Directions:
- Preheat oven to 325°F. Line twelve 2-1/2-inch muffin pan cups with foil or paper baking cups.
- 2.Combine cookie crumbs and butter in small bowl. Press onto bottoms of baking cups.
- 3.Combine cream cheese and sugar in large bowl. Beat 2 minutes at medium speed of electric mixer until well blended. Add eggs, vanilla and coconut extract, if desired. Beat just until blended. Stir in coconut.
- 4.Carefully spoon about 1/4 cup cream cheese mixture into each baking cup. Bake 18 to 22 minutes or until nearly set. Cool 30 minutes in pan on wire rack. Remove from pan. Peel away foil baking cups.
- 5.Melt chocolate chips and shortening in small saucepan over low heat, stirring frequently, until chocolate is melted. Drizzle over cheesecakes. Let stand 20 minutes. Refrigerate until ready to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 237.21 Kcal (993 kJ) | ||
| Calories from fat | 134.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.94g | 23% | |
|---|---|---|---|
| Cholesterol | 42.65mg | 14% | |
| Sodium | 130.94mg | 5% | |
| Potassium | 28.75mg | 1% | |
| Total Carbs | 25.72g | 9% | |
| Sugars | 16.34g | 65% | |
| Dietary Fiber | 1.84g | 7% | |
| Protein | 2.56g | 5% | |
| Iron | 1.8mg | 10% | |
| Calcium | 10.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 441.89 Kcal (1850 kJ) | ||
| Calories from fat | 250.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.84g | 23% | |
|---|---|---|---|
| Cholesterol | 79.44mg | 14% | |
| Sodium | 243.93mg | 5% | |
| Potassium | 53.57mg | 1% | |
| Total Carbs | 47.92g | 9% | |
| Sugars | 30.43g | 65% | |
| Dietary Fiber | 3.42g | 7% | |
| Protein | 4.78g | 5% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 3.3mg | 10% | |
| Calcium | 19.4mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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