Golden Oat Coconut Cheesecake Bites

When indulgence meets simplicity, you get a dessert like these Golden Oat Coconut Cheesecake Bites—no-bake, crowd-pleasing, and just the right amount of sweet. These bite-sized treats bring together a chewy oat-coconut biscuit base with a soft, airy cheesecake filling, making them perfect for casual gatherings, Easter tables, high tea spreads, or fridge-ready snacks.

The base is made from golden syrup, brown sugar, and rolled oats—lightly baked until golden and chewy. It’s then topped with a whipped no-bake cheesecake filling that’s creamy, light, and just tangy enough to balance the sweet.

Best of all? These mini bites can be made ahead, decorated creatively, and served in beautiful little portions for effortless entertaining.

Ingredients: (Makes about 16 mini bites)

The biscuit base:

• 100 g rolled oats
• 80 g desiccated coconut
• 60 g plain flour
• 60 g brown sugar
• 75 g unsalted butter
• 2 tbsp (40 mL) golden syrup
• ½ tsp bicarbonate of soda
• 1 tbsp (15 mL) boiling water

The cheesecake filling:

• 250 g cream cheese, softened
• 200 mL thickened cream, whipped to soft peaks
• 60 g icing sugar
• 1 tsp vanilla extract
• 1 tbsp lemon juice (optional, for brightness)

Optional toppings:

• Toasted coconut flakes
• Caramel sauce or dulce de leche
• White chocolate curls
• Mini biscuit crumbles

Preparation:

1: Prepare the base mixture

Preheat your oven to 180°C (160°C fan-forced). Line a mini muffin tray with paper liners or lightly grease silicone moulds.

In a large bowl, combine the rolled oats, desiccated coconut, plain flour, and brown sugar.

Melt the butter and golden syrup together in a small saucepan over low heat. Meanwhile, dissolve the bicarbonate of soda in boiling water, then stir it into the butter mixture — it will foam slightly. Pour this into the dry ingredients and mix until well combined.

2: Bake the biscuit bases

Spoon the oat mixture into the mini muffin cups, pressing each portion down firmly with the back of a spoon or your fingers to create a compact base.

Bake for 10–12 minutes, or until lightly golden. Allow to cool completely in the tray. The bases will firm up as they cool.

3: Whip the cheesecake filling

In a large mixing bowl, beat the softened cream cheese with the icing sugar, vanilla extract, and lemon juice (if using) until smooth and creamy.

In a separate bowl, whip the thickened cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture using a spatula, being careful not to deflate the air. The result should be light and fluffy.

4: Assemble the bites

Once the biscuit bases are fully cool, spoon or pipe the cheesecake mixture on top of each base. For a cleaner presentation, use a piping bag fitted with a large round or star tip.

5: Add toppings (optional)

Top each mini bite with your choice of:

• A sprinkle of toasted coconut flakes
• A drizzle of caramel sauce or dulce de leche
• White chocolate curls or shavings
• A dusting of mini biscuit crumbles

6: Chill and serve

Refrigerate the assembled bites for at least 2 hours to allow the cheesecake to set. Serve chilled. Store any leftovers in the fridge for up to 4 days.

Cooking Note:

The biscuit base is chewy, sweet, and slightly caramelised thanks to the golden syrup. Be sure to press the mixture firmly into the muffin tray, as this helps the base hold together.

Don’t skip chilling time! The whipped cheesecake needs at least 2 hours in the fridge to fully set and create that signature soft, yet sliceable, texture.

Serving Suggestions:

• Serve on a platter with fresh berries and edible flowers for a garden party vibe.
• Add to an Easter dessert board with mini eggs, chocolate nests, and bunny-themed cupcakes.
• Arrange in small boxes or jars as edible gifts or take-home treats.
• Enjoy one with a cup of tea for an indulgent midday pick-me-up.

Tips:

• For easy removal, use a non-stick mini muffin tray or silicone mould.
• Use a hot spoon or scoop to press the biscuit base evenly.
• For a neat top, chill the cheesecake mixture slightly before piping.
• Garnish just before serving to keep toppings crisp and fresh.

Prep Time:

25 minutes

Cooking Time:

12 minutes

Chill Time:

2 hours

Total Time:

2 hours 37 minutes

Nutritional Information (approx. per bite):

• Calories: 165 kcal
• Protein: 2.1 g
• Sodium: 58 mg

Note: Values may vary based on toppings and serving size.

FAQs

Q: Can I make these bites ahead of time?

Yes, they’re perfect for prepping ahead. Store in the fridge for up to 4 days, or freeze the biscuit bases and top them fresh.

Q: Can I use store-bought biscuit crumbs for the base?

Yes, though the homemade oat and coconut base adds texture.

Q: Can I skip the lemon juice in the cheesecake?

Definitely. The lemon adds brightness but isn’t essential for the structure.

Q: Can these be made gluten-free?

Yes. Use gluten-free plain flour and certified GF rolled oats to adapt the recipe.

Q: Can I make this as one large slice instead of mini bites?

Absolutely. Use a 20 x 20 cm slice pan, press the base, chill or bake, then spread the filling evenly on top. Slice once set.

Conclusion

These Golden Oat Coconut Cheesecake Bites are the perfect little indulgences. With their chewy, golden base and creamy cheesecake filling, they offer everything you love in a dessert—flavour, texture, and visual appeal—in a miniature package.

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