Sure, these mini cheesecake baskets are ideal for Easter. But frankly, they're too cute to serve only once a year! These individual cheesecakes are perfect for all kinds of festive occasions such as bake sales, fun fairs and birthday parties.
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
12 vanilla wafers
1-1/2 cups flaked coconut
Few drops food colouring
36 small jelly beans
12 pieces string licorice (4 inch)
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How do I make it ?
Heat oven to 350°F.
Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, beating on low speed after each just until blended.
Place wafer on bottom of each of 12 paper-lined muffin cups; cover with cream cheese batter.
Bake 20 min. or until centres are almost set. Cool completely. Refrigerate 2 hours. Meanwhile, tint coconut with food colouring. (See tip.)
Top cheesecakes with coconut and jelly beans just before serving. Bend licorice pieces in half; insert both ends into cheesecakes to resemble baskets with handles.
Kraft Kitchen Tips!
How to Tint Coconut
Mix 3/4 tsp. water with a few drops of food colouring. Add to 1-1/2 cups flaked coconut in resealable plastic bag; seal bag. Shake until coconut is evenly tinted. Use more food colouring for a darker shade and less colouring for a lighter shade.
Mini Cheesecake Birds' Nests
Bake and cool cheesecakes as directed. Melt 4 oz. (1/2 of 225-g pkg.) Baker's Semi-Sweet Chocolate as directed on package. Mix with 1-1/2 cups chow mein noodles. Shape into 12 nests, using about 2 Tbsp. for each. Cut triangular piece from each of 36 Jet-Puffed Miniature Marshmallows for the birds' beaks. Dip sticky sides of wedges in orange coloured sugar. Place 3 beaks in each nest. Place nest on each cheesecake.
Mini Cheesecake Flowers
Bake and cool cheesecakes as directed. Spread tops with 1-1/2 cups thawed Cool Whip Whipped Topping. Cut 30 Jet-Puffed Miniature Marshmallows diagonally in half. Place, in batches, in resealable plastic bag with desired colour of coloured sugar. 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 1 halved jelly bean in centre of each. Use green decorating gel to add the flower stems and leaves.
With their built-in portion control, these mini cheesecakes make great treats.
Calories From Fat
% Daily Value
Fat 20 g
Saturated fat 14 g
Cholesterol 85 mg
Sodium 220 mg
Carbohydrate 19 g
Fibre 2 g
Sugars 15 g
Protein 5 g
12 servings, 1 mini cheesecake (65 g) each
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.