Smooth, rich, delicious cheesecake.. a timeless classic in my opinion, and one of my most favorite desserts and sweet treats. Although my mother and I picked this up as an Easter recipe, these delightful little bite-sized cheesecakes are great for any occasion!Either plain or dressed up in a delectable strawberry sauce/swirl, or anything you can think of-- these cute little cakes are not only easy to make, but the perfectly-perfect portion.
Makes 18 Mini Cakes
Ingredients
1 cup graham cracker crumbs3/4 cup plus 2 Tbsp. sugar, divided
3 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
3eggs
1 cup plus 2 Tbsp. BAKER'S ANGEL FLAKE Coconut, toasted
54 speckled malted milk eggs (about 9 oz.)
Directions
HEAT oven to 325°F.MIX graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin cups.
BEAT cream cheese, vanilla and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts.
BAKE 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
TOP each cheesecake with 1 Tbsp. coconut; shape to resemble bird's nest. Fill with malted milk eggs.
Recipe Source: KraftRecipes.com
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