Coconut Cream Mini Cheesecakes
- Source
- Kraft recipe printout (kraftrecipes.com)
- Serves
- 24
- Prep
- 15 min
- Cook
- 4 hr
Ingredients
- 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
Steps
- 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 to evenly cover tops. Sprinkle with coconut. Refrigerate 3 hours.
Notes
Kraft Kitchens Tips:
- 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.
- 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!
Nutrition per serving: 130 calories, 10g total fat, 6g saturated fat, 50mg cholesterol, 100mg sodium, 10g carbohydrate, 0g dietary fiber, 8g sugars, 2g protein.