Philadelphia 3-Step Mini Cheesecake Baskets

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.

Ingredients

• 2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 12 NILLA Wafers
• 1 1/2 cups BAKER'S ANGEL FLAKE Coconut, tinted green*
• 36 small jelly beans
• 12 (4 inch) pieces shoestring licorice

Instructions

1. Heat oven to 350 degrees F.
2. Beat cream cheese, sugar and vanilla extract with electric mixer on medium speed until well blended. Add eggs; beat just until blended.
3. Place wafer on bottom of each of 12 paper-lined medium muffin cups. Spoon cream cheese mixture evenly over wafers.
4. Bake for 20 minutes or until centers are almost set.
5. Cool. Refrigerate for at least 2 hours.
6. 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.
7. Store leftover cheesecakes in refrigerator.

Yield: 12 servings

* 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.

Nutrition

Per serving: Calories 300 Total fat 20 g Saturated fat 14 g Cholesterol 75 mg Sodium 220 mg Carbohydrate 27 g Dietary fiber 1 g Sugars 24 g Protein 4 g

Vitamin A 10% DV Vitamin C 0% DV Calcium 4% DV Iron % DV

Attribution

Recipe and photo used with permission from: Kraft Heinz Company