Comida Kraft
Recipe Box

Coconut Cream Mini Cheesecakes

4.9
(7) 7 Reviews
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.

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What You Need

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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.

Variation

Prepare using reduced-fat vanilla wafers, 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.

Servings

  • 24 servings

Nutritional Information

Serving Size 24 servings
AMOUNT PER SERVING
Calories 130
% Daily Value
Total fat 10g
Saturated fat 6g
Cholesterol 50mg
Sodium 100mg
Carbohydrate 10g
Dietary fiber 0g
Sugars 8g
Protein 2g
   
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

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  • ruthdefil |

    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.

  • Octavia1004 |

    AWESOME!!!! This was such a big hit!!!

  • kelvehi |

    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.

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