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Tofu Banh Mi Collard Wraps with Wasabi Peanut Sauce
Saved 3/04/08 to Kitchen Goddess

Easter: Mini Cheesecake Baskets


Prep Time: 10 minutes

Total Time: 2 hours 30 minutes

Makes: 12 servings

Easter: Mini Cheesecake Baskets

Easter: Mini Cheesecake Baskets

Easter: Mini Cheesecake Baskets

Ingredients

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
12 NILLA Wafers
1-1/2 cups BAKER'S ANGEL FLAKE Coconut, tinted green
36 small jelly beans
12 pieces shoestring licorice (4 inches each)

Directions

PREHEAT oven to 350°F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; beat just until blended.

PLACE wafer on bottom of each of 12 paper-lined medium muffin cups. Spoon cream cheese mixture evenly over wafers.

BAKE 20 minutes or until centers are almost set. Cool. Refrigerate at least 2 hours. Top evenly with coconut and jelly beans just before serving. Bend each licorice piece, then insert both ends into each cheesecake to resemble the handle of a basket. Store leftover cheesecakes in refrigerator.

NurseBossyBum NurseBossyBum 6 years 28 weeks
all I gotta say is YUMMY!