Banana Cheesecake Icebox Cake
Creamy coconut-pineapple cheesecake bites coated in shredded coconut and vanilla wafer crumbs.
Ingredients
For the Filling
- 8 oz cream cheese softened (226 g)
- 1 cup crushed pineapple well drained (about 240 ml)
- 2 cups sweetened shredded coconut for filling (about 160 g)
- 1 cup powdered sugar sifted (120 g)
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1/4 cup unsalted butter softened (57 g)
- 1 pinch salt
For Coating
- 1 1/2 cups sweetened shredded coconut for coating (about 120 g)
- 1 cup finely crushed vanilla wafer cookies about 85 g
Instructions
Step-by-Step Instructions
- Drain the crushed pineapple in a fine mesh strainer over a bowl. Press with the back of a spoon to remove liquid, then blot with paper towels.
- In a mixing bowl, beat the softened cream cheese and unsalted butter with a hand mixer or stand mixer on medium speed until smooth and creamy, about 2 minutes.
- Add the sifted powdered sugar gradually on low speed and mix until fully incorporated. Mix in the vanilla extract, coconut extract, and salt.
- Fold in the drained crushed pineapple and 2 cups of sweetened shredded coconut with a spatula until evenly mixed.
- Add the finely crushed vanilla wafer cookies and stir thoroughly. Cover the bowl and refrigerate for 45 minutes.
- Line a tray with parchment paper. Place 1 1/2 cups of sweetened shredded coconut in a shallow bowl for coating.
- Scoop 1 heaping tablespoon of the chilled mixture and roll it into a ball with lightly wet hands. Roll the ball in the shredded coconut, pressing gently to coat.
- Arrange the coated bites on the prepared tray, leaving space between each. Sprinkle with any remaining shredded coconut.
- Refrigerate for at least 2 hours before serving. Serve chilled.
Notes
Drain the pineapple very well. Extra juice will make the mixture too soft to roll.
If the mixture feels sticky while rolling, chill it for another 15 minutes and wet your hands lightly.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
For a stronger coconut flavor, toast half of the coating coconut in a dry pan until lightly golden, then cool completely before rolling.
If the mixture feels sticky while rolling, chill it for another 15 minutes and wet your hands lightly.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
For a stronger coconut flavor, toast half of the coating coconut in a dry pan until lightly golden, then cool completely before rolling.