Top mini baked cheesecakes with a festive Easter touch. Chocolate-covered chow mein noodles decorate these Bird's Nest Mini Baked Cheesecakes.
What You Need
Original recipe yields 12 servings
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup granulated sugar
1/2 tsp. vanilla
12 vanilla wafers
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
1-1/2 cups chow mein noodles
36 JET-PUFFED Miniature Marshmallows
1 Tbsp. orange colored sugar
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Let's Make It
Heat oven to 350°F.
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.
Melt chocolate as directed on package; mix with noodles. Shape into 12 nests, using about 2 Tbsp. for each. Cut triangular piece from each marshmallow for the bird's beaks. Dip sticky sides of marshmallow wedges in sugar. Place 3 beaks in each nest. Place 1 nest on each cheesecake.
These nests are sure to be a hit at your next Easter gathering. In addition to being fun to make, each nest is an easy portion to serve.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 10g
Trans Fat 0.5g
Total Carbohydrates 25g
Dietary Fibers 0g
* 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.