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PHILADELPHIA® 3-STEP® Mini Cheesecake Baskets

Prep Time:

10 min

Total Time:

2 hr 30 min

Makes:

12 servings

What You Need!

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2 cup sugar

1/2 tsp. vanilla

2 eggs

12 NILLA Wafers

1-1/2 cups BAKER'S ANGEL FLAKE Coconut, tinted green

36 small jelly beans

12 pieces shoestring licorice (4 inch each)

Make It!

PREHEAT oven to 350°F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; beat 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 minutes or until centers are almost set. Cool. Refrigerate at least 2 hours. Top evenly with coconut and jelly beans just before serving. Bend each licorice piece, then insert both ends into each cheesecake to resemble the handle of a basket. Store leftover cheesecakes in refrigerator.

Kraft Kitchens 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 and a few drops green food coloring in small resealable plastic bag. Seal bag. Shake bag gently until coconut is evenly tinted.

Variation

Omit NILLA Wafers. Prepare as directed, pouring batter evenly into 12 ready-to-use single-serve graham cracker crumb crusts.

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Rated

by ecamensky on 9/27/2009
" So delicious, but so easy!! These are so versatile, too. I made them first for easter and they turned out so adorable. I also make them anytime we're hungry for cherry cheesecake. Just top with cherry pie filling and whipped topping instead of coconut."