- 18
- 20 mins
- 190 mins
5/5
(1 Votes)
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)
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.