Prep Time
10 Mins
Yield
Makes 1 doz. or 12 servings, one cheesecake each

How to Make It

PLACE 1 wafer on bottom of each of 12 paper-lined medium muffin cups; set aside. Beat cream cheese and sugar in large bowl with wire whisk or electric mixer until well blended. Add 2 1/4 cups of the whipped topping; mix well. Spoon evenly into muffin cups.

REFRIGERATE 3 hours or overnight. Spread tops with remaining whipped topping. Sprinkle with coconut just before serving. Store leftover cheesecakes in refrigerator.

Nutritional Information
Calories: 170
Total fat: 12 g
Saturated fat: 9 g
Cholesterol: 20 mg
Sodium: 105 mg
Carbohydrate: 15 g
Dietary Fiber: 0 g
Sugars: 11 g
Protein: 2 g
Vitamin A: 6% DV
Vitamin C: 0% DV
Calcium: 0% DV
Iron: 0% DV

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