Description

Hey friends, Beau here! These Raspberry Cream Cheese Bites are creamy, tangy, and just sweet enough—rolled in shredded coconut for a tropical finish. They’re no-bake, foolproof, and ready in about 10 minutes of hands-on time. Perfect for a sweet treat anytime you want a little kitchen magic without turning on the oven.

Ingredients

Scale

1 package (8 oz) cream cheese, softened
½ cup powdered sugar
1 tsp pure vanilla extract
1 cup fresh raspberries, plus more for garnish
1½–2 cups shredded coconut (sweetened or unsweetened)

Optional twists: lemon zest, melted chocolate, mixed berries, chopped nuts, or vegan cream cheese.

Instructions

1. Prepare the Creamy Base

In a medium bowl, beat cream cheese, powdered sugar, and vanilla until smooth and slightly fluffy (1–2 minutes).

2. Fold in the Raspberries

Gently fold in ¾ of the raspberries first, then the remaining ones to preserve whole berry pieces and create a marbled effect.

3. Chill the Mixture

Cover and place in the freezer for 15–20 minutes (or fridge for 30–45 minutes) to firm it up for easy rolling.

4. Scoop & Roll

Scoop tablespoons of the mixture and roll into balls. Coat each ball in shredded coconut, pressing lightly to adhere.

5. Final Chill

Place bites on a parchment-lined plate and refrigerate 30 minutes to set fully.

Notes

Too sticky? Chill longer; ensure berries are dry.
Make ahead: Store in a single layer in an airtight container in fridge for up to 3 days.
No coconut? Use crushed graham crackers, vanilla wafers, sprinkles, or cocoa powder.
Freezing: Freeze individually on a tray, then transfer to a bag; thaw in fridge 1–2 hours.