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Coconut Cream Mini Cheesecakes

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 time15 min
Total time1hr 0min
ServingsMakes 24 servings.
  • 24 NILLA Wafers
  • 2 pkg. (8 oz. each) brick cream cheese, softened
  • ½ cup plus 3 Tbsp. sugar, divided
  • 2 eggs
  • 1 Tbsp. lemon zest
  • 1 cup sour cream
  • ¼ cup flaked coconut, toasted
  • 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 frozen whipped topping and fresh strawberries just before serving.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 10g 
   Saturated fat 6g 
Cholesterol 50mg 
Sodium 95mg 
Carbohydrate 10g 
   Dietary fiber 0g 
   Total sugars 8g 
Protein 2g 
Vitamin A6 %DV
Vitamin C0 %DV
Calcium2 %DV
Iron0 %DV

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