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Recipe Box

PHILADELPHIA Easter Mini Cheesecakes

No referer *
Prep Time
20
min.
Total Time
3
hr.
20
min.
Servings

18 servings

There's only one thing that can pry their attention away from the chocolate in the Easter basket: one of these PHILADELPHIA Easter Mini Cheesecakes!

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What You Need

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Make It

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  • Heat oven to 325°F.
  • Mix graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin cups.
  • Beat cream cheese, vanilla and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
  • Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
  • Top each cheesecake with 1 Tbsp. coconut; shape to resemble bird's nest. Fill with malted milk eggs.

Size Wise

Enjoy your favorite holiday foods while keeping portion size in mind. One serving of PHILADELPHIA Easter Mini Cheesecakes is one.

How to Soften Cream Cheese

Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.

Servings

  • 18 servings

Nutritional Information

Serving Size 18 servings
AMOUNT PER SERVING
Calories 320
Total fat 22g
Saturated fat 14g
Cholesterol 85mg
Sodium 230mg
Carbohydrate 28g
Dietary fiber 1g
Sugars 22g
Protein 5g
% Daily Value
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 6 %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 I made these easy-to-make cheesecakes for Easter & they were the hit of the meal. I made these easy-to-make cheesecakes for Easter & they were the hit of the meal. I didn't have coconut so I colored sugar with green food dye & sprinkled it over the top of each cheesecake to look like grass & then used jelly beans for the eggs. I placed the cheesecakes on a long rectangle dish & sprinkled more green sugar & jelly beans around the plate. Everyone was very impressed.
Date published: 2015-04-08
Rated 5 out of 5 by from Best mini cheesecakes I've made. Best mini cheesecakes I've made. They were creamy and flavorful ! Easy to make ! They didn't sink in the center which can happen with some cheesecakes. I did let mine cool in turned off oven for 10 min to try to prevent the center sinking. Great recipe will make again !
Date published: 2015-04-07
Rated 5 out of 5 by from I made these today, without the eggs. I made these today, without the eggs. They turned out perfect. One thing I did change was to let the cheesecakes cool for about a hour. Then I put the coconut on top of each, untoasted. After that, I put them in the fridge to chill for 2 hours. Turned out very tasty.
Date published: 2015-05-22
Rated 5 out of 5 by from I made these this Easter and they came out absolutely perfectly! I made these this Easter and they came out absolutely perfectly! They looked exactly like the photo and tasted like heaven. :) Also, they were wicked easy!! My whole family wanted extras.
Date published: 2015-06-06
Rated 5 out of 5 by from Loved them and so easy! Loved them and so easy! I colored the toasted coconut to make them even more festive. Will definitely make again and again!
Date published: 2015-04-13
Rated 5 out of 5 by from I made this for Easter and my family just loved them! I made this for Easter and my family just loved them! Will definitely make them again with or without toppings.
Date published: 2015-04-06
Rated 5 out of 5 by from they were a great hit ,everyone wanted the recipe and what is great you can use different topping they were a great hit ,everyone wanted the recipe and what is great you can use different topping
Date published: 2015-04-04
Rated 4 out of 5 by from
Date published: 2016-03-16
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