Dessert

Fluffy 2-Step Cheesecake Minis

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prep time

10 min

total time

3 hr 10 min

makes

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photo by:

kraft

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What You Need

12 Nilla Vanilla Wafers

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

1/3 cup sugar

2 cups thawed Cool Whip Whipped Topping

1/4 cup flaked coconut, toasted

Make It

PLACE 1 wafer on bottom of each of 12 paper-lined muffin cups; set aside. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add whipped topping; mix well. Spoon evenly into muffin cups.

COVER; refrigerate 3 hours or overnight. Sprinkle with coconut just before serving. Store leftover cheesecakes in refrigerator.

kraft kitchens tips

Variation

Omit coconut. Top cheesecakes with 1 cup cherry pie filling.

Special Extra

Garnish with 36 miniature jelly beans to resemble little nests.

Size-Wise

With their built-in portion control, these cheesecakes make a great treat.

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rating

I have made this recipe lots of times.Instead of coconut I grate white chocolate on top.It's a hit every time.
posted by a cook | on 3/7/2011

rating

So fast, easy and very tasty.I put cherry and blueberry pie filling on top..Delicious
posted by glorygirl | on 2/21/2009

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wonderful dessert i froze a batch and they we're even better i made a mocha variety and those ones we're AMAZING definitely makin them again
posted by catz4ever | on 7/17/2008

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Amazing! These were so easy ready to go into the fridge in 5 minutes! My small town grocery store didn't have the Nilla Wafers in stock so I broke graham wafers into the right size...worked awesome. I used Cherry Pie filling and chocolate sauce to top them instead of coconut.
posted by jenna_bee352 | on 6/16/2008

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These are absolutely delicious and so easy to make. You can change them up to suit your mood! A must for any recipe box!!!
posted by cwmarceniuk | on 4/6/2008

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SO easy to make and the cheesecake filling was delicious! The filling almost didn't make it into the cupcake liners. Whoops!
posted by cowtowngirl | on 9/15/2007

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A guaranteed party hit! I made them for a birthday party and they were gone in minutes, everyone was asking me for the recipe! Now I'm making a fresh fruit variety for 80 people (hint: I add a touch of lemon juice and zest for colour).
posted by a cook | on 8/22/2007

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They were delicious, however I found they were easier to eat after they were frozen, then slightly thawed.
posted by herkalicious | on 4/5/2007

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These are delightful little cheesecakes! I made them with Sugartwin instead of real sugar and you can't tell the difference. PEG
posted by rsalter | on 3/31/2007