Fluffy 2-Step Cheesecake Minis

Submitted by Cameronsmommy

"Found this in Kraft Food and Family magazine."

 

• Ready In: 3hrs 10mins
• Ingredients: 5
• Yields: 12 cheesecake
• Serves: 12

ingredients

• 12 vanilla wafers
• 1 (8 ounce) package Philadelphia Cream Cheese, softened
• 1⁄3 cup sugar
• 1 (8 ounce) container Cool Whip Topping, thawed, divided
• 1⁄4 cup baker's angel flake coconut, toasted

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

[Starrynews]

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.

 

[jswinks]

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!