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Mini Coconut Caramel CHIPS AHOY! Cheesecakes
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.
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
Nutrition factsNutrition information
Recipe Tips
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.
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