PHILADELPHIA(r) 3-STEP(r) Mini Cheesecake Baskets

Kraft Desserts
PHILADELPHIA(r) 3-STEP(r) Mini Cheesecake Baskets Recipes Recipe
Makes 12 servings


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2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
12 NILLA Wafers
1 1/2 cups BAKER'S ANGEL FLAKE Coconut, tinted green
36 small jelly beans
12 pieces shoestring licorice (4 inch each)


Prep: 10 Minutes
Cook: 2 Hours, 30 Minutes

PREHEAT oven to 350° F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; beat just until blended.

PLACE wafer on bottom of each of 12 paper-lined medium muffin cups. Spoon cream cheese mixture evenly over wafers.

BAKE 20 minutes or until centers are almost set. Cool. Refrigerate at least 2 hours. Top evenly with coconut and jelly beans just before serving. Bend each licorice piece, then insert both ends into each cheesecake to resemble the handle of a basket. Store leftover cheesecakes in refrigerator.

Nutritional Information
Calories: 300
Total fat: 20 g
Saturated fat: 14 g
Cholesterol: 75 mg
Sodium: 220 mg
Carbohydrate: 27 g
Dietary Fiber: 1 g
Sugars: 24 g
Protein: 4 g
Vitamin A: 10% DV
Vitamin C: 0% DV
Calcium: 4% DV
Iron: 4% DV

Created date

February 2010