These easy coconut and vanilla flavored Easter Cheesecake Bites are shaped like cute little Easter Bunny tails. Simply mix all cheesecake ingredients together, let them chill, and roll in coconut shavings for a sweet, easy kid-friendly Easter treat!
This no-bake treat resembles little bunny tails and is a fun dessert to make with the kids for Easter. Easter is always a sugar-filled day here, with lots of candy and sweets. You can find these creamy bunny tail bites on our dessert table next to Easter brownies, egg hunt pudding cups and Mini Egg Rice Krispie Squares.
Ingredients
You need minimal ingredients:
- Cream cheese
- Vanilla extract
- Melted white chocolate chips
- Powdered sugar: also called confectioners sugar
- Graham cracker crumbs
- Shredded coconut: sweetened or unsweetened
I prefer to use sweetened shredded coconut for even sweeter bunny tail bites, but you can use unsweetened too.
Instructions
- Cream the cream cheese, vanilla extract, and melted white chocolate chips using an electric hand mixer until smooth.
- Add the powdered sugar ½ cup at a time and blend until all powdered sugar is incorporated.
- Add the graham cracker crumbs and mix for 1 more minute. Then cover the batter and chill in the fridge.
- When the batter has chilled, put the shredded coconut in a bowl and prepare wax paper to put the cheesecake bites on. Scoop out a small amount of chilled batter (about 1 tablespoon) and roll into a ball. Roll in the shredded coconut until coated fully.
- Put onto the wax paper. Repeat until all batter has been used. Once all cheesecake bites are coated in the coconut, chill until ready to serve.
How To Store
No bake cheesecake bites need to be kept in the fridge until you're ready to serve them. They contain dairy and that should always be refrigerated. Plus, when left at room temperature they will soften, possibly sticking to the serving dish. They taste best when slightly cool and will be less messy when eating if they are chilled.
Recipe
No-Bake Easter Bunny Tail Cheesecake Bites
Equipment
Ingredients
- 8 oz cream cheese softened
- ¼ teaspoon vanilla extract
- ½ cup white chocolate chips melted
- ¼ cup graham cracker crumbs
- 2 ½ cups confectioners sugar
- 1 ½ cups shredded coconut sweetened or unsweetened
Instructions
- Using an electric mixer, beat the cream cheese, vanilla extract, and melted white chocolate chips on medium speed for 2 minutes.
- Turn the speed to low and add the powdered sugar ½ cup at a time, beating until well combined.
- Add the graham cracker crumbs and beat for 1 more minute on low. Cover and chill for at least 2 hours, preferably overnight.
- Once chilled, place the shredded coconut in a bowl. Roll the chilled cheesecake batter into small balls and coat in the coconut shreds.
- Put the cheesecake balls on wax or parchment paper. Store in the fridge until ready to serve.
Nutrition
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