Desserts

Coconut Cream Mini Cheesecakes

photo by:kraft

Bye-bye, pie. Coconut cream teams up with cheesecake in these delectable minis. Super easy, with an ingenious "crust" you're gonna love.

time

prep:

15 min

total:

1 hr

servings

total:

24 servings

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What You Need

NILLA Wafers

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2

cup plus 3 Tbsp. sugar, divided

eggs

Tbsp. lemon zest

cup BREAKSTONE'S or KNUDSEN Sour Cream

1/4

cup BAKER'S ANGEL FLAKE Coconut, toasted

Make It

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.

Kraft Kitchens Tips

Variation

Prepare using PHILADELPHIA Neufchatel Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

Variation

Omit sour cream, 3 Tbsp. sugar (for topping) and coconut. Top cheesecakes with thawed COOL WHIP Whipped Topping and fresh strawberries just before serving.

How to Toast Coconut

Toasting coconut is easy. Just spread BAKER'S ANGEL FLAKE Coconut evenly in shallow baking pan. Bake at 350°F for 7 to 10 min. or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn!

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kelvehi

posted:11/3/2012

Very Good. I don't like to add zest of anything to recipes so I left that out. I also added a 1/2 cup of coconut and 1/2 tsp of vanilla to the batter before baking.

Shwela

posted:9/4/2012

I made this recipe for my bday party. These were the talk of the town. I didn't have time to toast the coconut, but they were still the best ever!!!

Priscilla45

posted:6/16/2011

Made this for a family reunion, it was a big hit. None left to take home and several people asked for the recipe. Told them about the Kraft foods web site and they said they would check it out. Very refreshing in this 100 degree weather we are having here in Louisiana

a cook

posted:6/13/2011

The recipe is easy, and delicious. The Nilla wafers did not fit in my mini-muffin pans. I ended up using a regular size muffin pan. My suggestion would be to use the mini-nilla wafers w/ mini muffin pans, or break them up into crumbs & mix with melted butter for the crust, I did this with the leftover batter I had & my family actually liked them better that way!

dtuttle56

posted:6/7/2011

This is a great little cheesecake. Half of my family doesn't like coconut so I changed the topping on half. I spooned Cherry pie filling on and they gobbled them up!