PHILADELPHIA Easter Mini Cheesecakes

By Peggie

A classic cheesecake made mini and Easter festive with speckled chocolate eggs in toasted coconut "nests." Cute and delicious, this cheesecake recipe is sure to become a new Easter favourite!

Ingredients

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

Details

Servings 18
Preparation time 20mins
Cooking time 190mins

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.


Size Wise

Enjoy your favourite holiday foods while keeping portion size in mind. One serving of Philadelphia Easter Mini Cheesecakes is one cheesecake.

Substitute

If you're looking for a different decorating idea, substitute colourful jelly beans for the chocolate eggs.

How to Soften Cream Cheese

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