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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Philadelphia Mini Cheesecake Baskets (Easter) Recipe

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This recipe for Philadelphia Mini Cheesecake Baskets (Easter) is from The Meade Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 packages (8 oz. each) Philadelphia Cream Cheese (softened)
1/2 c. sugar
1/2 tsp. vanilla
2 eggs

12 vanilla wafers (Nabisco)
jelly beans
coconut shavings
string licorice
cupcake cups
Directions:
Directions:
Pre-heat oven to 350º
Set up cupcake pans with the muffin cups and place 1 water at the bottom of each muffin cup.

Mix the cream cheese, sugar, vanilla and eggs.

Pour the cream cheese mixture into the muffin cups.

Bake for 20 minutes or until centers are almost set. Cool, then refrigerate 2 hours or overnight.

Sprinkle cheesecake baskets with a little coconut shaving (to look like grass in the center), and place 3 jelly beans on top of the coconut. To make a "handle" for your Easter basket, twist 2 thin licorice strings in the shape of an arch.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
3 hours (or longer if refrigerate overnight)
Personal Notes:
Personal Notes:
Very cute Easter baskets; can decorate on a plate and add flowers or more jelly beans.

 

 

 

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