Mini Coconut Caramel CHIPS AHOY! CheesecakesEllipse
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Mini Coconut Caramel CHIPS AHOY! Cheesecakes

When hosting a casual party, serving mini desserts makes it easy for guests to have a treat whenever they want. These creamy mini cheesecakes are full of flavor.

Let's whip it up

Prep time:

0 min

Total time:

0 h

Servings:

0

Ingredient list

  • 12 CHIPS AHOY! Cookies
  • 2 pkg. (8 oz. each) brick cream cheese, softened
  • ½ cup sugar
  • ½ tsp. vanilla
  • 2 eggs
  • 1 oz. (1/4 of 4-oz. pkg.) semi-sweet baking chocolate
  • ½ cup sweetened flaked coconut, toasted
  • 2 Tbsp. caramel sauce

Nutrition facts

Recipe Tips

1

Heat oven to 325°F.

2

Place 1 cookie in each of 12 paper-lined muffin pan cups. 

3

Beat cream cheese, sugar and vanilla in large bowl with mixer until blended.  Add eggs, 1 at a time, mixing on low speed after each just until blended.

4

Spoon cream cheese batter over cookies in baking cups.

5

Bake 15 min. or just until centers of cheesecakes are almost set.  Cool completely.

6

Refrigerate cheesecakes 3 hours. 

7

Remove cheesecakes from baking cups. Melt semi-sweet chocolate as directed on package.  

8

Top cookies with coconut, then drizzle with caramel sauce and melted chocolate.

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