Coconut Cream Mini Cheesecakes

6  Ratings
  • 15 min prep
  • 60 min total
  • Makes 24 servings, 1 cheesecake (39 g) each.


Submitted by 0

Coconut Cream Mini Cheesecakes Recipe

Ingredients

  • 24 Nilla Vanilla Wafers
  • 2 pkg. (250 g each) brick cream cheese, softened
  • 1/2 cup plus 3 Tbsp. sugar, divided
  • 2 eggs
  • 1 Tbsp. lemon zest
  • 1 cup sour cream
  • 1/4 cup flaked coconut, toasted

Instructions

  • 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.

Recipe Tips

How to Toast CoconutHeat oven to 350ºF. Spread coconut onto bottom of shallow pan. Bake 8 to 10 min. or until golden brown, stirring frequently. Cool completely.

Special ExtraAdd 1/2 cup mini semi-sweet chocolate chips to cheesecake batter with the zest.

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

124917

Nutrition Information

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

Nutrition per serving:

  • Calories 130 
  • Total fat 9 g
  • Saturated fat 5 g
  • Cholesterol 45 mg
  • Sodium 120 mg
  • Carbohydrate 10 g
  • Dietary fibre 0 g
  • Sugars 8 g
  • Protein 3 g
  • Vitamin A 6 %DV
  • Vitamin C 2 %DV
  • Calcium 4 %DV
  • Iron 2 %DV