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



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


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.