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| Recipe Name |
Mini Cheesecake Baskets |
| Category |
Desserts |
| Servings |
12 |
| Total Time |
2 hrs 40 min |
| Origin |
Kraft |
| Ingredients |
2 pk (8 oz each) Cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla
2 eggs
12 nilla wafers
1 1/2 cup coconut flakes, tinted green
36 small jelly beans
12 pieces shoestring licorice (4 in each)
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| Instructions |
Preheat oven to 350 degrees. Beat cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended. Add eggs; beat just until blended.
Place wafer on bottom of each of 12 paper lined medium muffin cups. Spoon cream cheese mixture evenly over wafers.
Bake 20 minutes 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. Store left over cheesecakes in refrigerator.
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| Variations |
To tint coconut: place coconut and a few drops of green food coloring in a small resealable plastic bag. Seal bag and shake gently until coconut is evenly tinted. |
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| Nutrition Information (per serving) |
| Nutrition Daata |
| Calories |
300 |
| Calories from Fat |
0 g |
| Carbohydtrates |
27 g |
| Protein |
4 g |
| Sodiuim |
220 mg |
| Fat |
20 g |
| Cholesterol |
75 mg |
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