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.
Ingredients
- 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
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 frozen whipped topping and fresh strawberries just before serving.
124919
Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 130 |
| % Daily Value* | |
| Total fat 10g | |
| Saturated fat 6g | |
| Cholesterol 50mg | |
| Sodium 95mg | |
| Carbohydrate 10g | |
| Dietary fiber 0g | |
| Total sugars 8g | |
| Protein 2g | |
| Vitamin A | 6 %DV |
| Vitamin C | 0 %DV |
| Calcium | 2 %DV |
| Iron | 0 %DV |
