2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
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)
How to Make It
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
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A little labor intensive near the end - but turned out great, they were rated best Easter dessert this year.
I used a toothpick to start the hole for the licorice handle, worked out better than just pushing on licorice.
â â â Made these for Easter. The cheesecake tasted good but left the cupcake liners a little limp & unattractive. Maybe if you used the stiff foil liners it would solve the problem but I've never seen a silver foil Easter basket. Would not make again even though everyone liked them.â â â
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