These two-step, no-bake mini cheesecakes are the right fit for your busy schedule—and they're perfectly portioned to serve a dozen!
What You Need
Original recipe yields 12 servings
12 vanilla wafers
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted
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Let's Make It
Place 1 wafer in each of 12 paper-lined muffin cups. Beat cream cheese and sugar in large bowl with mixer until blended. Add 2-1/4 cups COOL WHIP; mix well. Spoon into muffin cups.
Refrigerate 3 hours. Top with remaining COOL WHIP and coconut just before serving.
Good news! You'll save 30 calories and 3g of fat, including 2g of saturated fat, per serving by preparing with reduced-fat vanilla wafers, PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.
Omit coconut. Top cheesecakes evenly with 1 cup cherry pie filling.
Garnish with 36 miniature jelly beans to resemble little nests.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.