Mini Cheesecakes

 

 

Delicious and looked adorable 

prep:  20 min                total:  3 hr 20 min

total:  18 servings

What You Need 
1        cup  HONEY MAID 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  whipping cream

2         cups  blueberries

1         Tbsp.  lemon zest

Make It 
HEAT oven to 325°F.

MIX graham crumbs, 2 Tbsp. sugar and butter until blended; press onto bottoms of 18 paper-lined muffin pan cups. 
BEAT cream cheese, remaining sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crusts. 
BAKE 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
BEAT whipping cream with mixer on high speed until stiff peaks form; spread onto cheesecakes. Top with blueberries and zest.


Kraft Kitchens Tips
Size-Wise 
With their built-in portion control, these creamy cheesecakes can help you keep tabs on portions.
Variation

Omit the whipping cream, blueberries and lemon zest. Bake and refrigerate cheesecakes as directed. Spread evenly with 1/3 cup strawberry jam. Garnish with fresh strawberry halves and mint sprigs. Or, spread each cheesecake with 2 Tbsp. PHILADELPHIA INDULGENCE Milk Chocolate, then top with 1 tsp. BAKER'S ANGEL FLAKE Coconut.

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.