Coconut Cheesecake Cups

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 254
  • Calories from fat: 36%
  • Fat: 10.1g
  • Saturated fat: 4.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 11.8g
  • Carbohydrate: 28.9g
  • Fiber: 0.0g
  • Cholesterol: 18mg
  • Iron: 0.0mg
  • Sodium: 396mg
  • Calcium: 0.0mg

Ingredients

  • Vegetable cooking spray
  • 1/4 cup graham cracker crumbs
  • 2 teaspoons sugar
  • 2 teaspoons reduced-calorie margarine, melted
  • 1/4 cup frozen egg substitute, thawed
  • 3 1/2 tablespoons light process cream cheese product, softened
  • 1 tablespoon sifted powdered sugar
  • 1 teaspoon all-purpose flour
  • 1/4 teaspoon coconut extract
  • 1 (6-ounce) carton vanilla nonfat yogurt
  • 1 tablespoon plus 1 teaspoon flaked coconut, toasted and divided

Preparation

  1. Coat 2 (6-ounce) custard cups with cooking spray. Combine graham cracker crumbs, 2 teaspoons sugar, and margarine; press evenly onto bottoms and 1 inch up sides of cups.
  2. Beat egg substitute and next 5 ingredients at medium speed of an electric mixer until fluffy. Stir 1 tablespoon coconut into cheese mixture. Spoon cheese mixture evenly into prepared cups; sprinkle with remaining 1 teaspoon coconut. Bake at 325° for 30 to 35 minutes or until almost set. Turn off oven, and leave cheesecakes in oven 2 minutes. Partially open oven door; leave cheesecakes in oven 1 hour. Remove from oven; let cool to room temperature on a wire rack. Cover and chill 2 hours or until set.
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