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Gluten Free Toasted Coconut Cheesecake Bites

Escape to a tropical island, or at least feel like you have with these gluten free toasted coconut cheesecake bites! Cool and creamy with a crunchy chocolate cookie shell, and a nutty, tropical vibe!
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Y’all, I love when a plan comes together! Or maybe it’s just dumb luck…

First, I decided to use a basic gluten free pie crust recipe. And while individually, I liked each part- all together I was just not wowed. Then, I decided to create the crust from chocolate cookie dough.

Definitely a major upgrade! Based loosely on my Thin & Crispy Gluten Free Cinnamon Cookies, turns out I created the PERFECT cookie dough pie crust! Toward the end of baking- these little guys will cave-in a bit, which translates to just the right amount of space for the filling! I could not have “planned” it any better!

Plus, toasting the coconut will ALWAYS elevate the overall flavor! Just do it- trust me!

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Gluten Free Chocolate Toasted Coconut Cheesecake Bites

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Ingredients in Gluten Free Toasted Coconut Cheesecake Bites

  • Coconut Flakes
  • Cream Cheese
  • Milk or Cream
  • Powdered Sugar
  • Coconut Extract
  • Vanilla Extract
  • GF Chocolate Cookie Dough

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How to Make Gluten Free Chocolate Cookie Dough

You can make or buy your favorite chocolate cookie dough. This recipe is super simple and only requires 7 ingredients. No need to refrigerate before baking.

  • Butter
  • Brown Sugar
  • Vanilla
  • Dark Chocolate Chips
  • Dark Cocoa Powder
  • Baking Soda
  • Gluten Free Flour (a blend is best)

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Gluten Free Chocolate Cookie Crust with Toasted Coconut Cheesecake Filling

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No-Bake Cheesecake

I love to make no-bake cheesecake! It's so versatile! This thick, cream cheese icing comes together in minutes. Now, the shell/crust may or may not be baked- I've gone both ways. All you need is cream cheese, milk/cream, desired flavoring, and powdered sugar. Beat until smooth, creamy, and not too thin. Then, pipe or spoon onto a crunchy shell. Mini is even better because they're cute and there's no need to slice! There are countless flavor options to choose from- how many can you make???

 

Why You Should Toast Coconut

Toasting coconut flakes brings out a nutty flavor that is hard to beat! It also creates a crispier texture. Using the oven or a skillet, the white flakes become a deep, golden brown. If you watch any cooking show, you'll know that "toast your nuts" is a very popular phrase. And while it may not fit the definition of a true tree nut, coconuts are a one-seed fruit, just like other nuts. 40+ years of America's favorite Girl Scout cookie must be on to something!

Gluten Free Toasted Coconut Cheesecake Bites

Escape to a tropical island, or at least feel like you have with these gluten free toasted coconut cheesecake bites! Cool and creamy with a crunchy chocolate cookie shell, and a nutty, tropical vibe!

Prep:
10
min
cook:
12
min
total:
35
min
Author:

Ingredients
  • 1 stick of butter, softened
  • 1/2 c. brown sugar
  • 1/2 tsp. vanilla
  • 1/4 c. dark chocolate chips, melted
  • 2 Tbsp. dark cocoa powder
  • 1/2 tsp. baking soda
  • 1 c. gluten free flour blend

Cream Cheese Filling

  • 1 c. coconut flakes
  • 8 oz. cream cheese, softened
  • 2 Tbsp. milk or cream
  • 1 tsp. coconut extract
  • 1/2 tsp. vanilla extract
  • 1/4 c. powdered sugar
Instructions
  • Preheat the oven to 350 degrees.
  • In a large mixing bowl, cream the butter and brown sugar. Then, beat in the vanilla, melted chocolate, cocoa powder, baking soda, and flour.
  • Scoop about 1 teaspoon of dough into lined mini muffin cups. Bake for 10-12 minutes. At first they will rise and fill up the muffin cup. When the center begins to cave in, they are ready to be removed from the oven.
  • In a small skillet, brown the coconut flakes over medium-low heat. Watch carefully and stir often.
  • In a large mixing bowl, beat the cream cheese until smooth. Next, beat in the milk, coconut extract, vanilla, and powdered sugar. Stir in about 3/4 cup of the toasted coconut flakes (I like to chop or place in a food processor for smaller pieces.) Pipe or spoon mixture into cooled cookie shells. Top with additional toasted coconut. Store in the fridge.

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