Cheesecake is just one of those desserts that you can make in so many ways: Chocolate, New York style, Chocolate Peanut Butter, Macadamia nut. Are you getting my drift here? Endless possibilities!
I bake for my husband's office often. It gives me a chance to make desserts which is my favorite thing to do, but hate having too much dessert around.
These Easter Mini Cheesecakes came from Kraft. I thought they would be great to send in and a little Easter thrown in as well. They are super easy to make.
Aluminum foil cupcake liners make this job easy. Mix up the graham cracker base and place about 1 tablespoon per cupcake liner.
Next, mix up the cream cheese base and spoon it over the graham cracker crust. Bake them for about 30 minutes and then refrigerated them for a few hours. Now you wait!
Remove the foil liners and top with some toasted coconut and jelly beans.
These are just the right size for dessert.Everyone loved them at the office. How can you go wrong with cheesecake?
Easter Mini Cheesecakes
1 cup graham cracker crumbs
3/4 cup plus 2 Tbsp. sugar, divided
3 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
1 cup BAKER'S ANGEL FLAKE Coconut, toasted
Speckled chocolate eggs or jelly beans
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 or jelly beans.
If you liked these Easter Cheesecake Minis, you might also like my Carrot Cake Thumbprint Cookies.
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