Pressure Cooker Lemon Coconut Cheesecake Bites
These no-bake cheesecake bites combine tangy lemon, creamy coconut, and a rich white chocolate shell—all made easy using your pressure cooker for prep and chill time.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 2 pkgs. cream cheese 8 oz. each, at room temperature
- 1 pkg. instant lemon pudding & pie filling 3 oz.
- ¼ cup powdered sugar rounded
- ¾ tsp. lemon extract
- 1 pkg. sweetened coconut flakes 7 oz.
- 2 pkgs. white chocolate chip morsels 12 oz. each
- yellow gel food coloring a few drops
Instructions
Instructions
- Beat your cream cheese in a large bowl until it’s smooth and creamy, no lumps allowed.
- Add the instant lemon pudding mix, powdered sugar, and lemon extract. Mix until everything is well blended.
- Stir in your sweetened coconut flakes until evenly distributed.
- Melt the white chocolate chips in a microwave-safe bowl using 30-second intervals, stirring in between until smooth and gooey.
- Add a few drops of yellow gel food coloring to the melted white chocolate and mix until evenly tinted.
- Form the lemon coconut cheesecake mixture into bite-sized balls using a small scoop or spoon and place on a parchment-lined baking sheet.
- Dip each ball into the melted white chocolate, coat fully, and return to the baking sheet.
- Let the bites chill in the fridge for at least 1 hour until firm before serving.
Notes
Store cheesecake bites chilled in an airtight container or freeze for longer storage. Wrap them individually for easy grab-and-go snacking.