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Philadelphia 3-Step Mini Cheesecake Baskets

Philadelphia 3-Step Mini Cheesecake Baskets



  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 20 minutes or until centers are almost set.
  5. Cool. Refrigerate 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

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.

Nutritional Information: 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 4 %DV

Recipe and photo credit: Kraft Foods -


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