Sure, these mini cheesecake baskets are ideal for Easter. But frankly, we don't know "anybunny" who wouldn't want a creamy single-serve cheesecake any time of year!
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 or chocolate sandwich cookies
decorations, such as small candies or cut-up fresh fruit
12 pieces shoestring licorice (4 inches each)
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How do I make it ?
Preheat oven to 350°F. Beat cream cheese, sugar and vanilla with in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition 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 min. or until centres are almost set. Cool to room temperature. Refrigerate 3 hours or overnight. Add decorations as desired. Bend each licorice piece, then insert both ends into each cheesecake to resemble the handle of a basket. Store leftover cheesecakes in refrigerator.
Kraft Kitchen Tips!
Save 36 calories and 4 grams of fat by substituting Philadelphia Light Cream Cheese for regular product.
Calories From Fat
% Daily Value
Total fat 15 g
Saturated fat 7 g
Cholesterol 65 mg
Sodium 220 mg
Total carbohydrate 19 g
Dietary fibre 0 g
Sugars 0 g
Protein 3 g
Makes 12 servings, 1 mini cheesecake 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.