PHILADELPHIA EASTER MINI CHEESECAKES

PHILADELPHIA Easter Mini Cheesecakes image

There's only one thing that can pry their attention away from the chocolate in the Easter basket: one of these PHILADELPHIA Easter Mini Cheesecakes!

Provided by My Food and Family

Categories Dairy

Time 3h20m

Yield 18 servings

Number Of Ingredients 8

Ingredients

1 cup graham cracker crumbs
3/4 cup plus 2 Tbsp. sugar, divided
3 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
3 eggs
1 cup plus 2 Tbsp. BAKER'S ANGEL FLAKE Coconut, toasted
54 speckled malted milk eggs (about 9 oz.)

Steps:

Heat oven to 325°F.
Mix graham crumbs, 2 Tbsp. 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 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
Top each cheesecake with 1 Tbsp. coconut; shape to resemble bird's nest. Fill with malted milk eggs.

Nutrition Facts : Calories 320, Fat 22 g, SaturatedFat 14 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g