Place 14 paper baking cups in muffin pans, and coat lightly with cooking spray. Place 1 vanilla wafer in each baking cup.
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.
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.
Note: For testing purposes only, we used Nellie & Joe's Famous Key West Lime Juice.
I made this recipe for a Labor Day BBQ and it was very good. I did not use the vanilla wafers since I didn't have any; instead I mixed crushed reduced fat graham crackers with a bit of melted butter and pressed into the bottom of the muffin liners for the crust. The cheesecake had a very bright and fresh taste. I will be making this recipe again.
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