Biscoff Coconut Cheesecake Bites: An Irresistible No-Bake Chocolate Treat
If you love Biscoff biscuits, creamy cheesecake and coconut, these Biscoff Coconut Cheesecake Bites bring all three together in one delicious little treat! Each bite has a soft, spiced Biscoff shell wrapped around a rich coconut cheesecake centre, finished with a smooth chocolate coating and plenty of desiccated coconut. The best part? There’s absolutely no baking involved, and you only need a handful of everyday ingredients. They’re perfect for preparing ahead, keeping in the fridge or serving when you have friends and family over. If you enjoy homemade chocolate-covered treats like my Banana Coconut Truffles or Pistachio Snowballs, these little cheesecake bites deserve a place on your dessert list.
Scroll down or tap ‘Jump to Recipe’ for the full ingredients and step-by-step instructions.
Simple Ingredients, Big Flavours
You don’t need complicated ingredients to make an impressive homemade dessert. What makes these Biscoff Coconut Cheesecake Bites so delicious is the contrast between the spiced biscuit exterior, the smooth coconut filling and the chocolate coating. It’s a combination that works just as beautifully in my Coconut Cottage Cheese Bites and No-Bake Coconut Cheesecake, where creamy textures and coconut take centre stage. Here’s what you’ll need:
Biscoff biscuits
These caramelised biscuits form the base of the cheesecake bites. Their distinctive spiced flavour pairs wonderfully with the coconut filling. Crush them into very fine crumbs for a smooth mixture that’s easy to shape.
Cream cheese
Used in both the biscuit base and the coconut filling, cream cheese provides richness and a subtle tang that balances the sweetness of the Biscoff. Full-fat cream cheese works best for a creamy, stable texture.
Double cream
Helps soften the cream cheese and creates a smooth, whipped consistency. It also brings the biscuit crumbs together without needing melted butter.
Icing sugar
Just a small amount sweetens the coconut cheesecake filling without making it overly sugary. Its fine texture blends easily into the cream cheese.
Desiccated coconut
Used in the filling and for the final coating. It adds a lovely coconut flavour and a delicate texture that contrasts with the creamy centre and chocolate shell.
Chocolate
Milk, dark or white chocolate all work beautifully. Milk chocolate creates a sweeter finish, while dark chocolate provides a richer contrast to the Biscoff biscuits.
Neutral oil
A little sunflower or vegetable oil helps loosen the melted chocolate, making it easier to dip the cheesecake bites and achieve an even coating.
How to Make Biscoff Coconut Cheesecake Bites
Preparing the Biscoff Biscuit Base
Start by placing the Biscoff biscuits into a food processor and blending them until you have very fine, almost sandy crumbs. Transfer them to a mixing bowl and set aside for a moment. In a separate small bowl, combine the cream cheese and double cream, then whisk for about 1–2 minutes until the mixture becomes thick, smooth and beautifully creamy. Add this whipped mixture to the Biscoff crumbs and stir everything together until completely combined. You should have a soft, slightly sticky mixture that holds together when pressed. Cover the bowl and pop it into the freezer for 10–15 minutes. This little chilling step makes all the difference, as the mixture will firm up just enough to make shaping much easier.
Making the Creamy Coconut Filling
While the Biscoff mixture is chilling, it’s time to prepare that lovely coconut cheesecake centre. Add the cream cheese, double cream and icing sugar to a mixing bowl, then whisk until the mixture becomes thick and holds firm peaks.
Gently fold in the desiccated coconut, making sure it’s evenly distributed without losing the lovely, airy texture you’ve just created. The filling should be creamy, with a delicate coconut flavour and just enough sweetness to complement the spiced biscuits. Cover the bowl and place it in the freezer for another 10–15 minutes. You don’t want it frozen solid, just slightly firmer so it’s easier to scoop and tuck inside the Biscoff mixture.
Shaping and Filling the Cheesecake Bites
Now comes the fun part! Take the Biscoff mixture out of the freezer and divide it into 12 equal portions. Roll each portion between your palms to form a ball, then gently flatten it into a small disc. Place a little of the coconut cheesecake filling in the centre, making sure to leave enough space around the edges to close it comfortably.
