Key Lime-Coconut Mini-Cheesecakes |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Ingredients:
vegetable cooking spray |
14 vanilla wafers |
1 (8-ounce) package fat-free cream cheese, softened |
1 (8-ounce) package 1/3-less-fat cream cheese, softened |
3/4 cup sugar |
1/2 cup egg substitute |
3 tablespoons key lime juice |
1/2 teaspoon vanilla extract |
1/4 teaspoon coconut extract |
1/2 cup fat-free sour cream |
1 tablespoon sugar |
7 teaspoons sweetened flaked coconut, toasted |
2 teaspoons grated lime rind |
Directions:
1. Place 14 paper baking cups in muffin pans, and coat lightly with cooking spray. Place 1 vanilla wafer in each baking cup.
2. Beat together fat-free and 1/3-less-fat cream cheeses and 3/4 cup sugar at medium speed with an electric mixer until smooth. Add egg substitute and next 3 ingredients, beating until smooth. Spoon mixture evenly into baking cups.
3. Bake at 350° for 10 to 12 minutes or until set. Remove pan from oven. Stir together sour cream and 1 tablespoon sugar. Spread 1 teaspoon sour cream mixture over top of each cheesecake. (Sour cream mixture will not completely cover each top.) Cool on a wire rack 15 minutes. Cover and chill 2 hours. Sprinkle tops evenly with toasted coconut and lime rind.
4. Note: For testing purposes only, we used Nellie & Joe's Famous Key West Lime Juice.
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