Philadelphia Easter Mini Cheesecakes

By didoc

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!

Ingredients

• 1 cup graham cracker crumbs
• 3/4 cup plus 2 tablespoons sugar, divided
• 3 tablespoons butter or margarine, melted
• 3 (8 ounce) packages Philadelphia Cream Cheese, softened
• 1 teaspoons vanilla
• 3 eggs
• 1 cup plus tablespoons Baker's Angel Flake Coconut, toasted
• 54 speckled malted milk eggs (about 9 ounces)

Details

Servings 18
Preparation time 20mins
Cooking time 200mins
Adapted from kraftrecipes.com

Preparation

Step 1

Heat oven to 325°F.

Mix graham crumbs, 2 tablespoons 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 minutes or until centers are almost set. Cool completely. Refrigerate 2 hours.

Top each cheesecake with 1 tablespoon coconut; shape to resemble bird's nest. Fill with malted milk eggs.

TIP: How to soften cream cheese. Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 seconds or just until softened. Add 15 seconds for each additional package of cream cheese.