Lemon Coconut Cheesecake Bites

These Lemon Coconut Cheesecake Bites are a pop of spring in your mouth. They are coated with sweet white chocolate on the outside. On the inside, they are soft, lemony, and coconuty.

I am so glad spring is almost here (four more days if you have not been keeping track)! I hope the mountains of snow in my yard disappear before my annual Easter party and an egg hunt that I host for the daycare children and their families. It is actually more of an egg gathering than a hunt since we cover the front lawn with stuffed plastic eggs and let the kids go at it. It is a fun time for all. Keeping my fingers crossed for lots of sunshine and warmth in the upcoming few weeks!

These lemony dessert morsels are bringing a little bit of springtime into my kitchen. The yellow reminds me of springtime and daffodils. I am so looking forward to seeing them and to smell lilacs in the air. These bites are sweet and (white) chocolaty on the outside; and soft, lemony, and coconuty on the inside. They contain an ingredient that you might not expect to see in a truffle-like dessert—instant pudding mix—lemon to be exact. The pudding mix provides the lemon flavor, sweetness, and color for the cream cheese filling.

To make it, I combine cream cheese, pudding mix, some powdered sugar, lemon extract, and coconut flakes. I drop them by the spoonful onto a parchment paper-line tray then freeze for about 30 minutes. They are then rolled into little balls, dipped in melted white chocolate, then drizzled with yellow chocolate. 

This recipe can be switched up by using different flavor pudding mixes…chocolate, vanilla, banana, and so on. Additionally, the white chocolate can be swapped out for regular chocolate or almond bark. I want to try strawberry pudding, but I have to special order it as it is not conveniently available locally in stores. If you try them before I do, let me know—in fact, send me some photos. I would love to see them!

Have a great week!!

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Lemon Coconut Cheesecake Bites

Author: Thao | In Good Flavor Cooking Method:Mixing, Refrigerated Cuisine:American Courses:Dessert Recipe Keys: Dairy

Difficulty:BeginnerPrep time: 30 minutesCook time: 10 minutesRest time: 20 minutesTotal time:1 hour Servings:30 Servings

Description

These Lemon Coconut Cheesecake Bites are a pop of spring in your mouth. They are coated with sweet white chocolate on the outside. On the inside, they are soft, lemony, and coconuty.

Ingredients

• 2 pkgs. (8 oz. each) cream cheese, room temperature
• 1 pkg. (3 oz.) instant lemon pudding & pie filling
• 1/4 rounded cup powdered sugar
• 3/4 tsp. lemon extract
• 1 pkg. (7 oz.) sweetened coconut flakes
• 2 pkgs. (12 oz. each) white chocolate chip morsels
• yellow gel food coloring

Instructions

1. Whip cream cheese until smooth. Add pudding mix, powdered sugar, and lemon extract. Start the mixer on low then increase to high, beating the mixture until creamy. Stir in coconut until well combined. Line a baking sheet with parchment paper. Using a .5-ounce ice cream scoop or a tablespoon then scoop and drop the mixture onto wax paper. Freeze for at least 30 minutes
2. About 10 minutes before removing the truffle from the freezer, melt white in a small heat-proof bowl over a small pan of simmering water.* Do not let the bottom of the bowl touch the water. Stir occasionally as the chocolate melts. Keep warm on low heat. Do heat overheat as chocolate will seize up.
3. Remove the cream cheese mixture from the freezer. Roll each in the palm of your hands to form smooth round balls. If they are too sticky, coat your hands with a little cooking spray. Add one cream cheese ball at a time into the chocolate. Use two forks to coat with chocolate. Lift out cream cheese balls with a fork and allow chocolate to drip back into the pan. Slide onto clean parchment paper. Repeat coating all of the cream cheese balls with chocolate. 
4. Add enough food coloring to the remaining chocolate until the desired shade of yellow is achieved. Snip about 2 mm off the tip of a small zip lock bag. Spoon chocolate into the bag and twist it close tightly. Pipe out spiral rings or squiggles onto cheesecake bites. Chill before serving. 
5. Makes about 30.

Note

• * Use a bowl with an opening that is wider than the pan. This helps to prevent moisture from coming in contact with the white chocolate which will cause seizing.

Keywords:Cheesecake Bites, Lemon Coconut, Lemony Dessert, White Chocolate

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