All Recipes

PHILADELPHIA Easter Mini Cheesecakes

Prep

15-30 mins

Total

3 HRS 20 MIN

Servings

18 Servings

Ingredients

1-1/4 cup

graham crumbs

1/4 cup

butter, melted

3 pkg

(250 g each) Philadelphia Brick Cream Cheese, softened

3/4 cup

sugar

1 tsp

vanilla

3 

eggs

1 cup

plus 2 Tbsp. desiccated unsweetened coconut, toasted

54 

speckled chocolate eggs (250 g)

Instructions

Step 1

Heat oven to 325°F.

Step 2

Mix graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin cups.

Step 3

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.

Step 4

Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.

Step 5

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

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