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Mini Cheesecake Baskets
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Mini Cheesecake Baskets

3 Hours 50 Minutes
30 Min Prep
3 Hr 50 Min Cook
Bake up some of our Mini Cheesecake Baskets for your Easter celebration. Anybunny who's anybody will love to receive one of our Mini Cheesecake Baskets.
What You Need
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12 servings
Original recipe yields 12 servings
12 vanilla wafers
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 egg s
1-1/2 cups BAKER'S ANGEL FLAKE Coconut, tinted green
36 small jelly bean s
12 pieces red string licorice (4 inch each)
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Let's Make It
1
Heat oven to 350°F.
2
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.
3
Bake 20 min. or until centers are almost set. Cool. Refrigerate 2 hours.
4
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.
Kitchen 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 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.
Nutrition
Calories
290
Calories From Fat
0
% Daily Value*
Total Fat 19g
24%
Saturated Fat 13g
65%
Trans Fat 0g
Cholesterol 80mg
27%
Sodium 210mg
9%
Total Carbohydrates 27g
10%
Dietary Fibers 1g
4%
Sugars 24g
48%
Protein 4g
8%
Vitamin A
8%
Vitamin C
0%
Calcium
4%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
12 servings
* 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.
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