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Makes 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.