Easter Mini Cheesecakes

Notes

Note: To soften cream cheese, place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on high 10 seconds or just until softened. Add 15 seconds for each additional package of cream cheese

Ingredients

  • 1 Cup graham cracker crumbs
  • 3/4 Cups plus 2 Tablespoons sugar, divided
  • 3 Tablespoons butter or margarine, melted
  • 3 packages (8 ounces each) PHILADELPHIA Cream Cheese, softened
  • 1 Teaspoon vanilla
  • 3 eggs
  • 1 Cup plus 2 Tablespoons BAKER'S ANGEL FLAKE Coconut, toasted
  • 54 speckled malted milk eggs (about 9 ounces)

Directions

Heat oven to 325°F.

Mix graham crumbs, 2 tablespoons 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 25–30 minutes or until centers are almost set. Cool completely. Refrigerate 2 hours.

Top each cheesecake with 1 tablespoon coconut; shape to resemble bird’s nest. Fill with malted milk eggs.

Easter Shopping Tip

Make sure you have all the recipes you are going to make ahead of time. Compile your grocery list from those recipes a week in advance.

Easter Cooking Tip

Balance the amount of dishes prepared ahead and those put together last minute – serve cold dishes made in advance as well as items straight from the stove.