Coconut Cream Mini Cheesecakes

Name: Coconut Cream Mini Cheesecakes
Prep time: 15 min
Total time: 60 min
Yield: 24
Ingredients: 24 NILLA Wafers; 2 pkg. brick cream cheese, softened; ½ cup sugar, divided; 2 eggs; 1 Tbsp. lemon zest; 1 cup sour cream; ¼ cup flaked coconut, toasted

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

Prep time:

0 min

Total time:

0 h

Servings:

Makes 24 servings.

Ingredient list

24 NILLA Wafers
2 pkg. (8 oz. each) brick cream cheese, softened
½ cup plus 3 Tbsp. sugar, divided
2 eggs
1 Tbsp. lemon zest
1 cup sour cream
¼ cup flaked coconut, toasted

Directions

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.

Recipe Tips

Variation
Prepare using Neufchatel cheese and reduced-fat sour cream.
Variation
Omit sour cream, 3 Tbsp. sugar (for topping) and coconut. Top cheesecakes with thawed frozen whipped topping and fresh strawberries just before serving.