Ingredients

The following ingredients have 4 Servings
  • 1 package graham crackers (about 25 crackers, crushed)
  • 1/4 cup butter (melted)
  • 1 TBS sugar
  • 2 packages 1/3 less fat cream cheese (or regular is fine too, softened)
  • 14 ounce can sweetened condensed milk
  • 1 tsp vanilla
  • 1 cup shredded unsweetened coconut (divided)
  • 8 strawberries (hulled and sliced)
  • nonstick spray

Instruction

  • Mix graham cracker crumbs, melted butter, and sugar together in a small bowl until all crumbs are moistened. Using a muffin tin (will need about 8 muffin spots), line muffin tins with wrappers, and give a quick spray of nonstick spray. Add about 1-2 TBS of graham cracker mixture to the bottom of each wrapper, pressing down to form the crust. Place in the fridge for at least 15 minutes.
  • Using a stand mixer with the paddle attachment, or a hand mixer, add cream cheese and beat until smooth. Slowly add the condensed milk, mixing while you add. Add vanilla. Add 1/2 cup of the shredded coconut, mixing until just incorporated.
  • Pour cheesecake mixture into the muffin liners, on the chilled crusts. Refrigerate for at least 8 hours, or overnight.
  • When ready to serve, heat small skillet over medium heat. Spray with nonstick spray and add remaining 1/2 cup of shredded coconut. Cook, while stirring, until lightly browned, remove from heat.
  • Top each cheesecake with sliced strawberries and toasted coconut.
  • Serve immediately.