Skip to main content

Chocolate Haystack Cheesecake Bites

When I was a teenager, my siblings used to make fun of me for putting coconut in almost everything. I'm a coconut enthusiast--what can I say? None of them will be surprised to see a version of this divine recipe that I discovered at Mel's Kitchen Cafe, then made a few minor changes to. If you are as crazy for coconut and chocolate as I am, you will have mounds of good things to say about this familiar concoction.

I'm supposed to provide refreshments for a baptism at the church in a couple of days, so I've made these these Chocolate Haystack Cheesecake Bites and put them into the freezer, and hope they will be pleasing to our Taiwanese congregation.


Here's everything you will need to make them, only nine ingredients--five for the crust and four for the top layer.
I use this Flexipan, which nothing sticks to, and they simply pop right out.
CRUST:
2 cups firmly packed ground graham cracker crumbs (from about 19 rectangles)
2 cups coconut
1-1/2 cups semisweet chocolate chips
1/2 cup butter, room temperature
1 egg

CREAM CHEESE LAYER:
16 ounces cream cheese, room temperature
1 cup sugar
6 eggs
1-1/2 cups coconut

Preparing the crust: Preheat oven to 350 degrees. Stir together the graham cracker crumbs and coconut. Place chocolate chips and butter in microwave safe bowl. Microwave for one minute at 50% power. Stir. Microwave for 30 to 40 more seconds or until the chocolate mixture is melted and smooth. Let the mixture cool slightly until lukewarm to the touch. Quickly whisk in the egg. Stir the chocolate mixture into the graham cracker and coconut mixture. Use a small stainless steel scoop to fill silicon mini muffin pan. Press evenly into the bottom of the pan. Bake until set, about 10 minutes.

Preparing the cream cheese layer: Beat the cream cheese and sugar on high speed in a stand mixer until very smooth and fluffy, about 5 minutes. Reduce the speed to medium, and add eggs, 1 at a time, until well combined. Scrape the sides of the bowl as needed. Beat on medium-high speed until completely smooth, about 3 minutes. Ladle spoons full of the mixture into a Wilton easy pour funnel, then fill each of the individual chocolate-coconut crusts in the mini muffin pan. Sprinkle coconut evenly over the top. Bake for 25 to 30 minutes, until the top layer is just set and golden brown. Pop out of the silicone mini muffin cups and serve warm or chilled. Refrigerate until serving. Makes 60.

Comments

Heidi said…
Yum I definitely have to try these
Mel said…
Kelly - I love how you made these into bite-size little beauties. Brilliant!
~ Tina said…
1st - flexpan? where do I get one?
2nd - your photos are beautiful!
3rd - not a coconut fan, but thx for sharing the blog, I'm sure many people will love eating those up!
Oh my goodness, I must make these!!! They look delicious!!!
Shania Marks said…
These Chocolate Haystack Cheesecake Bites sound delicious.

Popular posts from this blog

Triathlon triumph

Are you kidding me? A triathlon and I have never belonged in the same sentence. It must have been time for something new! (The "BEFORE" race shot, with goggles and swim cap in hand.) What an unforgettable week this was! I actually DID enter my first triathlon, with the goal of simply finishing it. Take note of the emphasis on the word FIRST, because I loved it so much, that you can guarantee that there will be more. It was a blast. Seriously. My friends Lorraine and Robin had trained and signed up to do the event, which was two days ago, on Saturday. Three days beforehand, I heard about it and basically had a spontaneous urge to join them, so I registered. The only partial preparation ahead of time that I had been doing was cycling in the neighborhood here and there on my mountain bike with some other friends. And doing some micro-laps in our backyard pool. Our friend, Dave, was also there. The three of us women appreciated Dave's encouragement and support, as he's ...

The BIG REVEAL!

We LOVE our new pool! There are a couple of problems that need to be fixed, so we're crossing our fingers that they get it done right, and soon, considering we have given them the final check for the balance of the pool, and we don't have any leverage. Three of the waterfalls work. This is the main one and I like the natural look. Below, here's the deep end waterfall, and it's flows nicely. The water sheer like this one, that flows into the shallow beach area, is the fall that is not working. It's frustrating, but hopefully they'll fix it soon. The fountain in the spa is blocked too. Here's the small rock waterfall, which works just great. It took about 18 hours to fill the pool and we practically watched it gallon by gallon. I stayed up all night long, making sure it didn't overflow. We swim in it every day. Last night we went on a midnight swim and it was beautiful. The water temperature is perfect. I'm extremely thankful that we have our new...

Our new daughter!

This picture was taken at church a few days ago while Kelly was on his way to the US for work this week. We have some wonderful news to share.  We are adopting 7-year-old Yeh Min Yu, who has been in our home off and on the last couple of months.  There's a lot that goes into making this official, dealing with US Homeland Security to arrange for her immigration visa, Taiwan courts and Chinese documents, getting a home study done by a licensed, qualified person, applying for a passport.  You have no idea.  I'll be glad when it's all done, but I couldn't wait to share this bit of joy with everyone.  We will name her Hannah to go on her new US birth certificate.  She's excited and nervous to go to America with us.  She can say more than 100 words in English so far.  Some of her favorite things to say are "small dog, butterfly, apple, pig."  She says it more like pig-uh.  We love her and feel this is one of the reasons we came to Taiwan....