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Coconut Cream Mini Cheesecakes

Name: Coconut Cream Mini Cheesecakes
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: Makes 24 servings, 1 cheesecake (39 g) each.
Ingredients: 24 Nilla Vanilla Wafers; 2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened; 1/2 cup plus 3 Tbsp. sugar, divided; 2 eggs; 1 Tbsp. lemon zest; 1 cup sour cream; 1/4 cup flaked coconut, toasted

2 Review(s)

1 Hr

Prep : 15 Min Cook: 45 Min

Delightfully delicious, these cute mini cheesecakes are perfect for entertaining. Put away the knife and cake lifter - no mess, no fuss.

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24 Servings

Original recipe yields 24 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

24 Nilla Vanilla Wafers

2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened

1/2 cup plus 3 Tbsp. sugar, divided

2 eggs

1 Tbsp. lemon zest

1 cup sour cream

1/4 cup flaked coconut, toasted

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Step 1

Heat oven to 350°F.

Step 2

Place 1 wafer, flat-side down in each of 24 paper-lined medium 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.

Step 3

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

Step 4

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

Kraft Kitchen Tips!

How to Toast Coconut

Heat oven to 350ºF. Spread coconut onto bottom of shallow pan. Bake 8 to 10 min. or until golden brown, stirring frequently. Cool completely.

Special Extra

Add 1/2 cup mini semi-sweet chocolate chips to cheesecake batter with the zest.

Variation

Omit sour cream and coconut. Top chilled cheesecake with thawed Cool Whip Whipped Topping and fresh strawberries just before serving.

Nutrition

Calories

130

Calories From Fat

% Daily Value

Fat 9 g

Saturated fat 5 g

25 %

Cholesterol 45 mg

Sodium 120 mg

5 %

Carbohydrate 10 g

Fibre 0 g

Sugars 8 g

Protein 3 g

Vitamin A

6 %

Vitamin C

2 %

Calcium

4 %

Iron

2 %

Servings

Makes 24 servings, 1 cheesecake (39 g) each.

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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