Dessert

Coconut Cream Mini Cheesecakes is for Dessert.

Coconut Cream Mini Cheesecakes takes several minutes to prepare.

Coconut Cream Mini Cheesecakes takes several minutes to cook.

Coconut Cream Mini Cheesecakes makes 24 servings.

The ingredients for Coconut Cream Mini Cheesecakes are:

24 Nilla Vanilla Wafers
2 pkg Cream Cheese, softened (used light)
1/2 c sugar plus 3 tbsp. divided
2 eggs (used liquid egg whites)
1 tbsp lemon zest
1 cup sour cream (used low fat)
1/4 cup flaked coconut (used unsweetened) toasted

Here is how you make Coconut Cream Mini Cheesecakes:

heat over to 350 - plate 1 wafer flat-side down in each of 24 lined muffin cups. Beat cream cheese and 1.2 c. sugar with mixer 2 min. or until well blended. Add eggs 1 at a time, beat until well 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 evenly to cover tops, sprinkle with toasted coconut. To toast coconut - heat oven to 350 spread coconut onto bottom of shallow pan - Bake 8 to 10 min, stirring frequentlyServing Size: 24Number of Servings: 24Recipe submitted by SparkPeople user CHEVY3CHEVY.

The nutritional information for Coconut Cream Mini Cheesecakes is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 94.1

• Total Fat: 4.1 g
• Cholesterol: 15.6 mg
• Sodium: 132.5 mg
• Total Carbs: 11.3 g
• Dietary Fiber: 0.3 g
• Protein: 2.2 g