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Desserts

Mini Cheesecake Flowers

Mini Cheesecake Flowers recipe
photo by:kraft
Decorated with sugared marshmallows and jelly beans, these Mini Cheesecake Flowers make a sweet dessert bouquet for any occasion!
time
prep:
20 min
total:
3 hr 40 min
servings
total:
12 servings

What You Need

2
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2
cup  granulated sugar
1/2
tsp.  vanilla
2
 eggs
12
 vanilla wafers
1-1/2
cups  thawed COOL WHIP Whipped Topping
30
 JET-PUFFED Miniature Marshmallows, cut diagonally in half
1
Tbsp.  colored sugar
6
 jelly beans
1
Tbsp.  green decorating gel

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.

SPREAD COOL WHIP onto tops of cheesecakes. Add marshmallows, in batches, to colored sugar in resealable plastic bag. Close bag and shake until cut sides of marshmallows are evenly coated with sugar.

ARRANGE 5 marshmallow pieces, cut sides up, on top of each frosted cheesecake to resemble a flower, pressing marshmallows together gently to secure. Place jelly bean piece in center of each flower. Use decorating gel to add the flower stems and leaves.

Kraft Kitchens Tips

Size Wise
These flowers are sure to be a hit at your next Easter gathering. In addition to being fun to make, each flower is an easy portion to serve.
Special Extra
For added color, use a variety of colored sugars when making the marshmallow flowers.
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