Carefully bring the edges of the Biscoff mixture up and over the filling, pinching them together until the coconut centre is completely enclosed. Give it another gentle roll between your palms to create a lovely, smooth ball. Don’t worry if the first one isn’t perfectly round; you’ll quickly get the hang of it! Place each finished ball onto a board or tray that fits comfortably inside your freezer, then insert a toothpick into the top. This might seem like a tiny detail, but trust me, it will make dipping them into chocolate so much easier later on. Continue with the remaining Biscoff mixture and coconut filling until you’ve made all 12 cheesecake bites. Once they’re all shaped, transfer the tray to the freezer and leave them for 1–2 hours, or until they’re nice and firm. This is an important step, as you want the bites to hold their shape when they meet the warm melted chocolate.
Melting the Chocolate
When your cheesecake bites are almost ready, it’s time to prepare the chocolate coating. Break the chocolate into small, even pieces and melt it using whichever method you find easiest.
If you’re using the microwave method, place the chocolate in a microwave-safe bowl and heat it in short 10-second intervals, stirring thoroughly after each one. Be careful not to overheat the chocolate, as it can burn very quickly. Once most of the chocolate has melted, continue stirring until the remaining pieces dissolve and the mixture is completely smooth and glossy.
Alternatively, you can use the double boiler method. Fill a small saucepan with a little water and bring it to a gentle simmer. Place a heatproof bowl containing the chocolate over the saucepan, making sure the bottom of the bowl doesn’t touch the water. Stir occasionally as the chocolate slowly melts, then remove the bowl from the heat once it’s completely smooth. Be careful not to let any water get into the chocolate, as this can cause it to seize.
Whichever method you choose, stir the neutral oil into the melted chocolate until fully incorporated. This helps create a smoother, more fluid coating that will glide over the cheesecake bites without becoming too thick. Let the chocolate cool slightly, but keep it warm enough to remain fluid. Meanwhile, spread the desiccated coconut onto a shallow plate so everything is ready for the final step.
Coating the Cheesecake Bites with Chocolate and Coconut
Now for my favourite part, giving these little cheesecake bites their beautiful chocolate and coconut coating! Take the Biscoff balls out of the freezer and work fairly quickly, as you want them to stay firm while you’re dipping them. Holding one by its toothpick, lower it into the melted chocolate and gently turn it until completely covered. Lift it out and allow the excess chocolate to drip back into the bowl.
Without waiting, transfer the chocolate-covered ball straight into the desiccated coconut and gently roll it around until every side is coated. You can use your fingers to lightly press the coconut onto the surface, making sure it sticks before the chocolate begins to set. The cold cheesecake bites will cause the chocolate to firm up quite quickly, so I recommend coating them one at a time rather than dipping them all in chocolate first.
Once coated, carefully place each bite onto a serving plate and gently remove the toothpick. Repeat the process with the remaining balls until all 12 are covered in chocolate and coconut. If the chocolate starts to thicken while you’re working, simply warm it very gently until fluid again.
Serving and Enjoying
And there you have it, twelve gorgeous little Biscoff Coconut Cheesecake Bites! Allow the chocolate coating to set completely, if needed, then keep the bites chilled until you’re ready to enjoy them. I love serving them slightly softened from the freezer but still nicely chilled, when the coconut cheesecake centre is wonderfully creamy and the chocolate coating has that lovely delicate bite. Cut one in half and you’ll see the beautiful contrast between the golden Biscoff biscuit layer and the soft white coconut centre. They’re delicious with a cup of coffee, perfect for sharing and, I must admit, rather difficult to stop at just one!
Scroll down for the full printable recipe card with precise ingredient measurements and instructions.
