Fluffy 2-Step Cheesecake Minis

Total Time
3hrs 10mins
Prep 10 mins
Cook 3 hrs

Found this in Kraft Food and Family magazine.

Ingredients Nutrition

Directions

  1. Place 1 wafer on bottom of each of 12 paper-lined medium muffin cups; set aside.
  2. 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.
  3. Refrigerate 3 hours or overnight.
  4. Spread tops with remaining whipped topping. Sprinkle with coconut just before serving.
  5. Store leftover cheesecakes in refrigerator.

Reviews

(2)
Most Helpful

Also saw this in the magazine. Easy and delicious! It was fun to serve with a variety of additional toppings so that people could customize their own-- my sister loved it with some caramel ice cream topping drizzled on top! Jelly beans were also a popular addition.

Starrynews February 12, 2008

Made with reduced fat wafers, 1/3 less fat cream cheese and lite cool whip and they were great! Everyone loved them. We made them in mini muffin pans, fit perfectly. Leftovers do get a bit soggy, but there probably won't be any leftovers!

jswinks June 07, 2007

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