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  1. Coconut Cream Mini Cheesecakes

Coconut Cream Mini Cheesecakes

01:00:00 Makes 24 servings, 1 cheesecake (39 g) each.
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2 2 Reviews
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Makes 24 servings, 1 cheesecake (39 g) each.

Delightfully delicious, these cute mini cheesecakes are perfect for entertaining. Put away the knife and cake lifter - no mess, no fuss.

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Make It

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  • 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.

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.


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


  • Makes 24 servings, 1 cheesecake (39 g) each.

Nutritional Information

Serving Size Makes 24 servings, 1 cheesecake (39 g) each.
Calories 130
% Daily Value
Total fat 9g
Saturated fat 5g
Cholesterol 45mg
Sodium 120mg
Carbohydrate 10g
Dietary fibre 0g
Sugars 8g
Protein 3g
Vitamin A 6 %DV
Vitamin C 2 %DV
Calcium 4 %DV
Iron 2 %DV

* 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.

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