Coconut Cheesecake Cups

11 ingredients
2 steps

Ingredients

  • Vegetable cooking spray
  • 1/4 cup graham cracker crumbs
  • 2 teaspoons sugar
  • 2 teaspoons reduced-calorie margarine, melted
  • 1/4 cup frozen egg substitute, thawed
  • 3 1/2 tablespoons light process cream cheese product, softened
  • 1 tablespoon sifted powdered sugar
  • 1 teaspoon all-purpose flour
  • 1/4 teaspoon coconut extract
  • 1 (6-ounce) carton vanilla nonfat yogurt
  • 1 tablespoon plus 1 teaspoon flaked coconut, toasted and divided

Directions

  1. 1
    Coat 2 (6-ounce) custard cups with cooking spray. Combine graham cracker crumbs, 2 teaspoons sugar, and margarine; press evenly onto bottoms and 1 inch up sides of cups.
  2. 2
    Beat egg substitute and next 5 ingredients at medium speed of an electric mixer until fluffy. Stir 1 tablespoon coconut into cheese mixture. Spoon cheese mixture evenly into prepared cups; sprinkle with remaining 1 teaspoon coconut. Bake at 325° for 30 to 35 minutes or until almost set. Turn off oven, and leave cheesecakes in oven 2 minutes. Partially open oven door; leave cheesecakes in oven 1 hour. Remove from oven; let cool to room temperature on a wire rack. Cover and chill 2 hours or until set.

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