 cup sour cream or plain yogurt
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract

For the topping

• 3/4 cup sweetened shredded coconut

Preparation

1. Prepare the pan

• Preheat oven to 325°F (160°C).
• Grease a mini muffin pan (24 cups) or line with mini paper liners.

1. Make the crust

• In a bowl, mix graham cracker crumbs, shredded coconut, sugar, and melted butter until evenly moistened.
• Spoon about 1 tablespoon of the mixture into each mini muffin cup and press down firmly to form a base.
• Bake 5–7 minutes, until lightly golden. Set aside to cool slightly.

1. Make the lemon cheesecake filling

• In a large bowl, beat cream cheese and sugar until smooth and creamy.
• Add eggs one at a time, mixing just until combined.
• Mix in sour cream, lemon juice, lemon zest, and vanilla until smooth.
• Spoon or pipe the filling over the crusts, filling each cup almost to the top.

1. Bake

• Bake 12–15 minutes, until the centers are just set and slightly jiggly.
• Turn off the oven, crack the door open, and let the cheesecakes sit inside for 10 minutes.
• Remove from the oven and cool completely, then chill at least 2 hours.

1. Toast the coconut and finish

• In a dry skillet over medium heat, toast the shredded coconut, stirring often, until golden brown. Let cool.
• Once the cheesecakes are chilled, carefully remove them from the pan.
• Sprinkle or gently press toasted coconut on top of each bite.
• Keep refrigerated until serving.

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