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.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 24 NILLA Wafers
  • 2 pkg. (8 oz. each) brick cream cheese, softened
  • ½ cup plus 3 Tbsp. sugar, divided
  • 2 egg s
  • 1 Tbsp. lemon zest
  • 1 cup sour cream
  • ¼ cup flaked coconut, toasted

Nutrition facts

Recipe Tips

1

Heat oven to 350°F.

2

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.

3

Bake 13 to 15 min. or until centers are almost set. Cool completely.

4

Mix sour cream and remaining sugar. Spoon over cheesecakes; spread to evenly cover tops. Sprinkle with coconut. Refrigerate.