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Key Lime-Coconut Mini-Cheesecakes

Prep time 20 mins
Bake time 12 mins
Cool time 15 mins
Chill time 2 hrs
Yield Makes 14 servings

Ingredients

  • Vegetable cooking spray
  • 14 vanilla wafers
  • 1 (8-ounce) package fat-free cream cheese, softened
  • 1 (8-ounce) package 1/3-less-fat cream cheese, softened
  • 3/4 cup sugar
  • 1/2 cup egg substitute
  • 3 tablespoons Key lime juice
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon coconut extract
  • 1/2 cup fat-free sour cream
  • 1 tablespoon sugar
  • 7 teaspoons sweetened flaked coconut, toasted
  • 2 teaspoons grated lime rind

Nutrition Information

  • calories 137
  • caloriesfromfat 29 %
  • fat 4.4 g
  • satfat 2.5 g
  • monofat 1.1 g
  • polyfat 0.3 g
  • protein 5.7 g
  • carbohydrate 18.9 g
  • fiber 0.2 g
  • cholesterol 11.6 mg
  • iron 0.7 mg
  • sodium 174 mg
  • calcium 692 mg

How to Make It

  1. Place 14 paper baking cups in muffin pans, and coat lightly with cooking spray. Place 1 vanilla wafer in each baking cup.

  2. Beat together fat-free and 1/3-less-fat cream cheeses and 3/4 cup sugar at medium speed with an electric mixer until smooth. Add egg substitute and next 3 ingredients, beating until smooth. Spoon mixture evenly into baking cups.

  3. Bake at 350° for 10 to 12 minutes or until set. Remove pan from oven. Stir together sour cream and 1 tablespoon sugar. Spread 1 teaspoon sour cream mixture over top of each cheesecake. (Sour cream mixture will not completely cover each top.) Cool on a wire rack 15 minutes. Cover and chill 2 hours. Sprinkle tops evenly with toasted coconut and lime rind.

  4. Note: For testing purposes only, we used Nellie & Joe's Famous Key West Lime Juice.