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Desserts

Mini Cheesecake Baskets

Mini Cheesecake Baskets recipe
photo by:kraft
Sure, these mini cheesecake baskets are ideal for Easter. But frankly, we don't know anybunny who wouldn't want one anytime of year!
time
prep:
30 min
total:
3 hr 50 min
servings
total:
12 servings
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What You Need

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

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.

Kraft Kitchens Tips

Size Wise
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 and a few drops green food coloring in small resealable plastic bag. Seal bag. Shake bag gently until coconut is evenly tinted.
Variation
Omit vanilla wafers. Prepare as directed, pouring batter evenly into 12 ready-to-use single-serve graham cracker crumb crusts.
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