Coconut Cream Mini Cheesecakes
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prep time
15 mins
total time
60 mins
Makes 24 servings, 1 cheesecake (39 g) each.

what you need

 Nilla Vanilla Wafers
2 pkg.
(250 g each) Philadelphia Brick Cream Cheese, softened
1/2 cup
plus 3 Tbsp. sugar, divided
1 Tbsp.
 lemon zest
1 cup
 sour cream
1/4 cup
 flaked coconut, toasted

make it

  1. Heat  oven to 350°F.
  2. 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.
  3. Bake 13 to 15 min. or until centres are almost set. Cool completely.
  4. Mix sour cream and remaining sugar. Spoon over cheesecakes; spread to evenly cover tops. Sprinkle with coconut. Refrigerate.

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