Coconut Cream Mini Cheesecakes

By srumbel

Bye-bye, pie. Coconut cream teams up with cheesecake in these delectable minis. Super easy, with an ingenious "crust" you're gonna love.
from kraftrecipes.com

Ingredients

• 24 24 24 vanilla wafers
• 2 2 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 1/2 3 cup plus 3 Tbsp. sugar, divided
• 2 2 2 eggs
• 1 1 1 Tbsp. lemon zest
• 1 1 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1/4 1/4 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 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 3 hours.


total:
24 servings


Kraft Kitchens Tips
Variation
Prepare using reduced-fat vanilla wafers, PHILADELPHIA Neufchatel Cheese, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

Variation
Omit sour cream, 3 Tbsp. sugar (for topping) and coconut. Top cheesecakes with thawed COOL WHIP Whipped Topping and fresh strawberries just before serving.

How to Toast Coconut
Toasting coconut is easy. Just spread BAKER'S ANGEL FLAKE Coconut evenly in shallow baking pan. Bake at 350°F for 7 to 10 min. or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn!