Mini Cheesecake Baskets

These adorable mini cheesecake baskets fit right in with spring's other cute sights. And they'll take you only a few simple steps. Fun to make, and even more fun to eat.

prep time:  10 min             total time :  2 hr 30 min

total:   12 servings

What You Need 
2          pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened 

1/2       cup  sugar
1/2       tsp.  vanilla 
2          eggs 
12        NILLA Wafers 
1-1/2    cups  BAKER'S ANGEL FLAKE Coconut, tinted green 
36        small  jelly bean 
12        pieces  shoestring licorice (4 inch each)

Make It 
HEAT oven to 350°F.

BEAT cream cheese, sugar and vanilla with mixer on medium speed until well blended. Add eggs; beat just until blended.

PLACE wafer on bottom of each of 12 paper-lined muffin cups. Spoon cream cheese mixture evenly over wafers.
BAKE 20 min. 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. Keep refrigerated.


Kraft Kitchens Tips
Size-Wise 
These baskets are sure to be a hit at an Easter egg hunt. They are fun to make, and each basket is an easy portion to serve.
How to Tint Coconut 
Place coconut and a few drops green food coloring in small resealable plastic bag. Seal bag. Shake bag gently until coconut is evenly tinted.
Variation 
Omit NILLA Wafers. Prepare as directed, pouring batter evenly into 12 ready-to-use single-serve graham cracker crumb crusts.