Mini Cheesecake Baskets

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Dish type
Dessert
Serves
12
Ready in
2 hours 30 min

Ingredients

  • 2 pkg. (8 oz. each) brick cream cheese, softened
  • 1/2 cup sugar
  • 1/2 tsp. vanilla
  • 2 eggs
  • 12 NILLA Wafers
  • 1 1/2 cups flaked coconut, tinted green
  • 36 small  jelly beans
  • 12 pieces shoestring licorice (4 inch each)

Directions

Prep Time
10
Ready in
2 hours 30 min
  1. Heat oven to 350°F.
  2. Beat cream cheese, sugar and vanilla with mixer on medium speed until well blended. Add eggs; beat just until blended.
  3. Place wafer on bottom of each of 12 paper-lined muffin cups. Spoon cream cheese mixture evenly over wafers.
  4. 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.
  5. 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.
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Nutritional Information

Per Serving
Calories 270, Total Fat 17g, Saturated Fat 11g, Cholesterol 85mg, Sodium 200mg, Carbohydrate 25g, Protein 4g
Calories270
Total Fat17g
Saturated Fat11g
Cholesterol85mg
Sodium200mg
Carbohydrate25g
Fiber1g
Sugars22g
Protein4g