Using a cookie base, these no-bake mini cheesecakes are the right fit for your busy schedule. Ready in 2 easy steps and perfectly proportioned for some Springtime indulgence!
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
12 Nilla Vanilla Wafers
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1/3 cup sugar
2 cups thawed Cool Whip Whipped Topping
1/4 cup flaked coconut, toasted
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How do I make it ?
Place 1 wafer on bottom of each of 12 paper-lined muffin cups; set aside. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add whipped topping; mix well. Spoon evenly into muffin cups.
Cover; refrigerate 3 hours or overnight. Sprinkle with coconut just before serving. Store leftover cheesecakes in refrigerator.
Kraft Kitchen Tips!
Omit coconut. Top cheesecakes with 1 cup cherry pie filling.
Garnish with 36 miniature jelly beans to resemble little nests.
With their built-in portion control, these cheesecakes make a great treat.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 6 g
Cholesterol 15 mg
Sodium 110 mg
Carbohydrate 13 g
Fibre 0 g
Sugars 8 g
Protein 1 g
Makes 1 doz. or 12 servings, one cheesecake (47 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.