Beat cream cheese, granulated sugar and vanilla with mixer until blended. Add eggs, 1 at a time, beating on low speed after each just until blended.
Place 1 wafer in each of 12 paper-lined muffin cups; cover with cream cheese batter.
Bake 20 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
Spread COOL WHIP onto tops of cheesecakes. Add marshmallows, in batches, to colored sugar in resealable plastic bag. Close bag and shake until cut sides of marshmallows are evenly coated with sugar.
Arrange 5 marshmallow pieces, cut sides up, on top of each frosted cheesecake to resemble a flower, pressing marshmallows together gently to secure. Place jelly bean piece in center of each flower. Use decorating gel to add the flower stems and leaves.
These flowers are sure to be a hit at your next Easter gathering. In addition to being fun to make, each flower is an easy portion to serve.
For added color, use a variety of colored sugars when making the marshmallow flowers.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 14g
Trans Fat 0.5g
Total Carbohydrates 34g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.