Why We Love Biscoff Coconut Cheesecake Bites
What’s not to love about a dessert that hides three delicious layers in one little bite? These Biscoff Coconut Cheesecake Bites have everything I enjoy in a homemade sweet treat: the warm, caramelised flavour of Biscoff biscuits, a wonderfully creamy coconut cheesecake centre and a delicate chocolate shell. I especially love how the gentle tang of cream cheese balances the sweetness, so every mouthful feels rich without being overwhelming. And because there’s no baking involved, they’re surprisingly simple to prepare, even if you’re not particularly confident with desserts. If you enjoy this combination of creamy fillings and chocolate coatings, my Blueberry Cottage Cheese Chocolate Spheres and High-Protein Cherry Cottage Cheese Chocolate Bars are two more treats worth discovering.
Perfect for Any Occasion
Whether you’re putting together a festive dessert platter, celebrating a birthday or simply fancy something sweet with your afternoon coffee, these no-bake Biscoff Coconut Cheesecake Bites are always a lovely choice. Their delicate coconut coating makes them look almost like little snowballs, which is especially charming during the Christmas season. I love that you can prepare them ahead of time and keep them chilled until needed, leaving you free to enjoy the occasion instead of spending hours in the kitchen. They’re also wonderful for gifting, arranged in a pretty box with a little baking parchment between them. For an even more tempting selection of homemade sweets, pair them with my Chocolate Blueberry Protein Bars or Pecan Date Bites.
Instagram Tutorial & More
Want to see how these Biscoff Coconut Cheesecake Bites come together? Watch our quick video tutorial on Instagram! And don’t miss our other easy and delicious no-bake treats:
- Cherry Cottage Cheese Ice Cream (High Protein)
- Easy Banana Ice Cream Bar (No Churn)
- Mosaic Jelly Domes
- Picota Cherry Pistachio Chocolate Bar
- Blueberry Cottage Cheese Bites (High Protein, No Refined Sugar)
- Raspberry Cottage Cheese Bars
- Cottage Cheese Date Bites
- Dubai Chocolate on a Budget
- Frozen Strawberry Yogurt Gems
Happy no-baking!
Izabella
Description
These Biscoff Coconut Cheesecake Bites are the perfect little treat when you're craving something sweet without turning on the oven. Made with just a handful of simple ingredients, they have a soft, spiced Biscoff biscuit shell hiding a deliciously creamy coconut centre. A generous coating of chocolate and desiccated coconut makes every bite even more irresistible. They're surprisingly easy to prepare and can be made ahead of time, making them ideal for parties, special occasions or simply enjoying with a cup of coffee. You can use milk, dark or white chocolate depending on your preference. Scroll down or tap ‘Jump to Recipe’ for the full ingredients and step-by-step instructions.
Ingredients
For the Biscoff base:
For the coconut cheesecake filling:
For the coating:
Instructions
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Prepare the Biscoff base. Place the Biscoff biscuits in a food processor and blitz until they form very fine crumbs. Transfer the crumbs to a mixing bowl. In a separate small bowl, whisk together the cream cheese and double cream for 1–2 minutes, until smooth, thick and creamy. Add the whipped cream cheese mixture to the Biscoff crumbs and mix thoroughly until everything is well combined and forms a soft, workable mixture. Cover the bowl and place it in the freezer for 10–15 minutes to firm up slightly, making it easier to shape.
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Make the coconut cheesecake filling. Meanwhile, combine the cream cheese, double cream and icing sugar in a mixing bowl. Whisk until the mixture becomes thick, creamy and holds its shape. Add the desiccated coconut and gently fold it in until evenly incorporated. Cover the bowl and transfer it to the freezer for 10–15 minutes to firm up slightly, making the filling easier to handle.
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Shape and fill the cheesecake bites. Remove the Biscoff mixture from the freezer and divide it into 12 equal portions. Roll each portion into a ball, then gently flatten it into a small disc using your fingers. Place a little of the coconut cheesecake filling in the centre, then carefully bring the edges of the Biscoff mixture together, pinching them to completely enclose the filling. Gently roll between your palms to create a smooth, round ball. Place it on a board or tray that fits inside your freezer and insert a toothpick into the top. Repeat with the remaining Biscoff mixture and coconut filling until you have 12 filled balls. Transfer the tray to the freezer for 1–2 hours, or until the bites are firm enough to dip into the melted chocolate without losing their shape.
