Coconut Cream Mini Cheesecakes

average rating

rate/review

prep time

15 min

total time

1 hr

makes

24 servings, 1 cheesecake (39 g) each

photo by:

kraft

recipe by: kraft

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.