Comida Kraft
Recipe Box

Fluffy 2-Step Cheesecake Minis

Fluffy 2-Step Cheesecake Minis is rated 4.346153846153846 out of 5 by 26.
Prep Time
10
min.
Total Time
3
hr.
10
min.
Servings

12 servings

These two-step, no-bake mini cheesecakes are the right fit for your busy schedule—and they're perfectly portioned to serve a dozen!

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What You Need

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Make It

Tap or click steps to mark as complete

  • Place 1 wafer in each of 12 paper-lined muffin cups. Beat cream cheese and sugar in large bowl with mixer until blended. Add 2-1/4 cups COOL WHIP; mix well. Spoon into muffin cups.
  • Refrigerate 3 hours. Top with remaining COOL WHIP and coconut just before serving.

Healthy Living

Good news! You'll save 30 calories and 3g of fat, including 2g of saturated fat, per serving by preparing with reduced-fat vanilla wafers, PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.

Special Extra

Omit coconut. Top cheesecakes evenly with 1 cup cherry pie filling.

Special Extra

Garnish with 36 miniature jelly beans to resemble little nests.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 170
Total fat 11g
Saturated fat 8g
Cholesterol 25mg
Sodium 95mg
Carbohydrate 15g
Dietary fiber 0g
Sugars 11g
Protein 2g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 15 %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 from I didn't think I would like this recipe, since I don't really like coconut, but it turned out... I didn't think I would like this recipe, since I don't really like coconut, but it turned out great! There is a mistake in the ingredient list -- you will need 2 & 1/4 cups Cool Whip if you are making the full recipe -- & you will probably need a lot more than 12 Nilla wafers, since these babies are hard to eat if you load them up with too much of the cream cheese/Cool Whip mixture. If you are not serving a large party, I recommend cutting the recipe in half. I also don't recommend storing these in the refrigerator overnight, since the Nilla wafers tend to get soggy. It's much better to make these & serve them on the same night.
Date published: 2007-06-03
Rated 5 out of 5 by from I adore these! I adore these! I make them all the time w/low fat, fat free cheese and all fruit toppings, pie filling toppings, chocolate chips....you name it! And they freeze well also. So when I make new batches I always make more. I freeze them without the toppings in the refrigerator over night. Then add what I want on top. Great recipe, great taste...and if you can find the old fashion chocolate snaps, they work well as do ginger snaps. Need I go on!?!?!
Date published: 2007-03-27
Rated 4 out of 5 by from I also used crushed pineapple (drained), plus thawed out some frozen berries in the cream cheese... I also used crushed pineapple (drained), plus thawed out some frozen berries in the cream cheese filling. Makes it tastier and healthier. Fold into the cream cheese after adding sugar so berries will stay intact. Just before serving, top chessecake with remaining berries. Idea # 2: using shortcake cups or angel food cake, place the cream chesse mixture (and fruit) on top of shortcake and top with additional berries.
Date published: 2007-04-09
Rated 2 out of 5 by from I am making this recipe now and noticed that it calls for 1 8 oz. I am making this recipe now and noticed that it calls for 1 8 oz. tub of cool whip. It then says to use 2 1/4 cups of the cool whip. Am I wrong or isn't 8 ounces only 1 cup? <<< Response from Kraft Kitchens Expert, Wendy ~ The Cool Whip tub is a measurement of weight, not volume as is a measuring cup. An 8 ounce tub of Cool Whip contains about 3 cups of whipped topping. >>>
Date published: 2007-06-01
Rated 5 out of 5 by from Totally awesome and easy. Totally awesome and easy. We used this for my daughters wedding. I made bite sized ones with mini nilla wafers, and mini muffin cups. I used strawberry cool whip and mini chocolate chips on top and they were a huge hit. Also using a pastry bag to pipe the mix in works great! We made them ahead and froze them. I'll be using this in lemon flavor for my parents anniversary.
Date published: 2008-09-14
Rated 4 out of 5 by from I do think that you could make a lot more than just 12. I do think that you could make a lot more than just 12. It did seem that there was a lot of the cheesecake mixture for each wafer. And the nilla wafer seemed to float around the cupcake cup. I'm thinking that next time I'll use my mini cupcake pan and make at least 24. Hubby loves cheesecake and he really did like these, so I know I will make them again.
Date published: 2007-06-20
Rated 5 out of 5 by from I just finished makeing these cute little cheesecake cups. I just finished makeing these cute little cheesecake cups. I omited the coconut and replaced it with blueberry and cherry pie filling because it's for a 4th of July thing. I'm having a big party in a couple months and I can not wait to make them again. These have got to be the easiest best tasting thing to make quick and take anywhere you need to go.
Date published: 2007-07-01
Rated 5 out of 5 by from These little cheesecakes are excellent and a good way to have desert but maintain portion control. These little cheesecakes are excellent and a good way to have desert but maintain portion control. I used fat free cream cheese and cool-whip free instead of the regular versions. They turned out good and didn't taste low fat. I topped them with fresh sliced strawberrys and they were a hit. A guilt-free desert I will definately make again.
Date published: 2007-03-24
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