Coconut Cream Mini Cheesecakes

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prep time

15 min

total time

1 hr

makes

24 servings, 1 cheesecake (39 g) each

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photo by:

kraft

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What You Need

24 Nilla Vanilla Wafers

2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened

1/2 cup plus 3 Tbsp. sugar, divided

2 eggs

1 Tbsp. lemon zest

1 cup sour cream

1/4 cup flaked coconut, toasted

Make It

HEAT oven to 350°F.

PLACE 1 wafer, flat-side down in each of 24 paper-lined medium muffin cups. Beat cream cheese and 1/2 cup sugar with mixer 2 min. or until well 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 centres are almost set. Cool completely.

MIX sour cream and remaining sugar. Spoon over cheesecakes; spread to evenly cover tops. Sprinkle with coconut. Refrigerate.

kraft kitchens tips

How to Toast Coconut

Heat oven to 350ºF. Spread coconut onto bottom of shallow pan. Bake 8 to 10 min. or until golden brown, stirring frequently. Cool completely.

Special Extra

Add 1/2 cup mini semi-sweet chocolate chips to cheesecake batter with the zest.

Variation

Omit sour cream and coconut. Top chilled cheesecake with thawed Cool Whip Whipped Topping and fresh strawberries just before serving.

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rating

Wow, this was an easy, delicious recipe. I divided the batter in half before adding the lemon zest and did half with lemon and the other half with lime zest and chocolate chips. I took some too work and my co-workers were totally impressed. They think I am a much better cook than I am thanks to this recipe. Thank you.
posted by nadinem01 | on 7/16/2012

rating

Fantastic! I lightened it up by using fat free cream cheese and fat free sour cream and it was still delicious. The lemon zest gave it the perfect hint of lemon. Everyone I served it to loved it!
posted by a cook | on 6/24/2011