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Ingredients2 h 30 m servings 321 cals
Original recipe yields 12 servings
- Preheat oven to 350 degrees F. 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 leftover cheesecakes in refrigerator.
Per Serving: 321 calories; 16.7 g fat; 41.2 g carbohydrates; 4.6 g protein; 74 mg cholesterol; 232 mg sodium. Full nutrition
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