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Coconut Cream Mini Cheesecakes

Bye-bye, pie. Coconut cream teams up with cheesecake in these delectable minis. Super easy, with an ingenious "crust" you're gonna love.

Prep time

15 min

Total time

1 hr

Servings

Makes 24 servings.

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    Ingredients
    • 24 NILLA Wafers
    • 2 pkg. (8 oz. each) brick cream cheese, softened
    • 1/2 cup plus 3 Tbsp. sugar, divided
    • 2 eggs
    • 1 Tbsp. lemon zest
    • 1 cup sour cream
    • 1/4 cup flaked coconut, toasted
Preparation
  • Heat  oven to 350°F.
  • Place  1 wafer, flat-side down, in each of 24 paper-lined muffin cups. Beat cream cheese and 1/2 cup sugar with mixer 2 min. or until well blended. Add eggs, 1 at a time, beating after each just until blended. Stir in zest. Spoon over wafers.
  • Bake  13 to 15 min. or until centers are almost set. Cool completely.
  • Mix  sour cream and remaining sugar. Spoon over cheesecakes; spread to evenly cover tops. Sprinkle with coconut. Refrigerate.

Recipe Tips

Variation Prepare using Neufchatel cheese and reduced-fat sour cream.

Variation Omit sour cream, 3 Tbsp. sugar (for topping) and coconut. Top cheesecakes with thawed COOL WHIP Whipped Topping and fresh strawberries just before serving.

124919

Nutrition Information

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