3/4 cup mini sugar shell-coated milk chocolate eggs
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Let's Make It
Heat oven to 325°F.
Combine wafer crumbs and butter; press onto bottom of 9-inch springform pan.
Beat cream cheese, sugar, honey, lemon zest and lemon juice in large bowl with mixer until blended. Add 4 eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 55 min. or until center of cheesecake is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim.
Refrigerate cheesecake 4 hrs.
Beat whipping cream in medium bowl with mixer on high speed until soft peaks form. Add marshmallow creme; beat until stiff peaks form.
Spoon marshmallow creme mixture over cheesecake to within 1/2 inch of edge, then use back of spoon to make 3-inch-diameter indentation in center to resemble a bird's nest.
Sprinkle marshmallow creme mixture with coconut; fill center with chocolate eggs just before serving.
Substitute 1 thawed 8-oz. tub COOL WHIP Whipped Topping (about 3 cups) for the marshmallow creme mixture.
Calories From Fat
% Daily Value*
Total Fat 34g
Saturated Fat 20g
Trans Fat 1g
Total Carbohydrates 38g
Dietary Fiber 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.