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PHILADELPHIA® 3-STEP® Mini Cheesecake Baskets

PHILADELPHIA® 3-STEP® Mini Cheesecake Baskets
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photo by:
kraft
recipe by: kraft

What You Need!

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 inch each)

Make It!

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.

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 NILLA Wafers. Prepare as directed, pouring batter evenly into 12 ready-to-use single-serve graham cracker crumb crusts.

nutritional information

K:684 v0:52792

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