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Melt the chocolate. When the bites are ready to coat, break the chocolate into small pieces and melt it using one of the following methods: Microwave method: Place the chocolate in a microwave-safe bowl and heat in 20–30-second intervals, stirring well between each interval, until completely melted and smooth. Be careful not to overheat the chocolate. Double boiler method: Place the chocolate in a heatproof bowl set over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water. Stir occasionally until the chocolate has completely melted and is smooth. Remove from the heat. Once melted, add the neutral oil and stir thoroughly until fully incorporated and the chocolate is smooth and fluid. Spread the desiccated coconut onto a shallow plate, ready for coating.
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Coat the cheesecake bites. Remove the frozen Biscoff balls from the freezer and work quickly, one at a time, to prevent them from softening. Holding each ball by its toothpick, dip it into the melted chocolate, turning gently to coat it completely. Allow any excess chocolate to drip off, then immediately roll the ball in the desiccated coconut before the chocolate sets. Use your hands to gently press the coconut onto the surface, ensuring the entire ball is evenly covered. Carefully remove the toothpick and place the finished bite on a serving plate. Repeat with the remaining balls until all 12 are coated. Serve and enjoy!
Nutrition Facts
Servings: 12 ServingCalories:180.55kcalTotal Fat:13.9gCholesterol:18.69mgSodium:115.29mgPotassium:89.09mgTotal Carbohydrate:13.51gDietary Fiber: 1.24gSugars: 6.63gProtein:2.34gVitamin A: 62.28IUVitamin C: 0.26mgCalcium: 48.37mgIron: 0.79mgVitamin D: 0.08IUVitamin E: 0.66IUVitamin K: 0.96mcgVitamin B6: 0.01mgVitamin B12: 0.04mcgPhosphorus: 54.85mgMagnesium: 15.31mgZinc: 0.34mg
Note
- Cream cheese: Use full-fat cream cheese for the best flavour and texture. Make sure it's smooth and creamy before combining it with the other ingredients to avoid lumps in the filling.
- Biscoff biscuits: Crush the biscuits into very fine crumbs using a food processor. This helps create a smooth, even mixture that's easier to shape and wrap around the cheesecake filling.
- Desiccated coconut: Use finely desiccated coconut rather than large coconut flakes, especially for the filling. The finer texture makes the cheesecake bites easier to shape and gives them a more even coating.
- Chocolate: Milk, dark or white chocolate all work beautifully in this recipe. Choose whichever you prefer, or use a combination for variety.
- Neutral oil: Adding a little neutral oil to the melted chocolate makes it smoother and easier to work with, helping you achieve a thin, even coating. Sunflower or vegetable oil works well.
- Chilling the mixtures: Don't skip the initial 10–15 minutes of freezing. Both the Biscoff mixture and coconut filling will be quite soft at first, and chilling makes them much easier to handle. If either mixture becomes too soft while shaping, return it to the freezer for a few minutes.
- Shaping the bites: Try to keep the Biscoff layer evenly distributed around the coconut filling. Make sure the edges are completely sealed to prevent the filling from escaping when dipping the balls into chocolate.
- Freezing before coating: Freeze the shaped cheesecake bites for 1–2 hours, or until firm. This helps them hold their shape when dipped into warm melted chocolate.
- Chocolate coating: Allow the melted chocolate to cool slightly before dipping, but make sure it remains fluid. Work quickly, coating one bite at a time, and immediately roll it in desiccated coconut before the chocolate sets.
- Make ahead: These cheesecake bites are perfect for preparing in advance. You can shape and freeze the uncoated balls, then dip them in chocolate and coconut whenever you're ready to serve.
- Storage: Store the finished cheesecake bites in an airtight container in the refrigerator for up to 4 days, placing parchment paper between layers to prevent sticking. For longer storage, freeze them in a freezer-safe airtight container or freezer bag for up to 2 months. Once the chocolate coating has set, freeze the bites in a single layer on a parchment-lined tray until firm before transferring them to a container. To serve, thaw them in the refrigerator for a few hours or overnight until the centres have softened to a creamy consistency. Keep refrigerated until ready to enjoy.
