Coconut Cream Mini Cheesecakes

By JanetLynn198

Ingredients

• 24 NILLA Wafers
• 2 pkg (8oz each) 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 cupBAKER'S ANGEL FLAKE Coconut, toasted

Details

Servings 24
Preparation time 15mins
Cooking time 75mins

Preparation

Step 1

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 mins or until well blended. Add eggs, 1 at a time, beating after each just until blended. Stir in zest. Spoon over wafers.

2. BAKE 13-15 mins or until centers are almost set. Cool completely.

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