Prep Time
10 Mins
Cook Time
2 Hours 30 Mins
Makes 12 servings

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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Ratings & Reviews

idangello's Review

April 06, 2010
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.

Dotynibiha5's Review

April 04, 2010
★★★ 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.★★★