Coconut Cream Mini Cheesecakes

By cnash

Ingredients

• 24 NILLA Wafers
• 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup plus 3 Tbsp. sugar, divided
• 2 eggs
• 1 Tbsp. lemon zest
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted

Preparation

Step 1

HEAT oven to 350°F.

PLACE 1 wafer, flat-side down, in each of 24 paper-lined 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 centers are almost set. Cool completely.

MIX sour cream and remaining sugar. Spoon over cheesecakes; spread to evenly cover tops. Sprinkle with coconut. Refrigerate.