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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!
20 min
3 hr 40 min
12 servings

What You Need

pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
cup  granulated sugar
tsp.  vanilla
 vanilla wafers
cups  thawed COOL WHIP Whipped Topping
 JET-PUFFED Miniature Marshmallows, cut diagonally in half
Tbsp.  colored sugar
 jelly beans
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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