- 12
- 20 mins
- 220 mins
Ingredients
- 2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
- 1/2 cup plus 1 Tbsp. sugar, divided
- 1/2 tsp. vanilla
- 2 eggs
- 12 vanilla wafers
- 2 drops yellow food colouring
- 1 drop red food colouring
- 4 oz. (1/2 of 225-g pkg.) Baker's Semi-Sweet Chocolate
- 1-1/2 cups chow mein noodles
- 36 Jet-Puffed Miniature Marshmallows
Preparation
Step 1
Heat oven to 350°F.
Beat cream cheese, 1/2 cup sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, beating on low speed after each just until blended.
Place 1 wafer in each of 12 paper-lined muffin cups; cover with cream cheese batter.
Bake 20 min. or until centres of cheesecakes are almost set. Cool completely. Refrigerate 2 hours.
Meanwhile, tint remaining sugar with food colouring. (See tip.) Melt chocolate as directed on package. Add to noodles in medium bowl; stir to evenly coat. Shape into 12 nests, using 2 Tbsp. for each. Cut triangular piece from each marshmallow for the bird's beak; dip sticky side in coloured sugar. Place 3 beaks in each nest.
Top cheesecakes with nests just before serving.