Mini Coconut Cheesecake Bites | Dessert Recipe

Mini Coconut Cheesecake Bites

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Mini Coconut Cheesecake Bites

Try coconut cheesecake bites with tropical spin! The taste of toasted coconut in Mini Coconut Cheesecake Bites make for a great, bite-sized dessert.

15 Min(s)

prep time

1 Hr(s) 59 Min(s)

total time




  1. 1 pkg. (16.5 oz.) refrigerated sugar cookie dough

  2. 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

  3. 1/4 cup butter, softened

  4. 1/4 cup sugar

  5. 1 tsp. vanilla

  6. 1-1/2 cups thawed COOL WHIP Whipped Topping

  7. 1-1/4 cups BAKER'S ANGEL FLAKE Coconut, toasted, divided


  1. Heat oven to 350°F.
  2. Roll cookie dough into 24 (1-inch) balls; place 1 ball in each of 24 mini muffin pan cups sprayed with cooking spray.
  3. Bake 11 to 14 min. or until lightly browned. Immediately use handle of wooden spoon to make shallow indentation in center of each cookie cup. Cool 10 min. Run knife around edges of cups to loosen from pan. Remove from pan to wire racks; cool completely.
  4. Beat cream cheese and butter in medium bowl with mixer until blended. Add sugar and vanilla; mix well. Gently stir in COOL WHIP and 1 cup coconut.
  5. Spoon cream cheese mixture into resealable plastic bag. Cut small piece off one bottom corner of bag; use to pipe cream cheese mixture into cookie cups. Top with remaining coconut.
  6. Refrigerate 1 hour.

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