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Delicious Italian Cream Bomb Cheesecake Bites on a plate

Italian Cream Bomb Cheesecake Bites

Indulge in these creamy, dreamy cheesecake bites filled with coconut and pecans, all nestled in a delightful graham cracker crust.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 24 bites
Course: Dessert, Snack
Cuisine: Italian
Calories: 160
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1 1/2 cups (150g) graham cracker crumbs
  • 1/4 cup 1/4 cup (50g) granulated sugar
  • 1/2 cup 1/2 cup (115g) unsalted butter, melted
For the cheesecake filling
  • 16 oz 16 oz (450g) cream cheese, softened Use room temperature cream cheese for best results.
  • 1 cup 1 cup (120g) powdered sugar
  • 1 tsp 1 tsp vanilla extract
  • 1/4 cup 1/4 cup (60ml) heavy whipping cream
  • 1/2 cup 1/2 cup (50g) shredded coconut For added coconut flavor, consider using coconut cream.
  • 1/2 cup 1/2 cup (75g) chopped pecans or walnuts Customize with your favorite nuts.
  • 1/4 cup 1/4 cup (40g) mini chocolate chips (optional) Optional for additional sweetness.
For the whipped topping
  • 1/2 cup 1/2 cup (120ml) heavy whipping cream
  • 1/4 cup 1/4 cup (30g) powdered sugar
  • 1/2 tsp 1/2 tsp vanilla extract
For garnish
  • 1/4 cup 1/4 cup (40g) shredded coconut, toasted Toast for added flavor.
  • 1/4 cup 1/4 cup (40g) mini chocolate chips (optional) Optional for a decorative touch.

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.
  3. Press the mixture firmly into the bottom of each muffin liner to form the cookie crust.
Cheesecake 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.
Baking
  1. Spoon the cheesecake filling over the graham cracker crusts in the muffin tins, filling them about 3/4 full.
  2. Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden and the center is set.
Whipped Topping
  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.
  2. Once the bites are done, allow them to cool completely before removing from the muffin tin.
  3. Top each cheesecake bite with a dollop of the whipped cream center, a sprinkle of toasted coconut, and chocolate chips if desired.

Notes

These cheesecake bites can be stored in the fridge for up to 5 days. For longer storage, freeze them for up to 3 months. To serve, pair with espresso or fresh berries for added flair.