Key Lime-Coconut Mini-Cheesecakes

• 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

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 350u0b0 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.

vegetable cooking spray, vanilla wafers, cream cheese, cream cheese, sugar, egg substitute, lime juice, vanilla, coconut, sour cream, sugar, coconut, lime rind

Taken from www.myrecipes.com/recipe/key-lime-coconut-mini-cheesecakes (may not work)