PHILADELPHIA Easter Mini Cheesecakes

By carol gorman

Ingredients

• 1-1/4 cup graham crumbs
• 1/4 cup butter, melted
• 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 3/4 cup sugar
• 1 tsp. vanilla
• 3 eggs
• 1 cup plus 2 Tbsp. desiccated unsweetened coconut, toasted
• 54 speckled chocolate eggs (250 g)

Details

Servings 18
Preparation time 20mins
Cooking time 190mins
Adapted from kraftcanada.com

Preparation

Step 1

Heat oven to 350°F.

Mix graham crumbs and butter; press onto bottoms of 18 paper-lined muffin cups.

Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.

Bake 18 to 20 min. or until centres are almost set. Cool completely. Refrigerate 2 hours.

Top each cheesecake with 1 Tbsp. coconut; shape to resemble bird's nest. Fill with chocolate eggs.