Fluffy 2-Step Cheesecake Minis Recipe

Fluffy 2-Step Cheesecake Minis Recipe

  • 12 NILLA Wafers
  • 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
  • 1/3 cup sugar
  • 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
  • 1/4 cup BAKER'S ANGEL FLAKE Coconut
  1. Place 1 wafer on bottom of each of 12 paper-lined medium muffin cups; set aside. 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.
  2. Refrigerate 3 hours or overnight. Spread tops with remaining whipped topping. Sprinkle with coconut just before serving. Store leftover cheesecakes in refrigerator.
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