PHILADELPHIA Easter Mini Cheesecakes

PHILADELPHIA Easter Mini Cheesecakes
PHILADELPHIA Easter Mini Cheesecakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

  • 3

    eggs

  • 1

    cup plus 2 Tbsp. BAKER'S ANGEL FLAKE Coconut, toasted

  • 54

    speckled malted milk eggs (about 9 oz.)

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.

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