Mini Cheesecake Baskets

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Mini Cheesecake Baskets
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  1. 12
  2. NILLA Wafers
  3. 2
  4. pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  5. 1/2
  6. cup sugar
  7. 1/2
  8. tsp. vanilla
  9. 2
  10. eggs
  11. 1-1/2
  12. cups BAKER'S ANGEL FLAKE Coconut, tinted green
  13. 36
  14. small jelly beans
  15. 12
  16. pieces red string licorice (4 inch each)
  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.
  5. Kraft Kitchens Tips
  6. Size-Wise
  7. 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.
  8. How to Tint Coconut
  9. Place coconut and a few drops green food coloring in small resealable plastic bag. Seal bag. Shake bag gently until coconut is evenly tinted.
  10. Variation
  11. Omit NILLA Wafers. Prepare as directed, pouring batter evenly into 12 ready-to-use single-serve graham cracker crumb crusts.
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