Mini Coconut Caramel CHIPS AHOY! Cheesecakes

Name: Mini Coconut Caramel CHIPS AHOY! Cheesecakes
Prep time: 20 min
Total time: 180 min
Yield: 12
Ingredients: 12 CHIPS AHOY! Cookies; 2 pkg. brick cream cheese, softened; ½ cup sugar; ½ tsp. vanilla; 2 eggs; 1 oz. semi-sweet baking chocolate; ½ cup sweetened flaked coconut, toasted; 2 Tbsp. caramel sauce

When hosting a casual party, serving mini desserts makes it easy for guests to have a treat whenever they want. These creamy mini cheesecakes are full of flavor.

Prep time:

0 min

Total time:

0 h

Servings:

Makes 12 servings.

Ingredient list

12 CHIPS AHOY! Cookies
2 pkg. (8 oz. each) brick cream cheese, softened
½ cup sugar
½ tsp. vanilla
2 eggs
1 oz. (1/4 of 4-oz. pkg.) semi-sweet baking chocolate
½ cup sweetened flaked coconut, toasted
2 Tbsp. caramel sauce

Directions

Heat oven to 325°F.

Place 1 cookie in each of 12 paper-lined muffin pan cups.

Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.

Spoon cream cheese batter over cookies in baking cups.

Bake 15 min. or just until centers of cheesecakes are almost set. Cool completely.

Refrigerate cheesecakes 3 hours.

Remove cheesecakes from baking cups. Melt semi-sweet chocolate as directed on package.

Top cookies with coconut, then drizzle with caramel sauce and melted chocolate.

Recipe Tips

Special Extra
Serve each cheesecake topped with 1 Tbsp. whipped cream, 1/2 tsp. team-colored sprinkles and half of an additional CHIPS AHOY! Cookie.
Variation
Omit semi-sweet chocolate, toasted coconut and caramel sauce. Serve cheesecakes topped with 1 Tbsp. EACH cherry pie filling and whipped topping.