Coconut Cream Mini Cheesecakes

1. 1

   Heat oven to 350F.

2. 2

   Place 1 wafer, flat side down, in each of 24 paper-lined muffin cups.

3. 3

   Beat cream cheese and 1/2 cup sugar with mixer 2 min.

4. 4

   or until blended.

5. 5

   Add eggs, 1 at a time, beating after each just until blended.

6. 6

   Stir in zest.

7. 7

   Spoon over wafers.

8. 8

   Bake 13 to 15 min.

9. 9

   or until centers are almost set.

10. 10

    Cool completely.

11. 11

    Mix sour cream and remaining sugar.

12. 12

    Spoon over cheesecakes; spread to evenly cover tops.

13. 13

    Sprinkle with coconut.

14. 14

    Refrigerate 3 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.