PHILADELPHIA Easter Mini Cheesecakes
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!
18
servings20 MINS
PREP3 HRS 20 MINS
You'll need:
Philadelphia Original Brick Cream Cheese
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Adjust Serving Size
- 18 +
Ingredients
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1 cup graham cracker crumbs
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3/4 cup plus 2 Tbsp. sugar, divided
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3 Tbsp. butter or margarine, melted
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3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
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1 tsp. vanilla
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3 eggs
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1 cup plus 2 Tbsp. BAKER'S ANGEL FLAKE Coconut, toasted
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54 speckled malted milk eggs (about 9 oz.)
% Daily Value*
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
Potassium
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
Serving size 1 oz (28g/ 1/8 package).
18 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.
Tip 1
Size Wise
Enjoy your favorite holiday foods while keeping portion size in mind. One serving of PHILADELPHIA Easter Mini Cheesecakes is one.
Tip 2
How to
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.
Directions
- 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.