Bake up some of our Mini Cheesecake Baskets for your Easter celebration. Anybunny who's anybody will love to receive one of our Mini Cheesecake Baskets.
What You Need
Original recipe yields 12 servings
12 vanilla wafers
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 egg s
1-1/2 cups BAKER'S ANGEL FLAKE Coconut, tinted green
36 small jelly bean s
12 pieces red string licorice (4 inch each)
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Let's Make It
Heat oven to 350°F.
Place 1 wafer in each of 12 paper-lined muffin cups. Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended. Spoon over wafers.
Bake 20 min. or until centers are almost set. Cool. Refrigerate 2 hours.
Top with coconut and jelly beans just before serving. Bend each licorice piece, then insert both ends into cheesecake to resemble the handle of a basket.
These baskets are sure to be a hit at an Easter egg hunt. They are fun to make, and each basket is an easy portion to serve.
How to Tint Coconut
Place coconut in small resealable plastic bag. Add a few drops food coloring; seal bag. Shake bag gently until coconut is evenly tinted.
Prepare using PHILADELPHIA Neufchatel Cheese.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 13g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 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.