Lemon Coconut Cheesecake Bites Pressure Cooker Style
These lemon coconut cheesecake bites are rich, creamy, and zesty. A springtime treat rolled from sweetened cream cheese and coconut, dipped in silky white chocolate with a sunny lemon punch.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 pkg (8 oz each) Cream cheese room temperature
- 1 pkg (3 oz) Instant lemon pudding & pie filling
- ¼ rounded cup Powdered sugar
- ¾ teaspoon Lemon extract
- 1 pkg (7 oz) Sweetened coconut flakes
- 2 pkg (12 oz each) White chocolate chips
- to preference Yellow gel food coloring
Instructions
Instructions
- Beat cream cheese in a large bowl until smooth and creamy.
- Add lemon pudding mix, powdered sugar, and lemon extract. Beat until fully combined.
- Fold in coconut flakes gently until evenly mixed.
- Melt white chocolate chips in microwave in 30-second bursts, stirring each time until smooth.
- Stir in yellow gel food coloring to desired brightness.
- Shape mixture into small balls. Place on parchment lined tray.
- Dip each ball into melted chocolate, let excess drip off, place back on tray.
- Refrigerate the dipped bites for 30 minutes to set.
Notes
Store in fridge up to 5 days in airtight container or freeze for up to 2 months. Thaw overnight in fridge before serving.