If you didn't guess from the name, making these mini no-bake cheesecakes is easy. With a dusting of coconut and a vanilla wafer crust, they're tasty too.
What You Need
Original recipe yields 12 servings
12 reduced-fat vanilla wafers
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1/3 cup sugar
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed, divided
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted
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Let's Make It
Place 1 wafer in each of 12 paper-lined muffin cups. Beat Neufchatel 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.
Small Changes Add Up
Small ingredient substitutions, such as reduced-fat vanilla wafers, PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping result in a savings of 30 calories and 3g of fat, including 2g of saturated fat, per serving when compared to a traditional recipe.
Garnish with 36 miniature jelly beans to resemble little nests.
Cheesecakes can be refrigerated overnight before serving.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.