Coconut Cream Mini Cheesecakes

60 24 servings, 1 cheesecake (39 g) each
Recipe By
(2) 2 Reviews
Prep Time
Total Time

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.

Read MoreRead Less

What You Need

Sale Whale Button ?
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • 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.


  • 24 servings, 1 cheesecake (39 g) each

Nutritional Information

Serving Size 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.

Ratings & Reviews

Rate this Recipe

Leave a Review

  • nadinem01 |

    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.

  • Melissa1963 |

    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!