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Coconut Cream Mini Cheesecakes

Coconut Cream Mini Cheesecakes recipe
average rating

5 2
rate/review
prep time
15 min
total time
1 hr
makes
24 servings, 1 cheesecake (39 g) each
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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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