Coconut Cream Mini Cheesecakes

Name: Coconut Cream Mini Cheesecakes
Prep time: 15 min
Total time: 4 h
Yield: 24 servings
Ingredients: 24 vanilla wafers; 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese , softened; 1/2 cup plus 3 Tbsp. sugar , divided; 2 egg s; 1 Tbsp. lemon zest; 1 cup BREAKSTONE'S or KNUDSEN Sour Cream; 1/4 cup BAKER'S ANGEL FLAKE Coconut , toasted

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Recipe by Kraft

Prep Time

15
min.

Total Time

4
hr.

Servings

24 servings

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

What You Need

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24 vanilla wafers
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup plus 3 Tbsp. sugar, divided
2 eggs
1 Tbsp. lemon zest
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted

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Make It

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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 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 3 hours.

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Kitchen Tips
Nutrition

Variation

Prepare using reduced-fat vanilla wafers, PHILADELPHIA Neufchatel Cheese, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

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!

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.

Servings

24 servings

Nutritional Information

Serving Size 24 servings
AMOUNT PER SERVING
Calories	130

Total fat	10g
Saturated fat	6g
Cholesterol	50mg
Sodium	100mg
Carbohydrate	10g
Dietary fiber	0g
Sugars	8g
Protein	2g
% Daily Value
Vitamin A	6 %DV
Vitamin C	0 %DV
Calcium	4 %DV
Iron	0 %DV

* 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.

Ratings & Reviews

Rated 5 out of 5 by ruthdefil from Tried it with orange zest - just as yummy. Tried it with orange zest - just as yummy. Used regular sized muffin tin, must be sure to watch cheesecakes, 13 minutes is all that is needed for bake time in my oven.

Date published: 2014-05-13

Rated 5 out of 5 by kelvehi from Very Good. 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.

Date published: 2012-11-03

Rated 5 out of 5 by Shwela from I made this recipe for my bday party. 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!!!

Date published: 2012-09-05

Rated 5 out of 5 by Octavia1004 from AWESOME! AWESOME!!!! This was such a big hit!!!

Date published: 2013-12-21