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Coconut Cream Mini Cheesecakes

Coconut Cream Mini Cheesecakes
One serving contains 3694 calories, 50g of protein, and 291g of fat. This vegetarian recipe serves 1. If you have knudsen cream, baker's angel flake coconut, eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 4 hours.

Instructions

1
Heat oven to 350F.
Equipment you will use
OvenOven
2
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 blended.
Ingredients you will need
Cream CheeseCream Cheese
SugarSugar
WaferWafer
Equipment you will use
Muffin LinersMuffin Liners
BlenderBlender
3
Add eggs, 1 at a time, beating after each just until blended. Stir in zest. Spoon over wafers.
Ingredients you will need
Wafer CookiesWafer Cookies
EggEgg
4
Bake 13 to 15 min. or until centers are almost set. Cool completely.
Equipment you will use
OvenOven
5
Mix sour cream and remaining sugar. Spoon over cheesecakes; spread to evenly cover tops.
Ingredients you will need
Sour CreamSour Cream
SpreadSpread
SugarSugar
6
Sprinkle with coconut. Refrigerate 3 hours.
Ingredients you will need
CoconutCoconut
DifficultyExpert
Ready In4 hrs
Servings1
Health Score24
Vegetarian
DietsLacto Ovo Vegetarian
Dish TypesLunchMain CourseMain DishDinner
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