Ingredients
Ingredients:
1 1/2 cups chocolate wafer crumbs
1/4 cup unsalted butter, melted
8 oz cream cheese, softened
1/4 cup granulated sugar
1 cup German chocolate, melted and slightly cooled
1 tsp vanilla extract
1 1/2 cups whipped cream
1/2 cup shredded coconut
1/2 cup chopped pecans
Mini Oreo cookies for garnish
Extra pecans and shredded coconut for garnish
Instructions
Directions:
In a medium bowl, mix chocolate wafer crumbs and melted butter until combined. Press mixture into the bottom of mini cheesecake pans to form the crust. Place in the fridge to set.
In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the melted German chocolate and vanilla extract, and mix until well combined.
Gently fold in the whipped cream, shredded coconut, and chopped pecans.
Spoon the filling over the crusts in the mini cheesecake pans and smooth the tops with a spatula. Refrigerate for at least 4 hours or until set.
Garnish each mini cheesecake with mini Oreo cookies, extra pecans, and shredded coconut before serving.
Notes
Prep Time: 20 minutes | Setting Time: 4 hours | Total Time: 4 hours 20 minutes
Kcal: 320 kcal | Servings: 8 mini cheesecakes