Easter Mini Cheesecakes
Ingredients
- 1 cup graham cracker crumbs
- 3/4 cup plus 2 tablespoons sugar divided
- 3 tablespoons butter or margarine melted
- 3 packages Philadelphia Cream Cheese 8 ounces each, softened
- 1 teaspoon vanilla
- 3 eggs
- 1 cup Baker's Angel Flake Coconut plus 2 tablespoons, toasted
- 54 speckled malted milk eggs about 9 ounces
Instructions
- 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.
Notes
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.