Comida Kraft
Recipe Box

Mini Cheesecake Baskets

Prep Time
30
min.
Total Time
3
hr.
50
min.
Servings

12 servings

Sure, these mini cheesecake baskets are ideal for Easter. But frankly, we don't know anybunny who wouldn't want one anytime of year!

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What You Need

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Make It

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  • 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.

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 in small resealable plastic bag. Add a few drops food coloring; seal bag. Shake bag gently until coconut is evenly tinted.

Substitute

Prepare using PHILADELPHIA Neufchatel Cheese.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 290
Total fat 19g
Saturated fat 13g
Cholesterol 80mg
Sodium 210mg
Carbohydrate 27g
Dietary fiber 1g
Sugars 24g
Protein 4g
% Daily Value
Vitamin A 8 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 0 %DV

* 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.

Ratings & Reviews

Rated 5 out of 5 by from This was a HUGE hit at work. This was a HUGE hit at work. . . in fact, my boss said she wished she'd had it to take to daycare for their Easter party. I, too, had difficulty with the Twizzlers but found they stayed up better in pairs than just the single strands. My mom likes them with just 1/2 an oreo for the crust. . . My friends and I prefer the WHOLE THING!!! I baked mine in my Pampered Chef stone muffin pan and they were perfect every time. In fact, after they cool to room temperature, you can just put the stone in the fridge over night and they're ready to assemble the next morning. I plan to use this for other occasions, too. . . just with different decorations.
Date published: 2006-04-16
Rated 5 out of 5 by from You could use a green pipe cleaner for the handle with a thin sheer lavender or yellow ribbon tied... You could use a green pipe cleaner for the handle with a thin sheer lavender or yellow ribbon tied to it. Instead of coconut you could top with small colored miniture marshmellows. You could drizzle the tops with strawberry & chocolate ice cream syrup & tie a red bow for Valentines Day. For 4th of July you could circle the top with red,white, & blue candies and in the center put a sparkler type candle. For Christmas you could circle the outer edges of the cake with red and green candies, and put a candle in the center for a festive glow & at Thankgiving, a time for everyone to reflect on what they can be thankful for.
Date published: 2005-03-09
Rated 5 out of 5 by from I do NOT like coconut, so instead of coconut I used my cheese grater and grates some white... I do NOT like coconut, so instead of coconut I used my cheese grater and grates some white chocolate. If you refridgerate the white chocolate bar for about 30-45 minutes before grating it, it will grate and look like coconut, and you can add the food coloring to it and it wont mush up. Otherwise, these are GREAT little cheesecakes. Also I used Splenda Baking sugar and Egg Beaters and it DRAMATICALLY reduced the caloric intake and it has much less sugar for those watching their sugar intake! I also used LOW FAT Nilla Wafers and FAT FREE cream cheese. My kids and husband couldnt tell the difference from a high fat cheesecake and the substitutes I made using splenda and fat free cream cheese!
Date published: 2005-03-09
Rated 5 out of 5 by from I absolutely loved this recipe. I absolutely loved this recipe. I am always looking for things with only a few ingredients and that are easy to make. I couldn't find shoestring licorice so I ended up using regular twizzlers and just cutting them to make them thinner. They worked out great. These were a huge hit at my family's Easter celebration. The only thing was that I didn't need as much coconut as the recipe called for, maybe I didn't put enough on top of the cupcakes. Now I'm stuck with a ton of green coconut leftover!!
Date published: 2008-03-24
Rated 5 out of 5 by from I love this recipe. I love this recipe. I make plain cheesecakes and substitute 1/2 cup of Splenda instead of the sugar and they taste great. My friends couldn't tell the difference between the ones with sugar vs. the ones with Splenda. Good with fresh fruit on top.
Date published: 2012-10-09
Rated 5 out of 5 by from Super easy to make and the best little cheesecake I have ever had. Super easy to make and the best little cheesecake I have ever had. The kids also enjoyed decorating their "baskets". The jelly beans and licorice did get a bit tough to chew after being in the frig. for a bit. But would still definately recommend to make and would make again. Also in reply to the last comment, the recipe does have the licorice too long I shortened the "handles" so that they were not too tall and had no problems with them tipping over.
Date published: 2005-03-30
Rated 5 out of 5 by from I showed my friend what I was making. I showed my friend what I was making. I have made this recipe 6 times for different people as they didn't have time and were busy with kids and preparing for dinner for Easter. Everyone wanted them as favors and placed them at there seat. It looked very pretty seeing 24 baskets around the table. I put different kinds of candy in the basket along with jelly beans. Also made rabbit face out of candy on cupcakes. They were for the young children.
Date published: 2006-04-16
Rated 5 out of 5 by from I made this recipe for the first time this Easter 3/27/05, and it was a hit. I made this recipe for the first time this Easter 3/27/05, and it was a hit. My kids loved it. At first I wasn't sure about the coconut, but my family and friends assured me that the coconut did not affect the taste of the cheesecake. I did however made a few adjustments to the cheesecake recipe, by adding a few tablespoons of pineapple juice and 1/2 cup of crushed pineapple to the cheesecake mixture. It was truly delicious!! Thanks Kraft!
Date published: 2005-03-28
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