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24 servings, 1 cheesecake (39 g) each
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Heat oven to 350ºF. Spread coconut onto bottom of shallow pan. Bake 8 to 10 min. or until golden brown, stirring frequently. Cool completely.
Add 1/2 cup mini semi-sweet chocolate chips to cheesecake batter with the zest.
Omit sour cream and coconut. Top chilled cheesecake with thawed Cool Whip Whipped Topping and fresh strawberries just before serving.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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.
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!