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These no-bake coconut lime cheesecake bites are the perfect party food. They’re super simple to make and ready in under 30 minutes.
Let’s talk about these no-bake cheesecake bites. They are flavored with toasted coconut and lime, which reminds me of paradise—and who doesn’t love paradise?
Plus, I used my favorite crispy phyllo cup shells. They are the perfect shell to hold the cheesecake filling and keep a perfect crunch with each bite.
I’m such a sucker for a crunchy shell.
Don’t believe me? Wait until you see how many delicious phyllo shell dishes I have made! I have everything from Vanilla Bean Apple Pie Phyllo Bites, to Curried Chicken Salad Phyllo Cups to my favorite No Bake Pumpkin Cheesecake Phyllo Bites.
Since these bites taste like paradise, they are perfect for parties! They make the best birthday sweet bite and will impress all your guests!
Ingredients needed
- Phyllo cups
- cream cheese
- sour cream
- vanilla bean paste
- powdered sugar
- toasted coconut
- lime zest
How to make no bake coconut lime cheesecake
I’ll take cheesecake in any form, but I especially love it when it comes in no bake form. And when that no bake is paired with both coconut and lime.
- Toast your phyllo cups and set aside.
- Combine cream cheese, sour cream, vanilla bean paste, and powdered sugar in a mixing bowl. Mix until smooth and creamy.
- Fold in toasted coconut and lime zest.
- Fill your phyllo shells with the cheesecake mixture and sprinkle with toasted coconut.
More lime recipes
No Bake Coconut Lime Cheesecake Bites
Ingredients
- 30 mini fillo shells, 2 (15 count) boxes
- 8 ounces cream cheese
- 4 ounces sour cream
- ¼ cup powdered sugar
- 1 teaspoons vanilla bean paste
- ½ cup toasted shredded sweetened coconut
- 1 tablespoon lime zest
Instructions
- Preheat oven to 350 degrees F.
- Place phyllo shells on a baking sheet and bake for 5 minutes until lightly browned. Take out of the oven and let cool.
- In the bowl of an electric mixer add cream cheese, sour cream, powdered sugar, and vanilla bean paste. Blend on medium speed until smooth and combined.
- Add 1/4 cup toasted coconut and lime zest and mix until combined.
- Fill each phyllo cup with 1 tablespoon cheesecake mixture and top each bite with the remaining toasted coconut.
- Store in the refrigerator for up to 2 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are so cute and they look delicious. I love your photography too!
Gorgeous recipe! I love the mini phyllo cups and always have them in my freezer for quick entertaining! I think I might be adding these to my menu plan this weekend!!!
I have yet to sign up for snapchat. I’m on the fence about it. It sounds fun, but it’s also one more sm channel to keep up with. Decisions! There’s no need to put thought into these bad boys. No doubt, I’d eat as many as I can hold in both hands.
AND they are mini so I can pop like 6 in my mouth. Right? Also, can we snap reactions to The Bachelorette? 🙂
Why are we not snapping bachelorette reactions? Are you on SnapChat? I’m about to follow you if so 😉
62 degrees? Wow! I’d be freezing, except I do like it cold to sleep at night! These little bundles of paradise look and sound so delicious!
Don’t you just love those mini fillo shells? They’re perfect for anything. I really love the sound of your filling. Coconut is my favorite!
Holy moly girl! 62 degrees! Mine is around 68…
And how did you know that tropical flavor and no bake cheesecake is the way to my heart?! Hello perfection.
These are gorgeous. I can’t wait to try them- perfect hot weather summer dessert!
I guess I need to get on the snapchat train, sigh. Also? The 62 degree house rule sounds right up my alley…as well as these cheesecakes!
While I don’t like the hot temperatures, 62 would be a bit too chilly for me! Although it would give me an excuse to snuggle under a blanket! These coconut lime cheesecake bites look perfect to me!