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Lemon Coconut Cheesecake Bites

Lemon Coconut Cheesecake Bites

Lemon Coconut Cheesecake Bites are a delightful treat, combining citrusy flavors with coconut and sweet chocolate coating.
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Prep Time 30 minutes
Cook Time 10 minutes
Rest Time 20 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 30 bites
Calories 300 kcal

Equipment

  • Mixing bowl
  • ice cream scoop
  • baking sheet
  • parchment paper
  • heat-proof bowl
  • zip lock bag

Ingredients
  

  • 16 oz cream cheese, room temperature
  • 3 oz instant lemon pudding & pie filling
  • 0.25 cup powdered sugar
  • 0.75 teaspoon lemon extract
  • 7 oz sweetened coconut flakes
  • 24 oz white chocolate chip morsels
  • yellow gel food coloring

Instructions
 

  • Whip cream cheese until smooth. Add pudding mix, powdered sugar, and lemon extract. Start the mixer on low, then increase to high, beating until creamy. Stir in coconut. Line a baking sheet with parchment paper. Scoop and drop mixture onto wax paper. Freeze for at least 30 minutes.
  • About 10 minutes before removing the truffle from the freezer, melt white chocolate in a bowl over simmering water. Stir occasionally. Keep warm on low heat. Do not overheat.
  • Remove the mixture from the freezer. Roll into smooth balls. If sticky, coat hands with cooking spray. Coat in chocolate using two forks and slide onto parchment paper. Repeat for all balls.
  • Add food coloring to the remaining chocolate until desired shade is achieved. Pipe chocolate designs onto bites, chill before serving.
  • Makes about 30.

Notes

Use a bowl with an opening wider than the pan to prevent moisture from causing the white chocolate to seize.

Nutrition

Serving: 1biteCalories: 300kcal
Keyword Cheesecake Bites, Lemon Coconut, Lemony Dessert, white chocolate
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