Fluffy 2-Step Cheesecake Minis |
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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 4 |
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Found this in Kraft Food and Family magazine. 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.
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